Mock Chicken Legs Food

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MOCK CHICKEN LEGS (CITY CHICKEN) RECIPE



Mock Chicken Legs (City Chicken) Recipe image

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

1 lb or veal, boneless, cut into 2-inch cubes pork
1 tbsp garlic powder
1 tbsp onion powder
½ tbsp smoked paprika
1 tsp salt
1 tsp ground black pepper
¼ tsp chili powder
½ cup milk
4 tbsp all-purpose flour
4 beaten eggs
3 cups breadcrumbs
enough to cover skewers frying oil

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

MOCK CHICKEN LEGS



Mock Chicken Legs image

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

1 egg, room temperature, lightly beaten
1/2 cup cornflake crumbs
1/4 cup milk
2 tablespoons finely chopped green pepper
1 teaspoon salt
3/4 pound ground pork
3/4 pound ground veal
12 Popsicle sticks
COATING:
1 egg
1/4 cup milk
2 cups cornflake crumbs
Oil for frying

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.

MOCK CHICKEN



Mock Chicken image

This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead.

Provided by SILVERWOLF

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time P3DT15m

Yield 4

Number Of Ingredients 1

1 (12 ounce) package firm tofu

Steps:

  • Leave tofu in original package and place in freezer for 72 hours.
  • Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 3.6 g, Fat 7.4 g, Fiber 2 g, Protein 13.4 g, SaturatedFat 1.1 g, Sodium 11.9 mg

GRANDMA FLORENCE SLAGLE'S MOCK CHICKEN LEGS



Grandma Florence Slagle's Mock Chicken Legs image

Florence Slagle was my nephew David's grandmother and a lifelong friend of mine from the little village I grew up in. Florence loved to cook and created many memories surrounding her cooking and baking. Florence and I had shared many recipes over the years... I hope you enjoy this one! ***These are not my photos, but they...

Provided by Colleen Sowa

Categories     Other Main Dishes

Time 1h40m

Number Of Ingredients 16

MOCK CHICKEN DRUM STICKS
1 1/2 lb lean ground pork
1 1/2 lb lean ground veal
1 tsp each: salt and onion powder
1/2 tsp each: ground black pepper and poultry seasoning
EGG COATING
2 large eggs (beaten well)
1/3 c milk
BREAD COATING
1 c fine, dry bread crumbs
FOR FRYING
1/3 c shortening
OPTIONAL INGREDIENTS
3/4 c meat stock or water
paprika (to sprinkle lightly... optional)
bamboo skewers or popsicle sticks

Steps:

  • 1. Mix all mock chicken leg ingredients together well. Form into chicken drum stick shapes.
  • 2. Beat together the egg and milk. Dip the "drum sticks" into egg and milk mixture.
  • 3. Put Bread crumbs in a bowl. Dip the "drum sticks" into the bread crumbs to totally coat them.
  • 4. PAN FRIED METHOD: .
  • 5. Fry the "drum sticks" in shortening in a medium-hot skillet. Turning to brown on all sides.
  • 6. Pour the meat stock (or water) into the pan. Cover and simmer slowly on low heat for about 1 hour until "drum sticks" are cooked and a gravy has formed. 10 servings.
  • 7. OVEN METHOD: .
  • 8. Preheat oven to 350 degrees. Use cooking spray to coat baking sheet.
  • 9. Place coated mock chicken "drum sticks" onto baking pan. (Optional: sprinkle the "drum sticks" lightly with paprika). Bake 15 minutes. Turn "drum sticks" over and bake 15 - 20 minutes longer or until the "drum sticks" are browned and cooked through.
  • 10. ***** Optional: You can form the "drum sticks" onto skewers or popsicle sticks to form "drum stick handles".

CHICAGO MOCK CHICKEN LEGS



Chicago Mock Chicken Legs image

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

2 cups meat, minced (leftover is fine)
cayenne pepper, to taste
1 tablespoon bell pepper, seeded and minced
1 egg, beaten with
1 tablespoon water
breadcrumbs
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk

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

MOCK CHICKEN LEGS



Mock Chicken Legs image

When my Mom was little, she would have this as part of her birthday party picnic. With it would be potato salad, dressed up B&M beans, potato chips, watermelon, brownies, and her cucumbers. Her birthday is August 16, so she remembers how it was always really hot, yet her Mom would still prepare everything for her special day. She would make enough for 2 skewers per person, and with all of her family that meant feeding 12 people. The amount of meat I have listed is an estimate, as the paper this was originally written on didn't list specifics, so I don't know how much she bought to feed that many!

Provided by BeccaB3c

Categories     Pork

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs pork tenderloin, cut up into 1 inch pieces
2 lbs veal, cut up into 1 inch pieces
flour
salt and pepper
butter
2 (10 3/4 ounce) cans cream of mushroom soup
wooden skewer

Steps:

  • Place 1 inch pieces of pork and veal alternately on skewers, almost 5 pieces per stick.
  • Season with flour, salt and pepper.
  • Brown in butter; do not crowd; turn often to brown evenly.
  • Place in a roasting pan.
  • Pour 2 cans of cream of mushroom soup over top.
  • Cover and bake at 325 degrees Fahrenheit for 2 hours.

MOCK CHICKEN LEGS



Mock Chicken Legs image

Chicken leg shaped veal and pork, spiced perfectly, then browned and simmered.

Provided by SALLYCOOKS

Categories     Meat and Poultry Recipes     Chicken

Time 1h45m

Yield 4

Number Of Ingredients 8

¼ pound ground pork
1 pound ground veal
1 teaspoon salt
⅛ teaspoon paprika
1 tablespoon chopped green bell pepper
¼ cup crushed pineapple, drained
1 cup dry bread crumbs
2 eggs, lightly beaten

Steps:

  • Combine ground pork, ground veal, salt, paprika, green pepper and pineapple. Shape like a chicken leg around a wooden skewer. Roll in bread crumbs, then in egg slightly beaten with 1 tablespoon water and again in bread crumbs.
  • Let stand 30 minutes in the refrigerator. Brown in frying pan in hot fat, add a little water, then reduce temperature. Cover tightly and let cook slowly for 45 minutes.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 22.3 g, Cholesterol 192.1 mg, Fat 13.9 g, Fiber 1.4 g, Protein 31 g, SaturatedFat 5 g, Sodium 899 mg, Sugar 4.2 g

BAKED MOCK CHICKEN LEGS RECIPE



Baked Mock Chicken Legs Recipe image

Provided by crisscut

Number Of Ingredients 9

1 lb. ground pork
1 lb. ground veal
10 crackers, rolled very fine
2 whole eggs, well beaten with a little milk
1 tsp. salt
1 tsp. pepper
1/2 tsp. sage
1/2 tsp. poultry seasoning
8 skewers

Steps:

  • Mix meat and spices, form on sticks. Dip into eggs, then roll in cracker crumbs. Brown in a pan, then bake about an hour at 325 degrees. A double recipe will make about 16 with the same amount of egg mixture.

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