Dinner

Mouthwatering Fried Chicken on a Stick Recipe

ByLana Polati October 26, 2025October 26, 2025

Introduction

Fried chicken on a stick is a fun and flavorful twist on classic fried chicken that’s perfect for parties, game days, or casual snacking. With crispy, seasoned coating and juicy chicken cubes skewered for easy eating, it’s a crowd-pleaser that brings carnival vibes right into your kitchen. Plus, it’s quick to make with simple pantry staples you probably already have.

The image shows six golden-brown rectangular fried fish sticks stacked in two layers on a white plate with a detailed, embossed edge. Each fish stick is pierced through the middle with a small wooden skewer. The fish sticks have a crispy texture and are sprinkled with finely chopped green herbs. Behind them, on the plate, are four yellow lemon wedges arranged upright and a few green lettuce leaves peeking out from behind the fish sticks. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz boneless chicken breast, cubed
1 tsp red chili powder
1 tsp paprika
1/4 tsp ground turmeric
1 tsp garlic powder
Black pepper, to taste
Salt, to taste
1 egg
Panko bread crumbs or regular bread crumbs, as needed
All-purpose flour, as needed
Oil, for deep frying
Wooden skewers (soaked in water, optional)

Instructions

Step 1: Place the cubed chicken breast in a large bowl. Add red chili powder, paprika, turmeric, garlic powder, black pepper, and salt. Toss to coat evenly. Let the chicken marinate for at least 20–30 minutes to enhance the flavor.
Step 2: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces evenly onto the skewers.
Step 3: Prepare three bowls: one with all-purpose flour, one with a beaten egg, and one with bread crumbs. Dredge each chicken skewer first in flour, then dip into the egg, and finally coat with bread crumbs. For better coating adhesion, freeze the skewers for 15 minutes before frying, if desired.
Step 4: Heat oil in a deep fryer or large skillet to about 350°F (medium-low heat). Fry the chicken skewers in batches, turning occasionally, for about 15 minutes or until golden brown and cooked through. Avoid overcrowding the pan to keep the oil temperature steady.
Step 5: Remove the fried chicken skewers and drain on paper towels briefly, then transfer to a wire rack to maintain crispiness. Serve hot, optionally garnished with a squeeze of lemon or fresh herbs.

Tips & Variations

Use boneless chicken thighs instead of breasts for juicier results.
Substitute panko with regular breadcrumbs or crushed crackers for different textures.
Swap all-purpose flour with cornstarch, or use a mix for an extra crispy coating.
For an egg-free coating, try buttermilk or milk with a splash of vinegar.
Serve with dipping sauces like honey mustard, ranch, or spicy mayo for added flavor.

Storage

Store leftover fried chicken on a stick in an airtight container in the refrigerator for up to 3 days. The coating may lose some crispiness but will still taste great. To freeze, cool completely and freeze the skewers individually on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a 375°F oven for 8–10 minutes or in an air fryer for 3–4 minutes to restore crispiness. Avoid microwaving to prevent soggy coating.

How to Serve

The image shows several golden-brown, crispy fried fish sticks coated with a crunchy breadcrumb layer. Each stick is pierced with a wooden skewer. The sticks are garnished with small pieces of fresh green parsley. They rest on a white plate with a textured edge, and a bright yellow lemon wedge is placed on the side. A woman's hand holds one stick up close to the camera, showing the coarse, crunchy texture of the breading against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken works best for this recipe?

Boneless chicken thighs and breasts both work well, but thighs tend to stay juicier during frying. Cut the chicken into uniform 1 to 1.5 inch cubes to ensure even cooking.

Can I prepare the chicken skewers ahead of time?

Yes, after coating the chicken skewers, you can freeze them for later use. Freezing for about 15 minutes before frying also helps the coating adhere better and results in a crispier finish when cooked.