Oven-Fried Chicken Satay

Oven-Fried Chicken Satay.jpg

12 Servings (28 Skewers)

Prep Time: 25 Minutes. Cook Time: 8 Minutes.

I love to serve fried food at parties , but when there's a big crowd, I find myself stuck in the kitchen frying while all of my guests are having fun. By coating chicken in cornflakes and baking it, I get the same crunchy effect without all of the labor. I like to serve this with my homemade BBQ sauce, but you could also use honey mustard, ranch dressing , or duck sauce .


  • 1 ½ Pounds Boneless, Skinless Chicken Breasts, Cut into Strips

  • ⅓ Cup Dijon Mustard

  • 4 Cups Cornflakes

  • 2 Teaspoons Minced Fresh Safe

  • 2 Teaspoons Minced Fresh Thyme

  • ¾ Teaspoon Kosher Salt

  • ¼ Teaspoon Freshly Ground Black Pepper

  • BBQ Sauce, for Serving


Preheat the oven to 400 °F. Line a baking sheet with parchment paper and spray with non-stick cooking spray.

Thread chicken pieces onto skewers , working the skewer in and out of the meat . Using a pastry brush, brush each piece of chicken with Dijon mustard.

In a food processor, combine the cornflakes, sage, thyme, salt, and pepper. Pulse to a coarse meal and transfer to a shallow dish .Dredge each chicken skewer in the cornflake mixture until evenly coated. Place on prepared baking sheet and bake until cooked through, 8 to 10 minutes .

Serve with BBQ sauce .

This recipe is also featured in my cookbook!