- Today, we're gonna turn boring chicken breast
from this, into this.
(upbeat music)
(groans) Hey, everybody.
It's Natasha from natashaskitchen.com.
We are making breaded chicken skewers.
This recipe is an oldie but a goodie.
My Aunt Tonya gave this recipe to me years ago,
and our family has loved it ever since.
So let's get started.
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You'll need about 10 to 12 small skewers,
and you do wanna make sure
that they fit the length of your skillet.
I highly recommend using a nonstick pan
because it'll be much easier to flip the skewers,
and I will link to my favorite skillets in the recipe notes.
To start, you'll need two pounds of chicken breast.
You'll wanna cut those up into bite-size pieces,
each about 3/4 inches wide.
The easiest way to do that is to cut the chicken breast
into 3/4 inch wide strips,
then cut each of the strips into smaller pieces.
Transfer your prepared chicken into a large mixing bowl.
Here is a quick kitchen safety tip.
Anytime you're handling raw meats,
make sure to wash your hands
and thoroughly clean any kitchen surfaces
that touch the meat.
Season the chicken with about a teaspoon of salt,
half a teaspoon of black pepper,
and I like to add a teaspoon of Mrs. Dash,
but you can use your favorite salt-free seasoning.
Stir that together to combine
and distribute the seasonings.
Next, add 3/4 cup of real mayonnaise.
And this seems like a lot of mayo,
but keep in mind, it's a lot of chicken
and it adds amazing moisture
and tenderness to the chicken breast.
Now, if you're in a time crunch,
you can bread and saute them right away,
but I find they're more flavorful
and more tender if you refrigerate them for an hour.
And if you prefer, you can even marinate it overnight.
Once the chicken is done marinating,
it's time to start skewering.
I do like to use a pair of disposal gloves for this process
because it can get a little bit messy.
I'm putting about four pieces of chicken onto each skewer,
leaving a little margin at the top
and bottom of the skewer.
You wanna have a little bit of a serving handle
once these are all fried up.
Skewer the chicken first
and arrange them on a platter.
Now it's time to add the breading,
which will give these a crispy and golden exterior.
Add one cup of Italian-style breadcrumbs
to a medium casserole dish.
I love using the Italian-style variety
because it adds more flavor to the skewers.
Roll the skewers in the breadcrumbs until evenly coated,
then transfer them to another platter.
Breading them two at a time can make
the process just a little bit faster.
Once you're done breading all of your skewers,
it's time to fire up the stove and saute these.
Place your large nonstick pan over medium heat.
You'll wanna add enough oil to the pan
to generously coat the bottom.
I'm using a light olive oil,
but you can use any high-heat cooking oil that you like.
You'll wanna make sure the oil is hot
before adding the skewers,
and to test this, drop a breadcrumb in.
If it sizzles and turns golden pretty quickly,
the oil is ready.
Saute your skewers in a single layer.
You'll need to cook these in batches
so you don't overcrowd the pan.
You also wanna make sure they're easy to flip,
so give yourself enough room.
Saute those for about three minutes,
then flip them over and continue cooking
for another three minutes.
When they're done, they should be golden brown on both sides
and the center of the chicken
should read 165 degrees Fahrenheit
on an instant read thermometer.
If you find the breading is browning too quickly,
that means your oil is too hot,
and you'll need to reduce the heat.
You can also test for doneness
by cutting through one of the larger pieces of chicken
to make sure it's fully cooked through in the center.
Once those are beautifully golden brown
and finished sauteing,
transfer them to a paper towel lined platter
and repeat with the remaining skewers.
Whoa, you know what time it is, the taste test.
And these were seriously so easy to make
and anything but boring chicken.
So we're just gonna jump right into the taste test,
and anytime you've got something fried,
it's a really good idea
to squeeze some fresh lemon juice over the top.
So we're gonna cut some lemon wedges
to serve on the platter.
Squeezing on some fresh lemon juice
on anything that's breaded and fried,
it just adds this pop of freshness
and makes it come alive.
All right, who's hungry? (laughs)
We're gonna get right into this.
Okay, I'm gonna transfer these to a platter.
And these are so perfect for parties.
You can totally make them ahead.
You can premarinate the chicken overnight,
and it'll be even more delicious.
Okay, so just get them on a platter,
and serve these at your next party,
and they will disappear fast.
These are always a hit, and the kids especially love them.
I mean, they're crispy chicken on the outside
and then so juicy on the inside
'cause the marinade really seals in the juices,
and it makes the chicken super flavorful
as it marinates in the fridge.
These are a must try.
You make these once, and you make them over and over.
And if you have some leftovers,
if you're lucky enough,
they're also really good reheated for lunch,
or you can even enjoy them cold.
I'm gonna get some fresh lemon juice squeezed over the top,
and it's time to enjoy.
All right, come to mama. (laughs) I'm so hungry.
All right, so when you're cooking all day,
you work up an appetite, okay?
And this is the cook's sample. That's what we call it.
So we're gonna get right into this, here we go.
And I do like to eat it right off the skewer,
and it just looks so cute on the plate,
but if your children or dinner guests can not be trusted
with a pointy skewer,
you can take them off the skewer,
and then you've got little chicken nuggets
that are cute too, okay?
All right, taste test. Here we go.
Oh yeah.
This totally hits the spot. (laughs)
I love that it's crisp on the outside
and wow, super juicy, tender and flavorful on the inside.
That mayo and seasonings actually add
a ton of flavor to this
and then I love that little splash
of fresh lemon juice over the top.
It's such a treat.
If you've never tried that on fried food,
you have to have to try it.
All right, now I'm really hungry.
So I'm gonna go eat as much of these as I can fit
and share with my husband of course.
I hope you guys enjoyed this video.
Also, if you guys spotted Sharky in the video,
let me know in the comments what point
of the video you saw him
and I hope you guys love this recipe
and that it becomes a new favorite for you.
We'll see you in our next episode.