Oven-Fried Chicken on a Stick
Here’s a fun way to serve oven-fried chicken for a picnic: put it on a stick. It’s fabulous served with this homemade Vidalia onion and honey-mustard sauce, but it’s also great with barbecue sauce or Frank’s hot sauce. This is an easy recipe to double if you’re serving a crowd.Yield: 6 servings
Active Time: 55
Total Time: 90
- 1 tablespoon kosher salt
- 2 teaspoons paprika, preferably sweet Hungarian, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon garlic powder, divided
- 1 cup buttermilk
- 1 1/2 pounds boneless, skinless chicken breast, trimmed
- 2 cups coarse dry whole-wheat breadcrumbs or white Japanese-style panko breadcrumbs (see Note)
- 2 tablespoons canola oil
- 2 large egg whites
- 1 tablespoon Dijon mustard
- Freshly ground pepper to taste
Honey Mustard-Vidalia Dipping Sauce
- 1/2 Vidalia or other sweet onion, cut into 4 pieces
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup canola oil
- To make chicken: Combine kosher salt, 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large bowl. Add buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.
- Cut chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer and don’t refrigerate, or the chicken will be too salty.)
- Combine breadcrumbs, the remaining 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large shallow dish (a 9-by-13-inch baking dish works well). Add 2 tablespoons oil and toss well to coat. Whisk egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.
- Preheat oven to 350°F. Line a rimmed baking sheet with foil, then set a large wire rack on it. Coat the rack with cooking spray.
- Remove the chicken from the marinade, shaking off any excess, and thread onto six 12-inch bamboo skewers, dividing evenly. Dip the chicken into the egg mixture, coating both sides. Place in the breadcrumb mixture one at a time, sprinkle with crumbs to cover and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack.
- Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes.
- Meanwhile, prepare the dipping sauce: Place onion in a food processor fitted with a metal blade and process until smooth, stopping to scrape down the sides as needed. Add vinegar, honey, mustard, salt and pepper; process until smooth. With the motor running, add oil through the feed tube in a slow, steady stream until the mixture is thick and well combined. Taste and adjust seasoning with more honey, salt and/or pepper, if desired.
- Serve the chicken with the dipping sauce.
Tips & Notes
- Make Ahead Tip: Prepare the chicken up to 4 hours ahead and refrigerate; serve cold. Cover and refrigerate the sauce for up to 3 days. Serve at room temperature. | Equipment: 6 (12-inch) bamboo skewers
- Tip: To make your own dry breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Nutrition Per Serving
|fat||18 g (2 g sat, 10 g mono)|
Carbohydrate Serving 1
Exchanges 1 starch, 3 lean meat, 2 fat
From EatingWell July/August 2011