🍗 Crispy Golden Chicken Skewers

Ingredients
For the Chicken
1½ lb (700 g) boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
For the Coating
1 cup all-purpose flour
2 large eggs
1 tablespoon water
2 cups panko breadcrumbs
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon black pepper
For Frying
Vegetable oil, enough for deep frying
Wooden skewers
Instructions
Prepare the chicken: Cut the chicken breasts into long, even strips. Season with salt, black pepper, garlic powder, paprika, and onion powder. Mix well.
Make the coating stations: Place the flour in one bowl. Beat the eggs with 1 tablespoon of water in a second bowl. In a third bowl, combine the panko breadcrumbs with salt, paprika, and black pepper.
Skewer the chicken: Thread each seasoned chicken strip onto a wooden skewer, keeping the pieces evenly spaced.
Coat the chicken: Dip each chicken skewer first into the flour, making sure it’s completely covered. Shake off the excess.
Dip it into the beaten egg, then immediately roll it in the seasoned panko breadcrumbs. Press gently so the breadcrumbs stick well and create a thick, crunchy coating.
Heat the oil: Heat vegetable oil in a deep, heavy-bottomed pan to 350°F (175°C).
Fry: Carefully place the coated chicken skewers into the hot oil. Fry in batches without overcrowding the pan for about 4–6 minutes, turning occasionally, until deeply golden and the chicken is fully cooked.
Drain: Remove the skewers and place them on a wire rack lined with paper towels to drain the excess oil.
Serve: Serve immediately while they’re hot, golden, and extra crispy. They’re delicious with ranch, honey mustard, barbecue sauce, or your favorite dipping sauce.