1 Pound ground turkey 1 Pound ground pork 1/2 C bread crumbs 2 Tbsp. milk 2 eggs 1 Tbsp. water 1 Tsp. salt 1 Tsp. dried thyme 1 Dash Tabasco sauce 1/4 Tsp. ground black pepper 2 C corn flake crumbs 12 wooden skewers 3 Tbsp. peanut oil 2 Cans prepared chicken gravy Combine the turkey pork and bread crumbs with milk, 1 egg, slightly beaten and seasonings. Wash hands well in soapy water and then shape into 36 1-inch balls and slide three meat balls on to each of 12 skewers. Chill if needed to firm up the meat. Combine 1 egg with 1 tbsp. water and whip lightly. Roll each skewer in the egg mixture and then in the cornflake crumbs. In a medium skillet, heat 3 tbsp. peanut oil.Fry city chikckens until golden brown, turning often so the brown evenly. Drain on paper towels, transfer to a lightly greased baking pan. Drizzle with canned chicken gravy (season the gravy to your familys taste) and cover with aluminum foil. Bake for 30 minutes at 325. Remove foil and cook an additional 15 minutes.
How To make City Chicken's Videos
An Iowa Mom Makes City Chicken
City Chicken is not chicken at all (I will explain) but is a great way to use small pieces of pork on a skewer that are breaded and pan fried.
City Chicken - Between The Eats - Cooking Show
Between The Eats fun take on a Rust Belt favorite..
How to Prepare City Chicken
What is City Chicken?!
Today at Straight Off The Block we’re teaching you how to make our version of City Chicken! If you enjoy this type of content then give this video a huge thumbs up and thanks for all the support lately on our shorts videos! - #citychicken #food #butcher
Episode #61: Breaded meat skewers or in Slovenian my family calls them Palčki. These meat skewers are crispy on the outside and so juicy on the inside! This recipe has been a staple in our family! My Mama has perfected it, I will be sharing her secret that makes the meat on the stick so juicy and flavourful. It is a dish that is usually found on the table at all of our family gatherings — right next to the chicken schnitzel. It’s perfect for parties, potlucks or your next family meal. It will be a HUGE hit with both the adults and children! Are you ready let’s get started! Print recipe here:
⬇️⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️⬇️ How to Make the Skewered Meat on a stick: 1. Cut Pork/chicken into 3/4″ wide pieces and add to a large mixing bowl. 2. Season with 1 tsp seasoning salt, 1 tsp paprika, 1/2 tsp sea salt, 1 tsp garlic powder, *add enough liquid from the pickled red pepper preserves, start with 1/4 to 1/2 cup. ** This is the magic that will make your meat so tender and juicy. The vinegar juice from the pickled red pepper preserves really tenderizes the meat and adds such delicious flavour 3. Mix it all together well. Cover the bowl with clear plastic wrap. Marinate in the refrigerator for 1 hour or overnight ( I have also breaded and fried right away without any marinating and they still turned amazing) 4. Cut the pickled red peppers into small 3/4” squares. Skewer the meat onto the wooden sticks, add 1-2 red peppers pieces in between the meat. 5. For the breading process you will require 3 shallow bowls/dishes/trays: ❥ First dish is filled with 1 cup of all purpose flour ❥ second dish is the egg mixture: 2 eggs, juice from 1/2 of a lemon, 2 Tablespoons milk, 1/2 tsp paprika, 1 tsp garlic powder, 1 tsp sea salt, Beat all together until well combined ❥ Third dish is filled with 1 cup of bread crumbs 6. In a large non-stick pan, one that is large enough to fit the skewered breaded meat sticks. Add enough oil to generously cover the bottom. Place over medium heat. Sautee the breaded skewers for about 2-3 minutes per side or until well browned on all sides and 165˚F at the thickest part of the chicken on a thermometer. Place on a plate that is lined with paper towel or a baking tray with a rack over top — for the excess oil.
Check out these RECIPES: Chicken schnitzel ‣ Slovenian meatloaf ‣ Beef goulash‣ Fried Cauliflower ‣ Stuffed peppers ‣
How to Make City Chicken - City Chicken is a regional dish popular in the Midwest, especially around the Detroit, MI area and in the Rust Belt region of the country. The recipe originated during the great depression era when chickens, raised on farms, were hard to come by in the city. Pork was typically more available so restaurants started using scraps of pork meat, placed on skewers, they would try to shape them so they looked like chicken drumsticks. These pork skewers were then prepared in a similar fashion as fried chicken. The recipe is not limited to pork, some people use beef, veal or a combination of any of the three. Today, my wife, Marlene, who is originally from Detroit, is showing us how to make this delicious meal. Take it away Marla! City Chicken, it’s what we had for dinner last night.
Category: How to Make Recipes / Food / Recipes / Regional / City Chicken / Pork Tenderloin
Similar to: Pork Kabob / Breaded Chicken / Chicken Cutlets / Beef Cutlets / Breaded Pork / Meatballs on a stick /Corn Dogs / Shake n Bake / Country Fried Steak / Pork on a Stick /Comfort Food / Chicken Nuggets
Music: Jumpin Boogie Woogie by Audionautix is licensed under a Creative Commons Attribution license ( Artist:
International Descriptions: Pollo de la ciudad (pinchos de cerdo) Poulet de ville (brochettes de porc) Городская курица (свиные шашлыки) Kurczak Miejski (Szaszłyki Wieprzowe) Πόρνι κοτόπουλο (χοιρινό σουβλάκι) Thịt gà (Thịt lợn xiên) 시티 치킨 (돼지 고기 꼬치) シティチキン(豚の串) 豚の串