Cornmeal chicken sticks with jalapeno aioli

These tasty chicken sticks make a finger-licking snack that is perfect as a starter in your Christmas feast or dinner party. Packed with flavour and delightfully crispy, they'll be gone before you know it!

By Jo Wilcox
  • 35 mins preparation
  • Makes 30 chicken sticks
  • Print


  • 2 large skinless chicken breasts
  • 2 tbsp lemon juice mixed with salt and pepper
  • 3/4 cup plain flour
  • 1 egg, lightly beaten
  • 1 cup cornmeal
  • 1/2 cup panko crumbs
  • 2 tbsp chopped fresh rosemary
  • 1 tsp finely grated lemon zest
  • 1 tsp garlic powder
  • 1 tsp celery salt
  • Oil, for frying
  • 1/4 cup sliced jalapeno, fresh or pickled
  • 3/4 cup aioli
  • Squeeze lemon or lime juice


  • 1
    Slice chicken breasts lengthwise on an angle, then cut into thin strips and marinate in the lemon juice and seasoning for at least 15 minutes.
  • 2
    Set out 3 bowls: 1 for the flour, 1 for the beaten egg. In the third bowl, mix together the cornmeal, panko, rosemary, lemon zest, garlic powder and celery salt. Dip the chicken into the flour then the egg and lastly toss in the cornmeal mix.
  • 3
    Pour oil into a medium saucepan to a depth of about 5cm and heat on medium heat. Fry chicken strips, 3-4 at a time, for 2-3 minutes until golden and cooked through. Drain on paper towels.
  • 4
    Reserve a couple of jalapeno slices, then roughly chop the rest and stir into the aioli; season with a squeeze of lemon or lime juice and garnish with reserved slices. Serve the crispy chicken strips on skewers with the jalapeno aioli and a classic shandy.