Breaded Chicken Skewers (VIDEO)
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 real 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
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 Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha,
I have made these several times and they are always a hit with my family. Only one problem, I can’t cook them fast enough, they seem to disappear quickly.
Also spotted sharky, he sure knows how to cut lemons:)
Thank you for your so yummy recipes “You’re The Best”
Hi Melinda! You’re very welcome! I’m so glad you enjoy the recipes.
Have made these several times as they’re a go-to recipe for my toddlers. Prepping for baby #3 with freezer meals and wondering if this one is freezer friendly? I was planning to prep as directed and freeze prior to cooking (with breading). Would that be advisable or is there a more ideal method? Thanks!
Hi Angela! I’m glad you love the recipe.
To be honest, I’ve never tried freezing this. I assume prepping and marinating the meat them freezing would be fine and continuing with the recipe as instructed when it’s thawed. Sorry I can’t be more help. Congrats on baby number 3!
Hi Natasha
Can I put the chicken in deep fryer? If yes for how long? As I’m doing it for a party of 150 persons. Thanks
Hi Margrit. I think it would work fine but I have not done it myself to advise.
Hi Natasha, i have tried quite a few of your recipes and always turn out delicious 😊
Is it possible to Barbecue these breaded chicken skewers? Maybe without the breaded crumbs?
Hi Marcia! I would suggest using my other recipe for Grilled Garlic Chicken Skewers.
I saw Sharkey twice, Once he looked rather deflated to have to be laying on the counter. And secondly he was wrapped around the skewer that Natasha was trying to handle.
Good eye, Sylvia!
Hi Natasha. I love your recipes. Question, can I substitute Kosher salt for the sea salt?
Hi Patti! Yes, that would be fine. I hope you love this recipe!
This reminds me of city chicken (made with pork), hubby cannot have mayo, would yogurt work in its place?
Thank you for all you do and create, I have cooked so many of your recipes! I love your videos too, they really help with technique and they give me a good laugh too.
You are very welcome. I hope you’ll love all the recipes that you can try! I haven’t tested that to advise.
What kind of bread crumbs do you use for the chicken skewer recipe?
I used Italian-style breadcrumbs. You can see the image with the container/brand in the blog post above.
Thank you for all your great recipes. You are making our meals really great. Can’t wait to try the chicken skewers.
Aww, thanks, Neil! That’s such a kind comment! I’m so happy to hear you’re enjoying my recipes.
Can you cook theses skewers in the oven instead of in the frying pan?
Hi Shelley! I have not tested it. I think you could but they will not be as crisp. If you have an air fryer, here is what one of my readers said: ” The one change I made is cooking the chicken in an air fryer. 10 minutes at 400°, don’t even need to turn. I tried with skewers and without, worked perfectly both ways.” I hope that helps.
This recipe can be made with pork or a pork and veal combination for City Chicken. Excellent!
I’m so happy you enjoyed that. Thank you for sharing that with us, Nancy!
Have you ever made chrusciki cookies. They are called angle wings or bow ties. They are Ukrainian and Polish but the recipes I have tried they just do not turn out. My Mother and Dad both made them but I never had a recipe. Now when I try to make from someone else it doesn’t turn out. I love your recipes . thank you Linda
Hi Linda, I have not tried them but thank you for your suggestion.
Can thighs be substituted? My family only likes dark chicken meat?
Hi Janina! Yes, see my note above: “substitute with chicken thigh meat that has been trimmed of fat.” Hope you family enjoys this recipe!
Made these for New Year’s Eve Party. My 12 yo grandson said the chicken was the best!! Easy recipe, tender and flavorful chicken! Recipe is a keeper! Thank you!
You’re welcome, it’s my pleasure!
The chicken was easy to make and tasted really good. Great recipe! But, oh my, doesn’t this site have like one commercial per second! And it is on DuckDuckGo which is practically advertisement free. Hard even to read the recipe. Other then that the chicken was very tasty.
I’m so glad you enjoyed it, Zory! Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
This chicken was moist, tender and delicious! I followed the recipe exactly and the flavor was good. My husband loved it and I will make this again. Thank you for a great go-to recipe!!!
