Georgias City Chicken Food

GEORGIA'S CITY CHICKEN

Steps:

• Mix flour, poultry seasonings, and onion powder in a heavy duty ziplock bag and set aside.
• On 6" wooden skewers, alternate 2 cubes each of pork and beef.
• Coat the skewered meat in the ziplock (a few at a time) .
• Sear the floured skewers on all four sides, but don't worry about cooking them through.
• As they are browned, place them aside until all of them are browned.
• Take all of the now browned skewers, put them back into the pan. You can layer them ontop of each other.
• Cover them with chicken broth, add the garlic, turn down the heat and allow them to simmer for several hours.
• Cook the egg noodles as directed on package. Drain and place them on a platter.
• When the City Chicken are "falling off the bone" tender, remove them from the pan and place them atop the noodles on the platter.
• Use the broth in the pan, along with the left over dredging flour mixture to make "Chicken" gravy.
• Pour the gravy over the City Chicken & egg noodles.
• Enjoy! Yummy!

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.