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Epicurious

Chicksticks

Frying chicken is like outdoor barbecue: Sometimes we just don’t have the energy to do the work. In a pinch, chicksticks make a nice pile of crispy chicken strips with a high crust-to-bite ratio. Our trick is to roll the chicken breast strips in a mix of oil and bottled smoke before breading. Serve them hot or cold and take them anywhere. Kids love them with ketchup and honey mustard; sports fans drag them through buffalo sauce or chipotle ketchup (see Note). Cut them up to top a Caesar salad. Load them in a hoagie roll with pickles, mayo, and lettuce. For fancier meals, serve them with fresh lemon.

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