So great to hear that, Sandra. Thank you for your excellent comments and feedback!
Hi Natasha….was wondering if you can make these in the air-fryer?? Just purchased one and I am obsessed with it.
Hi Donna, I saw one of our readers shared this comment “My family loves when I make your recipes. The one change I made is cooking the chicken in an air fryer. 10 minutes at 400°, don’t even need to turn. I tried with skewers and without, worked perfectly both ways.” I hope that helps.
I made it in the air fryer and it was perfectly moist and crispy.
Delicious! It’s a keeper!!
Wonderful, Kimy! Thank you for sharing. I’m glad you loved the recipe.
I use your recipes every night, Natasha! I’m obsessed. I’ve made a great many of your items, but I had to especially comment on this one because of the kid-friendly aspect. I have a wildly picky 5 year old, and this is his favorite meal. He actually really enjoys cooking them with me! My 5 and 6 YO’s crush the entire 2 pounds of these every time we make them! Thanks so much for all the recipes that suit children so well!
Thank you so much, Janel! That’s wonderful. I’m so glad they loved this recipe.
I made these tonight following the recipe exactly as written. They were fantastic! I will definitely make these again! Thank you for sharing this recipe!
You’re very welcome! So glad you loved them. 🙂
My entire family, including 3 kiddos, gobbled these up! Used panko instead of Italian bread crumbs.
Hi Rose! That’s wonderful. So glad they were enjoyed.
Delicious. My children loved it and couldn’t stop eating it. We used panko breadcrumbs.
Great to hear that your family loved this recipe!
Is it possible to make this in an air fryer? It looks delicious and I can’t wait to make it.
Hi Machelle, I saw one of our readers shared this comment “My family loves when I make your recipes. The one change I made is cooking the chicken in an air fryer. 10 minutes at 400°, don’t even need to turn. I tried with skewers and without, worked perfectly both ways.” I hope that helps.
I just made them they were really good! I will make them again!
Great to hear that you enjoyed it!
I completely followed your recipe and it was so delicious. Didn’t have any small skewers at the time, so I just fried up the pieces of chicken and it was still awesome. Thank you so much for having shared this recipe with us. I will try it out as an actual chicken sandwich next time.
You’re welcome! I’m so happy you enjoyed it, Connie!
I followed your recipe to the T and this chicken was delicious. Didn’t have small enough skewers to use in the pan, so I just fried up the chicken pieces. They came out so delicious and moist. Thanks for this recipe. I will use it next time for a chicken breast sandwich.
That’s just awesome! Thank you for sharing your wonderful review!
Sharky was on your right hand after chicken was cooked- I’ve watched this many times didn’t notice- I thought it was a pot holder
I’m so glad you caught it! Great eye, Jan! Thank you so much for watching!
Do you have to use chicken we are having pork chops and would love to see the breading on them.
Hi Vicky, one of my readers wrote it works great with port. I hope you love this recipe!
These are so good! Once I have 1, I can’t stop 🙂 On the Nutrition Facts label, how much is 1 serving? 1 skewer?
Hi Amy! Each skewer is a serving! I hope that helps!
The Breaded Chicken Skewers is aahh-mazing!!! Very easy to make and prepare, and I made sure to marinate the chicken pieces overnight, which made a huge difference! The chicken was tender and moist, and my sister and I served this dish some with Mac & Cheese on the side. Thank you for sharing, Ms. Natasha!!!
Aah, that’s a perfect combo, I can only imagine! I’m glad you enjoyed this recipe, Shawnae. Thank you for this review!
I liked them I just think I’ll use Greek yogurt next time instead of mayo. I am a mayo fan, but less fat and cholesterol are always a good thing. I also found out if you don’t pack the skewers too tightly, they fry more evenly. Great idea Tasty.
Thank you for the feedback, Daphne. So glad you enjoyed this recipe.
Made these as chicken strips. Marinaded overnight. Used panko bread crumbles or any on hand. Baked in an air fryer. Served with asparagus and salad. Easy dinner. Kid friendly.
Mayo helps chicken breast stay moist.
Yum! That sounds amazing, Sveta! sharing that with me!
Hi Natasha. Thank you for posting the recipe. It is absolutely delicious. I have some leftover. What is the best way to warm them up without drying out the chicken.
