Everyone loves the satisfying crunch of perfectly fried chicken, but have you tried it on a stick? These 18 crispy fried chicken on a stick recipes bring all the comfort and flavor you crave in a fun, handheld format. Whether you’re planning game day snacks, family dinners, or party appetizers, you’ll find irresistible ideas that are sure to become new favorites. Let’s dive in and get cooking!
Spicy Korean Fried Chicken Skewers
Zesty Korean flavors meet finger-food perfection in these irresistible chicken skewers. I first discovered this dish at a late-night food market in LA and have been tweaking my version ever since—it’s become my go-to for game day gatherings when I want something that feels fancy but comes together surprisingly fast. The sweet-spicy glaze and crispy texture always disappear faster than I can make them!
Ingredients
– About 1.5 pounds of boneless chicken thighs, cut into 1-inch chunks
– A generous 1/4 cup of gochujang (that’s the Korean chili paste that makes everything better)
– 3 tablespoons of honey for that perfect sweet balance
– 2 tablespoons of soy sauce
– A couple of minced garlic cloves
– About 1 teaspoon of freshly grated ginger
– A splash of rice vinegar (around 1 tablespoon)
– 1 cup of all-purpose flour
– 1 cup of cornstarch
– 2 large eggs, beaten
– Enough vegetable oil for frying (about 4 cups)
– A pinch of sesame seeds for garnish
– A handful of chopped green onions
Instructions
1. Cut 1.5 pounds of boneless chicken thighs into 1-inch chunks and thread them onto wooden skewers that you’ve soaked in water for 30 minutes to prevent burning.
2. In a medium bowl, whisk together 1/4 cup gochujang, 3 tablespoons honey, 2 tablespoons soy sauce, minced garlic cloves, 1 teaspoon grated ginger, and 1 tablespoon rice vinegar until smooth.
3. Set aside half of this sauce for brushing later and use the other half to marinate the chicken skewers for exactly 20 minutes at room temperature.
4. While chicken marinates, combine 1 cup all-purpose flour and 1 cup cornstarch in a shallow dish and beat 2 eggs in a separate bowl.
5. Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F, using a thermometer to ensure accuracy—this temperature gives the crispiest coating without burning.
6. Dip each marinated chicken skewer first in the flour-cornstarch mixture, then in the beaten eggs, then back in the flour mixture for a double coating that creates extra crunch.
7. Carefully fry 3-4 skewers at a time for 6-8 minutes until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer.
8. Transfer fried skewers to a wire rack set over a baking sheet rather than paper towels—this keeps them crispy on all sides.
9. Brush the reserved sauce over the hot skewers and sprinkle with sesame seeds and chopped green onions while still warm so the toppings stick.
Crispy on the outside with juicy, tender chicken inside, these skewers deliver that perfect sweet-heat combination that makes you keep reaching for more. I love serving them with quick-pickled radishes and cold beer to cut through the richness, or stacking them vertically in a tall glass for a dramatic party presentation that always gets compliments.
Honey Garlic Glazed Chicken Sticks
Now, I have to confess something – I used to be intimidated by making my own glazes until I discovered this honey garlic combination that’s become my absolute go-to for busy weeknights. Nothing beats that sweet and savory aroma filling the kitchen while these chicken sticks cook up perfectly golden.
Ingredients
– About 1.5 pounds of chicken breast cut into 1-inch strips
– 3 tablespoons of olive oil
– 1/3 cup of honey (I always use the good local stuff)
– 4 cloves of garlic, minced super fine
– 2 tablespoons of soy sauce
– A good squeeze of fresh lemon juice (about 1 tablespoon)
– 1 teaspoon of smoked paprika
– A generous pinch of salt and a few cracks of black pepper
– A couple of wooden skewers soaked in water for 30 minutes
Instructions
1. Soak 8-10 wooden skewers in warm water for exactly 30 minutes to prevent burning.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Cut 1.5 pounds of chicken breast into uniform 1-inch strips for even cooking.
4. Thread the chicken strips onto the soaked skewers, leaving a small space between each piece.
5. In a small bowl, whisk together 3 tablespoons olive oil, 1/3 cup honey, 4 minced garlic cloves, 2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, and salt and pepper.
6. Brush half of the honey garlic glaze evenly over all sides of the chicken skewers.
7. Arrange the skewers in a single layer on the prepared baking sheet.
8. Bake at 400°F for 12 minutes, then flip each skewer carefully using tongs.
9. Brush the remaining glaze over the chicken and return to the oven for another 10-12 minutes.
10. Check for doneness – the chicken should reach 165°F internally and the glaze should be bubbly and caramelized.
11. Let the skewers rest for 3 minutes before serving to allow juices to redistribute.
Seriously, that sticky-sweet glaze caramelizes into the most beautiful golden crust while keeping the chicken incredibly juicy inside. I love serving these over fluffy rice to catch every last drop of that amazing sauce, or packing them cold for the most enviable lunch the next day.
Buttermilk Fried Chicken Skewers with Ranch
Knowing how much my family loves game day snacks, I created these buttermilk fried chicken skewers with ranch after my last football party disaster – no more messy fingers during the big play! They’re the perfect handheld treat that combines all the crispy goodness of fried chicken with the convenience of finger food.
