This air fryer chicken spiedini recipe with amogio sauce gives you a different taste of Italy. These crispy air fryer chicken kabobs with a creamy lemon garlic sauce are deliciously served over pasta or as finger food.
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There is more to American-Italian cuisine than pizza, spaghetti bolognese, and chicken parmesan. Don’t get me wrong, I’ll have those dishes any day but once in a while, I’m in the mood for something fresher.
Enter my recipe for chicken spiedini – crispy breaded chicken breast skewers made in my trusted air fryer and covered with a sumptuous lemon and garlic cream sauce. I like to serve it with linguine for a zingy alternative to pasta alfredo.
It might sound like there is a lot going on in this recipe but I promise you, it is more than doable. If you are familiar with my recipes, you know I always find a way to make classic dishes simple enough for a weeknight meal.
What is Chicken Spiedini?
Spiedini is Italian for meat skewers which leaves things quite open. Any type of meat can be pierced on a skewer and grilled. Different regions of Italy have their own specialty.
Chicken spiedini, however, already narrows it down to two main variations. The classic Italian version is essentially juicy pieces of marinated chicken thrown on the BBQ. It is a great street food to try when you are there on vacation.
The American-Italian version is not only marinated but also breaded, charbroiled, and served with a dipping sauce. Many accredit its popularity to an Italian restaurant in Kansas City called Garozzo’s but its originator is very humble about it.
Locally, we have chicken spiedini at Latin King in Des Moines and theirs is very delicious if you are in the area! My recipe is similar to the Latin King chicken spiedini recipe, but of course, cooked differently in an air fryer.
Nowadays, you can find variations of chicken spiedini in households all over the US. I wanted to give this beloved recipe a modern twist that still feels like true comfort food.
Ingredients
Chicken Spiedini
- Chicken Breasts
- Large Eggs
- Breadcrumbs
- Canola or Olive Oil
- Grated Parmesan
- Parsley
- Garlic Powder
Amogio Sauce
- Olive Oil
- Butter
- Heavy Whipping Cream
- Lemon Juice
- Minced Garlic
- Dry Basil
- Dry Parsley
- Crushed Red Pepper Flakes
- Onion Powder or Flakes
- 8″ Skewers (or whichever size fits in your air fryer.)
How to Cook Chicken Spiedini in Air Fryer
Many people will tell you not to cook anything with breading in the air fryer. I won’t say that all those people are wrong but I will say that this spiedini recipe is one of many exceptions to the rule.
The reason why people don’t recommend breaded meats and vegetables in the air fryer is that some of the breadcrumbs might fly away. Also, if not done properly, the breadcrumbs won’t get that same crunchy texture they get in the oven or deep-fried.
Admittedly, it is easy to make a mistake but if you follow these next few tips you will get an absolutely yummy coating on the chicken breast skewers – even better than fried chicken kabobs.
Tip 1: Butterfly and Tenderize the Chicken
Tenderizing the chicken is so important. Not only do you obviously want a tender bite, but it makes it easier to roll the chicken.
But first, butterfly the chicken breast or slice it completely in half. Then, tenderize it with a mallet. Be sure to place plastic wrap down first so nothing splatters as you do this.
Slice each chicken breast into thin strips (about 1.5″ wide) so that they can be rolled and placed on a skewer. Place 3-4 spirals of chicken on each skewer.
Dip the prepared skewers of chicken in the egg wash before moving on to the breadcrumbs.
Tip 2: Brown the Breadcrumbs
I prepare the breadcrumbs before coating them around the chicken pieces. No need to turn on the oven, I just place a bowl of them in the microwave. This quick process dries out the breadcrumbs a little further which makes them more crunchy after the air fryer cooking.
I set the microwave to its highest setting for 30 seconds, stir the crumbs and repeat for another 30 seconds. Depending on how strong your microwave is, the breadcrumbs should be browned and extra crispy after just 60-90 seconds.
