City Chicken
Description:
Despite its name, City Chicken doesn’t usually contain chicken. Instead, it’s made with cubes of pork (and sometimes veal) skewered, breaded, and baked or fried to mimic the look of a drumstick. This dish was popular in the Midwest and Eastern U.S. during the Great Depression when chicken was expensive and less available. The result is tender, juicy meat inside with a crispy golden crust outside.
Ingredients (Serves 4–6)
2 pounds boneless pork (shoulder or loin), cut into 1½-inch cubes
Wooden skewers (about 6–8 inches long)
1 cup all-purpose flour
2 large eggs, beaten
2 cups seasoned breadcrumbs
Salt and pepper, to taste
½ cup vegetable oil (for frying)
Optional: ½ cup chicken or vegetable broth (for baking step)
Instructions
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