Chic-O-Stick

$2.80

$2.80 each

CandySKU: 00646

History of this American Classic:
Chick-O-Stick originated in the 1930s during the Great Depression, created by B.E. and Mabel Atkinson, founders of the Atkinson Candy Company in Lufkin, Texas. The family-owned business began in 1932 as a way to make a living when “everyone had a penny,” according to B.E. Atkinson. Initially called “Chicken Bones,” the candy’s name changed to Chick-O-Stick in 1955 due to a trademark conflict with another company.

The candy itself is a crunchy, honeycombed stick made primarily of peanut butter and cane sugar, coated with toasted coconut. Its original bright orange color came from artificial dyes, and early packaging featured a cartoon chicken in a cowboy hat, which some mistook for a hint at a chicken-flavored snack—though it’s purely a sweet treat.

The name’s origin is unclear, but Atkinson lore suggests a sales representative coined it spontaneously, possibly inspired by its resemblance to fried chicken thanks to the coconut coating.

By the 1950s, Chick-O-Stick was a staple of Atkinson’s lineup, gaining a loyal following for its unique texture and flavor, often compared to a Butterfinger or Zagnut bar but without chocolate. In 2019, the recipe shifted to natural ingredients, swapping artificial colors for vegetable juice and turmeric, resulting in a lighter brown hue, and removing hydrogenated oils and preservatives to appeal to modern tastes. Today, it remains kosher, gluten-free, and vegan-friendly, available in various sizes from bite-sized nuggets to full sticks, with the largest variant shrinking from 2.0 ounces to 1.6 ounces since 2022.
Its enduring popularity stems from nostalgia and its simple, distinctive recipe, keeping it a beloved treat for generations.

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From Harvard Health Publishing:

Nitrates in processed meats (including processed jerky products)

“Cured or processed meats — bacon, sausage, hot dogs, and ham, as well as deli meats such as chicken, turkey, roast beef, and salami — often contain added nitrates and nitrites. These compounds prevent the growth of harmful bacteria, add a salty flavor, and make the meat appear red or pink.

Traditionally, food producers used synthetic sodium nitrate, but many now use nitrates derived from vegetables such as celery. The packaging on these products often contains phrases like “no added nitrates or nitrites.” But the fine print usually says something like “except those naturally occurring in celery powder.”

While natural nitrates might sound healthier, that’s not the case — your body can’t tell the difference. Nitrates convert to nitrites, and in the stomach’s acidic environment, nitrites interact with certain components concentrated in meat to form N-nitroso compounds, which are potential carcinogens. Earlier research suggested that these substances might be responsible for the increased colon cancer rates seen in people who eat lots of processed meat. But the connection remains unclear, says Dr. Willett.

However, there are other reasons to avoid processed meat, which he considers to be one of the least healthy types of food people can eat. “Processed meats contain other additives and are very high in sodium, which is a well-established risk factor for high blood pressure and heart disease,” he says. Many observational studies have linked high intakes of processed meat to a higher risk of cardiovascular disease.”

At Oak Cliff BBQ Company we do not use nitrates to cure our beef jerky. Properly smoked and dried out jerky will last approximately six months.

Our policy on consumption of our jerky has been reduced to two months from the smoke date, and one month from the package date. This ensures that our customers DO NOT consume nitrates, but rather the freshest, additive free jerky available anywhere.

As for nitrates in general? Oak Cliff BBQ Co’s take is simple: Never consume processed jerky made with nitrates.

Nitrates in processed meats (including processed jerky products)

“Cured or processed meats — bacon, sausage, hot dogs, and ham, as well as deli meats such as chicken, turkey, roast beef, and salami — often contain added nitrates and nitrites. These compounds prevent the growth of harmful bacteria, add a salty flavor, and make the meat appear red or pink.
Traditionally, food producers used synthetic sodium nitrate, but many now use nitrates derived from vegetables such as celery. The packaging on these products often contains phrases like “no added nitrates or nitrites.” But the fine print usually says something like “except those naturally occurring in celery powder.”

While natural nitrates might sound healthier, that’s not the case — your body can’t tell the difference. Nitrates convert to nitrites, and in the stomach’s acidic environment, nitrites interact with certain components concentrated in meat to form N-nitroso compounds, which are potential carcinogens. Earlier research suggested that these substances might be responsible for the increased colon cancer rates seen in people who eat lots of processed meat. But the connection remains unclear, says Dr. Willett.

However, there are other reasons to avoid processed meat, which he considers to be one of the least healthy types of food people can eat. “Processed meats contain other additives and are very high in sodium, which is a well-established risk factor for high blood pressure and heart disease,” he says. Many observational studies have linked high intakes of processed meat to a higher risk of cardiovascular disease.”
At Oak Cliff BBQ Company we do not use nitrates to cure our beef jerky. Properly smoked and dried out jerky will last approximately six months.

Our policy on consumption of our jerky has been reduced to two months from the smoke date, and one month from the package date. This ensures that our customers DO NOT consume nitrates, but rather the freshest, additive free jerky available anywhere.

As for nitrates in general? Oak Cliff BBQ Co’s take is simple: Never consume processed jerky made with nitrates.