The Smith Sisters - Ep. 24: City Chicken
This recipe is an old one and is oftentimes associated with Polish American cuisine. It comes to us through a late relative, a Danish woman, that ran a boarding house in Seattle, WA.
Over the years it became a favorite of ours and then started making it for our U of M tailgate friends, and would prepare up to 40 lbs. for a football Saturday each year. It's a tested, tried, and true crowd pleaser!
//// City Chicken ////
2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
Salt and ground black pepper to taste
Seasoned salt (such as Miracle Blend) to taste
4 large eggs eggs
3 tablespoons milk
2 cups bread crumbs (seasoned bread crumb and club crackers-seasoned salt
2 cups flour
2 cups vegetable oil for frying
/Step 1
Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
//Step 2
Whisk eggs and milk together in a bowl. Place the flour and seasoned bread crumbs in separate bowls.
///Step 3
Preheat an oven to 350 degrees F (175 degrees C).
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). and spray dish with cooking spray ( 9 X 13 baking dish).
////Step 4
Dip each skewer of pork into flour, dip in egg, then dip in crumbs; (you can dip the skewers a second time into egg mixture and then crumbs if you wish) Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned. The skewers can be put on top of each other in a baking dish. Cover the dish tightly with aluminum foil.
/////Step 5
Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 45 to hour minutes. Remove the foil, and bake 15 minutes more to dry out the crumb coating. Serve hot.
The City chicken can be skewered a day or ahead. Also they can be frozen once skewered.
Some meat market/departments will skewer these for you, which is so much easier. We get ours at “The Meat Shop” in Bay City you can order from Alpine Market in Linden or Colony Market in Grand Blanc.
Enjoy!
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The Meat Shop (Bay City, MI)
Alpine Market (Linded, MI)
Colony Market (Grand Blanc, MI)
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Thank you so much for joining us. We'll see you next time!
Sue & Betty
The Smith Sisters
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Royalty-Free Music courtesy of Free Music Archive.
The Cedro Willie Band - Make Me Down a Pallet - Live at KBOO for Movin' On, June 16, 2017
The Cedro Willie Band:
How To Make City Chicken
City chicken is a midwestern favorite made from pork and veal on a skewer.
Here are two recipes.
BREADED CHICKEN SKEWERS |BREADED PORK SKEWERS | City Chicken | Palčki
Episode #61: Breaded meat skewers or in Slovenian my family calls them Palčki. These meat skewers are crispy on the outside and so juicy on the inside! This recipe has been a staple in our family! My Mama has perfected it, I will be sharing her secret that makes the meat on the stick so juicy and flavourful. It is a dish that is usually found on the table at all of our family gatherings — right next to the chicken schnitzel. It’s perfect for parties, potlucks or your next family meal. It will be a HUGE hit with both the adults and children! Are you ready let’s get started!
Print recipe here:
⬇️⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️⬇️
How to Make the Skewered Meat on a stick:
1. Cut Pork/chicken into 3/4″ wide pieces and add to a large mixing bowl.
2. Season with 1 tsp seasoning salt, 1 tsp paprika, 1/2 tsp sea salt, 1 tsp garlic powder, *add enough liquid from the pickled red pepper preserves, start with 1/4 to 1/2 cup. ** This is the magic that will make your meat so tender and juicy. The vinegar juice from the pickled red pepper preserves really tenderizes the meat and adds such delicious flavour
3. Mix it all together well. Cover the bowl with clear plastic wrap. Marinate in the refrigerator for 1 hour or overnight ( I have also breaded and fried right away without any marinating and they still turned amazing)
4. Cut the pickled red peppers into small 3/4” squares. Skewer the meat onto the wooden sticks, add 1-2 red peppers pieces in between the meat.
5. For the breading process you will require 3 shallow bowls/dishes/trays:
❥ First dish is filled with 1 cup of all purpose flour
❥ second dish is the egg mixture: 2 eggs, juice from 1/2 of a lemon, 2 Tablespoons milk, 1/2 tsp paprika, 1 tsp garlic powder, 1 tsp sea salt, Beat all together until well combined
❥ Third dish is filled with 1 cup of bread crumbs
6. In a large non-stick pan, one that is large enough to fit the skewered breaded meat sticks. Add enough oil to generously cover the bottom. Place over medium heat. Sautee the breaded skewers for about 2-3 minutes per side or until well browned on all sides and 165˚F at the thickest part of the chicken on a thermometer. Place on a plate that is lined with paper towel or a baking tray with a rack over top — for the excess oil.
Check out these RECIPES:
Chicken schnitzel ‣
Slovenian meatloaf ‣
Beef goulash‣
Fried Cauliflower ‣
Stuffed peppers ‣
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City Chicken: Not Chicken But Historic American Dish
City Chicken is a dish that helped grow American through the Great Depression and World War II. A meal that showed the ingenuity and persistence of first generation Americans in the Midwest, namely the Cleveland and Pittsburgh areas, is still cooked up today by generations later. We show you how to enjoy this dish and its history
COAL REGION CITY CHICKEN
Here's how to make the yummiest chicken that isn't chicken! Otherwise known as mock chicken legs! A Coal Region staple but popular in many Polish American family households! Learn the history and how to make this yummy dish with few ingredients!
COAL REGION CITY CHICKEN
INGREDIENTS
1 1/2 pounds pork shoulder, cut into 1½-inch cubes
1 1/2 pounds veal stew meat (use all pork if you can't find veal)
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
2 large eggs, beaten with 3 tablespoons water
2 cups seasoned dry breadcrumbs
Vegetable oil, for frying
1/2 cup chicken broth or water
DIRECTIONS
Heat the oven to 325°F.
Onto 12 to 15 wooden skewers, 4 to 5 inches long, alternately thread the pork and veal cubes.
Generously season with salt and pepper.
Dust the skewers with a little flour, shaking off any excess.
Coat the meat with the beaten eggs, then coat with the breadcrumbs.
In a large skillet, pour in the oil to a depth of about 1 inch and heat over medium-high heat.
Working in batches, fry the meat until well browned on all sides.
Arrange the skewers in a 13-by-9-inch baking dish.
Pour the broth into the dish. Cover the dish tightly with foil and bake for 1 hour.
Uncover the dish, increase the oven temperature 350°F, and continue to bake for 15 to 20 minutes more, until the desired degree of doneness.
Then serve with your favorite sides!
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City Chicken - Between The Eats - Cooking Show
Between The Eats fun take on a Rust Belt favorite..