Milwaukee Mock Chicken Legs Recipes

MOCK CHICKEN LEGS (CITY CHICKEN) RECIPE

Steps:

• In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder.
• Sprinkle the spice blend over the meat and mix until all pieces of meat are well-seasoned.
• In a mixing bowl, whisk together milk and eggs. Pour the breadcrumbs into another separate tray.
• Preheat the oven to 350 degrees F and prepare a large baking dish with a wire rack.
• Heat the oil for frying to 350 degrees F.
• Once the oil is hot, dip your skewers first into the flour, then into the egg mixture, and then into the breadcrumbs, and then back to the egg mixture and breadcrumbs again. Skewer the chunks of meat.
• Fry the skewers for 2 to 3 minutes on each side or until the coating is crispy and golden brown.
• Place the fried skewers onto a wire rack and bake at 350 degrees F for 20 minutes.
• Serve with dipping sauce and your choice of sides.

MOCK CHICKEN LEGS

Steps:

• In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.

CITY CHICKEN: MOCK CHICKEN DRUMSTICKS

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Grease a jelly roll pan well.
• Combine ground meat, egg, milk, 1/2 cup cracker crumbs, salt, pepper, and sage in a large bowl; gently mix until well blended.
• Divide meat mixture into 16 portions. Form each portion into a drumstick shape around a skewer.
• Place melted butter in a bowl wide enough to fit drumstick; put remaining 1 cup cracker crumbs in a pie plate.
• Dip each drumstick into melted butter then roll in cracker meal.
• Place drumsticks in a single layer in greased jelly roll pan and drizzle remaining melted butter over tops of drumsticks.
• Bake for about 45 minutes, until golden brown.

GRANDMA FLORENCE SLAGLE'S MOCK CHICKEN LEGS

Steps:

• 1. Mix all mock chicken leg ingredients together well. Form into chicken drum stick shapes.
• 2. Beat together the egg and milk. Dip the "drum sticks" into egg and milk mixture.
• 3. Put Bread crumbs in a bowl. Dip the "drum sticks" into the bread crumbs to totally coat them.
• 4. PAN FRIED METHOD: .
• 5. Fry the "drum sticks" in shortening in a medium-hot skillet. Turning to brown on all sides.
• 6. Pour the meat stock (or water) into the pan. Cover and simmer slowly on low heat for about 1 hour until "drum sticks" are cooked and a gravy has formed. 10 servings.
• 7. OVEN METHOD: .
• 8. Preheat oven to 350 degrees. Use cooking spray to coat baking sheet.
• 9. Place coated mock chicken "drum sticks" onto baking pan. (Optional: sprinkle the "drum sticks" lightly with paprika). Bake 15 minutes. Turn "drum sticks" over and bake 15 - 20 minutes longer or until the "drum sticks" are browned and cooked through.
• 10. ***** Optional: You can form the "drum sticks" onto skewers or popsicle sticks to form "drum stick handles".

MOCK CHICKEN LEGS

Steps:

• Combine ground pork, ground veal, salt, paprika, green pepper and pineapple. Shape like a chicken leg around a wooden skewer. Roll in bread crumbs, then in egg slightly beaten with 1 tablespoon water and again in bread crumbs.
• Let stand 30 minutes in the refrigerator. Brown in frying pan in hot fat, add a little water, then reduce temperature. Cover tightly and let cook slowly for 45 minutes.

MOCK CHICKEN LEGS

Steps:

• Place 1 inch pieces of pork and veal alternately on skewers, almost 5 pieces per stick.
• Season with flour, salt and pepper.
• Brown in butter; do not crowd; turn often to brown evenly.
• Place in a roasting pan.
• Pour 2 cans of cream of mushroom soup over top.
• Cover and bake at 325 degrees Fahrenheit for 2 hours.