If you’re looking for a fun, crispy, finger-friendly dinner that’s as satisfying as it is simple, Breaded Chicken Skewers are the way to go. Think chicken nuggets meets kabobs: tender pieces of chicken coated in golden breadcrumbs, skewered and baked (or air-fried) to crunchy perfection. They’re perfect for dipping, piling onto plates with your favorite sides, or wrapping in flatbread with sauce and veggies.
These skewers are a weeknight staple in my kitchen—especially when I want something a little more exciting than plain baked chicken but still quick and doable. They’re especially great for picky eaters, casual gatherings, or even as a party appetizer. The skewers just make everything more fun (and less messy)!
Why You’ll Love This Recipe
- Crispy and golden – The breadcrumb coating gets beautifully crunchy in the oven or air fryer, no deep frying required.
- Kid-friendly and adult-approved – These are loved by kids but flavorful enough for grown-up palates too.
- Meal prep-friendly – Marinate and coat the chicken ahead of time, then just bake when you’re ready.
- Versatile – Serve them as dinner, lunchbox bites, or game day snacks.
- Customizable – Use your favorite seasoning blend or swap in different sauces.
- No fancy tools – All you need are skewers and a baking sheet.
Ingredients You’ll Need
- Boneless, skinless chicken breasts or thighs – Cut into 1 to 1.5-inch chunks. Thighs will be juicier, but breasts are leaner and just as tasty.
- Breadcrumbs – Panko for extra crunch, or regular breadcrumbs for a finer coating.
- Grated Parmesan cheese – Adds savory flavor to the coating (optional but highly recommended!).
- Eggs – To help the breadcrumbs stick.
- All-purpose flour – For the dredge that helps everything bind.
- Garlic powder, paprika, salt, pepper – Basic spices that pack a flavorful punch. Feel free to add Italian seasoning or chili flakes if you want more heat.
- Olive oil or cooking spray – Helps the breading crisp up in the oven.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep your ingredients
Cut your chicken into evenly sized chunks and soak wooden skewers in water if you’re using them (this prevents burning in the oven). Preheat your oven to 425°F (220°C), or preheat your air fryer to 390°F (200°C).
Step 2: Set up your breading station
In one bowl, place your flour seasoned with a pinch of salt and pepper. In a second bowl, beat the eggs. In a third bowl, mix the breadcrumbs with garlic powder, paprika, Parmesan cheese, and a bit more salt and pepper.
Step 3: Bread the chicken
Dip each chicken piece into the flour, then the egg, then coat it thoroughly in the breadcrumb mixture. Press the breadcrumbs on gently so they stick well. Then thread the breaded pieces onto skewers—about 4–5 chunks per skewer.
Step 4: Bake or air fry
To bake: Place the skewers on a greased or parchment-lined baking sheet. Lightly spray with oil. Bake for 20–25 minutes, flipping once halfway, until the chicken is golden and cooked through.
To air fry: Arrange the skewers in a single layer in the air fryer basket. Spray lightly with oil and cook for 12–15 minutes, flipping halfway.
Step 5: Serve and enjoy!
Let the skewers cool for a couple minutes, then serve hot with your favorite dipping sauces—ranch, honey mustard, BBQ, or even tzatziki all work great.
Helpful Tips
- Make-ahead tip: Bread the chicken in advance and store the skewers in the fridge for up to 24 hours before baking.
- Leftovers: Store any cooked skewers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
- Freezing: Freeze uncooked, breaded chicken pieces on a tray, then transfer to a zip-top bag. When ready to cook, thaw slightly and bake or air fry as usual.
- Add flavor with marinades: Want more depth? Marinate the chicken in buttermilk or yogurt with spices for 1–2 hours before breading.
- Vegetarian swap: Try using cubes of tofu or paneer instead of chicken. Same breading process, just adjust cook time as needed.
- Serve with: A fresh green salad, oven fries, roasted veggies, or rice bowls.
Frequently Asked Questions (FAQs)
Can I make these in advance?
Yes! You can assemble and bread the chicken up to 24 hours ahead and store them covered in the fridge. Just bake when ready to serve.
Can I use chicken tenders or pre-cut strips?
Absolutely. Just make sure they’re cut into even sizes so everything cooks uniformly.
What if I don’t have skewers?
No problem! Just lay the breaded chicken pieces on a baking sheet and bake like nuggets—same flavor, still crispy.
How do I keep the breading from falling off?
Pat the chicken dry before breading and press the breadcrumbs on gently but firmly. Also, avoid overcrowding the pan so they cook evenly.
Can I make this gluten-free?
Yes! Just use gluten-free breadcrumbs and a gluten-free flour blend. The rest of the recipe stays the same.
I make these Breaded Chicken Skewers at least once a week—they’re such a hit with everyone at the table, and they reheat beautifully for lunch the next day. If you give them a try, let me know how you serve them up! They’re perfect for dipping, piling into wraps, or enjoying with a big salad.
Breaded Chicken Skewers
Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1.5-inch chunks
- 1 cup breadcrumbs panko or regular
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 large eggs
- 2 tablespoons milk
- Wooden or metal skewers if using wooden, soak in water for 30 minutes
- Cooking spray or olive oil for baking
Instructions
- Prep the skewers:
- If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Prepare the breading station:
- In one bowl, whisk together the eggs and milk. In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Bread the chicken:
- Dip each chicken piece first into the egg mixture, letting the excess drip off, then coat thoroughly in the breadcrumb mixture. Press the crumbs on to help them stick.
- Skewer the chicken:
- Thread the breaded chicken pieces onto the skewers, leaving a little space between each piece so they cook evenly.
- Bake or air-fry the skewers:
- Place the skewers on the prepared baking sheet. Lightly spray the tops with cooking spray or drizzle with a little olive oil for extra crispiness. Bake for 18–22 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C). Alternatively, air-fry at 375°F (190°C) for 12–15 minutes.
- Serve and enjoy:
- Serve warm with your favorite dipping sauce—ranch, honey mustard, or spicy mayo are great options!
Notes
- To add extra flavor, marinate the chicken in buttermilk or seasoned yogurt for a few hours before breading.
- You can mix things up by using crushed cornflakes or seasoned panko for the breading.
- These skewers are great for meal prep—just reheat in the oven or air fryer to maintain crispiness.
- Want a spicy version? Add cayenne pepper or chili flakes to the breadcrumb mix!
