Best City Chicken

City chicken is a skewer of pork or pork and veal cubes that are breaded, deep-fried, and then baked to resemble fried chicken. I like to use all pork, but the tradition is to use pork and veal combined. I grew up in Northeast Ohio, and this was my all-time favorite dish when I was little. Now I make this old-fashioned comfort food for my family, and they love it too!

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 369 Calories

Ingredients

• 4 eggs
• 3 tablespoons milk
• salt and ground black pepper to taste
• 2 cups Italian seasoned bread crumbs
• 2 cups vegetable oil for frying
• 2 pounds boneless pork, cut into 1 1/2-inch cubes
• 14 (4 inch) skewers
• seasoned salt (such as LAWRY'S®) to taste

Recipe Instructions

Step 1

Thread 2 or 3 cubes of pork onto each skewer. Sprinkle pork on all sides with salt, black pepper, and seasoned salt; set the skewers aside.

Step 2

Whisk eggs and milk together in a bowl. Place bread crumbs in a separate bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish; set the dish aside.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 4

Dip each pork skewer into egg mixture, then press into bread crumbs to coat; dip pork skewers a second time into egg mixture and then crumbs.

Step 5

Lower pork skewers carefully into the hot oil in batches. Fry until crisp and golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining pork skewers; arrange fried pork skewers on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.

Step 6

Carefully transfer the baking dish into the preheated oven; bake for 20 minutes. Remove foil and bake 10 minutes more to dry out the crumb coating.