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City Chicken with Greek Yogurt Dill Sauce Recipe

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This recipe for City Chicken with Greek Yogurt Dill Sauce is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 pound) boneless pork butt roast, trimmed and cut into 1 inch chunks
2 teaspoons salt
2 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/2 cup all-purpose flour
2 large eggs
1 1/2 cup panko bread crumbs
oil for frying
Greek Yogurt Dill Sauce
1 cup plain Greek Yogurt
1 tablespoon fresh minced dill
1 1/2 teaspoons lemon juice
1 garlic clove, minced
salt and pepper to taste
Directions:
Directions:
1. Thread the pork cubes onto 6 inch skewers, about 6 to 8 pieces per stick. Begin preheating oil in fryer. Place a wire rack inside a large rimmed baking sheet and set aside. Preheat oven to 325 degrees.
2. Mix together all of the spices in a shallow bowl. Place flour in another shallow bowl. Whisk eggs and place them in their own shallow bowl. Place the bread crumbs in a fourth shallow bowl. Taking one pork stick at a time, roll them first in spices, then flour, then egg, then coat with bread crumbs. Fry each stick until golden brown, about 1 minute in a fryer, then transfer to wire rack. Repeat until all of the skewers are on the baking sheet. Bake until pork is tender and fully cooked, about 1 hour.
Prepare Greek Yogurt Dill Sauce
1. In a small bowl, mix together all of the ingredients. Refrigerate until ready for use.

 

 

 

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