Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup ranch seasoning mix (or 2 tbsp sour cream + 1 tbsp dried dill, garlic powder, onion powder)
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp melted butter
- 1/4 cup hot sauce (e.g., Frank’s RedHot)
- Parsley, for garnish
- Blue cheese or ranch dressing, for dipping
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, 3/4 cup mozzarella, ranch seasoning, and egg. Mix until well combined.
- Form mixture into 12 sticks (about 1/2 inch thick), placing one stick of mozzarella inside each to ensure melty centers.
- In a shallow bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper. Roll each stick in the breadcrumb mixture, pressing gently to adhere.
- Place sticks on prepared baking sheet and bake for 12–15 minutes, or until golden and crispy. For extra crispiness, broil 1–2 minutes at the end.
- In a small bowl, whisk melted butter and hot sauce. Brush sauce over hot sticks immediately after baking.
- Garnish with parsley and serve with blue cheese or ranch dressing.
Notes
- For air-frying: Preheat air fryer to 390°F (200°C). Cook sticks in batches for 8–10 minutes, shaking halfway, until crispy.
- Freezer-friendly: Freeze unbreaded sticks on a tray, then coat and bake from frozen—add 3–5 minutes to baking time.
- Use dairy-free mozzarella for a vegan version (nutrition will vary).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 3 sticks
- Calories: 295 Kcal
- Sugar: 1g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 95mg
