These Breaded Chicken Skewers are a perfect recipe using juicy chicken thighs and a light seasoning with bread crumb coating. They’re utterly delicious!
If you love this recipe, I know you will love our tutorial for how to make chicken nuggets with ground chicken. Another option is the recipe for these mozzarella-stuffed chicken croquettes.
Table Of Contents
Recipe Details
These Breaded Chicken Skewers are one of my favorite dishes to serve to guests. They’re easy to prepare in advance, they have great flavor, and everyone loves them!
- TASTE: This dish is marinated in a garlic mayo mixture. It’s then seasoned to perfection and coated with Parmesan breadcrumbs.
- TEXTURE: The chicken is extra juicy and tender. The skewers are topped with crunchy fried breadcrumbs.
- TIME: This easy recipe takes 45 minutes.
- EASE: It’s so simple to make these chicken skewers. You can prep them in advance, marinate overnight, and finish them right as your guests arrive.
What You’ll Need
Ingredient Notes
- Chicken Thighs– I use chicken thighs in this recipe because they tend to have more flavor and aren’t as dry. But you can use chicken breast as well.
- Mayonnaise- This will marinate the chicken, infusing it with moisture.
- Salt– For extra flavor.
- Montreal Chicken Spices– This combination of onion, garlic, parsley, red pepper, salt, and more will give your Breaded Chicken Skewers amazing flavor.
- Garlic– This pungent ingredient infuses into the chicken while it marinates.
- Parmesan– This adds a nutty, cheesy flavor to the breading.
- Bread Crumbs– These will be used to bread the chicken.
- Oil- For frying. Use a high smoke point oil.
Add-ins and Substitutions
- Make them sweet and spicy- Marinate the chicken with honey and Sriracha for a sweet and spicy combo.
- Skip the breading- If you want to make this a little healthier, skip the breading and just enjoy the seasoned, juicy chicken.
- Give it an Asian spin- Make the marinade with soy sauce, sesame oil, and hoisin sauce for lots of umami flavor. Add some green onion, too.
- Use a different seasoning- Use your favorite seasoning mix, or just sprinkle in some garlic, cayenne pepper, onion powder, smoked paprika, or cumin for the flavoring of your choice.
How to Make Breaded Chicken Skewers
- Cut the chicken. Cut the chicken thighs into 1-2 inch pieces.
- Marinate. In a bowl, combine chicken, mayonnaise, salt, Montreal chicken spices, and pressed garlic. Let the chicken marinate (covered) in the refrigerator for at least 4 hours, or even overnight.
- Skewer the chicken. Place the chicken onto the skewers.
- Bread the chicken skewers. Mix the Parmesan cheese and plain bread crumbs together. Coat each chicken skewer in the bread crumbs.
- Fry the chicken. Add about 1 inch of oil into a deep skillet. Heat the oil over medium-high heat and brown each side of the chicken skewers.
- Bake them. Place the browned chicken on a baking sheet lined with foil and bake for another 15-20 minutes at 350 degrees Fahrenheit to finish cooking.
Pro Tip: Finish the chicken off in the oven as this ensures that it is cooked through and all the chicken is equally warm before serving.
Recipe Tips
- Don’t cut the chicken too big- You want the pieces to be bite-sized, so don’t cut them any bigger than 1-2 inches. This way they fully cook.
- Marinate for at least 4 hours- This marination time is important because it infuses the chicken with moisture and flavor. You can even let it marinate overnight.
- Batch cook the skewers- You won’t be able to fit all the chicken skewers in the skillet to fry at once, so cook them in batches.
- Use a high smoke point oil- When frying, it’s best to use an oil with a high smoke point, such as canola or peanut oil, to avoid it burning and smoking up your house.
FAQs
The best way to avoid overcooking your chicken skewers is by not packing the skewers too tightly or too loosely. If the skewer is jam-packed, then the meat will take too long to cook. Too loose and they may overcook. You should skewer the chicken so it touches, but isn’t pressed together.
Soaking the bamboo skewers in warm water for 10-30 minutes before adding the meat keeps them from burning while the meat cooks. This is especially helpful if you’re cooking them on the grill.
Serving Suggestions
These Breaded Chicken Skewers are scrumptious and taste great with lots of other dishes. Enjoy them with dipping sauces on a plate of grains with your favorite sides.
- Sauces: Serve these skewers with some Homemade BBQ Sauce, Buttermilk Ranch, Copycat Chick-Fil-A Sauce, or honey dijon.
- Salads: Pair these Breaded Chicken Skewers a Spinach Salad, Pesto Pasta Salad (VIDEO), Shredded Carrot Salad, or Cucumber Radish Salad.
- Sides: Enjoy them with Crispy Air Fryer French Fries, Air Fryer Corn on the Cob, Crispy Air Fryer Broccoli, or The BEST Air Fryer Sweet Potato Fries.
- Grains: Serve them on a plate of Wild Rice, Hibachi Fried Rice, quinoa, or couscous.
Make This Recipe in Advance
Make ahead: These can be prepped, marinated, and lightly browned in advance. Then you can quickly finish them in the oven when you’re ready to serve.
Storing: Store these chicken skewers in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or on the stovetop.