Ingredients
– About 1.5 pounds of boneless chicken thighs, cut into 1-inch chunks
– 2 cups of buttermilk for that tangy marinade
– A good splash of hot sauce (about 2 tablespoons)
– 2 cups of all-purpose flour for coating
– A couple of teaspoons each of garlic powder, paprika, and salt
– A pinch of black pepper for some kick
– Enough vegetable oil to fill your Dutch oven about 3 inches deep
– Your favorite ranch dressing for dipping
Instructions
1. Combine the chicken chunks, buttermilk, and hot sauce in a large bowl, making sure every piece is fully submerged.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours – overnight is even better for maximum flavor penetration.
3. In a separate large bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper until well combined.
4. Heat vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
5. Remove chicken pieces from the buttermilk marinade one at a time, letting excess liquid drip off.
6. Dredge each chicken piece thoroughly in the flour mixture, pressing gently to ensure even coating.
7. Carefully place 5-6 coated chicken pieces into the hot oil using tongs, being careful not to overcrowd the pot.
8. Fry for 6-8 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F and the coating is golden brown.
9. Transfer cooked chicken to a wire rack set over a baking sheet – this keeps them crispy instead of getting soggy on paper towels.
10. Repeat the frying process with remaining chicken pieces, allowing oil to return to 350°F between batches.
11. Thread 3-4 fried chicken pieces onto each skewer while still warm.
12. Serve immediately with ranch dressing for dipping.
Absolutely incredible how the buttermilk marinade keeps the chicken incredibly juicy while the crispy coating provides that satisfying crunch with every bite. The skewers make them perfect for parties – just line them up on a platter with little bowls of ranch, and watch them disappear before the first quarter ends!
Lemon Pepper Fried Chicken on a Stick
Whew, after my third attempt at perfecting this recipe during last week’s game night, I finally nailed the ultimate finger food that had everyone fighting over the last piece. There’s something magical about chicken on a stick that just makes any gathering feel more festive and fun.
Ingredients
– About 1.5 pounds of chicken breast cut into 1-inch cubes
– A generous 1/4 cup of buttermilk
– A couple of tablespoons of hot sauce
– Roughly 1 cup of all-purpose flour
– A good 2 tablespoons of cornstarch
– A heaping tablespoon of lemon pepper seasoning
– A teaspoon of garlic powder
– A half teaspoon of paprika
– A pinch of salt
– Enough vegetable oil to fill your pot about 2 inches deep
– 8-10 wooden skewers soaked in water
Instructions
1. Soak 8-10 wooden skewers in cold water for at least 30 minutes to prevent burning.
2. Cut 1.5 pounds of chicken breast into 1-inch cubes and thread them onto the soaked skewers.
3. Whisk together 1/4 cup buttermilk and 2 tablespoons hot sauce in a shallow bowl.
4. In a separate bowl, combine 1 cup flour, 2 tablespoons cornstarch, 1 tablespoon lemon pepper seasoning, 1 teaspoon garlic powder, 1/2 teaspoon paprika, and a pinch of salt.
5. Dip each chicken skewer into the buttermilk mixture, letting excess drip off.
6. Dredge the wet chicken skewers in the flour mixture, pressing gently to ensure even coating.
7. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a thermometer for accuracy.
8. Carefully place 2-3 skewers at a time into the hot oil and fry for 5-6 minutes until golden brown.
9. Flip the skewers halfway through cooking using tongs for even browning.
10. Remove fried chicken skewers and drain on a wire rack set over a baking sheet.
11. Let the chicken rest for 3 minutes before serving to allow juices to redistribute.
The crispy, craggy coating gives way to incredibly juicy chicken with that signature lemon pepper zing that makes your taste buds dance. I love serving these with a cool ranch dip for contrast, or you could even slide them off the sticks onto a salad for the ultimate crunchy chicken salad experience.
Cajun-Style Fried Chicken Skewers
Oh my goodness, these Cajun-Style Fried Chicken Skewers have become my absolute go-to for game day gatherings and summer barbecues! I first discovered this recipe when trying to recreate that amazing spicy fried chicken from my favorite New Orleans food truck, and after plenty of tweaking, I think I’ve finally nailed that perfect balance of crispy coating and juicy meat. There’s something so satisfying about food on sticks that just makes everything more fun to eat.
Ingredients
– About 1.5 pounds of boneless, skinless chicken thighs cut into 1-inch cubes
– A good glug of buttermilk (about 1 cup)
– A couple of tablespoons of your favorite hot sauce
– 1 cup of all-purpose flour
– 2 tablespoons of cornstarch for extra crispiness
– A generous sprinkle of Cajun seasoning (about 2 tablespoons)
– A pinch of garlic powder and smoked paprika
– Enough vegetable oil to fill your Dutch oven about 2 inches deep
– Wooden skewers that you’ve soaked in water for at least 30 minutes
Instructions
1. Soak your wooden skewers in warm water for at least 30 minutes to prevent burning during frying.
2. Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch cubes.
