• Iris Windsor

Crumbed Chicken Skewers


1kg chicken tenderloin, breast or thigh

1 cup japanese breadcrumbs

3/4 cup low fat mayonnaise

1 tablesp freshly chopped parsley or oregano

1 teasp salt

1/2 teasp ground pepper

olive oil spray 12 wooden skewers


  1. Cut the chicken pieces into 2cm pieces and place in a large mixing bowl.

  2. Season with salt, pepper, and fresh parsley or oregano

  3. Mix in 3/4 cup low-fat mayonnaise

  4. Allow chicken to marinate in the refrigerator for 1 hour or overnight.

  5. Pour breadcrumbs onto a large plate and coat chicken pieces evenly in breadcrumbs

  6. Thread the chicken pieces onto the skewers.

  7. Roll once again in breadcrumbs so chicken is completely covered

  8. Try to have all pieces similar in size for even cooking.

  9. Place chicken pieces in an air fryer

  10. Cook till golden brown and internal temperature reaches 74C

  11. OR

  12. In a large nonstick pan, add enough oil to generously cover the bottom

  13. Set pan over medium heat.

  14. Sautee the chicken skewers for about 3 minutes per side, flipping until golden brown (Internal temperature should reach 74C)

  15. Serve with a favourite sauce

Note: Plain greek yogurt can be used instead of mayonnaise if desired.

To learn more about us, at Dragonfly's Early Learning at Coolum Beach, go to https://www.dragonflys.com.au/contact-us

Or give us a call on 07 5471 6500. We would love to hear from you

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Photograph thanks to:https:// natashaskitchen.com


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