Here’s a classic City Chicken recipe — a comfort food dish where pork (and sometimes veal) is cubed, skewered, breaded, and baked or fried to resemble chicken. Despite its name, it contains no chicken!
🍢 City Chicken
Ingredients (serves 4)
- 1 lb pork tenderloin (or a mix of pork and veal), cut into 1–1.5 inch cubes
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
- 2 large eggs, beaten
- 1–2 cups breadcrumbs (plain or seasoned)
- 2–3 tbsp vegetable oil (for frying)
- Wooden skewers (soaked in water 30 minutes if baking or frying)
Instructions
1. Prepare the skewers
- Thread 3–4 cubes of meat onto each skewer.
- Press firmly so cubes stay in place during cooking.
2. Set up breading station
- Bowl 1: Flour mixed with salt, pepper, and paprika
- Bowl 2: Beaten eggs
- Bowl 3: Breadcrumbs
3. Bread the skewers
- Roll each skewer in flour, coating all sides.
- Dip into beaten eggs.
- Coat thoroughly with breadcrumbs.
- Repeat for all skewers.
4. Cook the city chicken
Option A: Frying
- Heat oil in a skillet over medium heat.
- Fry skewers 3–4 minutes per side, until golden brown and internal temperature reaches 145°F (63°C).
- Drain on paper towels.
Option B: Baking
- Preheat oven to 375°F (190°C).
- Place skewers on a greased or parchment-lined baking sheet.
- Bake 25–30 minutes, turning halfway through, until meat is cooked and coating is golden.
5. Serve
- Serve hot with mashed potatoes, green beans, or a simple gravy.
⭐ Tips
- Tender meat: Use pork tenderloin for the juiciest results.
- Make ahead: Skewers can be breaded and refrigerated or frozen before cooking.
- Gravy option: Serve with brown gravy for extra flavor.
- Crispier coating: Double-dip in eggs and breadcrumbs for a thicker crust.
If you want, I can also give you:
🥘 City Chicken with Brown Gravy (Baked)
🍢 Fried City Chicken with Garlic Butter
🌿 Oven-Baked Herb-Crusted City Chicken
Which version should I provide?
