This easy and delicious City Chicken recipe is the perfect quick meal for any night of the week. With crispy, golden pork skewers coated in seasoned bread crumbs, it’s simple to make using common ingredients. The perfect combination of crunchy and tender, this dish is sure to satisfy your cravings!
Ingredients Needed
- 2 pounds boneless pork, cut into 1 1/2-inch cubes14 (4-inch) skewers
- Salt and ground black pepper, to tasteSeasoned salt (such as LAWRY’S®), to taste
- 4 eggs
- 3 tablespoons milk
- 2 cups Italian seasoned bread crumbs
- 2 cups vegetable oil for frying
How To Make City Chicken Recipe
- Prepare the pork: Thread 2 or 3 cubes of pork onto each skewer and sprinkle with salt, pepper, and seasoned salt; set aside.
- Prepare the coating: In one bowl, whisk together 4 eggs and 3 tablespoons milk. In a separate bowl, place 2 cups of Italian seasoned bread crumbs. Set aside a 9×13-inch baking dish with a wire rack inside and pour 2 cups of water into the dish.
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Heat oil: Heat 2 cups of vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
- Coat the pork: Dip each pork skewer into the egg mixture, then press it into the bread crumbs. Dip again into the egg mixture and then into the bread crumbs.
- Fry: Carefully lower the pork skewers into the hot oil in batches. Fry for about 3 minutes per side, or until golden and crisp. Transfer the skewers to a paper towel-lined plate to drain.
- Bake: Arrange the fried skewers on the wire rack in the baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes to dry out the crumb coating.
Recipe Tips
- Use a meat thermometer: To ensure the pork is fully cooked, use a meat thermometer. Pork should reach an internal temperature of 145°F (63°C) for safety and the perfect texture.
- Double dip for extra crispiness: For a thicker, crispier crust, dip the pork skewers twice in the egg and bread crumb mixture. This extra coating makes them extra crunchy!
- Fry in batches: Don’t overcrowd the oil. Frying in batches ensures the pork gets evenly crisp and doesn’t stick together. It also helps the oil stay hot for the best frying results.
- Let the oil heat up properly: Make sure the oil is at the right temperature (350°F/175°C) before frying. If the oil is too cold, the pork will absorb too much oil and become soggy.
- Bake for perfect texture: After frying, bake the pork skewers for 20 minutes to set the coating and ensure the inside stays juicy. The last 10 minutes without foil help dry out the breading for a perfect crunch.
How To Store Leftovers
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftover City Chicken in a container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat leftover City Chickenat 350°F (175°C) for 10-15 minutes until crispy, or microwave for 1-2 minutes, checking every 30 seconds.
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City Chicken Recipe
Description
This easy and delicious City Chicken recipe is the perfect quick meal for any night of the week. With crispy, golden pork skewers coated in seasoned bread crumbs, it’s simple to make using common ingredients. The perfect combination of crunchy and tender, this dish is sure to satisfy your cravings!
Ingredients
Instructions
- Prepare the pork: Thread 2 or 3 cubes of pork onto each skewer and sprinkle with salt, pepper, and seasoned salt; set aside.
- Prepare the coating: In one bowl, whisk together 4 eggs and 3 tablespoons milk. In a separate bowl, place 2 cups of Italian seasoned bread crumbs. Set aside a 9×13-inch baking dish with a wire rack inside and pour 2 cups of water into the dish.
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Heat oil: Heat 2 cups of vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
- Coat the pork: Dip each pork skewer into the egg mixture, then press it into the bread crumbs. Dip again into the egg mixture and then into the bread crumbs.
- Fry: Carefully lower the pork skewers into the hot oil in batches. Fry for about 3 minutes per side, or until golden and crisp. Transfer the skewers to a paper towel-lined plate to drain.
- Bake: Arrange the fried skewers on the wire rack in the baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes to dry out the crumb coating.
Notes
- Use a meat thermometer: To ensure the pork is fully cooked, use a meat thermometer. Pork should reach an internal temperature of 145°F (63°C) for safety and the perfect texture.
- Double dip for extra crispiness: For a thicker, crispier crust, dip the pork skewers twice in the egg and bread crumb mixture. This extra coating makes them extra crunchy!
- Fry in batches: Don’t overcrowd the oil. Frying in batches ensures the pork gets evenly crisp and doesn’t stick together. It also helps the oil stay hot for the best frying results.
- Let the oil heat up properly: Make sure the oil is at the right temperature (350°F/175°C) before frying. If the oil is too cold, the pork will absorb too much oil and become soggy.
- Bake for perfect texture: After frying, bake the pork skewers for 20 minutes to set the coating and ensure the inside stays juicy. The last 10 minutes without foil help dry out the breading for a perfect crunch.
City Chicken Recipe
