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Saturday, January 14, 2017

City Chicken At The Beach

I watched a Travel Channel segment the other day that featured a Detroit delicacy called City Chicken. What really piqued my interest was the fact that there was no chicken involved. This was primarily a pork recipe.

It was revealed that ages ago chicken was too expensive for most households so they had to make do with cheaper meats like pork and veal. To ease the pain of no chicken on the dinner table, Ma in the kitchen fashioned pork on skewers to resemble chicken and City Chicken was born and still thrives today.

Since I had no desire to brave Detroit's winter I decided to see what I could do down here on the Gulf Coast.


                   
                          Damn Good City Chicken

Serving Size  : 4     Preparation Time :1:00

  1 1/2         pounds  pork shoulder -- trimmed of excess fat and cut into 1 1/2-inch cubes
  4               wooden skewers -- about 6 inches long
  1               teaspoon  salt
  1/2            teaspoon  black pepper
  3               each  eggs
  3               tablespoons  milk
  2               cups  Italian bread crumbs
  1               cup  water

Preheat an oven to 350 degrees F. Heat oil in a deep-fryer to 350 degrees F.

Tightly thread 4 or 5 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt and black pepper, and set the skewers aside.

Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl.

Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs.

Add the skewers to the deep fryer, and brown until the coating is crisp and golden, about 3 minutes.

Set the fried skewers aside.

Pour 1 cup of water into a baking dish with a wire rack set in the dish.

Place the skewers on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.

Carefully place the baking dish into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes.

Remove the foil, and bake 10 minutes more to dry out the crumb coating.

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Serve the mock chicken with a side of coarse ground Dijon mustard and gnaw it off the stick.

If you don't have a deep fryer, use a cast iron skillet with about a 1/2 inch of oil and cook each side for about three minutes.

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