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City Chicken

🇺🇸 United States · Midwest

Servings: 4 Prep: 30 minutes Cook: 40 minutes Total: 1 hour 10 minutes

Ingredients

  • 2 lb pork, cut into 1 inch cubes
  • Salt
  • 2 cups flour
  • 3 eggs, lightly beaten
  • 2 tablespoons water
  • 2 cups seasoned Italian breadcrumbs
  • Vegetable oil, for frying
  • Wooden skewers, about 5 inches long

Steps

  1. Preheat the oven to 350°F (175°C).
  2. Season the pork cubes with salt and thread them onto the skewers.
  3. Set up three dishes: one with flour, one with beaten eggs mixed with water, and one with seasoned breadcrumbs.
  4. Roll the pork skewers in flour, dip in egg, then coat in breadcrumbs.
  5. Dip the skewers in egg and breadcrumbs a second time for a thicker coating.
  6. Heat oil in a large frying pan to 350°F (175°C), maintaining this temperature throughout frying.
  7. Fry the skewers until golden brown on all sides.
  8. Remove skewers, drain excess oil, place in a baking dish, and cover with aluminum foil.
  9. Bake for about 20 minutes, then uncover and bake for another 5 minutes until the breading is crispy.

Notes

Despite the name, City Chicken is made with pork (sometimes veal), not chicken. It originated in the early 20th century Midwest United States as an affordable alternative to poultry, with the meat cubes skewered to resemble chicken drumsticks.

Source: www.196flavors.com