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!
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.