"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

City Chicken Recipe

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This recipe for City Chicken, by , is from The Boyd Family Cookbook, 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!

Contributor:  
Contributor:  
Helen Boyd

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pound pork, cut into 1 1 1/2 inch cubes
Seasoning salt
flour, for dredging
2 eggs, lightly beaten
2 tablespoon water
2 cups plain breadcrumbs or saltine cracker crumbs
Canola Oil for frying

Directions:
Directions:
Preheat the oven to 350. Season pork with seasoning salt, and thread onto 4 inch skewers
Set up three bowls or plates with rims in a row (fill one with flour, one with the eggs, and the last with breadcrumbs)
Roll the pork skewers in flour, dip in the eggs coating all side, roll in the bread crumbs
Heat oil to 350 and evenly brown the pork skewers in the hot oil. Place the skewers in a baking dish and cover with foil, bake for about 20 minutes, then remove foil and bake uncovered for 5 minutes to crisp breading

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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