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.
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!
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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
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Recipe Card
Breaded Chicken Skewers (Crispy Outside, Juicy Inside!)
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INGREDIENTS
- 2 pounds chicken breast
- ¾ cup Italian-style breadcrumbs
- ¾ cup mayonnaise
- 1 teaspoon all purpose seasoning, I like to use without salt
- ¾ teaspoon fine sea salt
- ½ teaspoon black pepper
- extra light olive oil, for frying
- 12 small wooden skewers
For serving
- lemon wedges
- fresh parsley
- your favorite dipping sauce
INSTRUCTIONS
- 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
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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