These Chicken Skewers are crispy on the outside and so juicy inside. The marinade tenderizes the chicken and adds tons of flavor to this chicken. It’s no wonder this easy chicken recipe has been a family favorite for years.
Breading chicken is one of my favorite ways to prepare chicken because it adds crunch and helps keep the chicken from drying out, just like with our Crispy Chicken Sandwiches and Chicken Parmesan. It also makes the chicken reheat nicely.
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Chicken Skewers Video
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This Breaded Chicken Skewers recipe comes from my Aunt Tanya in Washington. Seems like everyone in our family has adopted these chicken skewers. It’s perfect for parties or your next family meal. If you take them off the skewers to serve, they resemble Popcorn Chicken. The kids gave this recipe two thumbs up.
Ingredients for Chicken Skewers
The list of ingredients for chicken skewers is short and simple and you may already have everything you need in your refrigerator and pantry:
- Chicken – we use chicken breast but you can substitute with chicken thigh meat that has been trimmed of fat. It’s just too much work for me. Chicken breast requires almost no prep.
- Bread crumbs – we use Italian-style bread crumbs, pictured below.
- Mayonnaise – adds wonderful moisture and tenderness to the chicken. If you don’t want to use mayo, you can also use ranch but go light on the salt since ranch has more salt in it than mayo.
- Mrs. Dash – this is our favorite salt-free seasoning. Any all-purpose salt-free seasoning will work here. you could also use the garlic-flavored dash.
- Salt & Pepper – simple seasonings are all you need.
- Oil – to sautee the skewers. I use extra light olive oil for nearly all of my cooking, but canola oil, vegetable oil, or any high heat neutral oil will work great.
- Skewers – I used 12 small wooden skewers. Make sure your skewers fit the length of your skillet comfortably so you can flip them easily.
How to Make Skewered Chicken
- Cut chicken – cut into 3/4″ wide pieces and add to a large mixing bowl.
- Season with salt, pepper, and Mrs. Dash. Stir in 3/4 cup mayo.
- Marinate – cover and refrigerate for 1 hour or overnight (although I have also breaded and fried right away without any marinating and they still worked well).
- Skewer the chicken onto the wooden sticks.
- Breading – Pour bread crumbs on a large plate or platter. Roll the chicken skewers in bread crumbs until evenly coated.
- Sautee – In a large non-stick pan, add enough oil to generously cover the bottom and place over medium heat. Saute the chicken skewers for 3 minutes per side or until well browned on all sides and 165˚F at the thickest part of the chicken on a thermometer. Place on a paper towel-lined plate to soak up excess oil.
To Serve
You’ll want lemon wedges to squeeze over the fried chicken. It adds brightness and freshness to the chicken. You can also pair these with your favorite dipping sauces such as:
- Tomato Marinara
- Homemade Salsa
- Avocado Ranch
- Jalapeno Ranch
- Ketchup
- Fry Sauce
- Ranch
Make-Ahead
- Marinate – you can marinate overnight for super tender and flavorful chicken then bread and fry before serving.
- Keeping Skewers Warm – You can make them earlier in the day and warm them up in the oven in a baking dish before your party or dinner.
- Refrigerating – Once skewers have been sauteed and cooled, cover and store in the refrigerator for up to 3 days.
I hope these Chicken Skewers become a new favorite for your family for years to come. It’s a chicken recipe that’s worth discovering.
Breaded Chicken Skewers
Ingredients
- 2 lbs chicken breast
- 1 cup Italian-style breadcrumbs
- 3/4 cup mayonnaise*
- 1 tsp Mrs Dash
- 1 tsp fine sea salt
- 1/2 tsp black pepper, freshly ground
- extra light olive oil, or canola oil, to fry
- 12 small wooden skewers
Instructions
- Cut the chicken into 3/4" wide pieces and place in a large mixing bowl. Season with salt, pepper, and Mrs. Dash. Mix in 3/4 cup mayo then let the chicken marinate in the refrigerator for 1 hour or overnight.
