The crispy, delicious dish is not what it seems!
Why is it called city chicken, then?
Tips for Making City Chicken
To Gravy or Not to Gravy?
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Sometimes, you’ll find City Chicken served with a helping of gravy.
Crispy Proteins
City Chicken
This recipe was developed by Renu Dhar.
Set a wire rack on one of the baking sheets.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Stir together the flour and garlic powder in a medium shallow bowl.
Whisk together the eggs and water in a separate medium shallow bowl.
Stir together panko and salt in a third medium shallow bowl; set aside.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Thread the pork cubes (3 to 4 each) onto each of the wooden skewers.
Working in batches, dip the skewers into the flour mixture, turning to coat all sides.
Dip the coated skewers in the egg mixture, turning to coat, then transfer to the panko mixture.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Turn to coat on all sides, patting lightly to adhere.
Place onto the prepared baking sheet (the one without the wire rack).
Heat the oil in a large cast-iron skillet over medium-high heat until shimmering.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Working in batches, add 4 to 5 pork skewers to the hot oil.
Transfer to the prepared baking sheet with the wire rack and repeat the process with the remaining skewers.
Store any leftovers in an airtight container for up to 3 days.
Reheat them in a preheated oven on a wire rack at 350F.
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