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Homemade Chicken Sticks

Servings 8 servings
Prep Time 5 minutes
Cook Time 1 hour

Ingredients

  • 1 lb ground chicken:
  • 2 tsp Morton Tender Quick
  • ½ Tbsp dried chopped/minced onion
  • ½ Tbsp liquid smoke
  • ½ Tbsp granulated sugar
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¾ –1 tsp coarse black pepper

Instructions

  • Mix everything really well. I use my stand mixer.
  • Roll the meat between parchment paper until it's about 2–3 mm thick, then cut it into strips roughly 1 cm wide x 6 cm long. I recommend using a large chef's knife or bench scraper to press straight down…don't drag the knife through the meat. Slide the parchment paper onto a half sheet pan and cover.
  • Refrigerate overnight to cure.
  • 24 hours later, uncover the half sheet pan, and 're-score' the lines from the day before…again, don't drag the knife or bench scraper. Bake on the parchment at 275°F for about 1 hour. The color will change from light pink to a slightly brighter pink. The internal temperature should be at least 165ºF. Let them cool enough to handle, break the sticks apart, blot well with paper towels, and refrigerate or freeze.