You’re welcome, I’m glad you love it! 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.
Have you made them with seasoned panko crumbs yet? Also wonder if pretzel crumbs would work. Thanks for the recipe and yes sounds like a winne, winner chicken dinner.
Hi Rosemary, I haven’t tried those substitutions, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.
This was just excellent! My family all got a plate (served with salad), then came back with “where’s the rest?”. 2.5 lbs of chicken and they couldn’t get enough. Note: I only found “herb and garlic” Mrs. Dash – still excellent. Thanks for the keeper Natasha, my swim team son is in love!
You’re welcome! I’m glad you enjoyed this recipe. Thank you for the review.
Hi Natasha,
I made these for dinner tonight – just deliciious. I did add a bit of garlic powder with the salt and pepper.
Can hardly wait to make them again.
I love your recipes.
When will your cookbook be published?
So glad you enjoyed this recipe. I am already working on the cookbook, I’ll make sure to announce it and share it with you all when it’s ready. Thank you for patiently waiting.
Hi Natasha!
Seems like an awesome recipe. Will def try soon. Just one question. Do you cut the chicken fillet lengthwise first and then make cubes?
Hi Mehreen! Yes- that is correct. Reference the video for this recipe to see how I am cutting the chicken.
Fantastic recipe! Marinated overnight and the chicken was so moist and juicy. Husband and 3 kids all voted – YES, it’s a keeper!
Wonderful! That’s always a win! So glad you all enjoyed this recipe. Thank you for the review, Shannon.
Made these chicken skewers and they are so good.
When we made the second batch my husband forgot to put the bread crumbs on after he marinated the skewers and had them in the refrigerator for 2 hours. They were still delicious.👏🏼😊
Nice, at least you still loved it even without the crumbs!
Hi Natasha!
I just made it today and I loved it!
I have a question: can it be frozen (before bread it)?
Thanks,
Flávia
Glad to hear! Are you planning to bread and refrigerate them raw or are you freezing them cooked or uncooked?
Made the chicken skewers for dinner tonight. Super simple and very good. Love your recipes and videos! Can’t wait for your cookbook!
I’m so happy you enjoyed that. Thank you for sharing that with us Lindsay!
These were absolutely delicious. I used larger skewers and was able to make 8. I used the family pack of chicken. My family loved them. Thanks for always making my meal decisions easy.
I’m so glad you enjoyed these skewers, Sue! Thank you for your fantastic review!
I can’t wait to make these. As soon as I get some skewers, I will make them.
I hope you love them!
How thick are the chicken pieces, only thing the recipe says is to make them 3/4″ wide
Hi! I recommend watching the video starting at about 50 seconds to see how I am cutting the chicken breast.
So amazing! My family loves when I make your recipes. The one change I made is cooking the chicken in an air fryer. 10 minutes at 400°, don’t even need to turn. I tried with skewers and without, worked perfectly both ways.
That’s great to hear! Thanks a lot for sharing that with us.
Turned out absolutely amazing!😍😍 my husband and I ate it within minutes!
Glad to hear that you both enjoyed the recipe, Alla!
Natasha, This was a big hit in our house! The coating was tasty and crispy! We loved it!
Glad your family enjoyed this recipe, Shelly!
Great recipe, Natasha! Admittedly, I have always been intimidated by cooking. We had a family gathering yesterday and we had to contribute food. I didn’t know what to bring so it’s a good thing I came across this! I even reheated some leftovers earlier and it still taste amazing! Thank you for sharing this!
So glad you tried this recipe and loved it! I hope your family will love all the recipes that you will try.
Wow!
Can I make this skewers with meat instead of chicken? I am worried that breadcrumbs would burn as beef takes longer to cook.
I’m sure the timing will be different if you use beef, I haven’t tried that yet but feel free to do an experiment.
