I love this recipe because it’s simple, healthier than traditional fried chicken, and incredibly satisfying. Baking instead of frying gives me golden, crispy chicken with minimal oil. The buttermilk marinade keeps the chicken tender and juicy, while the breadcrumb coating adds crunch. It’s also fun to serve on sticks—perfect for outdoor events or finger food gatherings. The honey-mustard Vidalia sauce adds a sweet, tangy balance that makes every bite irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 ½ pounds boneless, skinless chicken breast, trimmed 2 cups coarse dry whole-wheat breadcrumbs or white Japanese-style panko breadcrumbs 2 tablespoons neutral oil, such as canola or avocado 2 large egg whites 1 tablespoon Dijon mustard Freshly ground pepper to taste
Honey Mustard-Vidalia Dipping Sauce ½ Vidalia or other sweet onion, cut into 4 pieces 2 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon Dijon mustard ¼ teaspoon salt ¼ teaspoon freshly ground pepper ½ cup neutral oil, such as canola or avocado
Directions
Marinate the Chicken: I combine kosher salt, 1 teaspoon paprika, and ½ teaspoon each onion powder and garlic powder in a large bowl. I add the buttermilk and whisk until the salt dissolves and the spices are evenly mixed. Then I cut the chicken into 1-inch-wide strips and add them to the marinade. I let the chicken stand at room temperature for about 30 minutes.
Prepare the Coatings: In a shallow dish, I combine breadcrumbs with the remaining 1 teaspoon paprika, ½ teaspoon onion powder, and ½ teaspoon garlic powder. I drizzle in 2 tablespoons oil and toss until the crumbs are evenly coated. In another dish, I whisk the egg whites and Dijon mustard together, seasoning with a little pepper.
Preheat the Oven: I preheat the oven to 350°F. I line a baking sheet with foil and place a wire rack on top, coating the rack lightly with cooking spray.
Assemble the Chicken Skewers: I remove the chicken strips from the marinade, shaking off the excess liquid. I thread the strips onto six 12-inch bamboo skewers, dividing evenly. I dip each skewer into the egg mixture, coat both sides, then dredge in the breadcrumb mixture, pressing lightly so the coating sticks. I place the skewers on the prepared rack.
Bake: I bake the chicken for about 25 minutes, turning halfway through, until golden brown and the juices run clear.
Make the Dipping Sauce: While the chicken bakes, I prepare the sauce. I place the onion in a food processor and blend until smooth, scraping down the sides as needed. I add vinegar, honey, mustard, salt, and pepper, then process again until smooth. With the motor running, I slowly drizzle in the oil until the mixture thickens and emulsifies. I taste and adjust seasoning if needed.
Serve: I serve the hot chicken skewers with the honey mustard-Vidalia dipping sauce. They’re delicious fresh out of the oven, but also great cold for picnics.
I like to switch things up by using chicken tenders or thighs instead of breasts for extra juiciness. Sometimes I mix spices like smoked paprika or cayenne into the breadcrumbs for a little kick. For a different flavor, I serve the chicken with barbecue sauce, ranch, or Frank’s hot sauce instead of the honey mustard dip. If I want a gluten-free version, I use gluten-free panko breadcrumbs.
Storage/Reheating
I store leftover chicken skewers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm in a 350°F oven for about 10–12 minutes until heated through and crispy again. The dipping sauce can be refrigerated in a covered container for up to 3 days; I serve it at room temperature. For make-ahead prep, I marinate and coat the chicken up to 4 hours in advance, refrigerate it, and bake right before serving.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless, skinless thighs for a juicier texture and richer flavor.
How do I prevent the chicken from being too salty?
I make sure not to marinate it longer than 30 minutes, as extended marinating in salted buttermilk can make it overly salty.
Can I make this recipe without skewers?
Absolutely. I can simply bake the coated chicken strips on a rack-lined sheet pan for the same crispy results.
What’s the best way to get the coating extra crispy?
Using panko breadcrumbs gives the crispiest texture. I also lightly spray the coated chicken with cooking spray before baking.
Can I air-fry this recipe instead of baking?
Yes. I cook the coated skewers in an air fryer at 375°F for about 15–18 minutes, flipping halfway through, until golden and cooked through.
How do I make homemade breadcrumbs?
I toast whole-wheat bread at 250°F for 10–15 minutes until dry, then pulse in a food processor until coarse crumbs form.
Can I make the sauce ahead of time?
Yes, I often make it a day ahead and refrigerate it. I bring it to room temperature before serving.
What other sauces pair well with this chicken?
Barbecue sauce, spicy buffalo sauce, or ranch dressing all taste great with this oven-fried chicken.
Can I double the recipe for a crowd?
Definitely. This recipe doubles easily—just use two baking sheets and rotate them halfway through baking.
Can the chicken be served cold?
Yes, I actually like serving it chilled for picnics—it stays flavorful and moist even when cold.
Conclusion
I find this oven-fried chicken on a stick to be a perfect mix of fun and flavor. It’s easy to make, kid-friendly, and ideal for sharing at picnics or parties. The crispy coating, tender chicken, and zesty honey mustard-Vidalia sauce come together for a satisfying bite every time. It’s proof that healthy, baked chicken can still taste indulgent and delicious.
This Oven-Fried Chicken on a Stick is a crispy, flavorful twist on classic fried chicken — baked instead of fried for a healthier, mess-free meal. Threaded onto skewers and paired with a tangy Vidalia honey-mustard dipping sauce, it’s perfect for parties, picnics, or fun family dinners.
2 cups coarse dry whole-wheat breadcrumbs or panko
2 tbsp neutral oil (canola or avocado)
2 large egg whites
1 tbsp Dijon mustard
Freshly ground black pepper, to taste
Honey Mustard-Vidalia Dipping Sauce:
½ Vidalia or other sweet onion, cut into 4 pieces
2 tbsp cider vinegar
2 tbsp honey
1 tbsp Dijon mustard
¼ tsp salt
¼ tsp freshly ground pepper
½ cup neutral oil (canola or avocado)
Instructions
Marinate the chicken: In a large bowl, whisk buttermilk with salt, 1 tsp paprika, and ½ tsp each onion and garlic powder. Cut chicken into 1-inch strips, add to marinade, and let sit 30 minutes at room temperature.
Prepare coating: In one dish, combine breadcrumbs with remaining paprika, onion powder, and garlic powder. Drizzle with oil and toss to coat. In another bowl, whisk egg whites and Dijon mustard with a little pepper.
Preheat oven: Set oven to 350°F (175°C). Line a baking sheet with foil and place a wire rack on top; coat with cooking spray.
Assemble skewers: Remove chicken from marinade and shake off excess. Thread strips onto six 12-inch bamboo skewers. Dip each into the egg mixture, then coat with breadcrumbs, pressing gently to adhere. Place on prepared rack.
Bake: Bake for 25 minutes, turning halfway through, until golden and cooked through (internal temp 165°F).
Prepare dipping sauce: In a food processor, blend onion until smooth. Add vinegar, honey, mustard, salt, and pepper; process again. With the motor running, slowly drizzle in oil until emulsified and creamy. Adjust seasoning to taste.
Serve: Serve hot chicken skewers with honey mustard-Vidalia dipping sauce. They can also be served cold for picnics.
Notes
Use panko breadcrumbs for the crispiest texture.
Do not over-marinate the chicken — 30 minutes is enough to keep it tender without becoming too salty.
For extra flavor, add cayenne or smoked paprika to the breadcrumb mix.
Air fryer method: Cook at 375°F for 15–18 minutes, flipping halfway through.
Chicken can be served warm or cold — great for picnics and parties.
