Kids love anything on a stick! Or so I’ve found. I would have never believed it before Kenya started eating solids, but it’s true. Popsicles, corn dogs, shish kabobs….put it on a stick and watch what happens! It just makes eating so much more enjoyable for them.


For this chicken-on-a-stick recipe, I added a dipping sauce to increase the fun factor! Even better is that this recipe is totally healthy. When I brought them over recently to a play group Kenya goes to, the kids were yelling, “I want a chicken stick”! The funnier part was watching the parents craving a bite, but thinking it’s wasn’t good for their waistline. Not this version! It’s low in fat and high in protein and fiber, especially if you use a wholesome cereal for the coating. The next time you want a super easy recipe for a party for kids and their parents or even just for a night at home, make this one and you’ll have tons of happy tummies!


Chicken on a Stick

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Author: Catherine McCord
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 25 minutes


  • 2 Cups cornflakes, whole wheat flakes or other flakey cereal
  • 1 Tsp kosher salt
  • 1 pound chicken tenders, remove white stringy tendon
  • 1 Cup buttermilk
  • 1 Pkg Popsicle Sticks
  • cooking oil spray


  • Preheat oven to 375 degrees.
  • Place the cereal and salt in a zip lock bag and crush with a rolling pin OR place in a food processor until the size of breadcrumbs.
  • Pour the buttermilk in one bowl and the cereal in another.
  • Take the popsicle sticks and skewer the chicken tenders on to the sticks leaving a 1 inch handle.
  • Roll the chicken tenders in the buttermilk and then in the cereal, coating the chicken completely.
  • Line a sheet tray with foil and spray it with oil.
  • Place the chicken tender sticks on the sheet tray and lightly spray them with oil and cover stick handles with foil so they do not burn.
  • Bake for 16-18 minutes or until cooked through.
  • Serve with ranch dip
  • *After step 5 place chicken tenders on a sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, follow steps 6-9 adding an additional 3-5 min cooking time (do not defrost).


Sodium: 440mg | Sugar: 2g | Cholesterol: 40mg | Calories: 110kcal | Fat: 2g | Protein: 14g | Carbohydrates: 8g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I made these last night and they are incredible! My husband and kids are going to love them. Also the ranch dip turned out amazing. I didn’t realize it was possible to make ranch dip.

  2. I’m making these right now, except I used rice krispies b/c we’re out of corn flakes. 🙂

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