City Chicken Pork Food

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 (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!

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!

GRANDMA'S CITY CHICKEN

Steps:

• Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
• Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
• Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
• Place chicken in glass baking dish.
• In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
• Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
• Serve with mashed potatoes.

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, 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:

• 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.