Georgias City Chicken Recipes

BEST CITY CHICKEN

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.

GEORGIA GOLD CHICKEN RECIPE

Steps:

• Preheat your oven to 350*F. Place the coconut oil in the bottom of a 9 x 13 baking dish and evenly distribute the oil over the bottom of the dish. In a medium bowl, add the beaten eggs. Set aside.
• In a large ziploc bag, combine the cornstarch, onion powder, 1/2 tablespoon garlic powder, salt and pepper and mix well. In another large ziploc bag, pour in the rice flour. Set these two bags aside.
• Dip the cubed chicken pieces into the egg and allow the excess to drip off. Then place the chicken pieces into the bag with the rice flour, zip the bag up tightly, shake the contents until evenly covered in the flour and then remove and place the pieces inside the bag with the cornstarch mixture and do the same shaking technique as before.
• Place the coated chicken pieces into the baking dish and bake for 45 minutes, stirring every 15 minutes to allow the chicken to cook and crisp evenly.
• While the chicken is baking, combine the BBQ sauce, honey, mustards, and vinegar together in a medium bowl.
• Once the 45 minutes is up, pour the sauce overtop the chicken and stir to make sure that the chicken pieces are entirely covered in the sauce.
• Cook for another 10-20 minutes (stir after 10 minutes) or until the chicken is fully cooked and the sauce starts to thicken and turn into a glaze. Remove from oven and serve while still warm. The sauce will thicken slightly more while cooling.

CITY CHICKEN

Steps:

• Cut your meat into 1.5-inch squares and add 2 or 3 pieces onto a wooden skewer (cut off the skewers to fit the meat); season the meat on each side with seasoned salt or regular salt and pepper and prepare for breading.
• Prepare 3 prep-dishes: one for flour, one for beaten eggs and one for breadcrumbs. Starting with the flour, cover the meat on each side (shaking off the excess), then place it into the egg mixture and cover on each side. Then finish it up by rolling it in breadcrumbs, on each side. Continue with all the remaining skewers.
• Heat up your cast iron (or another heavy pan) skillet. Add cooking oil (enough to cover the bottom of the pan). Once the oil is hot, add breaded skewers into the skillet (don't overcrowd them, cook in batches if needed and add more oil in between the batches). Fry the skewers on each side until golden brown for 2-3 minutes on each side. While frying the meat, preheat your oven to 350F.
• Cover the skillet with the aluminum foil and transfer it to the hot oven to finish up cooking (covered for 20 minutes and uncovered for 5 minutes). Serve and enjoy!

CHEF JOHN'S CITY CHICKEN

Steps:

• Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.
• Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
• Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
• Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
• Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
• Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.

MOM'S CITY CHICKEN RECIPE

Steps:

• Preheat oven to 350 degrees.
• Add your eggs to a shallow bowl and beat
• In a separate bowl add your breadcrumbs, paprika and Parmesan cheese.
• If your pork and veal are not already placed on skewers, do so by alternating pork and veal pieces.
• Sprinkle the chunks of meat with salt and pepper.
• Dip the skewered meat in the egg and then the bread crumbs. Set aside and finish the rest of the meat.
• Heat your skillet to medium high and once hot, add your oil.
• Once the oil is hot, place your meat in the pan and turn the skillet down to medium. Brown skewered meat on all sides. About 2-3 minutes on each side.
• Once the meat is browned, place in a baking dish and cover with aluminum.
• Bake for 20 minutes or until the pork is no longer pink inside.
• To make the gravy turn the skillet on to medium heat.
• Add the broth or water to the skillet and break up all the browned bits.
• Add the flour a little at a time and whisk well so there are no lumps.
• Pour over cooked meat. (this did not make much gravy for me but it was tasty.)

GRANDMA'S CITY CHICKEN

Steps:

• Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
• Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
• Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
• Place chicken in glass baking dish.
• In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
• Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
• Serve with mashed potatoes.

GEORGIA'S CITY CHICKEN

Steps:

• Mix flour, poultry seasonings, and onion powder in a heavy duty ziplock bag and set aside.
• On 6" wooden skewers, alternate 2 cubes each of pork and beef.
• Coat the skewered meat in the ziplock (a few at a time) .
• Sear the floured skewers on all four sides, but don't worry about cooking them through.
• As they are browned, place them aside until all of them are browned.
• Take all of the now browned skewers, put them back into the pan. You can layer them ontop of each other.
• Cover them with chicken broth, add the garlic, turn down the heat and allow them to simmer for several hours.
• Cook the egg noodles as directed on package. Drain and place them on a platter.
• When the City Chicken are "falling off the bone" tender, remove them from the pan and place them atop the noodles on the platter.
• Use the broth in the pan, along with the left over dredging flour mixture to make "Chicken" gravy.
• Pour the gravy over the City Chicken & egg noodles.
• Enjoy! Yummy!

BEST CITY CHICKEN

Steps:

• 1. Thread 2-4 cubes of pork onto each skewer; sprinkle each skewer on all sides with salt, pepper, garlic powder and onion powder and set them aside.
• 2. Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another dish. Pour 2cups of water into a 9X13X2 inch baking dish with a wire rack set in the dish and set aside.
• 3. Preheat oven to 350 degrees F. (175 degrees C.). Heat oil in a deep-fryer or large, deep skillet to 350 degrees F.
• 4. 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 ones aside while you finish the rest. Once they are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
• 5. Carefully place the baking dish with skewers into the pre-heated overn and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil and bake 10 minutes more to dry the crumb coating so that it is crispy. Serve hot.