City Chicken Recipe
City Chicken features tender, breaded pork cubes fried to golden perfection. With a crispy exterior and juicy interior, it’s a nostalgic dish that’s perfect for family meals or gatherings.
Equipment
- Skewers
- Shallow bowl for egg wash
- Shallow dish for bread crumbs
- Frying pan or deep fryer
- Tongs or Slotted Spoon
- Plate lined with paper towels (for draining)
Ingredients
- 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 vegetable oil for frying
Instructions
- Prep the pork: Cut the boneless pork into 1 ½-inch cubes.
- Season: Season the pork cubes with salt, black pepper, and seasoned salt.
- Prepare the breading: In one bowl, beat eggs with milk. In another, place the Italian bread crumbs.
- Bread the pork: Dip each pork cube into the egg wash, then coat with bread crumbs.
- Skewer the pork: Thread the breaded pork onto skewers, about 2–3 cubes per skewer.
- Heat the oil: Heat vegetable oil in a frying pan over medium heat.
- Fry the skewers: Fry the skewers in batches until golden brown and crispy on all sides (about 3–4 minutes).
- Drain and serve: Remove from oil and place on paper towels to drain excess oil. Serve hot.