3. In a medium bowl, combine 1 cup of buttermilk with 2 tablespoons of hot sauce.
4. Add the chicken cubes to the buttermilk mixture, making sure each piece is fully coated.
5. Cover the bowl and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
6. In a separate shallow dish, whisk together 1 cup of all-purpose flour, 2 tablespoons of cornstarch, 2 tablespoons of Cajun seasoning, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika.
7. Remove chicken from buttermilk, letting excess drip off, then dredge each piece thoroughly in the flour mixture.
8. Thread 4-5 coated chicken pieces onto each pre-soaked wooden skewer.
9. Pour vegetable oil into a heavy Dutch oven until it reaches 2 inches deep.
10. Heat the oil to 350°F using a deep-fry thermometer for accuracy.
11. Carefully place 2-3 skewers into the hot oil using tongs, being careful not to overcrowd the pot.
12. Fry for 5-6 minutes, turning halfway through, until the coating is golden brown and crispy.
13. Use an instant-read thermometer to check that the internal temperature reaches 165°F.
14. Transfer the cooked skewers to a wire rack set over a baking sheet to drain excess oil.
15. Repeat with remaining skewers, allowing the oil to return to 350°F between batches.
Every bite delivers that satisfying crunch giving way to incredibly juicy chicken with just the right amount of spicy kick from the Cajun seasoning. I love serving these skewers standing upright in a tall glass filled with coleslaw or alongside creamy remoulade sauce for dipping – they disappear faster than you can say “laissez les bon temps rouler!”
Sweet and Sour Chicken Sticks
Aren’t we all looking for that perfect weeknight dinner that feels like takeout but is actually way healthier? I first made these sweet and sour chicken sticks when my kids declared they were bored with plain grilled chicken, and let me tell you, the sticky, tangy sauce had them asking for seconds before I’d even sat down. It’s become my go-to when I want something that feels special without spending hours in the kitchen.
Ingredients
– About 1.5 pounds of boneless, skinless chicken breasts, cut into strips
– A good glug of vegetable oil (around 2 tablespoons)
– 1/2 cup of ketchup
– 1/4 cup of rice vinegar
– 3 tablespoons of brown sugar
– 2 tablespoons of soy sauce
– 1 tablespoon of cornstarch
– A couple of minced garlic cloves
– A small knob of fresh ginger, grated
– A splash of water (about 2 tablespoons)
Instructions
1. Cut 1.5 pounds of boneless, skinless chicken breasts into 1-inch wide strips.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers.
3. Add the chicken strips to the hot skillet in a single layer, working in batches if needed to avoid crowding.
4. Cook the chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
5. Remove the cooked chicken from the skillet and set aside on a plate.
6. In a small bowl, whisk together 1/2 cup ketchup, 1/4 cup rice vinegar, 3 tablespoons brown sugar, 2 tablespoons soy sauce, 1 tablespoon cornstarch, minced garlic cloves, grated ginger, and 2 tablespoons water until smooth.
7. Tip: Whisk the cornstarch with the liquid ingredients thoroughly to prevent lumps in your sauce.
8. Pour the sauce mixture into the same skillet you used for the chicken.
9. Cook the sauce over medium heat, stirring constantly, for 2-3 minutes until it thickens and becomes glossy.
10. Tip: Keep stirring while the sauce thickens to ensure it doesn’t burn on the bottom of the pan.
11. Return the cooked chicken strips to the skillet with the thickened sauce.
12. Toss the chicken in the sauce until every piece is evenly coated and heated through, about 1-2 minutes.
13. Tip: Don’t skip the final toss—this ensures every bite gets that perfect sweet-sour balance.
14. Remove from heat and serve immediately.
You’ll love how the sticky glaze clings to each tender chicken strip, creating that perfect balance between sweet and tangy that makes you keep reaching for just one more. I sometimes serve these over rice to catch every last drop of sauce, or pack them cold in lunchboxes where they’re just as delicious the next day.
Buffalo Fried Chicken on a Stick with Blue Cheese Dip
Nostalgia hits hard when I think about fair food, but my tiny apartment kitchen means I have to get creative with my cravings. That’s why I started making these Buffalo fried chicken skewers at home—they’re messy, spicy, and totally worth the cleanup. Plus, whipping up a quick blue cheese dip makes them feel extra special, like I’m hosting my own mini food festival.
Ingredients
For the chicken: a pound of boneless, skinless chicken breasts cut into 1-inch cubes, a cup of buttermilk, a couple of tablespoons of your favorite hot sauce, a cup of all-purpose flour, a teaspoon of garlic powder, a teaspoon of paprika, and enough vegetable oil to fill a heavy pot about 2 inches deep.
For the dip: half a cup of sour cream, a quarter cup of crumbled blue cheese, a splash of buttermilk, and a pinch of salt.
Instructions
1. In a medium bowl, combine the cubed chicken, buttermilk, and hot sauce, then let it marinate in the fridge for at least 30 minutes to tenderize the meat.
2. In a separate bowl, mix the flour, garlic powder, and paprika until well combined.
3. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350°F, using a candy thermometer to check—this ensures crispy, not greasy, chicken.
