Fried Chicken Stix Recipe
The coating was light and crispy, with a subtle, distinct flavor of sweet and smokey. The boneless white meat was moist without being greasy, well-seasoned all the way through, and fried up flawlessly.
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Ingredients
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Chicken & Brine
Seasoned Flour Coating
Binder & Double-Dip
Frying
Finishing & Serve
Method
Chicken & Brine
- 1
Prepare and brine
Trim chicken breasts of fat and slice each breast into 5–6 even 'stix' about 3/4" wide. Place pieces in a bowl. Whisk buttermilk with 1 tsp salt and 1 tsp sugar until combined. Pour buttermilk over chicken, press to submerge, cover and refrigerate for 30 minutes to 2 hours (30 minutes sufficient for white meat slices; up to 2 hours for more tenderness).
Seasoned Flour Coating
- 2
Mix dry coating
In a wide, shallow dish or bowl, whisk together flour and cornstarch. Add smoked paprika, sweet paprika, onion powder, garlic powder, black pepper, cayenne, 1.25 tsp salt, and brown sugar. Mix thoroughly so the sugar and spices are evenly distributed.
Binder & Double-Dip
- 3
Make binder
In a separate shallow bowl, beat the egg with 2 tablespoons cold water and 1 tablespoon hot honey until smooth. The honey adds subtle sweetness and a touch of smoke-sweet flavor; if using plain honey, stir in a tiny pinch (1/8 tsp) smoked paprika to mimic that note.
- 4
Double-dip method
Remove chicken from the buttermilk, letting excess drip off (do not wipe dry). Dredge each stix in the seasoned flour, pressing gently to adhere. Dip into the egg-honey binder, then return to the flour for a second coating. Place coated pieces on a wire rack and let rest 10 minutes to set the crust.
Frying
- 5
Heat oil
Pour oil into a deep skillet or Dutch oven to a depth of about 1.5–2 inches (roughly 3 cups for a medium pan). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and bubble steadily but not smoke.
- 6
Fry in batches
Carefully add 6–8 stix (don't overcrowd) and fry, turning as needed, until golden brown and an instant-read thermometer in the thickest piece reads 165°F (about 3.5–4.5 minutes total depending on thickness). Remove with a slotted spoon or spider to a wire rack set over a sheet pan to drain. Repeat with remaining pieces, keeping finished stix in a warm (200°F/95°C) oven if needed.
Finishing & Serve
- 7
Season and serve
While still hot, lightly dust the stix with the extra 1/4 tsp smoked paprika and a small pinch of salt to taste for a final smoky note. Serve immediately with lemon wedges and ranch or honey mustard on the side.