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.

Breaded chicken skewers on a platter with lemon wedges and parsley

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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.

Chicken skewers served on a white platter with lemon wedges

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.
Ingredients for making chicken skewers

How to Make Skewered Chicken

  1. Cut chicken – cut into 3/4″ wide pieces and add to a large mixing bowl.
  2. Season with salt, pepper, and Mrs. Dash. Stir in 3/4 cup mayo.
  3. 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).
  4. Skewer the chicken onto the wooden sticks.
  5. Breading Pour bread crumbs on a large plate or platter. Roll the chicken skewers in bread crumbs until evenly coated.
  6. 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.
How to thread chicken onto a skewer

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:

Up close breaded crispy chicken skewer

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

5 from 118 votes
breaded chicken skewers on plate with lemon wedges
These Breaded chicken skewers are crispy on the outside and juicy inside. A crowd pleasing chicken recipe! P.S. Make sure the length of your skewers will easily fit inside your skillet.
Prep Time: 1 hour 20 minutes
Cook Time: 8 minutes
Total Time: 1 hour 28 minutes

Ingredients 

Servings: 12 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

301kcal Calories7g Carbs18g Protein22g Fat3g Saturated Fat8g Polyunsaturated Fat10g Monounsaturated Fat1g Trans Fat54mg Cholesterol504mg Sodium312mg Potassium1g Fiber1g Sugar59IU Vitamin A1mg Vitamin C30mg Calcium1mg Iron
Nutrition Facts
Breaded Chicken Skewers
Amount per Serving
Calories
301
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
10
g
Cholesterol
 
54
mg
18
%
Sodium
 
504
mg
22
%
Potassium
 
312
mg
9
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
18
g
36
%
Vitamin A
 
59
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: breaded chicken skewers
Skill Level: Easy
Cost to Make: $
Calories: 301
Natasha's Kitchen Cookbook

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!

A plate with breaded chicken skewers garnished with two lemon slices and a rosemary sprig
5 from 118 votes (66 ratings without comment)

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Recipe Rating




Comments

  • Elaine O.
    April 23, 2022

    Saw Sharky when you cut up the lemon. I shall make these next week when the grand children come.

    Reply

    • NatashasKitchen.com
      April 23, 2022

      I hope you try it and love it!

      Reply

  • Jessica
    April 23, 2022

    These turned out absolutely WONDERFUL!! Thank you so much for a recipe that was easy to follow and the kids even loved!

    Reply

    • Natashas Kitchen
      April 23, 2022

      You’re welcome! I’m so happy you enjoyed it, Jessica! Thank you so much for sharing that with me.

      Reply

  • Jan Steves
    April 23, 2022

    Beyond amazing and super impressive. Thank you for another delicious recipe!

    Reply

    • Natashas Kitchen
      April 23, 2022

      You’re welcome! I’m so happy you enjoyed it, Jan! Thank you so much for sharing that great review with me!

      Reply

  • Joyce Nikolic
    April 22, 2022

    Would it be possible to bake these instead of fry? If so, what temperature and for how long?

    Reply

    • NatashasKitchen.com
      April 22, 2022

      Hi Joyce, I have not tested this to advise but I think it could work. You’ll have to experiment with it.

      Reply

    • Darline
      April 23, 2022

      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.

      Reply

  • Sylvia
    April 22, 2022

    Hi. Can I place the chicken skewers into a George Foreman grill instead of frying?

    Reply

    • NatashasKitchen.com
      April 22, 2022

      Hi Syliva, I have not tested it, you’ll have to experiment with that but I think it could work.

      Reply

  • Mary
    April 22, 2022

    Do you think I could marinate in buttermilk? PS- Love your recipes!

    Reply

    • NatashasKitchen.com
      April 22, 2022

      Hi Mary, I have not tested this but I think that would work. You’ll have to experiment.

      Reply

  • Nancy
    April 22, 2022

    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!!

    Reply

    • NatashasKitchen.com
      April 22, 2022

      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.

      Reply

      • Nancy
        April 23, 2022

        Thank you so much!! I appreciate all of your cooking tips and amazing recipes. I will check that link.

        Reply

        • NatashasKitchen.com
          April 23, 2022

          You’re very welcome!

          Reply

  • Joanne
    April 22, 2022

    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.

    Reply

    • NatashasKitchen.com
      April 22, 2022

      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.

      Reply

    • Dana
      April 25, 2022

      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?

      Reply

  • Carole
    April 22, 2022

    These look so good! Instead of frying them could you bake them in the oven? Or use an air-fryer?

    Reply

    • Natashas Kitchen
      April 22, 2022

      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.

      Reply

  • Donna Pacheco
    April 22, 2022

    Sharky was in when you were cutting the lemons. Gonna give this a try…..looks delicious!!

    Reply

    • Natashas Kitchen
      April 22, 2022

      Great eye, Donna! Sharky is becoming popular! I’m so glad you enjoyed this recipe!

      Reply

  • Valentina
    April 22, 2022

    These tender and juicy breaded chicken skewers are so delicious and packed with flavors! LOVE making these.

    Reply

    • Natashas Kitchen
      April 22, 2022

      Me too! They’re always a hit!

      Reply

  • Chris Knights
    April 22, 2022

    Hi! Can you tell me if this will work
    In an air fryer? Thanks ♥️

    Reply

    • Natashas Kitchen
      April 22, 2022

      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!

      Reply

  • Elzbieta Kowalczyk
    April 22, 2022

    Thank you so much for the recipe. As always 100%. Very tasty, easy to make. Chip to.

    Reply

    • Natashas Kitchen
      April 22, 2022

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Linda
    April 22, 2022

    Hi Natasha
    Another “winner winner chicken dinner”! Can’t wait to try!

    Reply

    • Natashas Kitchen
      April 22, 2022

      I hope you love it, Linda!

      Reply

  • Carra Makarova
    January 11, 2018

    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!

    Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      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.

      Reply

  • Elena
    October 30, 2017

    Can these be made an hour or two in advance and kept warm? Or will they get soggy?

    Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      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.

      Reply

  • Victoria
    August 16, 2017

    Made these many times, my husbands favorite! Question, Can I marinade them overnight?

    Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      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 🙂

      Reply

  • Viktoriya
    January 31, 2017

    Do you think I can make them the night before and then just warm them up next day?

    Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      Hi Viktoria, yes that should work fine. I would either warm them up on a dry skillet or in the oven. Enjoy!

      Reply

      • Viktoriya
        February 1, 2017

        thank you

        Reply

  • Niloo
    January 12, 2017

    Hi Natasha,

    Any substitutes for mayo?

    Reply

    • Natasha
      natashaskitchen
      January 13, 2017

      Hi Niloo, I think ranch would work well 🙂

      Reply

  • Taisa
    August 11, 2016

    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.

    Reply

    • Natasha
      natashaskitchen
      August 11, 2016

      That’s awesome! Thank you so much for sharing your method and tips for grilling these! 🙂

      Reply

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