4. While the oil heats, thread the marinated chicken pieces onto wooden skewers, leaving a little space between each piece for even cooking.
5. Dredge each skewer in the flour mixture, shaking off any excess to prevent clumping.
6. Carefully place 2-3 skewers at a time into the hot oil and fry for 4-5 minutes, flipping halfway, until golden brown and the internal temperature hits 165°F.
7. Transfer the fried skewers to a wire rack set over a baking sheet; this keeps them crisp instead of steaming on a plate.
8. For the dip, stir together the sour cream, blue cheese, buttermilk, and salt in a small bowl until smooth.
Kick back and enjoy these skewers hot—the chicken is juicy inside with a crunchy, spicy coating that pairs perfectly with the cool, tangy dip. I love serving them with celery sticks for a fresh crunch, or pile them on a platter for game day; they disappear fast, so make extra!
Teriyaki Glazed Chicken Skewers
Zesty and flavorful, these teriyaki glazed chicken skewers have become my go-to for summer gatherings—I first made them for a backyard potluck last year, and now my friends request them every time we fire up the grill. There’s something magical about that sweet-savory glaze caramelizing over the flames that just screams summer to me.
Ingredients
– About 1.5 pounds of boneless, skinless chicken thighs cut into 1-inch chunks
– A good glug of soy sauce (about 1/2 cup)
– A couple of tablespoons of brown sugar
– A generous tablespoon of minced fresh ginger
– 2 cloves of garlic, finely minced
– A splash of rice vinegar (about 1 tablespoon)
– 1 teaspoon of cornstarch mixed with 1 tablespoon of water
– Wooden skewers that you’ve soaked in water for at least 30 minutes
Instructions
1. Soak your wooden skewers in water for at least 30 minutes to prevent burning—I usually do this while prepping everything else.
2. Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch chunks.
3. Thread the chicken pieces onto the soaked skewers, leaving a little space between pieces for even cooking.
4. In a small saucepan, combine 1/2 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon minced ginger, 2 minced garlic cloves, and 1 tablespoon rice vinegar.
5. Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves completely.
6. Whisk 1 teaspoon cornstarch with 1 tablespoon water in a separate small bowl until smooth.
7. Slowly whisk the cornstarch mixture into the simmering sauce and cook for exactly 2 minutes until thickened.
8. Preheat your grill to medium-high heat (about 400°F).
9. Brush the chicken skewers with half of the teriyaki glaze using a pastry brush.
10. Place the skewers on the hot grill and cook for 5 minutes.
11. Flip the skewers and brush with more glaze.
12. Cook for another 5 minutes until the chicken reaches 165°F internally and has nice grill marks.
13. Remove from grill and brush with remaining glaze.
Kicking back with these skewers straight off the grill is pure joy—the chicken stays incredibly juicy while the glaze forms this sticky, caramelized crust that’s slightly sweet with that umami punch from the soy. I love serving them over fluffy rice with extra glaze drizzled on top, or even chopping them up for the most amazing teriyaki chicken salad the next day.
Parmesan-Crusted Fried Chicken Sticks
Diving into my kitchen experiments always leads to the best comfort food discoveries, and these Parmesan-crusted chicken sticks are my latest obsession. I actually created them last Tuesday when my niece declared she was “over” regular chicken tenders, and let me tell you—these disappeared faster than I could snap a photo for my stories!
Ingredients
– About 1 pound of chicken breasts cut into strips
– A generous 1/2 cup of all-purpose flour
– 2 large eggs beaten with a splash of milk
– 1 cup of panko breadcrumbs mixed with 3/4 cup of grated Parmesan
– 1 teaspoon of garlic powder and another of paprika
– Enough vegetable oil to fill your skillet about 1/2 inch deep
– Salt and freshly ground black pepper to season everything
Instructions
1. Pat the chicken strips completely dry with paper towels—this helps the coating stick better.
2. Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
3. Set up three shallow bowls: one with flour, one with the egg-milk mixture, and one with the panko-Parmesan combo.
4. Dredge each chicken strip in flour, shaking off any excess.
5. Dip the floured chicken into the egg mixture, letting the extra drip off.
6. Press the chicken firmly into the panko-Parmesan mix, coating all sides evenly.
7. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F (test by dropping in a breadcrumb—it should sizzle immediately).
8. Carefully place 3-4 chicken sticks in the hot oil without crowding the pan.
9. Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.
10. Transfer to a wire rack set over a baking sheet—this keeps them crispy instead of getting soggy on paper towels.
11. Repeat with remaining chicken, letting the oil return to 350°F between batches.
Remarkably crispy and cheesy, these chicken sticks have that perfect crunch giving way to juicy tenderness inside. I love serving them with a quick honey-mustard dip or stacking them over a simple arugula salad for a full meal—they’re so good, my niece has already requested them for her birthday dinner!
Maple Sriracha Fried Chicken Skewers
Biting into these Maple Sriracha Fried Chicken Skewers takes me right back to that summer cookout where I first tried combining sweet maple with spicy sriracha—it was an instant hit that had everyone asking for the recipe. I love how the sticky glaze caramelizes on the crispy chicken, making these skewers perfect for game day or a fun weeknight dinner. Honestly, they’re so addictive that I always make a double batch because my family devours them in minutes!
