Cincinnati Chicken Delicious Recipes

CITY CHICKEN (BEST RECIPE)

Steps:

• 14 (4-inch) skewers
• (9x13-inch) baking dish
• Wire rack
• Directions
• Thread 2 to 3 pork cubes onto the skewers. Sprinkle with salt, pepper, and seasoned salt on all sides. Set skewers aside.
• In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, pour in the seasoned bread crumbs. Set a wire rack in the baking dish. Pour water into the dish, making sure it doesn't touch the wire rack.
• Preheat the oven to 350 degrees Fahrenheit. Preheat vegetable oil in a deep-fryer or large, heavy-bottom saucepan to 350 degrees Fahrenheit.
• Dip the skewers into the egg mixture, then in the bread crumbs. Repeat the step so each skewer gets coated twice.
• Gently lay the skewers into the deep-fryer and cook until golden brown, about 3 minutes per side.
• Place cooked skewers on the wire rack. Cover the dish with aluminum foil.
• Bake the dish for 20 minutes, or until the pork is no longer pink in the center. Remove the foil and bake for 10 more minutes to crisp up the crumb coating. Serve and enjoy!

CINCINNATI CHICKEN - DELICIOUS!

Steps:

• 6 breast cut in half. Can be whatever size desired.
• Line casserole (9X13) with chipped beef.
• Wrap each piece of chicken with a slice of bacon (I like to pre-cook my bacon a little before wrapping) and place into the casserole on top of the chipped beef. In a bowl mix together sour cream and cream of mushroom soup. Don't forget some of the bacon grease if you pre-cooked your bacon (for the added flavor.
• Spread mixture over the chicken breasts and sprinkle with pepper.
• Bake in 375 degree oven for about 1 - 1 1/2 hours.
• The extra gravy in the pan is great over mashed potatoes or a baked potato.
• This recipe is so easy and is a favorite whenever I make it for guests. Enjoy!

CINCINNATI CHILI

Steps:

• Heat oil in Dutch oven over medium-high heat until shimmering.
• Cook onions in oil until soft and browned around edges, about 8 minutes.
• Add garlic, tomato paste, chili powder, oregano, cinnamon,1 teaspoon salt, pepper and allspice.
• Cook until fragrant, about 1 minute.
• Stir in chicken broth, tomato sauce, vinegar and sugar.
• Add beef and stir to break up meat.
• Bring to a boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
• Season with salt.
• Serve over a bed of cooked spaghetti.
• Top with oyster crackers, warmed canned beans, coarsely chopped onion and grated cheddar cheese. Add a pinch of paprika atop the cheese.