City chicken is such a weird food. It’s something I grew up eating in Ohio (it was never my favorite dinner, but I didn’t dislike it). And it isn’t even chicken (it’s pork, or sometimes a combo of pork and veal). Basically it’s cheap meat, threaded on a stick, that’s breaded and baked.
I never see it around D.C. but I was at a butcher I’ve never been to before in Virginia this week, and lo and behold, city chicken. I had to buy it and ask my mom how she makes it. I wasn’t sure how we’d like it, since I hadn’t had it for about 20 years. Surprisingly, it was actually a big hit when we made it for Jen and Shawn this week; I’d totally work it into the occasional rotation. We had it with spinach salad (we also prepared a few chicken thighs the same way to make sure we had enough meat, since I’d only bought 1 pound).
1.5 pounds city chicken, threaded onto four skewers
2 eggs, beaten
salt and pepper
Seasoned salt, such as Lawry’s
Mix together bread crumbs with some seasoned salt in a bowl. Preheat oven to 350.
Heat oil in pan. Season meat with salt and pepper. Dip in egg, and then dredge in bread crumbs.
Brown meat completely on both sides.
Bake for 1 hour, or until cooked through, and serve.