Crispy Chicken Skewers with Homemade Honey BBQ Sauce.
No more boring chicken meals for you!
These skewers are a spinoff of our favorite healthy chicken fingers, and taste quite similar. By skipping a few steps, the skewers can be completed within 45 minutes (or less) and I think we can all agree that eating something off a skewer is much fun than a boring old piece of dry chicken. Easy, quick, delicious… check!
Although in case you were wondering, Mr. How Sweet would still eat a piece of boring, old dry chicken for the simple fact that it has the word “chicken” in it in. He’d probably even savor it.
I, on the other hand, need a little somethin’ somethin’ with my chicken fingers. Or chicken strips. Or chicken skewers. I love dipping sauces from horseradish to honey mustard to BBQ sauce. The wackier the better. The fancier the better. I mix my sauces while Mr. How Sweet smothers everything in ketchup.
If you’ve never made homemade BBQ sauce, you are missing out. In my opinion, there is nothing like it. Good enough to drink. I’ve been making it long before I ever had a blog. It’s one of my favorite things. So can someone explain the 3 bottles of Sweet Baby Ray’s in my fridge?
These chicken skewers are known to be a peace offering in our house. For the days when I break the bank on basil, and shoes, and other unnecessary foodie purchases that make Mr. How Sweet squirm. Just ask him. Last night I roasted a chicken and he instantly forget that I spent our life’s savings on exotic mushrooms this past weekend. I probably shouldn’t remind him.
Crispy Chicken Skewers
4 large boneless, skinless chicken breasts, cut into cubes
3 egg whites
2 cups panko breadcrumbs
1/4 cup whole wheat pastry flour (any flour should work)
1 tablespoon BBQ seasoning (I use McCormick’s)
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 450 degrees. If using wooden skewers, soak them in water for at least 15 minutes before use.
Cut chicken into cubes and tenderize it if desired. In a bowl, combine egg whites and lightly beat with a fork. In another bowl, add panko, flour, 1/4 teaspoon each of salt and pepper, and 1/2 tablespoon BBQ seasoning. Lay a wire rack on a baking sheet and spray it with non-stick spray.
Season chicken with remaining salt, pepper and BBQ seasoning. Dip each piece in egg whites then in the panko mixture. Skewer, repeat with remaining chicken pieces, and lay on the wire rack. I skewered about 4-5 pieces of chicken on each stick (depending on size) and got 6 skewers. Spray with non-stick spray or spritz with olive oil. I find that spraying them with spray gives them crunch but does not cause the oven to smoke at the high temperature.
Bake for 12 minutes, flip over, and bake for 12 more. Serve with honey BBQ sauce.
Honey BBQ Sauce
slightly adapted from The Neely’s
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
1/4 cup honey
1/2 tablespoon molasses
1 teaspoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Combine all ingredients in a saucepan and let come to a boil. Reduce to a simmer and cook uncovered for approximately 2 hours, stirring occasionally. The mixture will thicken and reduce a bit.
I’m just glad I have enough chicken to last the rest of the week. Means I can do a little more damage.