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1. Prep the Meat
- Soak skewers in water to prevent burning.
- Thread 4–5 meat cubes onto each skewer (like a kebab). Season with salt and pepper.
2. Set Up Breading Station
- Plate 1: Flour + garlic powder, onion powder, paprika.
- Plate 2: Beaten eggs.
- Plate 3: Breadcrumbs.
3. Bread the Skewers
- Dredge each skewer in flour, then egg, then breadcrumbs, pressing to adhere.
Pro Tip: Chill breaded skewers for 15 minutes to help coating stick.
4. Pan-Fry
- Heat oil + butter in a large skillet over medium heat.
- Fry skewers in batches for 4–5 minutes per side until golden brown and internal temp reaches 145°F (63°C).
- Drain on paper towels.
5. Make Gravy (Optional)
- Remove excess oil, leaving 2 tbsp. Add butter and flour, whisk into a roux.
- Gradually add broth and Worcestershire, simmer until thickened.
Troubleshooting
- Breading falling off? Chill skewers before frying, and press crumbs firmly.
- Meat dry? Avoid overcooking—use a meat thermometer.
- Greasy crust? Ensure oil is hot enough (350°F/175°C) before adding skewers.
- Burning? Adjust heat to medium and flip frequently.
Creative Variations
- Italian-style: Add grated Parmesan to breadcrumbs + serve with marinara.
- Spicy: Mix cayenne into flour or use hot sauce in the egg wash.
- Baked: Spray with oil and bake at 375°F (190°C) for 25 minutes, flipping halfway.
- Air Fryer: Cook at 400°F (200°C) for 12–15 minutes, turning once.
Serving Suggestions
- Pair with mashed potatoes and gravy for a classic comfort meal.
- Serve with buttered noodles and steamed green beans.
- Great alongside coleslaw or pickled vegetables for contrast.
Conclusion
City Chicken is a testament to culinary ingenuity—transforming affordable ingredients into something extraordinary. Whether you’re craving nostalgia or discovering it for the first time, this dish is sure to become a favorite. Don’t let the name fool you—one bite, and you’ll be hooked!
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