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!