Best Grandmas City Chicken Recipes

BEST CITY CHICKEN

Best City Chicken image

I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.

Provided by Jennifer

Categories Meat and Poultry Recipes Chicken

Time 1h15m

Yield 7

Number Of Ingredients 9

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 water
2 cups vegetable oil for frying

Steps:

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.
Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
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).
Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g

GRANDMA'S FAVORITE CHICKEN

Grandma's Favorite Chicken image

My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!

Provided by Melissa

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

Ingredients

8 chicken legs
5 large white potatoes
1 (8 ounce) package baby carrots
5 cloves garlic
2 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
1 large onion, peeled and sliced
1 tablespoon dried parsley flakes
½ tablespoon garlic powder
salt to taste
black pepper to taste
4 tablespoons butter, divided
2 cups water, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

Nutrition Facts : Calories 520 calories, Carbohydrate 47.5 g, Cholesterol 118.2 mg, Fat 21.2 g, Fiber 7.3 g, Protein 34.9 g, SaturatedFat 7.9 g, Sodium 198.1 mg, Sugar 4.1 g

GRANDMA FRAN'S CITY CHICKEN

Grandma Fran's City Chicken image

My grandma used to make this when I was a little girl. I always called it chicken on a stick. I never knew it wasn't actually chicken until I was old enough to cook it :)

Provided by Silka Clark

Categories Beef

Time 2h30m

Number Of Ingredients 13

Ingredients

2 lb beef rump roast
2 lb pork butt roast
2 eggs
2 c saltine cracker crumbs
1 c water
1/2 c vegetable oil
1/4 c milk
2 10oz cans cream of mushroom soup
1 pkg brown gravy mix
1 Tbsp beef buillon
couple shakes of gravy master or kitchen bouquet
20 long bamboo skewers (soaked in water)
2 c all purpose flour, plus salt and pepper to taste

Steps:

1. Cut both roasts into 1 inch cubes.
2. Pour flour, salt and pepper into a large ziplock bag.
3. Add meat cubes to coat evenly.
4. Add meat to skewers alternating pork then beef then pork then beef.
5. In a shallow dish wisk eggs and milk.
6. In another shallow dish add crushed saltine crumbs.
7. Roll meat skewers in egg wash, then cracker crumbs to coat.
8. Fry skewers in oil until golden brown on all sides.
9. Place skewers in a 2quart roaster and pour soup, water, buillon, gravy mix and a few shakes of gravy master over the meat.
10. Roast in 350 oven for 1 to 1 1/2 hours or until the pork is no longer tough.