Tip 3: Add Parmesan to Cooled Breadcrumbs
Parmesan is a lovely melty cheese but for this air fryer recipe, I want to delay that melt. That is why I leave the breadcrumbs to cool after browning, before finally adding in the parmesan. You also don’t want the egg layer to get in touch with any of that residual heat.
Tip 4: Press the Breadcrumbs
No, I don’t mean placing the breaded chicken bits under a heavyweight. All you have to do is use your fingertips to press the breadcrumbs into the chicken after coating. This might get a little messy so try to only use one hand; one hand for the egg dip, one hand for the breadcrumbs.
What is the Best Chicken Spiedini Sauce?
Chicken spiedini with amogio sauce is a pasta dish you can find in the old country. Amogio sauce hails from the island of Sicily and is often served with chicken or fish. Nowadays, it is also gaining popularity as a pasta sauce.
Full disclosure, my amogio sauce recipe is not how to make amogio sauce the traditional way. When doing my research, I was looking for a chicken with lemon sauce recipe and ended up creating my own version. However, most recipes call for diced tomatoes and don’t use any cream.
Although that sounds fantastic on a warm summer’s day, I wanted a lemon garlic cream sauce for the chicken to better pair with the pasta. The goal was to have a refreshing zing to contrast the savory chicken spiedini while still creating a rich and creamy pasta dish.
An extra perk of this variation is that it is perfect for leftovers or meal prep. Make an extra-large batch of the amogio sauce and you have a great sauce alternative for carbonara or other white Italian pasta sauces.
What to Serve with Air Fryer Chicken Spiedini and Ingredient Swaps
When breading chicken, I prefer to use chicken breast. Some complain that the white meat dries out quickly but when covered in breadcrumbs, this is actually an advantage. Dark chicken meat gets greasier as it cooks which could make the coating less crispy.
That being said, feel free to swap out the chicken breast for boneless chicken thighs. You can also use other proteins. Try this recipe with a white fish like haddock or tilapia. A vegetarian version can be made with cauliflower florets.
For a lighter meal, replace the pasta with a green leafy salad. It also makes for an excellent appetizer on its own or served as part of a platter with some bruschetta and olives.
I highly recommend this chicken spiedini and amogio sauce recipe if you are looking for new pasta dish inspiration. The many flavor profiles and textures are incredibly satisfying. You will definitely add this to your pasta night rotation!
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Enjoy!
Air Fryer Chicken Spiedini
Ingredients
Chicken Spiedini
- 3 Chicken Breasts
- 2 Large Eggs
- 1 cup Breadcrumbs
- 1 tbsp Canola or Olive Oil
- ⅓ cup Grated Parmesan
- 1 tbsp Parsley
- 1 tsp Garlic Powder
Amogio Sauce
- ¼ cup Olive Oil
- ¼ cup Butter
- ¼ cup Heavy Whipping Cream
- 1 tbsp Lemon Juice
- ½ tbsp Minced Garlic
- 1 tsp Dry Basil
- 1 tsp Dry Parsley
- ½ tsp Crushed Red Pepper Flakes
- ½ tsp Onion Powder or Flakes
- 8" Skewers, (or whichever size fits in your air fryer)
Instructions
Chicken Spiedini
- Butterfly each chicken breast and then cut into long strips about 1" wide. If any strips are longer than about 4", slice them in half. Roll each strip and place 3-4 rolled pieces of chicken on a skewer.
- In a shallow dish, scramble eggs. In another dish, add breadcrumbs and a tablespoon of olive oil. Heat breadcrumbs in the microwave for 60-90 seconds, stirring every 30 seconds until lightly browned. Allow to cool before stirring in grated Parmesan, parsley, and garlic powder.
- Dip each chicken skewer in egg and then coat in breadcrumbs.
- Spray air fryer basket with cooking oil and place a single layer of skewers in the basket. Set the temperature to 375 degrees Fahrenheit and cook for 6 minutes. Flip skewers and cook 4-6 more minutes until browned and cooked through the center.
Amogio Sauce
- In a saucepan, whisk together ingredients for sauce and bring to a simmer for 3-4 minutes. Serve over chicken skewers or over pasta.
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