Pittsburgh 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.

CITY CHICKEN

Steps:

• 1. City Chicken bought from the grocery store all ready cut up and has skewers with it. Put 4 pieces of pork loin on each skewer. --- I always rinse the meat first before I do anything else.
• 2. Wash the pork off and pat some of the water off with a paper towel. Lay the pork skewers out on wax paper. Salt & pepper on both sides.
• 3. Place your flour in a bowl and roll your skewers in flour till nicely coated and set them on a plate.
• 4. Now, heat up 1/4 cup of vegetable oil in a large deep pan and once oil is hot place your skewers down inside pan and brown pork on each side. (Depending how hot your pan gets it should be 5 - 7 minutes on each side.)
• 5. Browning the other side now.
• 6. Now, remove the skewers from pan and put on a new plate. Pour out any extra oil into a small ceramic dish.
• 7. Pour in your chicken broth and water and scrap bottom of the pan for the brown bits.
• 8. Add your chicken broth, water, bay leaves and 2 tsp of thyme. (I heat my chicken broth w/water in the microwave to it's nice and hot.) Now place your pork skewers back inside the pan. Turn on to a medium heat so the sauce is simmering and let cook for 30 - 40 minutes.
• 9. Made City Chicken served over Lundberg's Jubiliee rice with corn cake muffins. Yumm 1/21/13
• 10. Sept. 14th, 2018 - Made this for dinner tonight and served it over mashed potatoes.
• 11. February 21, 2016 --- I wanted to share that we tried making the city chicken with almond flour and it was a success. For those trying to avoid or cannot have wheat this is a great alternative and it was very tasty as well.
• 12. Sept. 14th, 2018 -- City Chicken coated with coconut flour served over spaghetti squash.

CITY CHICKEN (BEST RECIPE)

Steps:

• 14 (4-inch) skewers
• (9x13-inch) baking dish
• Wire rack
• Directions
• Thread 2 to 3 pork cubes onto the skewers. Sprinkle with salt, pepper, and seasoned salt on all sides. Set skewers aside.
• In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, pour in the seasoned bread crumbs. Set a wire rack in the baking dish. Pour water into the dish, making sure it doesn't touch the wire rack.
• Preheat the oven to 350 degrees Fahrenheit. Preheat vegetable oil in a deep-fryer or large, heavy-bottom saucepan to 350 degrees Fahrenheit.
• Dip the skewers into the egg mixture, then in the bread crumbs. Repeat the step so each skewer gets coated twice.
• Gently lay the skewers into the deep-fryer and cook until golden brown, about 3 minutes per side.
• Place cooked skewers on the wire rack. Cover the dish with aluminum foil.
• Bake the dish for 20 minutes, or until the pork is no longer pink in the center. Remove the foil and bake for 10 more minutes to crisp up the crumb coating. Serve and enjoy!

CARNITAS: BRAISED AND FRIED PORK

Steps:

• Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
• Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
• Carnitas keeps in the refrigerator for up to three days.

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.