Ingredients
– About 1.5 pounds of boneless, skinless chicken thighs, cut into 1-inch chunks
– A generous 1/4 cup of pure maple syrup
– A couple of tablespoons of sriracha sauce (adjust if you like more heat!)
– 1 cup of all-purpose flour
– 2 large eggs, lightly beaten
– A splash of whole milk (around 1/4 cup)
– A teaspoon of garlic powder
– A pinch of salt and black pepper
– Enough vegetable oil for frying (about 2 cups, or to fill your pot 2 inches deep)
– Wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak 8-10 wooden skewers in water for 30 minutes to prevent burning during frying.
2. Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch chunks, ensuring they’re uniform for even cooking.
3. Thread the chicken pieces onto the soaked skewers, leaving a small space between each piece.
4. In a shallow bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of garlic powder, and a pinch of salt and black pepper.
5. In another bowl, combine 2 lightly beaten eggs with a splash of whole milk (about 1/4 cup) to create an egg wash.
6. Dip each chicken skewer first into the flour mixture, coating evenly, then into the egg wash, and back into the flour for a double coat—this helps achieve extra crispiness.
7. Heat vegetable oil in a deep pot to 350°F, using a thermometer to maintain the temperature for perfect frying.
8. Carefully fry 2-3 skewers at a time for 5-7 minutes, turning halfway, until golden brown and the internal temperature reaches 165°F.
9. Transfer the fried skewers to a wire rack set over a baking sheet; this keeps them crispy by allowing air circulation instead of getting soggy on paper towels.
10. In a small saucepan, simmer 1/4 cup of maple syrup and 2 tablespoons of sriracha over medium heat for 2-3 minutes until slightly thickened.
11. Brush the warm glaze generously over the fried chicken skewers just before serving.
12. Let the skewers rest for 2 minutes to allow the glaze to set.
Zesty and utterly satisfying, these skewers deliver a crunch that gives way to juicy, tender chicken inside. The sweet maple and spicy sriracha create a balance that’s bold without overwhelming the palate. Try serving them over a bed of cilantro-lime rice or with a cool cucumber salad to cut through the heat—it’s a combo that never fails to impress!
BBQ Fried Chicken on a Stick
My family’s summer cookouts just got a major upgrade when I discovered this brilliant mashup that combines two backyard classics. I first tried these at a state fair last year and spent months perfecting my own version that’s actually manageable for home cooks.
Ingredients
- About 1 pound of boneless chicken thighs, cut into 1-inch chunks
- A good splash of buttermilk, maybe ¾ cup
- 1 cup of all-purpose flour
- A couple of teaspoons of your favorite BBQ seasoning blend
- A pinch of salt and black pepper
- Enough vegetable oil to fill your pot about 2 inches deep
- ½ cup of your go-to BBQ sauce for brushing
- 4-6 wooden skewers, soaked in water for 30 minutes
Instructions
- Thread the chicken chunks onto the soaked wooden skewers, leaving a little space between pieces for even cooking.
- Pour the buttermilk into a shallow bowl and dip each skewer to coat all sides of the chicken.
- In another bowl, whisk together the flour, BBQ seasoning, salt, and pepper until well combined.
- Roll each buttermilk-coated skewer in the flour mixture, pressing gently to ensure the coating sticks to all surfaces.
- Heat vegetable oil in a heavy-bottomed pot to 350°F, using a thermometer to check the temperature.
- Carefully lower 2-3 skewers into the hot oil and fry for 6-8 minutes, turning halfway through with tongs.
- Remove the skewers when the coating turns golden brown and crispy, then place them on a wire rack to drain excess oil.
- Brush each fried chicken skewer generously with BBQ sauce while still hot.
- Let the skewers rest for 2-3 minutes before serving to allow the coating to set properly.
Outrageously crunchy on the outside while staying incredibly juicy inside, these skewers deliver that perfect sweet-and-smoky BBQ punch. I love serving them standing upright in a tall glass filled with coleslaw for a fun presentation that always gets compliments at parties.
Garlic Herb Fried Chicken Skewers
Crispy, golden, and packed with flavor, these garlic herb fried chicken skewers are my go-to party appetizer that always disappears within minutes. I first made these for a backyard barbecue last summer when I needed something quick but impressive, and now my friends request them every time we gather. There’s something magical about that perfect crunch giving way to juicy, herb-infused chicken that keeps everyone coming back for more.
Ingredients
– About 1.5 pounds of boneless, skinless chicken thighs cut into 1-inch chunks
– A generous 1/4 cup of all-purpose flour
– 2 large eggs, beaten until smooth
– A good 1/2 cup of panko breadcrumbs
– 3 cloves of garlic, minced super fine
– A couple tablespoons of fresh parsley, chopped
– A teaspoon of dried oregano
– A splash of olive oil for cooking
– Enough vegetable oil to fill your skillet about 1/2 inch deep
– A pinch of salt and black pepper
Instructions
1. Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch chunks and thread them onto wooden skewers that have been soaked in water for 30 minutes.
