This Pioneer Woman City Chicken recipe is made with boneless pork, skewers, salt, pepper, seasoned salt, eggs, milk, bread crumbs, and vegetable oil. It takes about 75 minutes to prepare and serves 7 people.
Try More Pioneer Woman Recipe:
🧡 Why You’ll Love This City Chicken Recipe:
- Variety: Pioneer Woman City Chicken offers a delightful change from traditional chicken recipes, utilizing succulent pork instead.
- Ease of Preparation: With simple ingredients and straightforward instructions, this recipe is accessible for cooks of all levels.
- Crispy Texture: The combination of breadcrumbs and frying creates a satisfyingly crunchy exterior while preserving tender pork inside.
- Versatility: Serve as a main dish or appetizer, and easily customize seasoning to suit personal tastes.
- Nostalgia: This classic recipe evokes memories of family gatherings and homestyle cooking, making it a comforting and nostalgic choice.
❓ What Is Pioneer Woman City Chicken Recipe?
Pioneer Woman City Chicken Recipe is a traditional dish made with pork, skewered, breaded, and fried. It boasts a crispy texture and savory flavor, resembling fried chicken. Its name originates from its popularity in urban areas where chicken was expensive.
🥩 Pioneer Woman City Chicken Ingredients
- 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 LAWRY’S®) to taste
- 4 eggs
- 3 tablespoons milk
- 2 cups Italian seasoned bread crumbs
- 2 cups vegetable oil for frying
🍢 How To Make Pioneer Woman City Chicken
- Put two or three pork bits on each skewer. On all sides of the pork, season it with salt, pepper, and seasoned salt. Set the skewers away.
- In a bowl, mix the eggs and milk together with a whisk. In a different bowl, put the bread crumbs. Put a wire rack in a 9×13-inch baking dish and pour 2 cups of water into the dish. Set the dish away.
- Turn the oven on to 350 degrees F (175 degrees C). In a big saucepan or deep fryer, heat the oil to 350 degrees F (175 degrees C).
- First, coat each pork skewer in the egg mixture. Then, dip each skewer a second time in the egg mixture and then in the bread crumbs to coat.
- Carefully lower the pork skewers into the hot oil one at a time. About three minutes on each side until golden and crisp. Use a paper towel-lined plate to drain the food. Do it again with the rest of the pork skewers. Put the metal rack in the baking dish on top of the fried pork skewers. Put a tight layer of metal foil over the dish.
- Carefully put the baking dish into an oven that has already been heated up. Bake for 20 minutes. Take off the paper and bake for another 10 minutes to dry out the topping.
💭 Recipe Tips:
- Ensure uniform thickness: Cut pork cubes evenly to promote consistent cooking and prevent uneven texture.
- Proper seasoning: Season pork generously with salt, pepper, and seasoned salt to enhance flavor without overpowering.
- Optimal oil temperature: Maintain oil at the right temperature to achieve crispy breading without greasiness.
- Secure skewers: Firmly thread pork onto skewers to prevent meat from sliding off during frying.
- Double coating: Dip pork in egg wash and breadcrumbs twice for extra crunch and better adherence of breading.
🥗 What To Serve With City Chicken?
Serve City Chicken with mashed potatoes and gravy for a comforting meal add steamed vegetables or a crisp green salad for a balanced plate complete the experience with a side of tangy coleslaw or buttery cornbread.
🎚 How To Store Leftovers City Chicken?
- Refrigerator: To store Leftovers City Chicken refrigerate in an airtight container for up to 3 days.
- Freezer: For freezing Leftovers City Chicken wrap each piece tightly in plastic wrap then aluminum foil and store in a freezer bag for up to 3 months.
🥵 How To Reheat Leftovers City Chicken?
- Oven: Place Leftovers City Chicken on a baking sheet and reheat at 350°F for 10-15 minutes until heated through.
- Air fryer: Reheat Leftovers City Chicken at 350°F for 5-7 minutes for crispy results.
- Microwave: Reheat Leftovers City Chicken in 30-second intervals until warm, flipping halfway through.
FAQ’S
How Do I Know When City Chicken Is Cooked Through?
To ensure City Chicken is cooked through, use a meat thermometer to check for an internal temperature of 160°F, ensuring safe consumption.
Can I Make City Chicken Ahead Of Time?
Yes, you can make City Chicken ahead of time by preparing it up to the breading stage, then refrigerating until ready to fry.
How Do I Prevent City Chicken From Becoming Dry?
Prevent City Chicken from drying out by not overcooking it and using a marinade or brine to add moisture.
Can I Make City Chicken In A Slow Cooker?
Yes, you can make City Chicken in a slow cooker by browning the meat first, then cooking on low for 4-6 hours until tender.
Try More Pioneer Woman Recipe:
- Pioneer Woman Porcupine Meatballs
- Pioneer Woman Baked Catfish
- Pioneer Woman Poppy Seed Chicken Casserole
Pioneer Woman City Chicken Recipe Nutrition Facts
Servings Per Recipe 7
- Calories 369
- Total Fat 16g
- Saturated Fat 4g
- Cholesterol 179mg
- Sodium 619mg
- Total Carbohydrate 23g
- Dietary Fiber 1g
- Total Sugars 2g
- Protein 32g
- Vitamin C 1mg
- Calcium 75mg
- Iron 3mg
- Potassium 396mg
Pioneer Woman City Chicken Recipe
Description
This Pioneer Woman City Chicken recipe is made with boneless pork, skewers, salt, pepper, seasoned salt, eggs, milk, bread crumbs, and vegetable oil. It takes about75 minutes to prepare and serves 7 people.
Ingredients
Instructions
- Put two or three pork bits on each skewer. On all sides of the pork, season it with salt, pepper, and seasoned salt. Set the skewers away.
- In a bowl, mix the eggs and milk together with a whisk. In a different bowl, put the bread crumbs. Put a wire rack in a 9×13-inch baking dish and pour 2 cups of water into the dish. Set the dish away.
- Turn the oven on to 350 degrees F (175 degrees C). In a big saucepan or deep fryer, heat the oil to 350 degrees F (175 degrees C).
- First, coat each pork skewer in the egg mixture. Then, dip each skewer a second time in the egg mixture and then in the bread crumbs to coat.
- Carefully lower the pork skewers into the hot oil one at a time. About three minutes on each side until golden and crisp. Use a paper towel-lined plate to drain the food. Do it again with the rest of the pork skewers. Put the metal rack in the baking dish on top of the fried pork skewers. Put a tight layer of metal foil over the dish.
- Carefully put the baking dish into an oven that has already been heated up. Bake for 20 minutes. Take off the paper and bake for another 10 minutes to dry out the topping.
Notes
- Ensure uniform thickness: Cut pork cubes evenly to promote consistent cooking and prevent uneven texture.
Proper seasoning: Season pork generously with salt, pepper, and seasoned salt to enhance flavor without overpowering.
Optimal oil temperature: Maintain oil at the right temperature to achieve crispy breading without greasiness.
Secure skewers: Firmly thread pork onto skewers to prevent meat from sliding off during frying.
Double coating: Dip pork in egg wash and breadcrumbs twice for extra crunch and better adherence of breading.