Description
Crispy and flavorful Breaded Chicken Skewers marinated in a seasoned mayo blend, coated with Italian-style breadcrumbs, and pan-fried to a perfect golden brown. These skewers are tender on the inside with a crunchy exterior, making them an irresistible appetizer or main dish for any occasion.
Ingredients
Scale
Chicken and Marinade
- 2 lbs chicken breast
- 3/4 cup mayonnaise
- 1 tsp Mrs. Dash seasoning blend
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
Bread Coating
- 1 cup Italian-style breadcrumbs
For Cooking
- Extra light olive oil or canola oil (enough to generously cover the bottom of the pan)
- 12 small wooden skewers
Instructions
- Prepare the Chicken: Cut the chicken breasts into 3/4 inch wide pieces and place them in a large mixing bowl. Season the chicken pieces with sea salt, freshly ground black pepper, and Mrs. Dash seasoning. Add 3/4 cup of mayonnaise and mix thoroughly to coat the chicken evenly. Cover and refrigerate for at least 1 hour or overnight to marinate and infuse flavors.
- Skewer the Chicken: Thread the marinated chicken pieces onto the wooden skewers, arranging them so the flat sides face one direction. This helps ensure the pieces cook evenly on the stove.
- Bread the Skewers: Spread the Italian-style breadcrumbs on a large plate or platter. Roll each chicken skewer in the breadcrumbs until fully and evenly coated, pressing gently to adhere the coating well.
- Pan-Fry the Skewers: Heat a large nonstick skillet over medium heat and add enough oil to generously cover the bottom of the pan. Once the oil is hot, place the coated chicken skewers in the pan. Fry each side for about 3 minutes, flipping carefully, until the breadcrumbs turn golden brown and the internal temperature of the chicken reaches 165°F (74°C) as measured with an instant-read thermometer.
- Drain and Serve: Transfer the cooked skewers to a paper towel-lined plate to absorb any excess oil. Serve immediately while hot and crispy.
Notes
- For even better flavor, marinate the chicken overnight instead of just 1 hour.
- Ensure oil is hot before frying to achieve a crispy coating without excessive oil absorption.
- Use an instant-read thermometer to check that chicken is fully cooked to a safe internal temperature of 165°F.
- Wooden skewers should be soaked in water for 30 minutes before threading to prevent burning during cooking.
- Extra light olive or canola oil is preferred for frying because of their high smoke points.