If you love crispy chicken and quick dinners that everyone at the table actually eats-these breaded chicken skewers are a game-changer. I make a batch of 12 and they disappear in minutes.
Seriously, I've had to hide one just so I could eat later in peace.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Breaded Chicken Skewers
They're crispy on the outside, juicy on the inside, and take just 8 minutes to cook once marinated. You can prep them ahead too-perfect for busy nights or weekend gatherings!
Ingredients
- Chicken breast - Go for boneless, skinless. I like to trim any tough bits so the pieces cook evenly on the skewers.
- Italian-style breadcrumbs - These add a nice herby crunch. You can use plain and add your own seasoning if that's what you have.
- Mayonnaise - Trust me on this. It makes the chicken extra tender and helps the breadcrumbs stick. You can use avocado mayo or even plain Greek yogurt for a lighter option.
- Seasoned salt - You can use something like Mrs. Dash - A great salt-free seasoning blend. If you don't have it, any all-purpose spice mix works.
- Fine sea salt - Just a little to bring out the flavor.
- Freshly ground black pepper - Adds a subtle kick.
- Light olive oil or canola oil - You'll need enough to cover the bottom of your pan for that beautiful golden crust.
- Wooden skewers - Make sure they're short enough to fit in your skillet! I usually use the 6-inch ones. Soak them in water for 30 minutes if you're grilling.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Braeded Chicken Skewers
- Marinate the chicken: Cut chicken into ¾-inch strips and mix with salt, pepper, seasoned salt mix, and mayo. Cover and refrigerate for at least 1 hour (or up to overnight).
- Prep the skewers: Thread chicken onto wooden skewers. Try to keep the flat sides facing the same direction so they cook evenly.
- Coat with breadcrumbs: Pour breadcrumbs onto a large plate and roll each skewer until fully coated.
- Fry 'em up: Heat oil in a large nonstick skillet over medium heat. Cook skewers for about 3 minutes per side (6-8 minutes total), flipping once golden. Use a meat thermometer to ensure the chicken reaches 165°F.
- Drain & serve: Transfer to a paper towel-lined plate. Squeeze fresh lemon over the top, sprinkle with parsley, and serve with your favorite dip.
Do I have to marinate for a full hour?
You can cut it down to 30 minutes in a pinch-but longer = better flavor and juiciness.
Tips
- Soak wooden skewers for 30 minutes if you're grilling instead of pan-frying.
- Make it spicy. Add chili flakes or cayenne to the breadcrumb mix.
- Bake instead. Place on a wire rack over a baking sheet, spray with oil, and bake at 425°F for 20-25 minutes.
- Gluten-free? Use GF breadcrumbs.
- No mayo? Greek yogurt works too!
What to Serve With:
- Dipping sauces: ranch, sriracha mayo, or honey mustard
- A crisp side salad or slaw
- Roasted sweet potatoes or fries
- Cilantro rice, cauli rice or couscous
Storing Leftover Skewers
Refrigerate in an airtight container for up to 3 days. Reheat in a toaster oven or air fryer for best crispiness. (Microwave works too, but the coating won't be as crunchy.)
More Chicken Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Breaded Chicken Skewers (Crispy Outside, Juicy Inside!)
Ingredients
Method
- Marinate the chicken: Cut chicken into ¾-inch strips and mix with salt, pepper, all purpose seasoning, and mayo. Cover and refrigerate for at least 1 hour (or up to overnight).2 pounds chicken breast, ¾ cup mayonnaise, 1 teaspoon all purpose seasoning, ½ teaspoon black pepper, ¾ teaspoon fine sea salt
- Prep the skewers: Thread chicken onto wooden skewers. Try to keep the flat sides facing the same direction so they cook evenly.2 pounds chicken breast, 12 small wooden skewers
- Coat with breadcrumbs: Pour breadcrumbs onto a large plate and roll each skewer until fully coated.¾ cup Italian-style breadcrumbs
- Fry 'em up: Heat oil in a large nonstick skillet over medium heat. Cook skewers for about 3 minutes per side (6-8 minutes total), flipping once golden. Use a meat thermometer to ensure the chicken reaches 165°F.extra light olive oil
- Drain & serve: Transfer to a paper towel-lined plate. Squeeze fresh lemon over the top, sprinkle with parsley, and serve with your favorite dip.lemon wedges
Nutrition
Video
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Join TYB
Insider
Get access to exclusive recipes,
weekly meal plans, printable
grocery lists, and AD-FREE
browsing designed to make
mealtime easier.
Shellie Witter
Do I soak the skewers if I’m frying them? Won’t the burn
Julia
Yes you can soak them if you're grilling, and no they won't burnt when pan frying