Johns City Chicken Recipes

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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

JOHN'S CITY CHICKEN



John's City Chicken image

This is my Dad's specialty when it comes to cooking, (meaning he is only good at a few things). He got this recipe out of our local newspaper many, many years ago and over the years his had tweaked around with it and has perfected it his way. So I'll share it will you and I hope you all enjoy it like we do.

Provided by Babybuttons

Categories     One Dish Meal

Time 2h20m

Yield 6-8 pieces

Number Of Ingredients 11

2 lbs pork tenderloin, cut into 1 inch cubes
2 lbs veal, cut into 1 inch cubes
1 cup flour
2 tablespoons grated pasta cheese
1 garlic clove
1 cup dry breadcrumbs (omit cheese and garlic if using seasoned bread crumbs.)
2 large eggs
2 tablespoons chopped parsley
2 cups chicken broth
salt and pepper
oil (for browning meat)

Steps:

  • Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used.
  • Mix parsley into eggs.
  • Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
  • Brown on all sides in hot oil.
  • Place in large baking pan and add chicken broth.
  • Cover and bake at 325ºF for 2 hours, basting occasionally.

MOM'S CITY CHICKEN



Mom's City Chicken image

This dish is traditionally made with veal and pork but I keep the cost low by only using the cheapest pork I can find, usually boneless country ribs. No chicken here. I like to serve it over barley which soaks up the remaining liquid nicely!

Provided by Number One Foodie

Categories     One Dish Meal

Time 1h50m

Yield 6 skewers, 4 serving(s)

Number Of Ingredients 8

1 lb country ribs, boneless
1 cup flour
1 egg
1 cup breadcrumbs
2 tablespoons olive oil
1 tablespoon butter
14 ounces low sodium beef broth
1 small onion (minced)

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).

Nutrition Facts : Calories 412.4, Fat 18.9, SaturatedFat 5.8, Cholesterol 77.1, Sodium 255.2, Carbohydrate 45, Fiber 2.4, Sugar 2.5, Protein 14.5

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     Everyday Cooking

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

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