City Chicken Not Chicken Butt Pork On A Stick Recipes

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BEST CITY CHICKEN



Best City Chicken image

I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken

Time 1h15m

Yield 7

Number Of Ingredients 9

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 water
2 cups vegetable oil for frying

Steps:

  • Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
  • Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
  • Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
  • Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g

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



City Chicken, Not Chicken Butt! (Pork on a Stick) image

This has been passed down thru many generations of all cultures and it's still a winner.I always cook this in the electric skillet, just seems to do the best!

Provided by Timothy H.

Categories     Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs boneless pork
10 wooden sticks
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup flour
1/2 cup milk
1/2-1 tablespoon oil

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.

JOHN'S CITY CHICKEN



John's City Chicken image

This is my Dad's specialty when it comes to cooking, (meaning he is only good at a few things). He got this recipe out of our local newspaper many, many years ago and over the years his had tweaked around with it and has perfected it his way. So I'll share it will you and I hope you all enjoy it like we do.

Provided by Babybuttons

Categories     One Dish Meal

Time 2h20m

Yield 6-8 pieces

Number Of Ingredients 11

2 lbs pork tenderloin, cut into 1 inch cubes
2 lbs veal, cut into 1 inch cubes
1 cup flour
2 tablespoons grated pasta cheese
1 garlic clove
1 cup dry breadcrumbs (omit cheese and garlic if using seasoned bread crumbs.)
2 large eggs
2 tablespoons chopped parsley
2 cups chicken broth
salt and pepper
oil (for browning meat)

Steps:

  • Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used.
  • Mix parsley into eggs.
  • Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
  • Brown on all sides in hot oil.
  • Place in large baking pan and add chicken broth.
  • Cover and bake at 325ºF for 2 hours, basting occasionally.

CITY "CHICKEN"



City

Make and share this City "Chicken" recipe from Food.com.

Provided by skat5762

Categories     Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb pork tenderloin, cubed
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1/4 cup butter or 1/4 cup margarine
2 cups milk (lowfat okay)
2 cups water

Steps:

  • Thread pork cubes onto 4" bamboo skewers.
  • Combine the flour, salt, and pepper on a plate.
  • Roll skewered pork in flour mixture.
  • Reserve left over flour mixture.
  • Brown meat in butter.
  • Combine the milk, water, and leftover flour mixture.
  • Add to meat.
  • Cover and simmer over low heat for 1-1 1/2hours.

Nutrition Facts : Calories 374.3, Fat 20.1, SaturatedFat 11.4, Cholesterol 121.4, Sodium 805.5, Carbohydrate 18, Fiber 0.6, Sugar 0.1, Protein 29.2

CITY CHICKEN (BUT IT'S NOT CHICKEN!)



City Chicken (But It's Not Chicken!) image

Ultimate winter, "feel good" food! This is a favorite at our house and the gravy just has to be served over some homemade, garlic mashed potatoes. Add some Chunky Cinnamon Applesauce and you have a wonderful meal! This recipe came from a '98 Taste of Home Magazine. This can be a bit on the salty side - exchanging the garlic salt for garlic powder and then using reduced sodium chicken broth would help.

Provided by DDW7976

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs boneless pork, cut into cubes
1/2 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
3 tablespoons vegetable oil
1 (1 7/8 ounce) envelope onion soup mix
1 (14 1/2 ounce) can chicken broth
1 cup water
6 small wooden skewers (If desired)

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 (OR PORK)



City Chicken (Or Pork) image

A modified recipe from Grandma. She liked making kabobs from her meat and cooking it covered on the stovetop, but it tends to come out juicier and more flavorful with my modifications. The original recipe calls for pork, but it can also be made with chicken. I usually make it with pork chops. Easy and delicious- I have to remind my husband to leave leftovers or he'll eat it all! You can easily cook for a crowd by using chicken breasts, just use two pans to brown the meat.

Provided by PorcelainDoll

Categories     Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 -3 lbs pork chops
1/2 cup flour
1/2 teaspoon garlic
1/4 teaspoon black pepper
1/4 cup margarine
3 tablespoons canola oil
1 (8 ounce) envelope onion soup mix (Or improvise, as I often do)
2 cups chicken broth
1 cup water

Steps:

  • Preheat oven to 350 degrees.
  • Combine flour, salt, and pepper on a plate.
  • Roll meat in mixture until coated.
  • Heat butter and oil in frying pan.
  • Brown meat on both sides.
  • Drain off excess grease, place meat in baking dish
  • Mix onion soup mix, chicken broth, and water, then add to dish with meat.
  • Bake 1 hour, meat should be tender.
  • *You can thicken juices for gravy and serve with mashed potatoes , YUM!

Nutrition Facts : Calories 897.9, Fat 54.4, SaturatedFat 13.1, Cholesterol 154.8, Sodium 5241.4, Carbohydrate 47.2, Fiber 4.2, Sugar 11.6, Protein 54.1

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