CITY CHICKEN
Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.
Provided by Diane H.
Categories Meat and Poultry Recipes Chicken
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers
- In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
- Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 36 g, Cholesterol 67.2 mg, Fat 11.9 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 41.4 mg, Sugar 0.1 g
CITY CHICKEN
City Chicken (aka, Fake Chicken) is a traditional Polish-American dish that is beloved by many. The most curious thing about this dish is that it doesn't actually contain any chicken. Rather, your featured protein here is actually pork and/or veal
Provided by Edyta
Number Of Ingredients 6
Steps:
- Cut your meat into 1.5-inch squares and add 2 or 3 pieces onto a wooden skewer (cut off the skewers to fit the meat); season the meat on each side with seasoned salt or regular salt and pepper and prepare for breading.
- Prepare 3 prep-dishes: one for flour, one for beaten eggs and one for breadcrumbs. Starting with the flour, cover the meat on each side (shaking off the excess), then place it into the egg mixture and cover on each side. Then finish it up by rolling it in breadcrumbs, on each side. Continue with all the remaining skewers.
- Heat up your cast iron (or another heavy pan) skillet. Add cooking oil (enough to cover the bottom of the pan). Once the oil is hot, add breaded skewers into the skillet (don't overcrowd them, cook in batches if needed and add more oil in between the batches). Fry the skewers on each side until golden brown for 2-3 minutes on each side. While frying the meat, preheat your oven to 350F.
- Cover the skillet with the aluminum foil and transfer it to the hot oven to finish up cooking (covered for 20 minutes and uncovered for 5 minutes). Serve and enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 27 g, Protein 35 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 133 mg, Sodium 238 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEST CITY CHICKEN
I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken
Time 1h15m
Yield 7
Number Of Ingredients 9
Steps:
- Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
- Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
- Preheat an 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 skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
- Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.
Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g
CITY CHICKEN (BUT IT'S NOT CHICKEN!)
Ultimate winter, "feel good" food! This is a favorite at our house and the gravy just has to be served over some homemade, garlic mashed potatoes. Add some Chunky Cinnamon Applesauce and you have a wonderful meal! This recipe came from a '98 Taste of Home Magazine. This can be a bit on the salty side - exchanging the garlic salt for garlic powder and then using reduced sodium chicken broth would help.
Provided by DDW7976
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Thread chunks of pork on small wooden skewers. (I have skipped this step and it works just fine having the chunks of meat loose in the pan.).
- Combine flour, garlic salt and pepper on a plate.
- Roll kabobs or loose pork chunks in flour mixture until coated.
- In a large skillet, heat butter and oil over medium heat.
- Brown meat, turning frequently;drain.
- Sprinkle meat with soup mix.
- Add broth and water.
- Bring to very low boil.
- Reduce heat; cover and simmer for 1 hour or until tender.
- Remove meat and keep warm.
- Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.
CITY FRIED CHICKEN
Something I put together and it works out very nice. Family and friends love this tasty meal, so I thought I would share it. I have a large family (5 boys), so I cook large meals!
Provided by getsome
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 7
Number Of Ingredients 10
Steps:
- Place the flour, bread crumbs, salt, lemon pepper, seasoned salt, and paprika into a large resealable plastic zipper bag, and stir the mixture to thoroughly combine.
- Whisk the eggs and milk together in a large shallow bowl. Rinse off the chicken pieces, and place 2 or 3 pieces at a time into the plastic bag. Seal the bag, shake several times to thoroughly coat the chicken with seasoned flour mixture, and dip into the egg mixture. Place the chicken pieces back into the flour, shake to coat, and dip; repeat one more time, giving each chicken piece 2 dips in egg mixture and 3 coatings of seasoned flour.
- Heat oil in a large skillet with deep sides until the oil shimmers; gently add the chicken in batches, either all drumsticks or all thighs. Cover the skillet, and fry until the juices run clear and the coating is beginning to brown, 10 to 15 minutes; uncover and cook the chicken until the coating is golden brown, another 5 to 10 minutes.
Nutrition Facts : Calories 862 calories, Carbohydrate 57.4 g, Cholesterol 254.1 mg, Fat 43.7 g, Fiber 2.9 g, Protein 56.5 g, SaturatedFat 11.4 g, Sodium 2891.2 mg, Sugar 4.3 g
MOM'S CITY CHICKEN RECIPE
My mom's city chicken was a family favorite growing up. It's an easy to make weeknight meal.
Provided by Denise Wright (MyLifeCookbook.com)
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Add your eggs to a shallow bowl and beat
- In a separate bowl add your breadcrumbs, paprika and Parmesan cheese.
- If your pork and veal are not already placed on skewers, do so by alternating pork and veal pieces.
- Sprinkle the chunks of meat with salt and pepper.
- Dip the skewered meat in the egg and then the bread crumbs. Set aside and finish the rest of the meat.
- Heat your skillet to medium high and once hot, add your oil.
- Once the oil is hot, place your meat in the pan and turn the skillet down to medium. Brown skewered meat on all sides. About 2-3 minutes on each side.
- Once the meat is browned, place in a baking dish and cover with aluminum.
- Bake for 20 minutes or until the pork is no longer pink inside.
- To make the gravy turn the skillet on to medium heat.
- Add the broth or water to the skillet and break up all the browned bits.
- Add the flour a little at a time and whisk well so there are no lumps.
- Pour over cooked meat. (this did not make much gravy for me but it was tasty.)
Nutrition Facts : Calories 593 calories, ServingSize 1 skewer, UnsaturatedFat 0 grams unsaturated fat
CITY FRIED CHICKEN
Steps:
- Season chicken generously with salt and pepper on both sides. Place egg whites in a shallow dish or plate. Whisk in cheese, parsley, and lemon zest. Dredge each chicken piece through the egg mixture, shaking off excess, and set in flour. Shake the plate so chicken pieces get coated, turn chicken over and repeat. Shake off all of the excess flour. Lay on a cookie sheet lined with parchment and set next to stove.
- Heat oil in a 12-inch non-stick pan over medium high heat. When hot but not smoking, add chicken and cook, turning once, until golden and cooked through, about 2 minutes per side. Serve with lemon wedges.
Nutrition Facts : Calories 280 calorie, Fat 5 grams, SaturatedFat 1.4 grams, Carbohydrate 24 grams, Fiber 1 grams, Protein 32 grams
GRANDMA'S CITY CHICKEN
City Chicken the way my Polish Grandma made it. It was the very, very best. It's one that was never written down. You just watched and learned. Very comforting food!!!
Provided by LisaAD
Categories Pork
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
- Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
- Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
- Place chicken in glass baking dish.
- In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
- Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
- Serve with mashed potatoes.
CHEF JOHN'S CITY CHICKEN
This fascinating pork-on-a-stick recipe is American cuisine in a nutshell. City cooks, who couldn't get chicken, would take scraps from much cheaper, at the time, pork and build something similar to what you see here. Why this represents the true spirit of American food is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Serve with honey mustard.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.
- Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
- Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
- Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
- Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
- Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 14.4 g, Cholesterol 104.1 mg, Fat 12.2 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 2.6 g, Sodium 96.7 mg, Sugar 0.2 g
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