Chicken on a Stick
Looking for a new, exciting way to enjoy chicken fingers? Try Chicken Fingers on a Stick! A unique twist on a classic recipe that everyone can enjoy. They are easy to make and even more fun to eat!
Don’t ask me why, but kids LOVE anything on a stick! Or so I’ve found. Popsicles, corn dogs, shish kabobs….put it on a stick and watch what happens! It just makes eating so much more enjoyable for them. I decided to test out this theory and go for chicken fingers on a stick. I added a dipping sauce to increase the fun factor and they were a huge hit! The best part? This recipe is super healthy! It’s low in fat and high in protein and fiber, especially if you use a wholesome cereal for the coating.
How to Make Chicken on a Stick
- Prep: Preheat the oven to 375°F and line a baking sheet with foil or parchment paper. Spray with cooking oil spray and set aside.
- Crush the Cereal: Place the cereal and salt in a zip lock bag and crush with a rolling pin OR place in a food processor until the size of breadcrumbs.
- Set up Breading Station: Pour the buttermilk in a bowl. In a separate bowl (or large plate) pour the cereal.
- Skewer the Chicken: Using popsicle sticks, skewer the chicken tenders on to the sticks leaving a 1 inch handle. Sprinkle salt over chicken tenders.
- Bread the Chicken Tenders: Roll the chicken tenders in the buttermilk and then in the cereal, coating the chicken completely. Press down lightly to adhere the cornflakes to the chicken. Place the chicken tender sticks on the sheet tray and lightly spray them with oil. Cover stick handles with foil so they do not burn.
- Bake: Bake the Chicken on a Stick for 16-18 minutes or until cooked through. Remove foil from the ends of the sticks and serve with favorite dipping sauce.
Why Use Cornflakes for Breading?
Using cornflakes (or other plain flakey cereal) instead of breadcrumbs is a popular alternative for making crispy chicken fingers for several reasons!
- Crispiness: Cornflakes tend to be crispier than breadcrumbs, which give you the crunchiest, crispiest chicken fingers ever!
- Gluten-free alternative: For those with gluten sensitivities, using cornflakes instead of breadcrumbs is a great alternative since most cornflakes are gluten-free!
- Simplicity: Some people prefer using cornflakes over breadcrumbs because it’s just down right easier or they already have cornflakes in their pantry for breakfast! You don’t have to worry about buying bread or processing it into breadcrumbs; cornflakes can simply be crushed in a plastic bag.
More Kid-Friendly Recipes on a Stick
- French Toast on a Stick
- Frozen Bananas on a Stick
- Chicken Tikka with Cucumber Mint Raita
- Corn Dog Muffin Bites
- Halibut Pesto Kabobs
- Fruit Caprese Kabobs
Chicken fingers on a stick are perfect for so many occasions. Serve these at a play date, birthday party, for game day or even just for a weeknight dinner you want to make extra fun! Round it out to a full meal with some Air Fryer Baby Potatoes or Oven Baked Fries, a nice large Heirloom Tomato Salad or Fall Farmers Market Salad, and maybe some Frozen Chocolate Peanut Butter Banana Bites for dessert!
FAQs for Chicken on a Stick
- Can I make this recipe ahead of time? YES! Simply prepare your chicken on a stick, store them in the refrigerator, and then pop them into the oven when you’re ready to serve them. This makes them a great option for busy weeknights, as well as for when you’re hosting guests and want to minimize your time spent in the kitchen.
- Can I freeze chicken on a stick? Totally. To freeze, after step 5 (see recipe card below), place chicken tenders on a sheet tray and freeze for 30 minutes. Transfer to a freezer bag, label and freeze up to 4 months. When ready to eat, follow steps 6-9 adding an additional 3-5 minutes to the cooking time. Do not defrost. These are a great alternative to store bought frozen chicken nuggets.
- How do I get the stick in the chicken? I usually am able to just skewer it at the thickest end, but if it’s being stubborn you can cut a small “starter hole” and then place the popsicle stick in the hole. Just be sure to slowly do this so you don’t pierce the stick out of the side of the chicken tender or through the other end!
- Do I have to put these on a stick? Not at all. These are just downright delicious chicken fingers either way. The popsicle just adds a little fun factor for kids and them an easier to hold finger food for parties and events.
Next time you’re looking for a fun and tasty way to enjoy chicken fingers, try them on a stick! Let me know what you think in the comments or tag me on social media if you make these!
Images by Ivan Solis
Chicken on a Stick
Chicken on a Stick are the most fun, kid friendly food ever! These are breaded in cornflakes for extra crispiness and oh so delicious.
No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeCourse: DinnerCuisine: AmericanServings: 3 servingsPrep Time 10 minutes Cook Time 18 minutes Total Time 25 minutes
- 2 cups cornflakes, whole wheat flakes or other flakey cereal
- 2 teaspoon kosher salt, divided
- 1 pound chicken tenders, remove white stringy tendon
- 1 cup buttermilk
- 1 package popsicle sticks
- cooking oil spray
- Preheat oven to 375 degrees.
- Place the cereal and 1 teaspoon salt in a zip lock bag and crush with a rolling pin OR place in a food processor until the size of breadcrumbs.
- Pour the buttermilk in one bowl and the cereal in another.
- Take the popsicle sticks and skewer the chicken tenders on to the sticks leaving a 1 inch handle. Sprinkle 1 teaspoon salt over chicken tenders.
- Roll the chicken tenders in the buttermilk and then in the cereal, coating the chicken completely. Press down lightly to adhere the cornflakes to the chicken.
- Line a sheet tray with foil or parchment paper and spray it with oil.
- Place the chicken tender sticks on the sheet tray and lightly spray them with oil. Cover stick handles with foil so they do not burn.
- Bake for 16-18 minutes or until cooked through.
- Serve with ranch dip or other favorite dipping sauce.
- *After step 5 place chicken tenders on a sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, follow steps 6-9 adding an additional 3-5 min cooking time (do not defrost).
Calories: 289kcal | Carbohydrates: 20g | Protein: 36g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 106mg | Sodium: 1946mg | Potassium: 699mg | Fiber: 1g | Sugar: 6g | Vitamin A: 511IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 6mg Did you make this recipe?Mention @Weelicious or tag #weelicious!