Chicken on a Stick

Chicken on a Stick

4
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"Deep fried, skewered chicken and vegetables."

Ingredients

1 h 15 m servings 237 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Thread skewer sticks with pieces of onion, red and green bell pepper, cauliflower and dill pickle, alternating with cubes of chicken.
  2. Prepare tempura mix according to package directions. Transfer to a long dish for dipping skewers into. Heat 1 inch of oil in a large heavy skillet to 365 degrees F (180 degrees C).
  3. Dip threaded skewers into the batter, coating all sides. Fry in hot oil for about 5 to 8 minutes on each side, or until golden.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

4
  1. 7 Ratings

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This recipe is the best!!! My boyfriend loves it we eat it at least once a month. I don't have any children but less the sharp objects I think it would be easy for them to make. I don't have pro...

My mom soaks everything in teriyaki sauce for several hours before blotting dry and dipping in batter. Better.

Everyone in my family loved these! and I have 5 kids all with different opinions on which food they like. I used chicken tenderloins. About an hour prior to making these I put the chicken in a m...

I made my own tempura batter using the Crispy Shrimp Tempura recipe on this site and I threaded my chicken separate from the veggies just in case it ended up taking longer than the veggies to co...