Ingredients
- 3 pounds pork shoulder or loin cut into 1½-inch cubes
- Salt to taste
- black pepper to taste
- garlic powder to taste
- paprika to taste
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 tbsp milk or water
- 2 sleeves saltine crackers finely crushed (about 3 cups)- can also use breadcrumbs or Panko breadcrumbs
- 3 tbsp butter melted
- 1/3 cup vegetable oil for browning in batches, using 2 tbsp at a time
- 1 cup chicken broth or water
Method
- Prep the skewers – Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Preheat the oven to 350°F.
- Thread 4–5 cubes of pork tightly onto each skewer so they resemble little drumsticks. Season on all sides generously with salt, pepper, garlic powder, and paprika.
- Set up a dredging station of 3 large shallow bowls: first bowl- flour, second bowl- eggs whisked with milk, third bowl-crushed saltine crackers. Add salt and pepper to taste.
- Roll skewers in flour, dip into egg mixture, then coat generously with crushed saltines. Press gently to help crumbs stick.
- Heat vegetable oil in a large skillet 2 tablespoons at a time over medium-high heat. Brown skewers on all sides, about 2–3 minutes per side. Work in batches to not over crowd the pan. Add 1-2 tablespoons more vegetable oil as needed if the pan gets dry.
- Pour chicken broth into the bottom of a 9x13 baking dish. Place browned skewers in the dish (overlapping is ok). Drizzle melted butter over skewers. Cover with foil and bake at 350°F for 1½ hours, until pork is fork-tender. Remove foil during the last 15 minutes for a golden, crispy coating.
- Enjoy hot with mashed potatoes and gravy, buttered noodles, or sauerkraut.
Nutrition
Notes
Makes 15-20 skewers
Storage:
- Refrigerator: Allow leftovers to cool completely before storing.
- Place City Chicken in an airtight container or wrap tightly in foil.
- Store in the refrigerator for up to 3–4 days.
- Freezer: For longer storage, freeze cooked City Chicken.
- Wrap each skewer tightly in plastic wrap or foil, then place in a freezer-safe bag or container.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the oven at 350°F for about 15–20 minutes, until warmed through and crisp.
- For smaller portions, you can also reheat in an air fryer for a few minutes to bring back the crispy texture.
- Avoid microwaving if possible, since it can make the coating soggy.