City Chicken Recipe
Introduction
City Chicken is a nostalgic comfort food featuring tender pork cubes breaded and fried to a crispy golden brown. This recipe offers a delicious way to enjoy juicy pork skewers with a crunchy coating, perfect for a satisfying meal or appetizer.
Ingredients
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon garlic powder
- 2 large eggs
- 2 tablespoons water
- 2 cups panko breadcrumbs
- 1 teaspoon kosher salt
- 2 1/2 pounds pork tenderloin, cut into 1-inch cubes
- 3/4 cup canola oil
Instructions
- Step 1: Preheat your oven to 350°F. Line two large rimmed baking sheets with aluminum foil. Place a wire rack on one of the baking sheets and set both sheets aside.
- Step 2: Prepare the breading mixtures. In a shallow bowl, stir together the flour and garlic powder. In a separate shallow bowl, whisk the eggs and water together. In a third shallow bowl, mix the panko breadcrumbs and kosher salt. Set all bowls aside.
- Step 3: Thread 3 to 4 pork cubes onto each wooden skewer, making approximately 16 skewers.
- Step 4: Working in batches, coat each skewer by dipping it first into the flour mixture, turning to cover all sides. Then dip it into the egg mixture, coating evenly. Finally, roll the skewer in the panko mixture, pressing lightly to adhere the breadcrumbs. Place the coated skewers on the baking sheet without the wire rack.
- Step 5: Heat the canola oil in a large cast-iron skillet over medium-high heat until shimmering. Add 4 to 5 skewers at a time to the hot oil. Reduce heat to medium and cook, turning often, until golden brown on all sides—about 1 minute per side, approximately 4 minutes per batch. Transfer the browned skewers to the baking sheet with the wire rack. Repeat with remaining skewers.
- Step 6: Bake the skewers in the preheated oven until the pork reaches an internal temperature of 145°F, about 15 to 20 minutes.
Tips & Variations
- For extra flavor, add a teaspoon of smoked paprika or cayenne pepper to the flour mixture.
- Substitute chicken breast for pork to make a lighter version of City Chicken.
- Soak wooden skewers in water for 30 minutes before using to prevent burning during cooking.
- Serve with a mustard or barbecue dipping sauce for added taste.
Storage
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a wire rack in a preheated 350°F oven until warmed through, ensuring the coating stays crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different meat instead of pork?
Yes, chicken breast or turkey cubes work well as substitutes, providing a lighter option while maintaining the crispy texture.
How do I know when the pork is fully cooked?
Use a meat thermometer to check the internal temperature; the pork is safe to eat once it reaches 145°F.
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City Chicken Recipe
- Total Time: 55 minutes
- Yield: 16 skewers 1x
Description
City Chicken is a delicious dish featuring pork tenderloin cubes breaded and pan-fried to a golden crisp, then finished in the oven to achieve tender, juicy meat. The pork pieces are skewered and coated with a flavorful mixture of flour, garlic powder, eggs, and panko breadcrumbs, making for a crispy and savory treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon garlic powder
- 2 cups panko breadcrumbs
- 1 teaspoon kosher salt
Wet Ingredients
- 2 large eggs
- 2 tablespoons water
Main Ingredient
- 2 1/2 pounds pork tenderloin, cut into 1-inch cubes
Cooking Oil
- 3/4 cup canola oil
Special Equipment
- 16 (6-inch) wooden skewers
Instructions
- Preheat the Oven: Preheat your oven to 350°F to prepare for finishing the cooking of the skewered pork after pan-frying.
- Prepare Baking Sheets: Line two large-rimmed baking sheets with aluminum foil. Place a wire rack on one of the sheets and set both aside; these will be used to hold the skewers during and after frying for crispiness and oven cooking.
- Mix Breading Ingredients: In three separate shallow bowls, combine the dry flour and garlic powder; whisk together the eggs and water; and mix the panko breadcrumbs with kosher salt. These will be used sequentially to coat the pork skewers.
- Assemble Skewers: Thread 3 to 4 pork cubes onto each wooden skewer carefully, ensuring they are evenly spaced for even cooking.
- Bread the Skewers: In batches, first dip the pork skewers in the flour mixture, coating all sides. Then dip them into the egg mixture, again ensuring complete coverage. Finally, roll the skewers in the panko breadcrumb mixture, patting lightly to make sure the coating adheres well. Place the breaded skewers on the baking sheet without the wire rack.
- Pan-Fry the Skewers: Heat canola oil in a large cast-iron skillet over medium-high heat until shimmering. Fry 4 to 5 skewers at a time, reducing heat to medium once they are added. Cook each batch until golden brown on all sides, approximately 1 minute per side or 4 minutes total. Transfer fried skewers to the baking sheet with the wire rack to drain and keep crispy. Repeat until all skewers are cooked.
- Bake to Finish Cooking: Transfer the wire rack with the fried skewers to the preheated oven. Bake for 15 to 20 minutes or until the internal temperature of the pork reaches 145°F, ensuring the pork is safely cooked through and juicy.
- Store and Reheat: Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a wire rack in a preheated oven at 350°F until warmed through to preserve the crisp exterior.
Notes
- Use a meat thermometer to ensure pork is cooked to a safe temperature of 145°F.
- Be careful not to overcrowd the skillet when frying to maintain the oil temperature and achieve an even golden crust.
- Wooden skewers should be soaked in water for 30 minutes before using to prevent burning, though this step is optional.
- This recipe works well with chicken or veal cubes as an alternative to pork.
- Leftovers can be reheated in the oven rather than a microwave to keep the coating crispy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: City Chicken, pork skewers, breaded pork, pan-fried pork, oven-finished pork, American comfort food, crispy pork skewers
