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