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!
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.