Fried chicken on a stick recipe by SAIT Chef Instructor Kevin Conniff for Stampede 2024

The smell of crispy, fried goodness blowing Calgary’s way can only mean one thing— Midway food is around the corner, and so is the “Greatest Outdoor Show on Earth.”  

To celebrate the occasion, we lasso’ed in the help of SAIT Chef Instructor Kevin Conniff to create a recipe inspired by the Calgary Stampede. To make it a proper challenge, Chef Kevin blind selected five components typically found in Midway food to incorporate in the final product.

A finalist on the Food Network’s Holiday Baking Championship, it’s not Conniff’s first rodeo on camera. But this time, he two-stepped his way in front of the lens and into the kitchen, trading “Ho Ho Hos” for a “Yahoo!” See for yourself the result of his tasty, and crispiest work yet. ⬇️ 

You may not smell the delicious fried chicken on a stick (with a subtle spicy kick) through the screen, so we recommend you try making the recipe below for yourself.

Fried chicken on a stick with spicy mashed potatoes and cold mango salsa

Mango salsa (or chutney)

• 3 cups diced mango
• 1/2 cup finely diced red onion
• 1/3 cup golden raisins
• 1/3 cup brown sugar
• 5 tablespoons minced garlic
• 3 tablespoons finely diced ginger root
• 3 tablespoons white wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes 

1. Combine all ingredients in saucepan on medium heat. 
2. Simmer for 30 min.
3. Season to taste.
4. Remove from heat and store in the fridge until ready to use. If needed immediately, cool over bed of ice.

 

Spicy mashed potatoes

• 1 kg Yukon gold potatoes
• 1/8 cup unsalted butter
• 2 tablespoons chipotle chilies in adobo
• 1/8 cup cheese of your choice
• 1 tablespoon Kosher salt
• 1 tablespoon black pepper

1. Peel and quarter potatoes. Add to a pot with enough cold, salted water to cover potatoes.
2. Bring to a boil and cook until fork tender.
3. Drain and add potatoes to stand mixer and blend with other ingredients until smooth. Adjust seasoning to taste.
4. Keep mashed potatoes covered and warm until use, then transfer to a pastry bag with star tip when ready to assemble.

Fried chicken on a stick

• 6 chicken drumsticks
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 3 eggs
• 1 ½ cups all-purpose flour
• 2 cups panko crumbs
• Oil for frying

1.  Preheat canola oil in a large pot until a thermometer reads 375ºF. Preheat oven to 350ºF.
2. Remove excess fat to clean drumsticks and pat dry. Pull the meat all the way down to expose the drumstick knuckle. For a nice, round result, pull the skin around to cover as much meat as possible.
3. Assemble your dredging station: In the first bowl, add spices and flour, mixing it with a fork to combine. In the second bowl, add eggs and mix with fork. In the third bowl, add the panko crumbs.
4. Dredge the chicken drumsticks through bowls to make a coating. A good rule of thumb is to use one hand for wet dredging (eggs) and one for dry dredging (flour and panko). Place coated drumsticks on wire rack while you finish the remainder.
5. Cook the coated drum sticks in preheated oil. After the drumstick floats or desired colour is reached, remove them from the oil and place on a sheet pan.
6. Finish the chicken in the preheated oven for 10 – 12 minutes, or until internal temperature reaches 165ºF.

Assembly

Pipe a dollop of mashed potatoes onto the meaty end of the finished drumstick and top with a heaping tablespoon of salsa. To experience the true midway experience, use a twist tie to attach the drumstick bone to a stick, and glue on a piece of plaid fabric to wrap around the tie and hide it, for a country-style flair.   

Enjoy!