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Fried Chicken on a Stick
Fried Chicken on a Stick
Nathan Congleton / TODAY
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(75 rated)
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Gathering around the TV for game day? These fried chicken skewers from Elizabeth Heiskell are a great snack — no utensils needed!

Swap option:  Use chicken thighs instead of chicken breasts.

Equipment needed: Deep fryer or large, deep pot for frying, mixing bowls, 10-inch skewers


    • 6 chicken breasts, cut into 2 inch square pieces
    • 6 10-inch skewers soaked in water for at least an hour
    • 4 eggs, well beaten, seasoned with 1 teaspoon salt and pepper
    • 4 cups flour
    • 4 new potatoes, sliced 1/4-inch thick
    • 4 teaspoons Cajun seasoning
    • 2 teaspoons seasoning salt
    • 2 teaspoons Greek seasoning
    • 1 jar dill pickles
    • High-heat oil for frying (canola, peanut, soybean, sunflower oil)


In a large bowl whisk salt and pepper into eggs.  

In medium bowl combine: flour, Cajun seasoning, seasoning salt and Greek seasoning.

Place chicken pieces, potato slices and pickles in egg mixture.

Skewer in this order: chicken, potato, pickle.

Once skewer is filled, dredge in flour mixture until all ingredients are covered.

In a deep fryer heated to 375F, place skewers and fry until skewers float to top. If you don’t have a deep fryer, use a deep pot, being sure to fill it with oil no more than half full.

After frying, place on plate lined with paper towels.