City Fried Chicken Recipes

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BEST CITY CHICKEN



Best City Chicken image

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

2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S®) to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil for frying

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



City Chicken image

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

1 ¼ pounds pork loin, cut into 1 inch cubes
1 ½ cups all-purpose flour for coating
salt and pepper to taste
2 cups chicken broth
1 pinch dried thyme
1 bay leaf

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 FRIED CHICKEN



City Fried Chicken image

This is a healthy and tasty alternative to deep-fried chicken. I got this recipe from a newspaper which stated that it was from Chef Kathleen Daelemans' "Cooking Thin."

Provided by CookingONTheSide

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast, cut into 8 pieces and lightly pounded
coarse salt, to taste
cracked black pepper, to taste
2 egg whites, beaten
2 tablespoons parmesan cheese, grated
1/4 cup fresh parsley, chopped
1 cup flour
2 tablespoons olive oil
1 lemon, cut into 8 wedges

Steps:

  • Season chicken generously with salt and pepper on both sides.
  • Place egg whites in shallow dish or plate.
  • Whisk in cheese and parsley.
  • Dredge each chicken piece through egg mixture and set in plate containing flour.
  • Shake plate so chicken pieces get coated, turn chicken over and repeat.
  • Lay on cookie sheet lined with parchment paper and set next to stove.
  • Heat oil in 12-inch nonstick skillet 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 or until chicken is no longer pink and juices run clear.
  • Serve with lemon wedges.

Nutrition Facts : Calories 324.4, Fat 9.3, SaturatedFat 1.8, Cholesterol 68, Sodium 143.1, Carbohydrate 27.2, Fiber 2.2, Sugar 0.3, Protein 32.6

CITY FRIED CHICKEN



City Fried Chicken image

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

2 cups all-purpose flour
½ cup dry bread crumbs
1 tablespoon salt
2 tablespoons lemon pepper
2 tablespoons seasoned salt
2 tablespoons paprika
2 beaten eggs
2 cups milk
5 pounds chicken drumsticks and thigh pieces
1 ½ cups vegetable oil for frying

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

CITY FRIED CHICKEN



City Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 9

1 pound boneless, skinless chicken breast, cut into 8 pieces and lightly pounded
Coarse salt and cracked black pepper
2 egg whites, beaten
2 tablespoons grated Parmesan
1/4 cup chopped parsley
1 tablespoon finely grated lemon zest (I use a rasp)
1 cup all-purpose flour, for dusting
2 teaspoons extra-virgin olive oil
1 lemon, cut into 8 wedges

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

CHEF JOHN'S CITY CHICKEN



Chef John's City Chicken image

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

1 whole pork tenderloin
6 (6 inch) bamboo skewers
salt and freshly ground black pepper to taste
dried thyme to taste
1 pinch cayenne pepper, or to taste
2 eggs, beaten, or more as needed
½ cup all-purpose flour, or as needed
½ cup panko bread crumbs, or as needed
2 cups vegetable oil, or as needed

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

CITY CHICKEN (BUT IT'S NOT CHICKEN!)



City Chicken (But It's Not Chicken!) image

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

2 lbs boneless pork, cut into cubes
1/2 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
3 tablespoons vegetable oil
1 (1 7/8 ounce) envelope onion soup mix
1 (14 1/2 ounce) can chicken broth
1 cup water
6 small wooden skewers (If desired)

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.

GRANDMA'S CITY CHICKEN



Grandma's City Chicken image

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

1 lb veal tenderloin, cut into 1-1/2 inch cubes
1 lb pork tenderloin, cut into 1-1/2 inch cubes
1 egg, beaten
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup saltine, medium crushed
3 tablespoons oil
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
2 tablespoons water

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.

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Top Asked Questions

How do I make the city chicken?
To make the City Chicken you’ll need to follow a few simple steps. For exact measurements and instructions please scroll down to the printable recipe card. Assemble the skewers: 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 and prepare for breading.
How do you make a fried chicken fillet?
Directions. 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,...
How to bake fried city chicken skewers?
Sprinkle the fried city chicken with droplets of water, these will steam off during baking and keep it moist, yet crisp. Cover the baking dish with aluminum foil to seal. Bake the skewers for 20-25 minutes at 350 degrees. Then carefully remove the foil, and bake them an additional 10 minutes.
What is a city chicken?
According to Wikipedia city chicken, also known in some locations as mock drumsticks or mock chicken, is an entrée consisting of cubes of meat (usually pork), which have been threaded onto a wooden skewer (about 4-5 inches long), breaded, and then fried and/or baked.

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