Freeze: You can freeze the chicken on these skewers in a freezer-safe container for up to 3 months. Thaw, re-skewer them, and bake them until crispy.
More Tasty Chicken Dishes!
- Smoked Chicken Thighs
- One Pan Chicken and Potatoes
- Panda Express Mushroom Chicken (copycat)
- White Chicken Enchiladas
Full Recipe Instructions
Breaded Chicken Skewers
Equipment
Ingredients
- 3 lb. chicken thighs boneless, skinless
- 1/2 cup mayonnaise
- 1 tsp salt
- 1 tbsp Montreal chicken spices
- 2 cloves garlic pressed
- 1/4 cup grated Parmesan
- 1 cup plain bread crumbs
- Oil for deep frying canola, vegetable, or corn oil works
Instructions
- Cut the chicken thighs into 1-2 inch pieces.
- In a bowl combine chicken, mayonnaise, salt, Montreal chicken spices, and pressed garlic. Let the chicken marinate (covered) in the refrigerator for at least 4 hours, or even overnight.
- Place the chicken onto the skewers.
- Mix the Parmesan cheese and plain bread crumbs together. Coat each chicken skewer in the bread crumbs.
- Add about 1 inch of oil into a deep skillet. Heat the oil over medium-high heat and brown each side of the chicken skewers. You won't be able to fit all the chicken skewers at once, so cook them in batches.
- Place the browned chicken on a baking sheet lined with foil and bake for another 15-20 minutes at 350 degrees Fahrenheit to finish cooking. This will ensure that all the chicken is cooked through and all the chicken is equally warm before serving.
Notes
- Don’t cut the chicken too big- You want the pieces to be bite-sized, so don’t cut them any bigger than 1-2 inches. This way they fully cook.
- Marinate for at least 4 hours- This marination time is important because it infuses the chicken with moisture and flavor. You can even let it marinate overnight.
- Batch cook the skewers- You won’t be able to fit all the chicken skewers in the skillet to fry at once, so cook them in batches.
- Use a high smoke point oil- When frying, it’s best to use an oil with a high smoke point, such as canola or peanut oil, to avoid it burning and smoking up your house.
Nutrition
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Lynne says
Looks awesome! Should the chicken be room temperature before you start cooking? Or can cook he chicken straight from the fridge? Thank you.
Dina says
Hi Lynne 🙂 You can cook chicken from the fridge but it is better if the chicken comes to room temperature. I hope you love this recipe! 🙂
Nataly says
Hi, I wanted to ask if this recipe can be made in advance? For example, fry on Saturday and baked on Sunday?
Dina says
Hi Nataly 🙂 Yes, you can fry these the day before you bake them. Just keep them refrigerated until you need to bake the chicken skewers. Let me know how they turn out! 🙂
Anna says
Can these be done with chicken breast? And if so, would you still fry them up on the skillet before placing in oven?
simplyhomecooked says
Hi Anna, yes these can be made with chicken breast. You would still want to fry them though.
Monique Bekanger says
I didn’t read the recipe to the end. It’s now marinating with the Parmesan included and I scraped out most of the bread crumbs from the marinade. Should I put Parmesan with the bread crumbs now or should I omit it?
simplyhomecooked says
I would omit the parmesan cheese at this point. Only dredge in breadcrumbs now.
Monique Belanger says
Thank you.
Andrew Webster says
Just found this recipe, and will be trying it soon! I think I’ll use Olive Oil to cook them in, because a favorite Parmesan Chicken recipe does that, and its great! Can’t wait to try it.
simplyhomecooked says
I Hope you enjoyed the breaded chicken skewers Andrew!
Sarah says
Turned out super.
Delicious recipe, worked well with Portuguese spice & cooked on the BBQ went really well. Possibly not as crispy as fried then oven baked but when using thigh meat I think there is enough fat in those to keep them moist & fry well on the BBQ. still were crispy, just not crunchy….though I’ve never tried your fry & oven bake version. Definitely doable on the BBQ & hubby loved them too. Thanks!
simplyhomecooked says
Thank you for getting back to me Sarah! I’m so happy this recipe was a winner for you and your husband!
Sarah says
I’m trying these tonight, with Portuguese spice instead & on non-stick mat on the BBQ. Will let you know how they go. Prepared chicken this morning, hubby impressed with how the fridge smells….garlic LOL
simplyhomecooked says
That sounds delicious Sarah! Please do let me know how they turn out 🙂
Zhanna says
Super quick and delicious. Definitely my go to dish. Especially with a side of potato and salad!
Highly recommend this
simplyhomecooked says
Thank you Zhanna! It’s a staple in our home too 🙂
Oksana says
,these knocked my socks off!!????????sooo delicious!! Thanks for the recipe* definatly better than the ones I was making before! Glad u put it on Pinterest so I could find it :))
simplyhomecooked says
That’s awesome Oksana, I’m so glad you found my recipe 🙂
Vika says
Love those chicken skewers. On my list for this week to make. Dina did you marinade the chicken or you can sauté them right away? Thank you
simplyhomecooked says
Hi Vika, its best to marinate the chicken for a few hours or even overnight. Hope you enjoy this recipe 🙂