Ingredients
2 pounds boneless pork, cubed (1 1/2-inch pieces)
Salt, pepper, and seasoned salt to your liking
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil (for frying)
You’ll also need:
14 (4-inch) skewers
A 9×13-inch baking dish
A wire rack
Preparation
Start by threading 2 to 3 pork cubes onto each skewer. Season generously with salt, pepper, and seasoned salt. Place skewers to one side.
Grab two shallow bowls. In the first, whisk together the eggs and milk. Fill the second bowl with your seasoned bread crumbs. Arrange a wire rack inside your baking dish, and pour in water. Ensure the water level doesn’t touch the rack.
Turn your oven on, setting it to 350 degrees Fahrenheit. Similarly, heat the vegetable oil in a deep-fryer or a large saucepan until it reaches 350 degrees Fahrenheit.
Dive right into the coating process. First, submerge the skewers into the egg mixture, followed by a dip into the breadcrumbs. Double-dip for an extra crispy crust.
Once well-coated, fry each skewer until it sports a gorgeous golden-brown shade, typically taking 3 minutes on each side.
Transfer the fried skewers onto the wire rack, ensuring they’re spaced apart. For the final touch, cloak the dish with aluminum foil.
Bake in the preheated oven. 20 minutes should suffice until the pork loses its pinkish hue. But we’re not done yet! For the perfectly crispy crust, remove the foil and let it bake for an additional 10 minutes.
Serve immediately, and watch as everyone marvels at the deceptive delight that is the City Chicken.
So, ready to dig into some City Chicken? Dive in and relish a dish that’s history on a plate!