Eat In Not Out | Crispy Chicken Skewers

A ribbon of crispy-coated chicken on a skewer served over rice, with vegetables or in nice chunks in a salad is not just something to order from a restaurant. Make your own even better version using just a few items from your SimplyCooking® Pantry. This is a simple everyday recipe that is hardily more than an explanation of steps. Once you know how to do it can be a champion in your cooking repetoire.

It’s done with pre-cut chicken tenders or flattened chicken breast which you then cut in strips using kitchen scissors. The strips marinate for 20 minutes before getting dusted with breadcrumbs and broiled to perfection.

crispy chicken 

chicken tender strips, pre-cut, or, 2 small ( 1 large) boneless, skinless chicken breast halves flattened

It is important if using chicken breasts that they be flattened ( this can be done by your butcher) before cutting them into strips.

2 Tbsp grapeseed oil

1 Tbsp apple cider vinegar

1 garlic clove, minced

pinch of salt and pepper

bread crumbs

Make a little marinade by whisking the oil, vinegar, garlic, salt and pepper in a bowl.  Add the chicken strips and use a fork to turn and coat them. Cover and refrigerate for 20 minutes.

Preheat the broiler.  Place a little mound of bread crumbs on a plate. Coat each marinated chicken strip with bread crumbs and thread onto a skewer.  Several strips can be threaded onto one skewer. Metal skewers are easier to handle, but wooden work fine as well.  One flattened chicken breast cut in strips takes about one skewer. Place the skewers on a foil-lined baking sheet.  Broil for 18 minutes.  Use tongs to turn the skewers during cooking for even browning. Use tongs to slide the meat strips off the skewers.