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.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
HEAT the oven to 450°F. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
Step 2
CUT each chicken breast half into 4 to 5 long, thin strips. (If you’re using chicken tenders, they don’t need to be cut up.)
Step 3
COMBINE the chicken, oil, and bottled smoke in a large bowl. Toss to coat the chicken evenly.
Step 4
COMBINE the bread crumbs and dry rub in a shallow bowl and blend well. Coat each chicken piece in the breading and place it on the baking sheet. Do not crowd the pieces. Use two medium pans, if necessary.
Step 5
BAKE for 10 minutes. Remove the chicken from the oven and heat the broiler. Broil the chicken about 4 inches from the heat source until it is crisp and nicely browned, 3 to 5 minutes.
Note
Step 6
For a quick cheater chipotle ketchup, combine 1 cup ketchup with 1 to 2 tablespoons chopped chipotle peppers in adobo sauce.
