BEST CITY CHICKEN
I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken
Time 1h15m
Yield 7
Number Of Ingredients 9
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.
Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g
MOCK CHICKEN LEGS
When I was young, my mother made this recipe for us. Recently, I was going through her cookbook collection and found it. Now I make this tasty, fun appetizer for my own family and enjoy mixing the old memories with new ones. -Jeanne Herda, Burnsville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.
Nutrition Facts : Calories 240 calories, Fat 14g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.
CITY CHICKEN
City Chicken (aka, Fake Chicken) is a traditional Polish-American dish that is beloved by many. The most curious thing about this dish is that it doesn't actually contain any chicken. Rather, your featured protein here is actually pork and/or veal
Provided by Edyta
Number Of Ingredients 6
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!
Nutrition Facts : Calories 327 kcal, Carbohydrate 27 g, Protein 35 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 133 mg, Sodium 238 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MOCK CHICKEN LEGS (CITY CHICKEN) RECIPE
Bring home the taste of crispy old Polish City Chicken skewers made of pork and veal with this easy mock chicken legs recipe.
Provided by Recipes.net Team
Categories Fried
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder.
- Sprinkle the spice blend over the meat and mix until all pieces of meat are well-seasoned.
- In a mixing bowl, whisk together milk and eggs. Pour the breadcrumbs into another separate tray.
- Preheat the oven to 350 degrees F and prepare a large baking dish with a wire rack.
- Heat the oil for frying to 350 degrees F.
- Once the oil is hot, dip your skewers first into the flour, then into the egg mixture, and then into the breadcrumbs, and then back to the egg mixture and breadcrumbs again. Skewer the chunks of meat.
- Fry the skewers for 2 to 3 minutes on each side or until the coating is crispy and golden brown.
- Place the fried skewers onto a wire rack and bake at 350 degrees F for 20 minutes.
- Serve with dipping sauce and your choice of sides.
Nutrition Facts : Calories 744.00kcal, Carbohydrate 70.00g, Cholesterol 248.00mg, Fat 34.00g, Fiber 5.00g, Protein 38.00g, SaturatedFat 12.00g, ServingSize 4.00 people, Sodium 1,319.00mg, Sugar 7.00g, TransFat 1.00g, UnsaturatedFat 13.00g
MOM'S CITY CHICKEN RECIPE
My mom's city chicken was a family favorite growing up. It's an easy to make weeknight meal.
Provided by Denise Wright (MyLifeCookbook.com)
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Add your eggs to a shallow bowl and beat
- In a separate bowl add your breadcrumbs, paprika and Parmesan cheese.
- If your pork and veal are not already placed on skewers, do so by alternating pork and veal pieces.
- Sprinkle the chunks of meat with salt and pepper.
- Dip the skewered meat in the egg and then the bread crumbs. Set aside and finish the rest of the meat.
- Heat your skillet to medium high and once hot, add your oil.
- Once the oil is hot, place your meat in the pan and turn the skillet down to medium. Brown skewered meat on all sides. About 2-3 minutes on each side.
- Once the meat is browned, place in a baking dish and cover with aluminum.
- Bake for 20 minutes or until the pork is no longer pink inside.
- To make the gravy turn the skillet on to medium heat.
- Add the broth or water to the skillet and break up all the browned bits.
- Add the flour a little at a time and whisk well so there are no lumps.
- Pour over cooked meat. (this did not make much gravy for me but it was tasty.)
Nutrition Facts : Calories 593 calories, ServingSize 1 skewer, UnsaturatedFat 0 grams unsaturated fat
CITY CHICKEN (MOCK CHICKEN LEGS)
Make and share this City Chicken (Mock Chicken Legs) recipe from Food.com.
Provided by bigherbncv
Categories Veal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat/melt shortening in frying pan, low heat.
- Place pork & veal cubes alternately on 6" skewers.
- Dip skewered meats in to egg.
- Roll meats in bread crumbs.
- Cook skewed meats in shortening about 60 minutes.
- Turn meats occasionally for even cooking.
- Remove from pan, drain on paper towels.
Nutrition Facts : Calories 378.8, Fat 24.9, SaturatedFat 8.1, Cholesterol 119.7, Sodium 223.4, Carbohydrate 13, Fiber 0.8, Sugar 1.2, Protein 24
CHICAGO MOCK CHICKEN LEGS
A great way to recycle leftover meat. A thrifty variation on city chicken, this dish might or might not actually contain chicken. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Delicious with Vegetable Puffs(recipe #230939). Cooking time approximate.
Provided by Molly53
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter; blend in flour salt and pepper.
- Add milk gradually, stirring constantly until mixture thickens, then cook about a minute longer.
- Add the meat to the white sauce followed by the seasonings and bell pepper.
- Spread on a plate to cool.
- Shape like chicken legs and insert a wooden skewer.
- Roll in crumbs, egg, then crumbs again.
- Fry in deep hot fat (380F) and drain on paper towels.
Nutrition Facts : Calories 188.3, Fat 15.1, SaturatedFat 9.1, Cholesterol 92, Sodium 420.2, Carbohydrate 9.1, Fiber 0.3, Sugar 0.2, Protein 4.5
CITY CHICKEN: MOCK CHICKEN DRUMSTICKS
Steps:
- Gather the ingredients.
- Preheat oven to 400 F. Grease a jelly roll pan well.
- Combine ground meat, egg, milk, 1/2 cup cracker crumbs, salt, pepper, and sage in a large bowl; gently mix until well blended.
- Divide meat mixture into 16 portions. Form each portion into a drumstick shape around a skewer.
- Place melted butter in a bowl wide enough to fit drumstick; put remaining 1 cup cracker crumbs in a pie plate.
- Dip each drumstick into melted butter then roll in cracker meal.
- Place drumsticks in a single layer in greased jelly roll pan and drizzle remaining melted butter over tops of drumsticks.
- Bake for about 45 minutes, until golden brown.
Nutrition Facts : Calories 527 kcal, Carbohydrate 7 g, Cholesterol 171 mg, Fiber 0 g, Protein 33 g, SaturatedFat 19 g, Sodium 641 mg, Sugar 2 g, Fat 40 g, ServingSize Serves 8, UnsaturatedFat 0 g
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