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How to make chicken on a stick

It’s not shish-kebab; it’s chicken on a stick. Chicken on a stick is a food item that is designed for convenience and strong flavor that will keep people coming back for more. The cooking procedure and ingredients vary depending on how careful you want to be about fat and what flavor you are trying for. Here is a general recipe for chicken on a stick, with some alternative variations at the end. Amounts are somewhat approximate.

Ingredients

1 lb. thawed, boneless skinless chicken breasts
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoons garlic powder
1 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon thyme
2 large eggs
1/4 cup water
1/2 cup unbleached white flour
1/2- 1 cup bread crumbs
1/2 tablespoons salt
1/2 tablespoon  thyme
1/2 tablespoon garlic powder

Directions

Step 1. Place your thawed chicken on a large piece of wax paper, then cover it with more wax paper. Use a meat mallet or other tenderizer to flatten the chicken somewhat. Cut each chicken breast in half.

Step 2. Put tenderized chicken in a reclosable bag, adding first set of ingredients. Close the bag and shake it well. Let sit in the refrigerator for an hour or two.

Step 3. Soak 6-8 wooden skewers for about an hour.

Step 4. Beat the eggs with the water in a dish, such as a cereal bowl. Put the flour in a wide, shallow dish, such as a pie tin. Do the same with the bread crumbs, adding the rest of the spices to the bread crumbs. Use a fork to mix the bread crumb combination well.

Step 5. Heat one to two inches of oil so it is just shy of smoking.

Step 6. Remove the chicken from the bag and put it on the skewers by pushing the skewers through it and wrapping it tightly around the skewers.

Step 7. Lightly roll the skewered chicken in the flour, then dip it quickly into the egg bath. Then roll the chicken in the bread crumb mixture. Immediately put the chicken into the hot oil. The oil is hot enough if the it begins bubbling violently when the chicken is put in.

Step 8. Chicken fully immersed in the oil should cook in less than seven minutes. Don’t overcook, or it will be dry.

Step 9. Serve the chicken piping hot with any number of sauces, such as ranch, barbecue, or honey mustard.

Alternatives

If you want to spice up the chicken, you can use chili powder in the breading, or even taco seasoning.

If you want to reduce fat, you can bake the chicken for ten minutes in a 425 degree oven.

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