Chicken Sticks (3) Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Trim excess fat. Slice each thigh into 3 equal-length strips roughly 3/4 inch wide to create 'sticks'. You should have approximately 6–9 sticks from 0.5 lb depending on size.

Marinate

In a bowl combine minced garlic, soy sauce, vegetable oil, honey, sea salt and black pepper. Add the chicken sticks and toss to coat evenly. Let marinate at room temperature for 10–15 minutes or refrigerate up to 1 hour. Remove from fridge 15 minutes before cooking if chilled.

Set up dredging station

Place the flour, cornstarch, paprika, garlic powder, onion powder and baking powder in a shallow bowl or plate and whisk to combine. In a second shallow bowl beat the egg with the milk. If using panko, place it in a third bowl. This three-step station ensures even coating.

Dredge chicken sticks

Lightly dust each marinated chicken stick in the seasoned flour mixture, shake off excess, dip into the egg wash, then press into panko (if using) or return to the flour for a double-coat. Place finished pieces on a wire rack or plate and let rest 5 minutes to help the coating adhere.

Heat oil

In a heavy skillet or small saucepan, add neutral oil and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and turns golden in about 30–40 seconds. You need about 1/2 inch oil depth for shallow frying the sticks. Maintain 320–350°F during frying.

Fry chicken sticks

Fry the sticks in batches without overcrowding for 2.5–3.5 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to keep oil between 320–350°F. Transfer cooked sticks to a paper towel-lined plate or wire rack. Sprinkle lightly with finishing or flaky sea salt while hot.

Finish

Let the cooked sticks rest 2–3 minutes before serving so juices redistribute and coating firms up.

Whisk together mayonnaise, sriracha, lemon juice, honey and salt in a small bowl until smooth. Taste and adjust heat or sweetness as desired. Serve alongside the warm chicken sticks.