City Chicken Not Chicken Butt Pork on a Stick
Discover the savory delight of "City Chicken Not Chicken Butt Pork on a Stick," a classic comfort food dish that’s more pork than poultry! This recipe features tender cubes of pork loin seasoned to perfection with a blend of garlic, paprika, salt, and pepper, skewered on wooden sticks, and coated in a golden breadcrumb crust. The skewers are first pan-fried to achieve a crisp outer layer, then baked in a luscious bath of chicken broth and butter for juicy, flavorful results. With its playful name and nostalgic appeal, this dish is perfect for weeknight dinners or family gatherings. Serve these hearty skewers with creamy mashed potatoes or your favorite side dish for a meal that’s as fun as it is satisfying. Keywords: city chicken recipe, pork skewers, breaded pork, comfort food dinner ideas.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 3 large eggs
- 0.25 cup milk
- 2 cups breadcrumbs
- 0.5 cup vegetable oil
- 8 pieces wooden skewers
- 2 cups chicken broth
- 3 tablespoons butter
Instructions
Cut the pork loin into 1-inch cubes, aiming for uniform sizes for even cooking.
Season the pork cubes with salt, black pepper, garlic powder, and paprika.
Soak the wooden skewers in water for 10 minutes to prevent burning.
Thread 4-5 cubes of pork onto each skewer, leaving a little space at the ends for handling.
Set up a breading station with three shallow bowls: one with flour, one with whisked eggs and milk, and one with breadcrumbs.
Dredge each skewer in flour, dip into the egg mixture, and then coat with breadcrumbs. Ensure all sides are evenly coated.
Heat vegetable oil in a large skillet over medium heat. Sear the breaded skewers on all sides until golden brown. You may need to do this in batches to avoid crowding the pan. Set aside.
Preheat your oven to 350°F (175°C).
In a baking dish, melt the butter and pour in the chicken broth. Place the seared skewers into the dish, ensuring some liquid covers the base to keep the meat moist.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes to allow the coating to crisp up slightly.
Serve hot with your favorite side dishes, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
4971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.5 g | 378% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 68.3 g | ||
| Cholesterol | 1379 mg | 460% | |
| Sodium | 7878 mg | 343% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 20.4 g | ||
| Protein | 316.2 g | 632% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 522 mg | 40% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4793 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
