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Crispy Chicken Sticks

Serves 6 servings

Originally aired

INGREDIENTS
  • 1 pound ground chicken
  • 1 small onion, grated
  • 2 large cloves garlic, grated
  • 5 eggs, divided
  • 1 cup flour
  • 1/2 box of cornflakes, coarsely ground
  • Cooking spray
  • 8 skewers
PREPARATION

Preheat oven to 375F.

In a large mixing bowl, combine the ground chicken with the onion, garlic and 1 egg.

Using the back of your hand, score the meat into quarters then score each quarter in half one more time, so you have 8 equal portions. Roll each portion into a shape similar to a hot dog.

Roll each log in flour, then whisk up the remaining eggs and dip the logs into the beaten eggs, then into the ground-up cornflakes. Place the chicken logs onto a sheet tray fitted with a rack. Spray each log with some cooking spray and bake for 30 minutes, until there is no visible pink remaining in the centers.

While the chicken is cooking, make the cobweb dipper: Place the ketchup into a serving bowl then make spiral design with the mustard into the ketchup using a squeeze bottle. With a toothpick, drag a line from the center of the spiral to the edge of the spiral. Repeat until you have made it once around the bowl and have formed a spider web.

Once the chicken is done cooking, place a skewer into each log so it resemble a corn dog -- this will make it fun and easy for kids of all ages to enjoy. Serve skewers with the ketchup-mustard dipping sauce alongside.

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