City Chicken Not Chicken Butt Pork On A Stick Food

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:

• 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:

• 1. City Chicken bought from the grocery store all ready cut up and has skewers with it. Put 4 pieces of pork loin on each skewer. --- I always rinse the meat first before I do anything else.
• 2. Wash the pork off and pat some of the water off with a paper towel. Lay the pork skewers out on wax paper. Salt & pepper on both sides.
• 3. Place your flour in a bowl and roll your skewers in flour till nicely coated and set them on a plate.
• 4. Now, heat up 1/4 cup of vegetable oil in a large deep pan and once oil is hot place your skewers down inside pan and brown pork on each side. (Depending how hot your pan gets it should be 5 - 7 minutes on each side.)
• 5. Browning the other side now.
• 6. Now, remove the skewers from pan and put on a new plate. Pour out any extra oil into a small ceramic dish.
• 7. Pour in your chicken broth and water and scrap bottom of the pan for the brown bits.
• 8. Add your chicken broth, water, bay leaves and 2 tsp of thyme. (I heat my chicken broth w/water in the microwave to it's nice and hot.) Now place your pork skewers back inside the pan. Turn on to a medium heat so the sauce is simmering and let cook for 30 - 40 minutes.
• 9. Made City Chicken served over Lundberg's Jubiliee rice with corn cake muffins. Yumm 1/21/13
• 10. Sept. 14th, 2018 - Made this for dinner tonight and served it over mashed potatoes.
• 11. February 21, 2016 --- I wanted to share that we tried making the city chicken with almond flour and it was a success. For those trying to avoid or cannot have wheat this is a great alternative and it was very tasty as well.
• 12. Sept. 14th, 2018 -- City Chicken coated with coconut flour served over spaghetti squash.

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.

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.