The Official deRosier City Chicken Recipe

After writing The Tale of Cindy and the City Chicken back in October 2018, I've continued to seek out recipes, combine them, and tinker. After several tasty but less-than-perfect iterations, I now have a recipe for city chicken that makes me happy. 

The Official deRosier City Chicken


  • boneless pork loin, trimmed and cut into 2" chunks
  • 3/4 c. flour, seasoned with Morton Nature's Seasonings
  • 1 egg and 2 T. milk, whisked
  • 2/3 sleeve crushed Saltine crackers (about 26 crackers)
  • oil for frying
  • wooden skewers


Cut each skewer in half. Thread 2-3 cubes of pork on each. Roll the skewers in seasoned flour, pressing to adhere. Dip each skewer into the egg/milk mixture, then into the crackers. Press the crackers firmly so they stick.

Heat a few tablespoons of oil in a skillet at medium high. Fry the skewers in the pan, turning to brown all sides. 

Transfer the browned skewers to a rimmed non-stick baking sheet. Bake the skewers at 350°F for 10 minutes or until the internal temperature reaches 145°.

Meanwhile, add seasoned flour and some butter to the pan drippings. When the flour is cooked, whisk in enough chicken broth to make a pan sauce.

I'm so happy to be able to add this to the list of our favorite recipes!


  1. Looks really good.:)

    P/s: I've been a little obsessed with "frying" meat in my air-fryer these days...mainly for the minimal cleanup.


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