Why It Works

Turn classic chicken fingers into a playful, crowd-pleasing meal with this Chicken on a Stick recipe. Oven-baked with a crunchy cornflake coating, these tenders are lighter than fried versions, easy to make, and irresistibly fun for kids and adults alike. Perfect for weeknights, lunchboxes, or parties — plus, they’re freezer-friendly for busy nights.

Recipe

Ingredients

• 1½ cups cornflakes (or whole wheat flakes)
• ½ teaspoon salt, plus extra for seasoning
• 1 lb (450 g) chicken tenders, white tendon removed
• ½ cup buttermilk
• Popsicle sticks
• Cooking oil spray

Instructions

1. Prep Oven & Coating
   Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and lightly spray with oil.
   Crush cornflakes in a zip-top bag with a rolling pin or in a food processor until they resemble coarse breadcrumbs. Mix in salt.
2. Set Up Dredging Station
   Pour buttermilk into one bowl and place crushed cornflakes in another plate or shallow bowl.
3. Skewer the Chicken
   Insert popsicle sticks into the thickest end of each chicken tender, leaving about a 1-inch handle. Lightly sprinkle with salt. If needed, create a starter hole to guide the stick.
4. Coat the Chicken
   Dip each tender into buttermilk, then roll in the crushed cornflakes, pressing gently to adhere.
5. Bake
   Arrange coated tenders on the prepared baking sheet. Lightly spray with oil. Cover exposed stick handles with foil to prevent burning. Bake for 16–18 minutes, or until cooked through and golden brown. Remove foil from handles and serve with your favorite dipping sauces.

Getting Kids Involved

• Kids can help crush the cornflakes.
• Let them dip chicken in buttermilk and roll in the coating.
• Allow them to arrange skewers on the baking sheet.

Pro Tips, Meal Prep & Time Savers

• Make Ahead: Prepare skewered, coated chicken and refrigerate until ready to bake.
• Freeze-Friendly: After coating (before baking), freeze on a sheet tray for 30 minutes, then transfer to a freezer bag for up to 4 months. Bake from frozen, adding 3–5 minutes.
• Stick-Free Option: Serve as classic chicken tenders if you prefer.
• Extra Crunch: Cornflakes provide a naturally crisp coating and are gluten-free, making this a versatile choice for many diets.

Crispy, playful, and simple to make, Chicken on a Stick brings a little extra fun to dinner — without adding any fuss. Perfect for weeknights, parties, or even a picnic in the backyard.

Chicken on a Stick

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Print Recipe

Chicken on a Stick might just be the most fun, kid-friendly dinner ever. Crispy cornflake-coated chicken tenders baked until golden and served on a stick — what’s not to love?

If you’ve ever noticed how much more exciting food becomes when it’s served on a stick, you’re not alone. There’s just something about it that makes dinner feel playful.

These chicken tenders are coated in crushed cornflakes for unbeatable crunch — no frying required. They’re light, crispy, and completely delicious. Perfect for weeknight dinners, parties, or even lunchboxes.

And yes… they’re just as tasty off the stick — but where’s the fun in that?

Ingredients

Scale 1x2x3x

• 2 cups cornflakes, whole wheat flakes, or other flakey cereal

• 2 teaspoons kosher salt, divided

• 1 pound chicken tenders (white tendon removed)

• 1 cup buttermilk

• 1 package popsicle sticks

• Cooking oil spray

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Instructions

Step 1: Preheat the Oven

Preheat oven to 375°F. Line a sheet tray with foil or parchment paper and lightly spray with cooking oil.

Step 2: Prepare the Coating

Place cereal and 1 teaspoon salt in a zip-top bag and crush with a rolling pin until it resembles coarse breadcrumbs. Alternatively, pulse in a food processor.

Transfer crushed cereal to a shallow bowl. Pour buttermilk into a separate bowl.

Step 3: Skewer the Chicken

Insert popsicle sticks into the thickest end of each chicken tender, leaving about a 1-inch handle. Sprinkle the remaining 1 teaspoon salt evenly over the chicken.

Step 4: Coat the Chicken

Dip each chicken tender into the buttermilk, allowing excess to drip off.

Roll in the crushed cereal, pressing gently so the coating adheres well and completely covers the chicken.

Step 5: Arrange for Baking

Place the coated chicken tenders on the prepared sheet tray. Lightly spray the tops with cooking oil.

Cover the exposed stick handles with foil to prevent burning.

Step 6: Bake

Bake for 16–18 minutes, or until golden and cooked through.

Serve warm with ranch dressing or your favorite dipping sauce.

Freezer Instructions

After coating (Step 5), place chicken tenders on a sheet tray and freeze for 30 minutes.

Transfer to a labeled zip-top freezer bag and freeze for up to 4 months.

When ready to bake, place directly on a prepared sheet tray and cook as directed, adding 3–5 extra minutes. Do not defrost before baking.

Notes

• Make Ahead: Prepare and refrigerate (uncooked) for several hours before baking — perfect for busy evenings.

• No Stick Needed: These are delicious as classic chicken tenders if you prefer to skip the popsicle sticks.

• Extra Crispy Tip: Press additional crushed cereal onto the chicken before baking for maximum crunch.

• Great for Parties: Easy to serve, easy to hold, and mess-free — ideal for gatherings.

• Author: Miks