Country Ribs City Chicken Recipes

MOM'S CITY CHICKEN

Steps:

• Cut boneless ribs into 1 to 1.5 " pieces;.
• Skewer 4 pieces per skewer.
• Dredge skewers in flour, then in egg mixture and then in breadcrumbs.
• Warm a large pan over medium heat and add olive oil and butter.
• When butter is melted, add the skewers and cook until all sides are golden brown (add more butter if needed).
• Once golden brown, pour in beef broth and sprinkle onion over the top.
• Cover with foil and place in preheated oven at 350 degrees Fahrenheit for 1 hour.
• Remove foil and leave in oven for an additional 30 minutes.
• Remove from oven and serve over any grain to soak up extra pan juices (I prefer barley).

MOM'S CITY CHICKEN RECIPE

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.)

CITY CHICKEN

Steps:

• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
• In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
• Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!

BEST CITY CHICKEN

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.