Ingredients
Scale
- 2 cups cooked chicken breast, shredded (rotisserie chicken works beautifully)
- 1 cup shredded mozzarella cheese
- 1/2 cup buffalo wing sauce (adjust for your spice preference)
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups all-purpose flour (for dredging)
- 2 large eggs, beaten
- 2 cups panko breadcrumbs (for extra crunch; substitute with crushed cornflakes if preferred)
- Vegetable oil, for frying (or olive oil for a lighter option)
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Start by combining the shredded chicken, shredded mozzarella, cream cheese, buffalo sauce, garlic powder, smoked paprika, salt, and pepper in a large bowl. Mix until everything is evenly incorporated. This filling is the heart of your sticks—bold, creamy, and spicy.
- Using your hands or a spoon, shape the mixture into uniform sticks about 3 inches long and 1 inch thick. Place them on a parchment-lined tray and pop them into the freezer for at least 30 minutes to help them firm up. This step is crucial—it makes the coating process easier and prevents the filling from melting too quickly during frying.
- Prepare your dredging stations: one bowl with flour, one bowl with beaten eggs, and one bowl with panko breadcrumbs. When ready, take each stick from the freezer and coat it first in flour, then dip into the egg, and finally roll in the breadcrumbs. For extra crunch, double-dip the breadcrumbs.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Using a thermometer here ensures perfect frying temperature—too hot and the coating burns, too cool and the sticks absorb oil and get soggy.
- Fry the coated sticks in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes, turning occasionally, until golden brown and crispy. The cheese inside should be melted, and the chicken filling hot.
- Remove the sticks with a slotted spoon and drain on paper towels. If you want to keep them warm and crispy, place them on a baking sheet in a 200°F oven while frying the remaining sticks.
- Serve hot, garnished with fresh parsley or chives if desired, alongside ranch or blue cheese dressing. Mama Lou always insisted on dipping sauces—they add a cooling contrast to the spicy heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International