Chicken On A Stick

Course: Appetizer, Entree, lunch

Cuisine: Southern, Tex-Mex

Keyword: chicken, jalapeño peppers, meat-on-a-stick

Prep Time: 30

Cook Time: 16

Total Time: 46

Servings:

Calories: 962kcal

Author: Marta Rivera

Chicken On A Stick is a San Antonio fiesta staple made with brined chicken that's breaded and fried to perfection, then topped with a pickled jalapeño.

This recipe is perfect for hosting your Fiesta at home or serving as a fun alternative to the classic fried chicken.

Print Recipe

Equipment

meat mallet recommended (you can also use a rolling pin)
8 wooden skewers at least 12 inches long
7-quart dutch oven

Ingredients

1 1/2 pounds (690 grams or 4 each) boneless, skinless chicken thighs
12 ounce can (340 grams) pickled jalapeños drained, brine reserved
1 cup (140 grams) all-purpose flour
1 tablespoon (7 grams) Tajín
2 teaspoons (6 grams) adobo or to taste
2 large eggs
2 cups (150 grams) panko breadcrumbs
vegetable oil for frying (about 6 cups)

To Serve

Brioche Rolls optional

Instructions

Pound, Then Marinate the Chicken

Place a chicken thigh between two pieces of wax paper and pound its meatier ends to 1/4-inch thickness with a meat mallet (tenderizer) or a rolling pin.
Continue thinning out the remaining chicken thighs.
Pour the brine reserved from the can of pickled jalapeños over the chicken in a large bowl.
Allow the chicken to brine while you set up the breading station and begin heating the oil (or for 30 minutes).

Heat the Oil and Set Up the Breading Station

Begin heating your frying oil to 360°F (182°C) in a 7-quart dutch oven before setting up the breading station.
You can also use a deep fryer if you have one.
Mix the all-purpose flour, Tajín, and adobo in a wide shallow dish.
Beat the eggs until runny in another shallow dish.
Add the panko breadcrumbs to a third dish to complete your breading station.

Bread, Then Skewer the Chicken Thighs

Drain the chicken thighs in a colander or allow the excess brine to drip off the piece of chicken by holding it up.
Dredge the meat in the seasoned flour, shaking off any excess.
Slide the chicken thigh into the beaten eggs, allowing the excess to drip off before adding it to the breadcrumbs.
Press the chicken thighs into the breadcrumbs, coating both sides and shaking off any excess.
Continue breading the remaining chicken thighs, placing them on a sheet pan lined with wax paper.
Pierce the top of the chicken about 1/2 inch from the bottom with two skewers directly against each other, go under the bulk of the meat and poke through the top a 1 inch from the edge to leave room for the jalapeño.
Lay the chicken on a wax paper-lined pan until the oil is hot enough to fry.

Fry the Chickens on a Stick

Once a deep fat thermometer reads 365°F (182°C), carefully slide two chicken skewers into the oil.
If your pot isn't wide enough, you'll have to flip them over halfway through cooking.
Fry the chicken on a stick for 8-10 minutes at 365°F (182°) or until the internal temperature reaches 165°F (73°C) and the juices run clear.
Use a pair of tongs to remove the chicken on a stick from the oil and allow it to drain on a wire rack set over a sheet pan.
Continue frying the remaining chicken, letting the oil return to temperature between the batches.

Enjoy Your Chicken On a Stick

To eat chicken on a stick, take a bite of the chicken, followed by a bite of the jalapeño.
Squeeze the jalapeño over the chicken to flavor it with more jalapeño juice, and enjoy!

Notes

Swaps and Substitutions:

You can replace the thighs with chicken tenders. I suggest brining them for an additional 15 minutes and decreasing the frying time to 6-8 minutes.
You can replace the jalapeños with dill gherkins or pickles. Brine the chicken in pickle juice and top the chicken on a stick with small gherkins or pickle spears cut in half.
Replace the Tajín and adobo with seasoned salt if you don't have them.
Drizzle hot sauce, chamoy, queso, or spicy mayo over your chicken on a stick or shake on more Tajiín or a similar spice blend.

Tips and Techniques:

Pounding the thighs makes them thinner, which means they fry more evenly. It also looks better on the stick.
You can brine the chicken ahead. Just cover the bowl and refrigerate for up to 24 hours. The longer the chicken brines, the spicier it may taste after frying.
Ensure the wooden skewers are at least 12 inches long so you'll have room to add the jalapeño pepper.

Storage Instructions:

Store leftover chicken on a stick in a covered container after allowing them to cool completely. Leftovers keep for 3 or 4 days in the refrigerator.
To freeze chicken on a stick, transfer them to a freezer-safe container for 3 months.
To thaw frozen chicken on a stick, remove it from the freezer and let it thaw completely in the refrigerator.
The best way to reheat leftover chicken on a stick is in a 400°F (204°C) air fryer for 3 to 4 minutes. You can also reheat them in a 300°F (149°C) oven for 5-10 minutes or until warmed.

Nutrition