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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.

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 117 votes
Author: Natasha Kravchuk
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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

5 from 117 votes (66 ratings without comment)

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Recipe Rating




Comments

  • Courtney
    March 29, 2024

    Made these tonight using thighs. Yes it was more work trimming the fat, but it’s what I had on hand and they were SOOO worth it. Absolutely delicious and a hit with the whole fam. I even ate one of the cold leftover skewers straight out of the fridge about an hour ago. YUM!

    Reply

    • NatashasKitchen.com
      March 30, 2024

      That’s wonderful, Courtney!

      Reply

  • Anna
    March 27, 2024

    Can these be baked instead of frying in a pan? How will that affect the result?

    Reply

    • Natashas Kitchen
      March 27, 2024

      Hi Anna, that will work. 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.

      Reply

  • Pat
    December 3, 2023

    How do you recommend reheating these chicken skewers if you need to fry the a day ahead? Will the coating fall off or get mushy?

    Reply

    • Natasha's Kitchen
      December 3, 2023

      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.

      Reply

  • Abby
    November 21, 2023

    Hello! I am planning on making this recipe tomorrow do you think I can make this recipe without the bread crumbs?

    Reply

    • Natasha's Kitchen
      November 22, 2023

      Hi Abby, I haven’t tested that yet but I saw one of our readers shared this comment “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.👏🏼😊” Hope that helps.

      Reply

  • Melinda C
    September 23, 2023

    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”

    Reply

    • NatashasKitchen.com
      September 23, 2023

      Hi Melinda! You’re very welcome! I’m so glad you enjoy the recipes.

      Reply

  • Angela Shepardson
    September 13, 2023

    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!

    Reply

    • NatashasKitchen.com
      September 14, 2023

      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!

      Reply

  • Margrit
    August 18, 2023

    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

    Reply

    • NatashasKitchen.com
      August 18, 2023

      Hi Margrit. I think it would work fine but I have not done it myself to advise.

      Reply

  • Marica
    July 12, 2023

    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?

    Reply

  • Sylvia Newnam
    May 19, 2023

    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.

    Reply

    • NatashasKitchen.com
      May 19, 2023

      Good eye, Sylvia!

      Reply

  • Patti
    May 19, 2023

    Hi Natasha. I love your recipes. Question, can I substitute Kosher salt for the sea salt?

    Reply

    • NatashasKitchen.com
      May 19, 2023

      Hi Patti! Yes, that would be fine. I hope you love this recipe!

      Reply

  • Tracy
    April 21, 2023

    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.

    Reply

    • Natasha's Kitchen
      April 21, 2023

      You are very welcome. I hope you’ll love all the recipes that you can try! I haven’t tested that to advise.

      Reply

  • Sherri kilgore
    February 17, 2023

    What kind of bread crumbs do you use for the chicken skewer recipe?

    Reply

    • NatashasKitchen.com
      February 18, 2023

      I used Italian-style breadcrumbs. You can see the image with the container/brand in the blog post above.

      Reply

  • Neil Creter
    February 3, 2023

    Thank you for all your great recipes. You are making our meals really great. Can’t wait to try the chicken skewers.

    Reply

    • Natashas Kitchen
      February 3, 2023

      Aww, thanks, Neil! That’s such a kind comment! I’m so happy to hear you’re enjoying my recipes.

      Reply

  • Shelley
    January 29, 2023

    Can you cook theses skewers in the oven instead of in the frying pan?

    Reply

    • NatashasKitchen.com
      January 29, 2023

      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.

      Reply

  • Nancy
    January 27, 2023

    This recipe can be made with pork or a pork and veal combination for City Chicken. Excellent!

    Reply

    • Natashas Kitchen
      January 27, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Nancy!

      Reply

  • Linda jolly
    January 9, 2023

    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

    Reply

    • Natasha's Kitchen
      January 10, 2023

      Hi Linda, I have not tried them but thank you for your suggestion.

      Reply

  • Janina
    January 7, 2023

    Can thighs be substituted? My family only likes dark chicken meat?

    Reply

    • NatashasKitchen.com
      January 7, 2023

      Hi Janina! Yes, see my note above: “substitute with chicken thigh meat that has been trimmed of fat.” Hope you family enjoys this recipe!

      Reply

  • Karen
    January 1, 2023

    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!

    Reply

    • Natasha's Kitchen
      January 1, 2023

      You’re welcome, it’s my pleasure!

      Reply

  • Zory
    December 16, 2022

    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.

    Reply

    • Natashas Kitchen
      December 17, 2022

      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.

      Reply

  • Sandra Wheatley
    November 23, 2022

    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!!!

    Reply

    • Natasha's Kitchen
      November 23, 2022

      So great to hear that, Sandra. Thank you for your excellent comments and feedback!

      Reply

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