BEST CITY CHICKEN
I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken
Time 1h15m
Yield 7
Number Of Ingredients 9
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.
Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g
CITY CHICKEN
Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.
Provided by Diane H.
Categories Meat and Poultry Recipes Chicken
Time 1h25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 36 g, Cholesterol 67.2 mg, Fat 11.9 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 41.4 mg, Sugar 0.1 g
JOHN'S CITY CHICKEN
This is my Dad's specialty when it comes to cooking, (meaning he is only good at a few things). He got this recipe out of our local newspaper many, many years ago and over the years his had tweaked around with it and has perfected it his way. So I'll share it will you and I hope you all enjoy it like we do.
Provided by Babybuttons
Categories One Dish Meal
Time 2h20m
Yield 6-8 pieces
Number Of Ingredients 11
Steps:
- Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used.
- Mix parsley into eggs.
- Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
- Brown on all sides in hot oil.
- Place in large baking pan and add chicken broth.
- Cover and bake at 325ºF for 2 hours, basting occasionally.
CRISPY CHICKEN SANDWICH
This is a riff on the fried chicken sandwich we do at The Cecil in Harlem-it's something I like to make on my day off. I always love a fried egg on top and a whole bottle of beer in the batter. It's nice and crispy, with that crunch you want in a chicken sandwich.
Provided by JJ Johnson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the beer batter and fry the chicken: Pour oil 1/4 full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 320-330 degrees F. In a mixing bowl, whisk the beer, buttermilk, flour, and grits until smooth. Continue whisking in the onion powder, garlic powder, smoked paprika, and salt. Season the chicken on both sides with salt and pepper; then dip one at a time, into the beer batter. In two batches to avoid overcrowding, fry chicken until exterior is golden brown, interior is just cooked through 5-6 minutes per side. Make sure the oil temperature is maintained at 320-330 F through the cooking process.
- Make the tahini sauce and finish the chicken: In a bowl, add the tahini with the ice cubes and stir around to melt the ice and incorporate into the tahini. Add a few tablespoons of water if necessary. (This will give the tahini a silky-smooth texture). Add the ricotta and stir to combine. Season with salt and pepper and set aside. When the chicken is golden brown, crispy and cooked through, remove it to a rack fitted over a rimmed baking sheet to cool.
- Fry the egg and assemble the dish: In a medium skillet, add 1 tablespoon of grapeseed oil, then the eggs. Season the yolks with salt. Slowly cook on low/medium heat until the white is just cooked with no color. Slice the bread into 4, 1-inch slices and spread some of the tahini cheese mixture onto each slice. On two of the slices build the sandwich with pea sprouts, sliced tomato and a piece of chicken (optionally cut in half). Place the sunny-up egg on top of the chicken, finish with more pepper and serve.
CITY CHICKEN (BUT IT'S NOT CHICKEN!)
Ultimate winter, "feel good" food! This is a favorite at our house and the gravy just has to be served over some homemade, garlic mashed potatoes. Add some Chunky Cinnamon Applesauce and you have a wonderful meal! This recipe came from a '98 Taste of Home Magazine. This can be a bit on the salty side - exchanging the garlic salt for garlic powder and then using reduced sodium chicken broth would help.
Provided by DDW7976
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Thread chunks of pork on small wooden skewers. (I have skipped this step and it works just fine having the chunks of meat loose in the pan.).
- Combine flour, garlic salt and pepper on a plate.
- Roll kabobs or loose pork chunks in flour mixture until coated.
- In a large skillet, heat butter and oil over medium heat.
- Brown meat, turning frequently;drain.
- Sprinkle meat with soup mix.
- Add broth and water.
- Bring to very low boil.
- Reduce heat; cover and simmer for 1 hour or until tender.
- Remove meat and keep warm.
- Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.
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