Natasha, definitely 5star. I mean, who doesn’t like food on a stick? I’ve made made these three different ways. First using your recipe, followed to the letter, using bread crumbs. They were delicious, but my wife, who is a strong willed woman (nice way of saying hardheaded) refuses to use dentures to eat. She said they were delicious, but said the breadcrumbs were a bit too gritty for her, so then I made them just dredging the Chicken in seasoned flour, and a second time dipping the Chicken in seasoned batter. All three ways are winners, and my gorgeous wife of 58 years thinks I’m a culinary genius for doing something so simple. She loves them either dredged in flour, or batter dipped. You have several recipes I’m going to try in the future. Thank you so much. Love your web site.
Hi Michael! Thank you so much for the review. So happy you and your wife enjoyed this recipe. Thank you for sharing your experiment.
I made them yesterday for dinner, just awesome I made them with butter noodles, garlic and broccoli
Sounds delicious! Thank you for sharing! I’m glad you enjoyed this recipe.
Hi Natasha,
I made chicken skewers tonight and my husband and I loved them. The best part for me was quick and easy. 5 stars 🤗
Love it! Thank you for the 5 stars and awesome feedback.
Made this recipe… it was delish! Was just wondering if I can freeze the chicken skewers cooked.
Hi Lydia! I think you could but I have not tested it to advise but they reheat nicely.
I’ve always loved making City Chicken, I place the cut and skewered chicken in milk to soak for 10-15 minutes, dip in breadcrumb mixture, a quick dunk in the milk with a second breadcrumb dip. Brown in oil in a pan and finish baking in the oven, always a huge hit with family and friends, an always requested item.
Sounds great too, Paul. Thanks a lot for sharing!
Love this recipe Natasha!
Question if I don’t have Italian style crumbs on hand but just regular plain crumbs should I be seasoning the crumbs or chicken further to make up for it or will plain crumbs work too?
Thanks!
Hi Anna, yes, plain breadcrumbs would work. You may want to season them to add additional flavor so the coating is not bland.
Natasha…you have taught me so much about cooking wonderful meals. Bless you a million times!
My 13 yo son Adam and I love your cooking blog. Thanks for making it fresh and funny. We never eat out anymore thanks to you !
Phill
Aaaw, that is so nice. Thank you so much for your good comments and feedback, it really helps inspire me a lot!
I have tried a lot of your recipes and have never been disappointed. I can’t wait to try this one. I love watching your videos. You make cooking fun. Thank you
Hello Melanie, that’s so nice of you. Thank you for your nice comments and I hope you’ll love all the recipes that you will try!
Loved seeing Sharky on your hand. I also loved this recipe. It is great for a small potluck to but will have to double the recipe. Fabulous recipe, thanks for sharing.
Hi Char, I’m happy you enjoy this recipe! 🙂
Saw Sharky when you cut up the lemon. I shall make these next week when the grand children come.
I hope you try it and love it!
These turned out absolutely WONDERFUL!! Thank you so much for a recipe that was easy to follow and the kids even loved!
You’re welcome! I’m so happy you enjoyed it, Jessica! Thank you so much for sharing that with me.
Beyond amazing and super impressive. Thank you for another delicious recipe!
You’re welcome! I’m so happy you enjoyed it, Jan! Thank you so much for sharing that great review with me!
Would it be possible to bake these instead of fry? If so, what temperature and for how long?
Hi Joyce, I have not tested this to advise but I think it could work. You’ll have to experiment with it.
I do this with pork but i bake the in the oven (call it city chicken lol).
My family likes the pork. Nice and tender.
I will have to try the chicken.
Hi. Can I place the chicken skewers into a George Foreman grill instead of frying?
Hi Syliva, I have not tested it, you’ll have to experiment with that but I think it could work.
Do you think I could marinate in buttermilk? PS- Love your recipes!
Hi Mary, I have not tested this but I think that would work. You’ll have to experiment.
This chicken looks amazing! Is that a Hexclad frying pan you’re using? Do you like the pan? I was thinking about buying one. Do you have to season the pan? Thanks for posting so many delicious recipes!!
Hi Nancy. Yes, it is a HexClad pan. I love them. Yes, they should be seasoned. Their website has excellent Hexclad FAQs you could look through.
Thank you so much!! I appreciate all of your cooking tips and amazing recipes. I will check that link.
You’re very welcome!
