City Chicken But Its Not Chicken Recipes

CITY CHICKEN, NOT CHICKEN BUTT! (PORK ON A STICK)

Steps:

• Wash the pork well pat dry and set aside. Cut the pork into large chunks,about 2-2/12 inch squares.Mix all the dry ingredients in a plastic bag or large bowl to coat the pork.Add the pork a little at a time to make sure it is all coated very well.
• After the meat is coat very well slide it on to the wood scewers or metal, which ever you perfer,usually about 4 to 5 pieces to the screwer.
• In a cast ironor a heavy skillet,I use a Electric Skillet! Heat the oil on medium and brown the pork on all sides.With the remaining flour and milk, mix in a bowl until well blended. Add to the pork slowly stirring as you add and cook on low medium for 45 minute. In an electric skillet cook at 275 for 1 hour or until tender.

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!

CITY CHICKEN (BUT IT'S NOT CHICKEN!)

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.

CITY CHICKEN

Steps:

• Cut Pork into 1 inch cubes, put in Large Ziploc.
• Add Onions and Garlic.
• Refrigerate overnight.
• Thread pork cubes on skewers.
• Combine Eggs and Milk to make a wash & pour in shallow dish long enough for the skewers.
• Put breadcrumbs in another shallow dish.
• Thread Pork Cubes onto skewers.
• Dip in Egg Wash & drain.
• Roll in Bread Crumbs.
• Place in hot skillet w/ 1/2 inch oil in it.
• Brown on all sides.
• Place on pan.
• Once all skewers are fried and on pan, put ban in preheaed 325 degree oven and cook until pork is done.
• Cook time is approximate oven time, does not include the marinate time.

GRANDMA'S CITY CHICKEN

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.

GEORGIA'S CITY CHICKEN

Steps:

• Mix flour, poultry seasonings, and onion powder in a heavy duty ziplock bag and set aside.
• On 6" wooden skewers, alternate 2 cubes each of pork and beef.
• Coat the skewered meat in the ziplock (a few at a time) .
• Sear the floured skewers on all four sides, but don't worry about cooking them through.
• As they are browned, place them aside until all of them are browned.
• Take all of the now browned skewers, put them back into the pan. You can layer them ontop of each other.
• Cover them with chicken broth, add the garlic, turn down the heat and allow them to simmer for several hours.
• Cook the egg noodles as directed on package. Drain and place them on a platter.
• When the City Chicken are "falling off the bone" tender, remove them from the pan and place them atop the noodles on the platter.
• Use the broth in the pan, along with the left over dredging flour mixture to make "Chicken" gravy.
• Pour the gravy over the City Chicken & egg noodles.
• Enjoy! Yummy!

CITY CHICKEN

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.