My City Chicken is actually pork cut into cubes, speared onto skewers, covered in a light coating, browned and baked in condensed soup in the oven.
According to Wikipedia, City Chicken typically has cooks using meat scraps to fashion a makeshift drumstick from them. During the Depression, cooks used pork or in some cases veal because it was then cheaper than chicken in many parts of the country, especially in those markets far from rural poultry farms.
Spear the pork cubes onto the skewers.
I cut the ends off of my wooden
skewers so they would fit in my dish.
Add the eggs to a large plate
and whisk with a fork.
Mix the flour and seasoned
salt on a large plate.
Roll the pork into the egg and then
seasoned flour, on all sides.
Heat the oil in a large skillet
over medium high heat.
Add the pork and brown on all sides.
In a 4 quart baking dish, mix
the soup with the water.
Add the pork on top of the soup.
Using a spoon, add a light coating
of soup on top of the pork.
Cover the baking dish tightly with foil
then place the lid on top of the foil.
Bake in a preheated 350º oven
for 1 hour then carefully remove
the lid and foil.
Place on a serving plate then serve!
- 6 boneless pork chops 1″ thick, cut into bitesize cubes
- 2 eggs
- 1 cup all purpose flour
- 1 tsp. seasoned salt or to taste
- 2-3 Tbsp. vegetable oil
- 2 – 10.5 oz. cans condensed cream of chicken soup
- 1/2 cup water
- Preheat oven to 350 degrees.
- Spear the pork cubes with the skewers. Cut off the excess skewer ends if they look like they won’t fit in your baking dish.
- Add eggs to a large plate and whisk with a fork.
- Add the flour and seasoned salt to another large plate and stir to combine.
- Roll a pork skewer into the egg and then the flour, coating all sides. Set aside on a piece of waxed paper then repeat with the rest of the skewers.
- Add the oil to a large skillet over medium high heat. Once hot, add the prepared pork and cook until browned on all sides.
- In a 4 quart baking dish, mix the soup with the water.
- Lay the pork skewers on top of the soup. Take a spoon and spread a light coating of the soup on top of the pork.
- Cover the dish tightly with foil then place the lid on top of the foil.
- Bake for 1 hour then serve.