This fried Chicken on a stick. I think i will try it and spray with EVOO, than in my Air Fryer Oven. I’ll have to let you know how it is. I have a large oven Air fryer. So it does cook a bit different than the drawer Air fryers. Nd of you have some good Air Fryer recipes? Please post. Many have Air Fryers now with quick cooking. We all need more traditional type food.
Hi Joanne, yes, please let us know how it is. I do have some air fryer recipes, you can search for them using the search bar above. I will be working on more in the future.
I was also wondering about doing this in the air fryer. I have the type that has shelves not the basket . How did yours turn out?
These look so good! Instead of frying them could you bake them in the oven? Or use an air-fryer?
Hi Carole, I haven’t tried baking them in an oven or air fryer, so I don’t know exactly what time to tell you; I’d bake at 375 for 30-45 minutes? Again, I haven’t tested this method, and it’s just a guesstimate, so test the chicken to be sure it’s done.
Sharky was in when you were cutting the lemons. Gonna give this a try…..looks delicious!!
Great eye, Donna! Sharky is becoming popular! I’m so glad you enjoyed this recipe!
These tender and juicy breaded chicken skewers are so delicious and packed with flavors! LOVE making these.
Me too! They’re always a hit!
Hi! Can you tell me if this will work
In an air fryer? Thanks ♥️
Hi Chris, I haven’t tried making this in an air fryer myself to advise on the outcome, if you happen to test that, I’d love to know how it goes!
Thank you so much for the recipe. As always 100%. Very tasty, easy to make. Chip to.
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha
Another “winner winner chicken dinner”! Can’t wait to try!
I hope you love it, Linda!
Hello,
I am planning on making this recipe in the morning for an evening party. I read that you can reheat in the oven right before a party. What temperature do you suggest so the breading will be crisp and the chicken doesn’t get dried out? Thanks in advance for your response and recipe!
Hi Carra, I would suggest letting it come to room temperature about 30 minutes then preheat oven to 400 and bake chicken (arranged in a single layer on the baking sheet) for about 12-15 minutes or until chicken is hot.
Can these be made an hour or two in advance and kept warm? Or will they get soggy?
Hi Elena, yes that would work fine. Although, I would suggest cooking them and then placing them on a baking sheet and warming them in the oven uncovered before serving. If you try to cover with foil while they are still hot to keep warm, they will get soft/soggy since you would be trapping steam.
Made these many times, my husbands favorite! Question, Can I marinade them overnight?
Hi Victoria, I’m so happy you both love the recipe! It will be ok to marinate these overnight. They will be super flavorful. I would suggest not adding too much salt 🙂
Do you think I can make them the night before and then just warm them up next day?
Hi Viktoria, yes that should work fine. I would either warm them up on a dry skillet or in the oven. Enjoy!
thank you
Hi Natasha,
Any substitutes for mayo?
Hi Niloo, I think ranch would work well 🙂
I made this today for the second time within the past month and our family loves it! I made them on the grill (with the bread crumbs) and they turned out great both times. All I did was put aluminum foil on the grill, spread a little bit of oil on it and ta-da. Last time, I forgot the oil and they were sticking and “ripping” quite a bit. They grill for roughly 20-25 mins, turn them every 3-4 mins or so – in case anyone cares lol 😉
Thank you, Natasha, this one will need to be tucked away.
That’s awesome! Thank you so much for sharing your method and tips for grilling these! 🙂
Hi Natasha!I would love to make this for my son’s birthday but I have a crazy question for you: do you first Slice chicken breast in half and then cut them into cubes or just directly in cubes no matter the size of the breast? thank you!!
Valeria, first slice the breast in half and in cubes afterwards. Hope this helps 😀.
Ok good I thought correctly:) haha, thank you Natasha , you’re my favorite food blogger 😉
You’re so nice. Thank you! 🙂
Natasha, can you please write the exact temperature that these skewers may be reheated if made in advance.
Thanks in advance)
Hi Viktoryiya, I’m not sure I understand your question. Are you planning to bread and refrigerate them raw or are you freezing them cooked or uncooked?
I have the same question,
Once they are fried, at what temp would you REHEAT them in the oven.
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.
Love this recipe! Perfect every time! I always marinate it overnight! Thank you Natasha!
Thank you for such a nice review Olga and you are welcome 😀.
