Grandma Frans City Chicken Recipes

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GRANDMA'S CITY CHICKEN



Grandma's City Chicken image

City Chicken the way my Polish Grandma made it. It was the very, very best. It's one that was never written down. You just watched and learned. Very comforting food!!!

Provided by LisaAD

Categories     Pork

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb veal tenderloin, cut into 1-1/2 inch cubes
1 lb pork tenderloin, cut into 1-1/2 inch cubes
1 egg, beaten
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup saltine, medium crushed
3 tablespoons oil
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
2 tablespoons water

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.

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

GRANDMA FRAN'S CITY CHICKEN



Grandma Fran's City Chicken image

My grandma used to make this when I was a little girl. I always called it chicken on a stick. I never knew it wasn't actually chicken until I was old enough to cook it :)

Provided by Silka Clark

Categories     Beef

Time 2h30m

Number Of Ingredients 13

2 lb beef rump roast
2 lb pork butt roast
2 eggs
2 c saltine cracker crumbs
1 c water
1/2 c vegetable oil
1/4 c milk
2 10oz cans cream of mushroom soup
1 pkg brown gravy mix
1 Tbsp beef buillon
couple shakes of gravy master or kitchen bouquet
20 long bamboo skewers (soaked in water)
2 c all purpose flour, plus salt and pepper to taste

Steps:

  • 1. Cut both roasts into 1 inch cubes.
  • 2. Pour flour, salt and pepper into a large ziplock bag.
  • 3. Add meat cubes to coat evenly.
  • 4. Add meat to skewers alternating pork then beef then pork then beef.
  • 5. In a shallow dish wisk eggs and milk.
  • 6. In another shallow dish add crushed saltine crumbs.
  • 7. Roll meat skewers in egg wash, then cracker crumbs to coat.
  • 8. Fry skewers in oil until golden brown on all sides.
  • 9. Place skewers in a 2quart roaster and pour soup, water, buillon, gravy mix and a few shakes of gravy master over the meat.
  • 10. Roast in 350 oven for 1 to 1 1/2 hours or until the pork is no longer tough.

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