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Chicken on a Stick is a Fiesta phenomena! Every year, during the 4-day run of A Night In Old San Antonio this booth sells 30,000-40,000 of these skewers. Can you say long lines??? My version is oven-baked, instead of fried, & it’s hubs approved. You know…it’s one of those dishes where is says “this is good” over & over! Oh, & no lines w/my version! Viva Fiesta!
- 8 chicken thighs
- 2 cups flour
- Sea salt and pepper
- 1 egg
- 1 1/2 cups milk
- 1 package panko bread crumbs
- Avocado oil spray
- Wooden skewers & foil
- Fresh jalapeños
- Preheat oven to 375 degrees. Prepare a baking sheet with foil and parchment paper.
- Mix flour, salt and pepper in shallow container. Set aside.
- Mix egg and milk in a shallow container. Set aside.
- Place panko crumbs in a shallow dish.
- Insert a skewer in each chicken thigh.
- Dredge the chicken thighs in the flour mixture, followed by dipping the thighs in the milk & egg mixture, and end by dredging in the panko. Place the prepared thighs on the parchment paper. Spray both sides of each thigh with avocado oil.
- Wrap each skewer with a bit of foil so they do not burn while baking.
- Bake for 20 minutes and turn the thighs. Return to the over for another 15-20 minutes.
- While the thighs are baking, grill the jalapeños to get a few grill marks. Insert a jalapeño on the skewer of each chicken thigh.