Thanks for this recipe. I made it today and it was so amazing! I didn’t know that such simple ingredients could make such a delicious dish. May God bless you and thank you for everything!
You are welcome Diana and thank you for such an awesome review :).
Will be making this tomorrow again. We absolutely love it!
One of the best dinners with some mashed potatoes and salad!
Thank you for the great review Inna, reading your comment is making mu hungry :).
I just came across your blog and it’s super cool. Just wanted to ask you what is Mrs Dash and what else we can use instead of that.
Madi, Mrs. Dash is an all purpose blend of spices. Click here to see complete list of herbs and spices. Just use favorite seasoning but be mindful of the salt content. Hope this helps :).
Absolutely love this recipe! Thanks for sharing 🙂
Thank you for the great review! 🙂
I just made these for a party, had them marinate over night and all i can say is WOW!!!!!!! these are so good. Do you think these will be good on the grill without the bread crumbs?
Yes I think they would taste great grilled without the bread crumbs. Yum!
I love these chicken skewers most, planning to make these for our Sunday lunch. 🙂 I have a question though, do you think pork would still taste as good? My husband prefers pork over chicken…
Thanks for such a wonderful recipe!
I haven’t tried these with pork, but it would work with pork too. Let me know what you thought of them if you try pork.
I cooked half chicken half pork, the chicken was softer but pork skewers were delicious too. Thanks! 🙂
It’s good to know that pork works too! Thanks so much for sharing 🙂
In northeast Ohio, in the 1950-1960’s chicken was expensive so they used pork or veal to make these and it was called ‘city chicken!’ In local grocery stores you can find pork cubes with skewers provided to make city chicken!! ( veal is now so expensive!)
Ahh! I made these chicken skewers yesterday and they were sooo yummy and the chicken was super soft. My family loved them! Thanks! 🙂
(I plan on cooking up more of your recipes!) 😀
You’re welcome Lyuda and thank you for a good report 🙂
Woohoo!!! I’m so glad you liked the recipes 🙂
Hi, N. Just wondered how many of the Ukrainian recipes would double as Swedish ones as I am looking for some variety outside of my typical Christmas smorgasbord. I live in New Mexico, not a lot of info here!
Thanks, Susie Q.
Hi Susie, thanks for writing in, I’m not very familiar with the Swedish cuisine. Are there any specific ones you are looking for?
These look wonderful …and all the comments seem to confirm this receipe is a keeper. I live in Australia and am unsure what the product ‘Mrs Dash’ contains. As we don’t have this product in Oz. Could you kindly let me know what he ingredients are?
Thanks heaps
It’s a salt-free herb seasoning. You can substitute it with your favorite seasoning just check to see if it has salt in it, and if it does, you might cut back slightly on the salt in the recipe.
Can I make them a day ahead?
Yes, definitely and then heat them up in the oven before serving.
Hmm… interesting! My family has been making these w/ Ranch instead of mayo and vegeta instead of Mrs. Dash. Maybe I’ll try your version!
I love Mrs dash and I have a large the container of the garlic Mrs. Dash
Nataliya thanks so much for recipy i made them for my birthday party and evry one was asking for recipy thanks love your blog.
I’m glad it was a hit at your party 🙂
Natasha, do you think i could skip frying them and just bake them? How long would i bake them and at what temp?
I haven’t tried baking them so I don’t know exactly what time to tell you; I’d bake at 375 for 30-45 minutes? Again, I haven’t tested this method, it’s just a guess-timate so test the chicken to be sure it’s done.
I am going to make them for March8 party,we getting together with a lot of friends.I tried them before,they were so…..good. Thanks again for the recipe.
You are welcome Galina, let me know how they turn out :).
I hate frying food… Could I just bake these in the oven?
I haven’t tried it, but I’m pretty sure you could. Let me know how they turn out.
Made those last night, they were all gone by the end of dinner :). Thank you.
You are welcome Nadia :). I’m glad you enjoyed it.
I made these today and they turned put so soft and juicy. I doubled the recipe and was glad that I did my family loved this chicken. Thank you for the recipie.
You are welcome Vera :). I’m glad you love the recipe.
