• 1 1/2 pounds ground chicken
  • 16 ounces Mozzarella, cut into strips
  • 2 Eggs
  • 1 cup panko breadcrumbs
  • 1 cup all-purpose flour
  • 3 tablespoons Italian seasoning
  • Salt and pepper to taste
  • Oil for frying
  • Marinara sauce for dipping


  1. In a bowl, season ground chicken with 1 tablespoon Italian seasoning and salt and pepper. Oil hands. Working with about 4 tablespoons of the mixture at a time, use your hands to form a rectangular patty. Place one mozzarella strip in the center and fold the chicken mixture around the cheese to close. Set aside on a plastic wrap-lined dish. Continue with the rest.
  2. Chill in the fridge for at least 15 minutes.
  3. Heat oil to 375°F. Prep your dredging station: combine panko, 2 tablespoons Italian seasoning, salt and pepper in one bowl. Whisk eggs in another bowl. Place flour in another bowl.
  4. Coat the sticks in flour, then into the eggs, and then coat thoroughly in the seasoned panko.
  5. Fry until golden brown and the chicken is fully cooked. Serve with marinara sauce.