2. In a shallow bowl, combine 1/4 cup of all-purpose flour with a pinch of salt and black pepper.
3. Beat 2 large eggs in a separate shallow bowl until completely smooth.
4. In a third bowl, mix 1/2 cup of panko breadcrumbs with 3 minced garlic cloves, 2 tablespoons of chopped fresh parsley, and 1 teaspoon of dried oregano.
5. Dip each chicken skewer first into the flour mixture, shaking off any excess.
6. Next, dip the floured skewer into the beaten eggs, making sure all surfaces are coated.
7. Finally, press the egg-coated skewer into the panko-herb mixture, ensuring an even, thorough coating.
8. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a kitchen thermometer.
9. Carefully place 2-3 skewers in the hot oil, being careful not to overcrowd the pan.
10. Fry for 3-4 minutes per side until the coating is deep golden brown and crispy.
11. Use tongs to transfer the cooked skewers to a wire rack set over a baking sheet to drain.
12. Repeat the frying process with the remaining skewers, maintaining the oil temperature at 350°F.
13. Drizzle the finished skewers with a splash of olive oil for extra flavor and shine.
Zesty and satisfying, these skewers deliver an incredible crunch that gives way to the most tender, garlicky chicken inside. I love serving them stacked upright in a tall glass with lemon wedges for squeezing over the top, or arranged on a platter with a creamy dipping sauce for the ultimate party appetizer.
Chili Lime Fried Chicken Sticks
You know those days when you crave something crispy, zesty, and downright addictive? That’s exactly where I found myself last Tuesday, staring into the fridge and dreaming up these Chili Lime Fried Chicken Sticks. They’re my go-to when I need a quick, flavor-packed pick-me-up that feels like a treat without all the fuss.
Ingredients
– 1 pound of chicken breast, cut into strips
– 1 cup of all-purpose flour
– 2 large eggs, lightly beaten
– 1 cup of panko breadcrumbs
– 2 tablespoons of chili powder
– 2 limes, juiced and zested
– 1 teaspoon of garlic powder
– A big pinch of salt
– A couple of cups of vegetable oil for frying
Instructions
1. Cut 1 pound of chicken breast into ½-inch thick strips, about 3 inches long.
2. In a shallow bowl, mix 1 cup of all-purpose flour, 2 tablespoons of chili powder, 1 teaspoon of garlic powder, and a big pinch of salt.
3. In another bowl, lightly beat 2 large eggs and stir in the juice and zest from 2 limes.
4. Place 1 cup of panko breadcrumbs in a third shallow bowl.
5. Dredge each chicken strip first in the flour mixture, shaking off any excess. (Tip: Use one hand for dry ingredients and the other for wet to avoid clumpy fingers!)
6. Dip the floured chicken into the egg-lime mixture, letting any extra drip off.
7. Coat the chicken evenly in the panko breadcrumbs, pressing gently to help them stick.
8. Heat 2 cups of vegetable oil in a deep skillet to 350°F, using a thermometer to check.
9. Carefully place 4-5 chicken sticks into the hot oil, frying for 3-4 minutes per side until golden brown and crispy. (Tip: Don’t overcrowd the pan—it keeps the oil temperature steady for even cooking.)
10. Remove the chicken with a slotted spoon and drain on a paper towel-lined plate.
11. Let the chicken rest for 2 minutes before serving. (Tip: Resting helps the crust stay crunchy and the juices redistribute.)
Biting into these chicken sticks delivers a satisfying crunch that gives way to tender, juicy meat inside. The chili powder brings a gentle warmth, while the lime cuts through with a bright, tangy kick that keeps you reaching for more. I love serving them with a creamy avocado dip or tucked into warm tortillas for a quick twist on tacos—perfect for shaking up weeknight dinners!
Smoky Paprika Fried Chicken on a Stick
Diving into my recipe notebook today, I’m sharing one of my all-time favorite fair-style treats that always reminds me of summer festivals with my family. This smoky paprika fried chicken on a stick has become my go-to when I want that perfect combination of crispy, juicy, and portable – plus it makes cleanup so much easier since everything stays on the stick!
Ingredients
– About 1.5 pounds of boneless chicken thighs, cut into 1-inch chunks
– A generous 1/2 cup of all-purpose flour
– 2 large eggs, beaten until smooth
– A good glug of vegetable oil for frying (enough to reach 2 inches deep in your pot)
– 1 cup of panko breadcrumbs for that extra crunch
– 2 tablespoons of smoked paprika – this is where the magic happens!
– A couple of teaspoons of garlic powder
– A solid teaspoon of salt
– A few good cracks of black pepper
– 8-10 wooden skewers, soaked in water for at least 30 minutes
Instructions
1. Soak your wooden skewers in water for at least 30 minutes to prevent burning during frying.
2. Cut 1.5 pounds of boneless chicken thighs into 1-inch chunks, making sure they’re roughly the same size for even cooking.
