|A ribbon of Crispy Chicken on a skewer|
There are infinite possibilities for Crispy Chicken. It's that kind of recipe that's so adaptable, once you know how to make it, you wonder what you ever did when you didn't know how to make it.
6 small boneless, skinless chicken breast halves
1/4 cup grape seed* oil
2 Tbsp. red wine vinegar
1 garlic clove, minced
pinch of salt and pepper
2 cups bread crumbs
Start by placing the chicken breasts, if they are large, in a Ziploc bag and thinning them out by pounding with a rolling pin or kitchen mallet. Whisk together the oil, vinegar, garlic, salt and pepper in a large bowl. Cut the chicken into 1-inch wide strips and place in the bowl. Combine, cover and refrigerate for 20 minutes.
Preheat the broiler. Coat each strip with bread crumbs and thread onto a skewer. Metal skewers are easier to handle, but wooden work fine as well. Six chicken breasts will take between 4 and six skewers. Place the skewers on a foil-lined baking sheet. Broil for 18 minutes. Use tongs to turn the skewers for even browning.
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*SimplyCooking® recipes are now using grape seed oil instead of vegetable oil.