Aug 2, 2012

City Chicken

My grandmother shared with me, a recipe for "city chicken." It is called that because back in the 1920s and through the Depression, pork was less expensive than true chicken. You just made the pork LOOK like a drumstick. For only the second time, I'm am going to share a family recipe. Regardless, it is all about the flavor and inexpensively filling your belly... plus, is fun to eat

  • 1 lbs boneless pork (1 1/2-inch cubes)
  • 6 skewers (about 4" in length)
  • Salt, pepper and desired herbs
  • 2 eggs
  • 2 TBSP milk
  • 1 cup Italian seasoned bread crumbs
  • 1 1/2 cup water for a broiling pan (both parts needed)
  • 1 cup oil for frying in a medium sized cast iron skillet
  1. Thread 3 pieces of pork on a skewer. 
  2. Sprinkle with salt, pepper, and herbs.
  3. Whisk eggs and milk in a bowl. 
  4. Put the seasoned bread crumbs in another bowl. 
  5. Pour water into the bottom part of a broil pan.
  6. Preheat oven to 350 F (175 C). 
  7. Heat oil in the skillet on MED to 350 F (175 C).
  8. Dip each skewer in the egg, and coat with the crumbs.
  9. Dip the skewers a second time in egg mixture and crumbs.
  10. Place in the skillet, and brown, about 3 minutes per side. Only flip once.
  11. Place on the top of the broiling pan when done.
  12. Cover tightly with aluminum foil.
  13.  Bake until hot and no longer pink in the center, about 20 minutes. 
  14. Remove foil, and bake 10 minutes more. 
  • Serves 2, if served with a salad, veggie, and cup of fruit. 3 drumsticks each (I ate one before taking the pic).
  • If you didn't notice, yes, it can be made in the toaster oven too.

No comments:

Post a Comment