Oven Fried Chicken on a Stick Recipe
SERVES 6See Also: Tebasaki (Japanese Style Nagoya Fried Chicken Wings) Recipe
Ingredients:
For the Chicken:✔ 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
✔ 2 tablespoons canola oil
✔ 2 large egg whites
✔ 1 tablespoons Dijon mustard
✔ Freshly ground pepper to taste
For the Dipping Sauce:
✔ 1/2 Vidalia or other sweet onion, cut into 4 pieces
✔ 2 teaspoons cider vinegar
✔ 2 tablespoons honey
✔ 1 tablespoons Dijon mustard
✔ 1/4 teaspoons salt
✔ 1/4 teaspoons freshly ground pepper
✔ 1/2 cups canola oil
See Also: Sweet Tea Oven-Fried Chicken Sliders with Jalapeno Cheddar Corn Slaw & Crispy Onions Recipe
Directions:
For the Chicken:1. 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.
2. 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.)
3. 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.
4. Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then set a large wire rack on it. Coat the rack with cooking spray.
5. 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.
6. Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes.
For the Dipping Sauce:
7. 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.
8. Serve the chicken with the dipping sauce.