City Chicken But Its Not Chicken Food

CITY CHICKEN (BUT IT'S NOT CHICKEN!)

Steps:

• Thread chunks of pork on small wooden skewers. (I have skipped this step and it works just fine having the chunks of meat loose in the pan.).
• Combine flour, garlic salt and pepper on a plate.
• Roll kabobs or loose pork chunks in flour mixture until coated.
• In a large skillet, heat butter and oil over medium heat.
• Brown meat, turning frequently;drain.
• Sprinkle meat with soup mix.
• Add broth and water.
• Bring to very low boil.
• Reduce heat; cover and simmer for 1 hour or until tender.
• Remove meat and keep warm.
• Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.

CITY CHICKEN, NOT CHICKEN BUTT! (PORK ON A STICK)

Steps:

• Wash the pork well pat dry and set aside. Cut the pork into large chunks,about 2-2/12 inch squares.Mix all the dry ingredients in a plastic bag or large bowl to coat the pork.Add the pork a little at a time to make sure it is all coated very well.
• After the meat is coat very well slide it on to the wood scewers or metal, which ever you perfer,usually about 4 to 5 pieces to the screwer.
• In a cast ironor a heavy skillet,I use a Electric Skillet! Heat the oil on medium and brown the pork on all sides.With the remaining flour and milk, mix in a bowl until well blended. Add to the pork slowly stirring as you add and cook on low medium for 45 minute. In an electric skillet cook at 275 for 1 hour or until tender.

CITY CHICKEN

Steps:

• Cut your meat into 1.5-inch squares and add 2 or 3 pieces onto a wooden skewer (cut off the skewers to fit the meat); season the meat on each side with seasoned salt or regular salt and pepper and prepare for breading.
• Prepare 3 prep-dishes: one for flour, one for beaten eggs and one for breadcrumbs. Starting with the flour, cover the meat on each side (shaking off the excess), then place it into the egg mixture and cover on each side. Then finish it up by rolling it in breadcrumbs, on each side. Continue with all the remaining skewers.
• Heat up your cast iron (or another heavy pan) skillet. Add cooking oil (enough to cover the bottom of the pan). Once the oil is hot, add breaded skewers into the skillet (don't overcrowd them, cook in batches if needed and add more oil in between the batches). Fry the skewers on each side until golden brown for 2-3 minutes on each side. While frying the meat, preheat your oven to 350F.
• Cover the skillet with the aluminum foil and transfer it to the hot oven to finish up cooking (covered for 20 minutes and uncovered for 5 minutes). Serve and enjoy!

CITY CHICKEN

Steps:

• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
• In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
• Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!

CHEF JOHN'S CITY CHICKEN

Steps:

• Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.
• Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
• Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
• Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
• Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
• Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.

CITY CHICKEN

Steps:

• Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers
• In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
• Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.

CITY CHICKEN

Steps:

• Cut meat into cubes.
• Cut onion into large pieces.
• Put a layer of meat and onion on bottom of large bowl. Sprinkle with seasoned flour.
• Repeat layers until all meat and onion is used.
• Cover and leave overnight.
• Put cubes of meat onto skewer. Discard onion.
• Dip skewer in beaten egg. Roll in bread crumbs.
• Press meat to hold its form on skewer.
• Dip in egg and breadcrumbs again.
• Deep fry in oil for 5 minutes or until golden brown.
• Line a large roasting pan with foil.
• Place skewers in layers as you would cabbage rolls.
• Cover with foil and bake 250 degrees for about 2 1/2 hours.
• NOTE: These freeze exceptionally well and are great for large get-togethers.

BEST CITY CHICKEN

Steps:

• Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
• Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
• Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
• Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

CITY "CHICKEN"

Steps:

• Thread pork cubes onto 4" bamboo skewers.
• Combine the flour, salt, and pepper on a plate.
• Roll skewered pork in flour mixture.
• Reserve left over flour mixture.
• Brown meat in butter.
• Combine the milk, water, and leftover flour mixture.
• Add to meat.
• Cover and simmer over low heat for 1-1 1/2hours.

CITY CHICKEN (OR PORK)

Steps:

• Preheat oven to 350 degrees.
• Combine flour, salt, and pepper on a plate.
• Roll meat in mixture until coated.
• Heat butter and oil in frying pan.
• Brown meat on both sides.
• Drain off excess grease, place meat in baking dish
• Mix onion soup mix, chicken broth, and water, then add to dish with meat.
• Bake 1 hour, meat should be tender.
• *You can thicken juices for gravy and serve with mashed potatoes , YUM!