City Chicken

City Chicken

This post for City Chicken is in memory of my oldest son Scot who would have been 49 today, May 16, 2016. It was one of his favorite dishes growing up and he asked for it often.

I received the recipe from a friend in the ‘70s. Her original recipe called for a combination of venison and pork but I never have any venison, so I use beef instead. If you would like to read about the history of City Chicken here is a link: http://www.dailykos.com/story/2014/1/28/1272695/-City-Chicken-History-and-Recipes-IAN

When my children were growing up, I would often have my parents to our home for Sunday dinner. My mother was the Sunday School Superintendent and one time after Sunday School my oldest son, Scot, was talking to her and she asked what we were having for dinner that day. He said “City Chicken.” She thought he said “sh—y Chicken!” and told him that wasn’t very nice to talk like that!
When they arrived for dinner she asked me what we were having for dinner and I told her “City Chicken” and explained what it was. We all had a good laugh over it.

I usually use a cast-iron skillet in making City Chicken, but this year I decided to use the Tagine that my son Bob gave me. I like using it because you can fry in it on the stove-top and then put it in the oven to finish the dish and it looks really impressive when you serve out of it.

City Chicken

1 lb beef
1 lb pork
1/2 cup flour
1 egg – slightly beaten
2 T. milk
1/2 cup fine saltine cracker crumbs
1/2 cup corn-flake crumbs
1 t. salt
1 t. paprika
3/4 t. poultry seasoning
2 to 3 T fat (I use coconut oil)
2 t. chicken bouillon granules
1 c. water

Cut the meat in 1 1/2-inch cubes and push onto 6” skewers, alternating the pork and beef. Salt and pepper all sides of the meat before you start to bread it.

City Chicken

Combine the crackers, corn-flakes, salt, paprika and poultry seasoning in a blender until you have about a cup of fine crumbs.

City-Chicken-2

Combine the egg and milk

Set up your three-station breading trays by placing the flour in the first tray (The flour helps create a barrier between the breading and the food), the egg mixture in the second (The egg must coat the entire surface area of the food in order for the breading to stick) and the crumbs mixture in the third tray (Gently press the food into the breading, shaking off the excess).

City-Chicken-3
City-Chicken-4

Melt the fat in the pan over med-high heat; add the skewers of meat and brown on all sides.

Dissolve the chicken bouillon in 1 cup water and pour over meat.

Cover tightly; simmer 1 hour or till tender or cover and bake at 350 about 1 hour.

City Chicken
Serve meat liquid as gravy.

City-Chicken-7

You can make more gravy by removing the meat from the pan and adding some flour to the drippings in the bottom. After the flour has cooked for a short time slowly add some chicken broth and let thicken.
This is great served with mashed potatoes or egg noodles.
Makes 6 servings.

City Chicken
 
Prep time
Cook time
Total time
 
This post for City Chicken is in memory of my oldest son Scot who would have been 49 today, May 16, 2016. It was one of his favorite dishes growing up and he asked for it often.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 lb beef
  • 1 lb pork
  • 1/2 cup flour
  • 1 egg - slightly beaten
  • 2 T. milk
  • 1/2 cup fine saltine cracker crumbs
  • 1/2 cup corn-flake crumbs
  • 1 t. salt
  • 1 t. paprika
  • 3/4 t. poultry seasoning
  • 2 to 3 T fat (I use coconut oil)
  • 2 t. chicken bouillon granules
  • 1 c. water
Instructions
  1. Cut the meat in 1 1/2-inch cubes and push onto 6” skewers, alternating the pork and beef. Salt and pepper all sides of the meat before you start to bread it. Combine the crackers, corn-flakes, salt, paprika and poultry seasoning in a blender until you have about a cup of fine crumbs. Combine the egg and milk. Set up your three-station breading trays by placing the flour in the first tray (The flour helps create a barrier between the breading and the food), the egg mixture in the second (The egg must coat the entire surface area of the food in order for the breading to stick) and the crumbs mixture in the third tray (Gently press the food into the breading, shaking off the excess). Melt the fat in the pan over med-high heat; add the skewers of meat and brown on all sides. Dissolve the chicken bouillon in 1 cup water and pour over meat. Cover tightly; simmer 1 hour or till tender or cover and bake at 350 about 1 hour. Serve meat liquid as gravy. You can make more gravy by removing the meat from the pan and adding some flour to the drippings in the bottom. After the flour has cooked for a short time slowly add some chicken broth and let thicken. This is great served with mashed potatoes or egg noodles.

 

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