3. In a medium bowl, whisk together 1/2 cup of all-purpose flour, 2 tablespoons of smoked paprika, 2 teaspoons of garlic powder, 1 teaspoon of salt, and black pepper until well combined.
4. Beat 2 large eggs in a separate shallow bowl until smooth and uniform in color.
5. Place 1 cup of panko breadcrumbs in a third shallow bowl, creating your breading station.
6. Thread 4-5 chicken chunks onto each pre-soaked skewer, leaving a little space between pieces for even cooking.
7. Dredge each chicken skewer first in the flour mixture, tapping off any excess.
8. Dip the floured skewer into the beaten eggs, making sure all surfaces are coated.
9. Press the egg-coated skewer into the panko breadcrumbs, ensuring an even, generous coating on all sides.
10. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a thermometer for accuracy – this temperature gives you that perfect golden crust without burning.
11. Carefully lower 2-3 skewers at a time into the hot oil and fry for 4-5 minutes until golden brown and crispy.
12. Use tongs to flip the skewers halfway through cooking to ensure even browning on all sides.
13. Remove fried chicken skewers from the oil and drain on a wire rack set over a baking sheet – this keeps them crispy instead of getting soggy on paper towels.
14. Let the skewers rest for 2-3 minutes before serving to allow the juices to redistribute.
Crispy on the outside and incredibly juicy inside, these smoky paprika chicken skewers deliver that perfect fair-food crunch with a sophisticated twist. The smoked paprika adds this wonderful depth that pairs beautifully with everything from honey mustard to spicy mayo – try serving them with both for dipping! They’re fantastic for parties since everyone can grab their own skewer, and the presentation always gets compliments.
Thai Peanut Chicken Skewers
Last week, I was craving something with bold flavors but didn’t want to spend hours in the kitchen—that’s when these Thai peanut chicken skewers became my go-to. I love how the peanut sauce caramelizes on the grill, filling the backyard with the most incredible aroma that always brings the neighbors peeking over the fence.
Ingredients
- 1.5 pounds of chicken breast, cut into 1-inch chunks
- A good glug of soy sauce (about ¼ cup)
- A couple of tablespoons of creamy peanut butter
- A generous squeeze of lime juice (from 1 lime)
- A splash of sesame oil (around 1 tablespoon)
- A minced garlic clove
- A pinch of red pepper flakes
- 8 wooden skewers, soaked in water for 30 minutes
Instructions
- Soak 8 wooden skewers in water for 30 minutes to prevent burning on the grill.
- Cut 1.5 pounds of chicken breast into uniform 1-inch chunks to ensure even cooking.
- In a medium bowl, whisk together ¼ cup soy sauce, 2 tablespoons peanut butter, juice from 1 lime, 1 tablespoon sesame oil, 1 minced garlic clove, and a pinch of red pepper flakes until smooth.
- Tip: If the peanut butter is stiff, microwave it for 10 seconds to make mixing easier.
- Add the chicken chunks to the bowl and toss to coat every piece thoroughly with the marinade.
- Cover the bowl and refrigerate for at least 30 minutes—I often do this in the morning for deeper flavor.
- Thread the marinated chicken onto the soaked skewers, leaving a small space between each piece.
- Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.
- Tip: Use tongs and a folded paper towel dipped in oil to grease the grates safely.
- Place the skewers on the grill and cook for 4-5 minutes until you see grill marks forming.
- Flip the skewers and cook for another 4-5 minutes until the chicken reaches 165°F internally.
- Tip: Don’t overcrowd the grill—leave space between skewers for proper air circulation.
- Remove the skewers from the grill and let them rest for 2-3 minutes before serving.
But these skewers are seriously addictive with their slightly charred edges and tender, juicy interior. The peanut sauce creates this sticky-sweet glaze that pairs perfectly with the hint of lime and heat. I love serving them over a bed of jasmine rice with extra lime wedges for squeezing—it turns a simple dinner into a mini tropical getaway.
Jerk-Spiced Fried Chicken Sticks
Remember that time I tried to make traditional jerk chicken and nearly smoked out my entire apartment? These jerk-spiced fried chicken sticks are my delicious compromise—all the Caribbean flavor without the fire department visit. They’re perfect for game day, casual dinners, or when you just need something crispy and packed with personality.
Ingredients
– 1 pound of chicken tenders
– 1 cup of all-purpose flour
– 2 tablespoons of jerk seasoning (I use the Walkerswood brand)
– 1 teaspoon of garlic powder
– A couple of large eggs
– A splash of buttermilk
– Enough vegetable oil to fill your pot about 2 inches deep
– A pinch of salt for seasoning
Instructions
1. Pat your chicken tenders completely dry with paper towels—this helps the coating stick better.
2. In a shallow bowl, whisk together the flour, jerk seasoning, garlic powder, and that pinch of salt until everything’s well combined.
