Pittsburgh City 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

CARNITAS: BRAISED AND FRIED PORK



Carnitas: Braised and Fried Pork image

Provided by Roberto Santibañez

Categories     Pork     Appetizer     Braise     Fry     Oscars     Cinco de Mayo     Dinner     Lunch     Party     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Enough for 8 main course servings, or enough for 24 to 32 tacos

Number Of Ingredients 10

4 pounds fatty pork shoulder, cut into 2-inch pieces
3 cups water
1 medium white onion, thinly sliced
1/2 orange, cut into 2 pieces
1/4 cup pork lard or vegetable oil
8 garlic cloves, peeled
3 bay leaves
1 tablespoon sweetened condensed milk
2 teaspoons dried oregano, preferably Mexican, crumbled
2 teaspoons fine salt, or 4 teaspoons kosher salt

Steps:

  • Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
  • Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
  • Carnitas keeps in the refrigerator for up to three days.

MOM'S CITY CHICKEN RECIPE



Mom's City Chicken Recipe image

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

1 1/2 lbs city chicken (pork or veal pieces cut into cubes)
salt and pepper
2 eggs, beaten
1 cup seasoned bread crumbs
1/2 teaspoon paprika
2 tablespoons Parmesan cheese
1/2 cup vegetable oil
1/2 cup chicken stock, broth or water
1-2 tablespoons flour

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 CHICKEN (BEST RECIPE)



City Chicken (Best Recipe) image

Provided by insanelygood

Categories     Chicken     Recipes

Time 1h15m

Number Of Ingredients 8

2 pounds boneless pork, cut into 1 1/2-inch cubes
Salt and pepper, to taste
Seasoned salt, to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil, for frying

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!

Nutrition Facts : Calories 369 cal

CITY CHICKEN



City Chicken image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

2 pounds cleaned pork tenderloin, cut into 1/2-inch cubes
1/2 cup all-purpose flour
2 1/2 teaspoons sweet paprika
Kosher salt and freshly cracked black pepper
2 cups plain breadcrumbs
2 large eggs, beaten
Olive oil, for cooking

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!

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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