Fried Chicken Kebab Recipe

prep chicken

Trim excess fat from chicken thighs and cut into long strips about 3/4" wide so they can be skewered or threaded onto kebab sticks. Pat dry with paper towels.

In a medium bowl combine buttermilk, soy sauce, garlic powder, smoked paprika, salt and black pepper. Add chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer yields more flavor).

While chicken marinates, prepare breading. In a shallow dish whisk together flour, cornstarch, baking powder, onion powder, cayenne, salt and black pepper until evenly combined.

Remove chicken from marinade, letting excess drip off. Dredge each strip in the flour mixture, pressing the coating onto the surface so it adheres. Place coated strips on a wire rack and let rest 10 minutes to set the crust.

Pour vegetable oil into a heavy-bottomed skillet or deep pan to a depth of about 1"–1.5". Heat over medium-high until oil reaches 175°C (350°F) or a small cube of bread browns in ~45–60 seconds.

Fry the chicken strips in batches so not to overcrowd the pan. Cook 3–4 minutes per side, turning once, until golden brown and internal temperature reads 74°C (165°F). Adjust heat to maintain oil temperature. Transfer cooked strips to a paper towel–lined tray or wire rack; keep warm in a low oven (100°C/210°F) if needed.

While chicken fries, thinly slice cucumber and red onion. Place in a small heatproof bowl or jar.

In a small saucepan combine white vinegar, water, sugar and salt. Warm gently until sugar and salt dissolve, then remove from heat. Pour the hot pickling liquid over the cucumber and onion. Let cool to room temperature (about 15–20 minutes) then refrigerate until ready to use. These quick pickles are ready in 15 minutes but improve if chilled 30+ minutes.

In a small bowl whisk together mayonnaise, sweet chilli sauce, lime juice and a pinch of salt until smooth. Taste and adjust sweetness or heat with more chilli sauce as desired. Refrigerate until assembly.

Warm flatbreads briefly in a dry skillet or oven until pliable (about 30–60 seconds per side in a hot pan or 3–4 minutes at 180°C/350°F).

Spread about 1 tablespoon sweet chilli mayo onto each warmed flatbread. Place 2–3 fried chicken strips per bread, drizzle about 1 tablespoon BBQ sauce over the chicken, top with a generous spoonful of pickled cucumber and red onion, and scatter cilantro if using. Serve immediately with lime wedges for squeezing.