3. In another bowl, beat the eggs with the splash of buttermilk until smooth.
4. Dip each chicken tender first into the flour mixture, coating it lightly.
5. Then dunk it into the egg mixture, letting any excess drip off.
6. Finally, coat it thoroughly in the flour mixture again—this double-dipping creates that extra-crispy crust we love.
7. Heat your vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F on a thermometer.
8. Carefully place 3-4 chicken sticks into the hot oil using tongs, making sure not to overcrowd the pot.
9. Fry for 5-6 minutes, flipping halfway through, until the coating is deep golden brown and crispy.
10. Remove the chicken sticks and let them drain on a wire rack set over a baking sheet—this keeps them crispy instead of getting soggy on paper towels.
11. Repeat with the remaining chicken, checking that your oil temperature returns to 350°F between batches.
12. Let the chicken rest for 2-3 minutes before serving (trust me, that wait makes the first bite even better).
Vibrantly spiced with that signature jerk heat and perfectly crunchy, these chicken sticks deliver serious flavor in every bite. I love serving them with a cool mango dipping sauce to balance the spice, or just stacking them high on a platter for hungry friends to devour—they disappear faster than you can say “seconds, please!”
Tandoori Fried Chicken on a Stick
Just when I thought I’d tried every possible fried chicken variation, my neighbor’s backyard tandoori party inspired this brilliant mashup. The aroma of those spices drifting over the fence had me experimenting in my kitchen for weeks until I perfected this handheld version that combines the best of both worlds.
Ingredients
- 1 pound of chicken tenders
- 1 cup of buttermilk
- A generous splash of vegetable oil for frying
- 1 cup of all-purpose flour
- 2 tablespoons of tandoori masala spice blend
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- A couple of wooden skewers, soaked in water
- Enough oil to fill your pot about 3 inches deep
Instructions
- Soak 8 wooden skewers in cold water for 30 minutes to prevent burning during cooking.
- Thread one chicken tender onto each soaked skewer, leaving space at the bottom for handling.
- Place the skewered chicken in a shallow dish and pour 1 cup of buttermilk over them, making sure each piece is fully coated.
- Let the chicken marinate in the buttermilk for at least 1 hour in the refrigerator – this tenderizes the meat beautifully.
- In a separate bowl, combine 1 cup of all-purpose flour, 2 tablespoons of tandoori masala, 1 teaspoon of garlic powder, and 1 teaspoon of paprika.
- Heat vegetable oil in a heavy-bottomed pot to 350°F, using a thermometer to ensure accuracy.
- Remove each chicken skewer from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.
- Gently place 2-3 skewers at a time into the hot oil, being careful not to overcrowd the pot.
- Fry for 5-6 minutes until the coating turns deep golden brown and crispy.
- Use tongs to flip the skewers halfway through cooking for even browning on all sides.
- Transfer the cooked chicken to a wire rack set over a baking sheet – this keeps the crust crispy instead of getting soggy.
- Let rest for 3 minutes before serving to allow the juices to redistribute.
That first bite reveals the magic – the crispy, spice-crusted exterior gives way to incredibly juicy chicken that practically falls apart. The tandoori spices create this warm, aromatic heat that builds gradually rather than overwhelming your palate. Try serving these with a cool cucumber raita for dipping, or honestly, they’re fantastic just eaten straight from the skewer while standing at the kitchen counter.
Wasabi Mayo Fried Chicken Skewers
Yesterday, I was craving something crispy with a kick, and these wasabi mayo fried chicken skewers totally hit the spot—they’re perfect for game day or when you want to impress without too much fuss.
Ingredients
- About 1 pound of boneless, skinless chicken thighs, cut into 1-inch chunks
- A good glug of vegetable oil for frying
- 1 cup of all-purpose flour
- 2 large eggs, beaten up
- A couple of tablespoons of mayonnaise
- A solid teaspoon of wasabi paste
- A splash of soy sauce
- A pinch of salt and black pepper
- Wooden skewers, soaked in water for 30 minutes
Instructions
- Soak 8-10 wooden skewers in water for 30 minutes to prevent burning.
- Cut 1 pound of boneless, skinless chicken thighs into 1-inch chunks.
- In a medium bowl, whisk together 2 large eggs, 2 tablespoons of mayonnaise, 1 teaspoon of wasabi paste, and a splash of soy sauce until smooth.
- Add the chicken chunks to the bowl, toss to coat evenly, and let marinate for 15 minutes at room temperature.
- Place 1 cup of all-purpose flour in a shallow dish and season with a pinch of salt and black pepper.
- Heat about 2 inches of vegetable oil in a deep pot to 350°F, using a thermometer to check.
- Thread 4-5 marinated chicken chunks onto each soaked skewer.
- Dredge each skewer in the seasoned flour, shaking off any excess.
- Carefully lower 2-3 skewers into the hot oil and fry for 5-6 minutes, flipping halfway, until golden brown and crispy.
- Remove with tongs and drain on a paper towel-lined plate.
- Repeat with remaining skewers, letting the oil return to 350°F between batches.
Biting into these skewers gives you that satisfying crunch followed by a creamy, spicy wasabi mayo burst. They’re awesome with a cold beer or diced up over a salad for a twist—trust me, you’ll want to double the batch!
Summary
Perfectly portable and packed with flavor, these 18 crispy fried chicken on a stick recipes prove that delicious meals can be fun and fuss-free. We hope you find a new family favorite! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy access.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
