City Chicken Recipe
I grew up with City Chicken. This is a recipe that differs so much between families. I was raised stewing the meat and then using the broth with a little extra bouillon for the Homemade Noodles. You can also use all pork or all beef. Serve with mashed potatoes and a veggie and life is pretty perfect. It seems like a little work, but it’s SO worth the effort! My husband clamors for me to make City Chicken!
Ingredients
- 1 pound of pork loin or roast, cut into 1½ inch cubes
- 1 pound of beef loin or roast, cut into 1½ inch cubes
- 12 - 15 Four inch skewers (ask your butcher)
- 3 Tablespoons of Worcestershire Sauce
- 3 Cups of Water
- 1 Small cooking onion - halved
- Salt & Pepper to taste
- 3 Cups of crushed Ritz Crackers
- 3 Tablespoons of milk
- 2 Cups of vegetable oil or deep fryer
- 4 Eggs
Instructions
- Thread cubes three or four cubes of meat on each skewer.
- Place into large pan with water, onion, Worcestershire sauce.
- Cook with lid on low heat for at least an hour or until meat is done.
- Take out and pat dry - sprinkle with salt & pepper on all sides to taste
- Heat oil in pan or deep fryer
- Whisk egg & milk together and have in large bowl
- Place crushed Ritz cracker on a large plate.
- Dip skewers into the egg & milk and then roll in the crackers. Do this twice to get a nice coating.
- Place skewers into the hot oil or deep fryer and brown until the coating is crisp and golden brown
- Place on paper towel to soak up extra grease
- Serve
Summary
Recipe Name
City Chicken Recipe
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Average Rating
Based on 9 Review(s)
