Description
City chicken combines tender meat and crispy breadcrumbs on a skewer – a clever way to make something that looks fancy but mixes smoothly in your kitchen without fuss. Your dinner table gets a satisfying, golden-brown dish that tastes homemade and feels special enough for company.
Ingredients
Scale
Protein:
- 2 pounds boneless pork, cut into 1 1/2-inch cubes
Breading and coating:
- 4 eggs
- 3 tablespoons milk
- 2 cups Italian seasoned bread crumbs
Cooking:
- 2 cups vegetable oil, for frying
- 2 cups water
- Salt and pepper, to taste
- Seasoned salt, to taste
Instructions
- Thread 2 to 3 of your 2 pounds of boneless pork cubes onto each of the 14 skewers, then season all sides generously with salt, pepper, and seasoned salt.
- Whisk 4 eggs together with 3 tablespoons milk in a shallow bowl for your wet coating.
- Pour 2 cups of Italian seasoned bread crumbs into another shallow bowl so you have everything ready for coating.
- Set your wire rack inside the 9×13-inch baking dish and add 2 cups of water to the dish without letting it touch the rack.
- Heat your oven to 350 degrees Fahrenheit and get your 2 cups of vegetable oil warming to 350 degrees Fahrenheit in a deep-fryer or large heavy-bottomed saucepan at the same time.
- Dip each skewer into your egg mixture, letting excess drip back into the bowl.
- Roll your egg-coated skewer in the bread crumbs, making sure it gets fully covered on all sides.
- Dip the same skewer back into the egg mixture a second time for a thicker coating.
- Coat it again in the bread crumbs so you build up that crispy layer.
- Carefully place your coated skewers into the 350 degree Fahrenheit oil and fry them for about 3 minutes per side until they turn golden brown.
- Transfer your fried skewers onto the wire rack sitting in your baking dish.
- Cover the dish tightly with aluminum foil and bake at 350 degrees Fahrenheit for 20 minutes until the pork reaches no pink at the center.
- Remove the foil and bake uncovered for 10 more minutes at 350 degrees Fahrenheit to crisp up that bread crumb coating before you serve.
Notes
- Double-coating the skewers in egg and bread crumbs creates a thicker, crunchier crust that stays crispy even after baking.
- Keep your oil at exactly 350 degrees while frying since hotter oil browns the coating too quickly before the pork cooks through inside.
- The water in the baking dish keeps the pork moist during the final baking step, so check that it doesn’t evaporate completely and add more if needed.
- For a lighter version, skip deep-frying and bake the breaded skewers at 400 degrees for 25 minutes instead, though the texture won’t be quite as crunchy.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 14
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg