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
