Crispy Chicken on Skewers

Adapted from Gluten Free Goes Gourmet
by Vicky Pearl Moznaim Publishing Company

Yum! Yum! Crushed potato chips and a touch of sweetness, all in one totable package. Kids love this one.


2 lbs. chicken cutlets (6 large slices), pounded thin and cut into 2-inch strips
1 bag (8 oz.) kettle-cooked potato chips

For Marinade
¾ cup mayonnaise
2 Tbsps. agave or honey
2 tsp. kosher salt
1 tsp. garlic powder
½ tsp. paprika
12–15 12-inch skewers


Preheat oven to 350°.
Place skewers (if wood) in a baking pan filled with cold water to prevent them from splintering.
In a small bowl, stir together mayonnaise, agave or honey, salt, garlic powder, and paprika.
Crush potato chips either by adding to the bowl of a food processor and pulsing several times until crushed or by placing in a Ziploc bag, squeezing the air out, and rolling a rolling pin over bag. Place crushed chips on a piece of parchment paper.
Dip chicken strips into marinade, coating well.
Remove skewers from water; pat dry. Thread one to two chicken strips onto each skewer. Lightly roll chicken skewers in chips, coating well. Suspend skewers along the edges of a 9x13-inch baking pan.
Bake in center of oven for 40 minutes.


Yield 6 to 8 servings.

Note from Vicky Pearl: I shared this recipe as a response to parents coming to me, anxious to get their children to consume more protein. Some children flat out didn’t like chicken; for some it was an issue of texture; and for yet others, chicken bones were off-putting. I chose to go with cutlets for the latter reason, eliminating the need to deal with bones. White meat has less texture than dark meat, eliminating that problem as well. Potato chips, as everyone knows, tend to be a favorite among young diners, so in they went, as did a mild but pleasing mayonnaise-based marinade. The combination was successful, and some parents, once their kids tasted this recipe, have even gone on to add this coating to bone-in chicken.

Recipe:Kosher, poultry, chicken