- Thread the chicken pieces onto the skewers. Try to have the flat sides facing in one direction for even cooking.
- Pour bread crumbs on a large plate or platter. Roll the chicken skewers in bread crumbs until evenly coated.
- In a large nonstick pan, add enough oil to generously cover the bottom, set pan over medium heat. Sautee the chicken skewers for about 3 minutes per side, flipping until golden brown on both sides and the internal temperature reaches 165˚F on an instant read thermometer.
- Transfer to a paper towel lined platter to absorb any excess oil then serve.
Nutrition Per Serving
Filed Under
We first published this chicken skewer recipe in 2010. It’s an oldie but a goodie. This is a photo from back in the day. I still have that plate!
Natasha, since I retired I have become the cook of my house! My wife, still working, has been a real trooper and hardly ever complains about my cooking. Thanks to you and your easy to follow recipes I’m not doing too bad.
Question about this recipe: is it possible to cook the chicken in the oven instead of frying it?
Hi Luis, Thank you so much for sharing that with me. That will work. I would suggest letting it come to room temperature for about 30 minutes then preheat the oven to 400 and bake the chicken (arranged in a single layer on the baking sheet) for about 12-15 minutes or until the chicken is hot.
My family devoured a double recipe!!! Delicious 😋 & family asked when I would make this recipe again. So easy to make & perfect for busy families.
Greetings. I enjoy your recipes and videos. You show and explain each step very well. You are amazing. Keep it up. Best regards from Slovenia
Hi Jasmina! Thank you so much. I’m glad you’re enjoying my recipes.
Can you use anything other than mayo to marinate the chicken
Hi Monica, you sure can, I have a note on this in the recipe: “Mayonnaise – adds wonderful moisture and tenderness to the chicken. If you don’t want to use mayo, you can also use ranch but go light on the salt since ranch has more salt in it than mayo.” I hope that helps.
Husband loved these they are a hit in my home. Thank You 🙂
So happy to hear that!
I love your recipes, you are my cooking inspiration. I am a huge fan of all your recipes.
Thank you so much, Diana!
Hi: I am the main cook for my aging mother in law and her son, my husband, Randy. They are of Ukrainian background and English. I am definitely going to try the breaded chicken skewers. We usually wait for her younger sister to bring them from Brunos, but, I thought with your recipe we can make them ourselves, or shall I say, myself…then double wrap them,and put in the freezer for whenever they get a longing…I wrap in plastic, then wrapped in foil. On taking them out and before heating again, I run the skewer under water, so the meat isn’t dry, was something mil likes to happen, and then onto a rack in a dish in the oven on 350F for approximately 20 minutes, and its ready to serve.
Definitely going to try your receipe in the near future.
Made these tonight and they were fantastic. Would it be easier to coat them in bread crumbs before you skewer them?
Glad you enjoyed it! That will work too!
I don’t have ranch on hand and prefer not to use mayo. Would I be able to substitute with creamy Caesar dressing or yogurt?
Btw. I have tried quite a few recipes and you do not disappoint!!
I haven’t tested that to advise, but I think it could work. If you experiment, let me know how you liked the recipe.
Dear Natasha, I’m always trying new recipes to bless my husband with and always seek out your site and you never fail❣️ These chicken skewers were a big hit with both of us so a big thank you for your hard work finding doable delicious meals for us. God bless you and your husband 🤗
I was wondering if you can use boneless thighs in the recipe?
Hi Jeffrey! Yes, see my note above: “substitute with chicken thigh meat that has been trimmed of fat.” Hope you enjoy this recipe!
I made these today as written. They turned out SO good!! Thank you for another great recipe. I made your lasagna roll ups a few days ago, fantastic as well!
You’re so welcome! I’m so happy you enjoyed it, Sher!
Delicious and fun to make! I am glad I watched the video because you said bite-sized pieces, which made more sense. Thanks!