Best City Chicken
City chicken is a skewer of pork cubes that are breaded, deep-fried, and then baked to resemble fried chicken. I like to use all pork, but the tradition is to use pork and veal combined. I grew up in Northeast Ohio, and this was my all-time favorite dish when I was little. Now I make this old-fashioned comfort food for my family, and they love it too!
Ingredients :
- 2 pounds boneless pork, cut into 1 1/2-inch cubes
- 14 (4 inch) skewers
- salt and ground black pepper to taste
- seasoned salt to taste
- 4 eggs
- 3 tablespoons milk
- 2 cups Italian seasoned bread crumbs
- 2 cups vegetable oil for frying
Directions :
- Thread 2 or 3 cubes of pork onto each skewer. Sprinkle pork on all sides with salt, pepper, and seasoned salt; set the skewers aside.
- Whisk eggs and milk together in a bowl. Place bread crumbs in a separate bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish; set the dish aside.
- Preheat the 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 pork skewer into egg mixture, then press into bread crumbs to coat; dip pork skewers a second time into egg mixture and then crumbs.
- Lower pork skewers carefully into the hot oil in batches. Fry until crisp and golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining pork skewers. Arrange fried pork skewers on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
- Carefully transfer the baking dish into the preheated oven and bake for 20 minutes. Remove foil and bake 10 minutes more to dry out the crumb coating.