Thanx sooo much for posting this recipe Natasha!! It turned out so tender & delish, even my superPicky husband liked them!! (and that says a lot, lol ;))
Thanks for letting me know 🙂 That’s wonderful and I’m so glad you both enjoyed the recipe!
Made these a few times now and just had to tell you that there are simply scrumptious!!! My weakness is to ALWAYS alter the recipes by adding my own contraptions. lol I add some lemon juice and a pinch of nutmeg to these and they are to die for!!! Well, not literally, but you know what I mean. =) Always, thank you for sharing!!
You are welcome Cherish, I should try to make your version next time 🙂
Very tender and yummy
Can you marinade the meat more in advance than 1 hour
? Like a day before?
Yes, it will be more tender and flavorful.
Hi Natasha,
Thank you for sharing all those all this great food with everyone, I’m so happy that i found your site, and can try making new things for my family.
I made dose chicken skewers today, there are so good, thank you so much.
Tanya, you are very welcome 🙂 I’m glad you liked them. I made them the other day and realized how much easier it is to make them when you aren’t taking 10 pictures of each step and writing down detailed instructions and timing everything 🙂
Hey where can you get the Bamboo Skewers?
I bought the tiny ones at Pier 1, they are kinda tough to find that small, but just use the smallest ones you can find and put them in a larger skillet. I’ve also purchased some at Winco – they have 2 sizes (medium and large); get the medium.
these are the best
Hello Natasha,
I am so glad i came across your website, i love it! Love cooking and trying new things even though these are mostly traditional Russian recipes that we all know, but its still great to see how everyone has a little bit of a different twist to the same recipe! =) keep up the great work and may you be blessed!
P.S. have you tried doing these skewers in the oven instead?
Thanks for the advice 🙂 These are definitely my new favorite!
Made these last night for dinner and my husband loved it! My son didn’t want to eat anything else except these! This morning I made him some oatmeal and he wouldn’t have any so when I reheated a skewer for him, he ate it up in no time 🙂 LOL. I want to make these for my husband’s upcoming birthday party! The only question I have is that I’m afraid of drying the meat out in the oven(if making them ahead of time and then reheating)…is there any suggestions you have for me on how not to do that? Thanks! The reason I’m asking this is because when they were hot off the skillet last night they were so tender and juicy and today they’re still delicious, but deffinitely not as moist.
I haven’t made these for a party ahead of time – except to make them in the morning and warm them in the oven with foil on top in the evening for the party. That worked out well. I would suggest prepping everything and skewering the marinated chicken the day before – which is the most time-consuming part for me (they will be really juicy if you marinate this long!), then bread them and fry the day of the party and warm them in the oven, covered with foil.
Irina, I would make these as the last item and if your oven has “keep warm” function, use that to keep them warm.
been making them almost every week, that’s how my family loves them 🙂
Thank you for letting me know. So glad u found a new favorite for your family
I made some on the weekend and they turned out really good!
I made them last night and they came out sooo good, thanx for the recipe
You’re welcome; so glad you liked them!
These are just so lovely and ymmy thanks so much Nastasha!!!!!!!!!!!!!!!!!!!!!!!!!!:)
These are so delicious and perfect for a party. They are easy to make too. When i marinade them, i add a little sweet and sour sauce to the mayo..That sauce gives them a tingeling taste.. Try it.
I am always open to try new things. Thanks for the suggestion!
I’m marinating the meat tonight and will do them tomorrow for lunch.
So, I made these tonight and they were just as soft and delicious as when I ate them at a party at Tanya’s house. And Bogie really liked them. The only thing I didn’t like is they are pretty labor-intensive–cutting the meat, marinading, skewering, rolling in crumbs, then standing over the stove frying them. But they sure are good. Thanks for the recipe!
That looks good! I sometimes bake sauteed, breaded chicken breasts the same way. Thanks for commenting on my blog–I added you to the blogroll. Nice to see another Russian/Ukrainian blog!
I’ve always wanted to ask someone how to make these! They’re yummy, and my kids will actually eat them. I’m so excited about trying them out.
Now all I can think about is those pork skewers that are on every Chinese buffet I’ve ever been to. I love them! These are so simple and I bet they taste wonderful.