City Chicken is a dish that came out of the poor areas of Pittsburgh when Pork was a much cheaper meat. There’s no chicken in this recipe, the pork is just skewered to resemble a chicken leg.
- 2 lbs Pork, cut into 1 1/2-inch cubes
- Fresh Ground Black Pepper
- Garlic Powder
- Onion Powder
- 4 eggs
- 3 Tbsp milk
- 2 Cups Seasoned Bread Crumbs
- 2 Cups Water
- 2 Cups Vegetable Oil for frying
- Thread 2 or 3 cubes of pork onto each skewer. Season Pork skewers thoroughly.
- Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9×13-inch baking dish with a wire rack set in the dish, and set the dish aside.
- Preheat an oven to 350F. Heat oil in a deep-fryer or skillet until hot.
- 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.