Mississippi State Chicken-On-A-Stick

Serves: 5
Total Calories: 171


4 boneless, skinless chicken breast halves
Salt to taste
2 medium onions
large bell pepper
24 dill pickles (chips)
1 (15-ounce) can whole potato
2 eggs, beaten
1/4 cup buttermilk
1 cup flour
1 teaspoon paprika
Red pepper to taste


Cut chicken breasts into bite-size cubes, and salt to taste. Quarter onions. Chop pepper into bite-size pieces. Place chicken, onions, bell pepper, dill pickles, and potatoes on wooden skewers. (Use proportions that suit your family—some like more vegetables, and some like loads of chicken!)

Combine eggs and milk in a plate. Combine flour, paprika, and red pepper in a plate. Dredge skewer of chicken and vegetables in flour. Then, drench in egg-milk mixture. Dredge in flour again. Fry skewer in deep, hot fat until golden brown.

Variation: For more heat, place some hot sauce in egg-milk mixture and increase red pepper in flour. Also, add some whole jalapeño peppers for a real spice!

Nutritional Facts:

Serves: 5
Total Calories: 171
Calories from Fat: 12

This Mississippi State Chicken-On-A-Stick recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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