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!

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! 🙂