City Chicken

This recipe harkens back to the depression and World War II. In those days pork was more plentiful and cheaper than chicken. People raised pigs in their back yards and chickens were more for eggs. So when city chicken was created it came from the pork butt and served on skewers to resemble a chicken leg. Breaded and deep fried until golden brown. Sometimes served with gravy alway served with vegetables from the garden. I hope you like it.

3 pounds country ribs cut in cubes
Salt and pepper
1 cup flour
1 teaspoons garlic powder
2 eggs plus 2 teaspoons
1 cup panko breadcrumbs
1 teaspoon Old Bay seasoning
1 teaspoon Italian herbs
12 ounces pork gravy

Wood skewers

Cut the pork

Set up the 3 stations dredge.

Pan 1 flour and garlic powder.

Pan 2 beaten egg and water.

Pan 3 panko, Old Bay, and Italian herbs.

With a kitchen hammer pound each piece of pork three times.

Salt and pepper each piece of pork.

Add a handful of pork to flour pan and coat.

Add then to egg pan then coat.

Then coat in panko.

Add to a sheet tray.