City Chicken
City Chicken is popular in the Midwest, but it’s a bit confusing. If you’re unfamiliar with it, it’s not chicken at all. It’s pork that’s threaded on skewers, breaded, fried and then baked. Visit your local Sparkle’s meat department and look for a package labeled “city chicken” and you can get the pork already cubed and sometimes even threaded on skewers to save yourself some time.
Ingredients
Breading Mixture
- 1/2 cup all-purpose flour
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. salt
- 2 eggs
- 1 tbsp. water
- 1 cup Italian seasoned dry bread crumbs
Baking Ingredients
- 2 lbs. cubed pork
- wooden skewers
- 3 tbsp. vegetable oil
- 1/2 cup chicken stock or water
Instructions
- Preheat oven to 350º. Thread four cubes of pork onto each skewer. In a shallow dish, mix together flour, salt and pepper. In a separate shallow dish, beat eggs with water. Add bread crumbs to another dish. Dip skewers into flour, shaking off excess, then dip each skewer into the egg mixture, followed by the breadcrumbs.
- Add oil to a large pan, brown the breaded pork skewers on all sides. Once browned, transfer to a 9 x 13-inch baking dish sprayed with nonstick cooking spray. Pour chicken stock or water into the bottom of the pan and cover tightly with foil. Bake for 1 to 1 ½ hours, or until pork is tender.