Ingredients:
Ingredient Quantity
Pork loin or veal 1 pound (450g)
Buttermilk or milk 1 cup (240ml)
All-purpose flour 1 cup (120g)
Paprika 1 teaspoon
Garlic powder 1/2 teaspoon
Onion powder 1/2 teaspoon
Salt To taste
Pepper To taste
Wooden skewers or toothpicks As needed
Vegetable oil for frying As needed
Instructions:
Marinating the Meat:
Place 1 pound (450g) of pork loin or veal cubes in a bowl.
Cover the cubes with 1 cup (240ml) of buttermilk or milk.
Allow them to marinate for at least 30 minutes to infuse flavor and tenderness.
Creating the Flavorful Coating:
In a shallow dish, combine 1 cup (120g) of all-purpose flour with 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, salt, and pepper to taste.
Mix well to create a flavorful coating for the City Chicken.
Skewering the “Chicken” Pieces:
Remove the marinated meat from the bowl and pat it dry with paper towels.
Thread the cubes onto wooden skewers or secure them with toothpicks, shaping them to resemble chicken drumsticks.
Coating with Seasoned Flour:
Dredge each skewered meat piece in the seasoned flour mixture, ensuring an even and flavorful coating on all sides.
Embracing the Sizzle:
Heat vegetable oil in a large skillet over medium-high heat.
Carefully place the skewered City Chicken into the hot oil and fry them until golden brown and crispy, turning occasionally for even cooking.
Rest and Serve:
Once cooked to perfection, transfer the skewers to a plate lined with paper towels to absorb excess oil.
Allow them to rest for a moment before serving hot, alongside your favorite dipping sauces or side dishes. Enjoy the deliciousness of City Chicken!
