Chicken and Vegetables On A Stick

This recipe reminds me of all the stuff you can get on a stick at the fair. It tastes wonderful and you can use any combination of vegetables.



  • 4 cups self-rising flour
  • 2 cups ice water or seltzer water
  • 1 Tbsp. Old Bay seasoning or Cajun seasoning
  • salt and pepper, to taste
  • boneless chicken breast or thigh meat, sliced in 1/4 inch thickness
  • potatoes, sliced in 1/4 inch thick circles
  • yellow or zucchini squash, sliced in 1/4 inch thick circles
  • mushrooms, about the same roundness as the squash and potatoes
  • whatever other vegetables you want to use
  • long bamboo sticks
  • peanut oil for deep frying


In a deep fryer or dutch oven heat the peanut oil 375 degrees F (190 degrees F). You will know the oil is hot enough when you place a drop of water in it and it sizzles loudly.

Place the flour and Old Bay seasoning or Cajun seasoning and salt and pepper in a bowl. Take 1 cup of flour mixture out and put in another bowl, add the ice water or seltzer water. Do not over mix the batter! The consistency should be quite thick, not runny like a pancake batter, and the bowl should still have some dry spots of flour in it.


Slice the chicken and vegetables about 1/4 inch thick. Try to have everything the same size in width and thickness. Slide a slice of potato on the stick, then squash, chicken, mushroom, and keep repeating till you have the stick full, leaving about a 1/2 inch empty space at each end. Roll the chicken and vegetables lightly in the dry flour mixture, then dip the chicken and vegetables into the batter and coat them well.

Slowly lower the battered stick into the hot oil. Be careful not to let them touch the bottom of the pan or they will stick. Do not overcrowd the oil. Leave room for the fritter to expand in the hot oil. Cook till the chicken is fully cooked and its golden brown probably 3 to 4 minutes. Drain on a plate covered with paper towels. Season to taste with salt and pepper and Cajun seasoning.


By Sharon from Vian, OK


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