Weight Watchers City Chicken

Prepare your tastebuds for a savory treat that’s neither bird nor fowl. Introducing: City Chicken. Don’t let the name mislead you; this dish might sound poultry-themed, but in reality, it’s an ode to pork. Hailing from Polish-American roots, City Chicken takes you on a gastronomical journey, from the buzzing streets of Pittsburgh and Cleveland to your dining table.

City Chicken: A Deceptive Delight

City chicken might masquerade as its feathered counterpart, but its essence is pure pork. A cherished recipe from the Depression Era, this dish gives the illusion of a fried chicken leg, but with a bite that’s unmistakably pork.

So, what is City Chicken? While the name might have you thinking poultry, this dish is actually pork’s answer to the fried chicken leg. Cubes of juicy pork are speared onto skewers, seasoned to perfection, cloaked in an egg and breadcrumb armor, flash-fried to a crispy golden hue, and then baked until tender. The result is a mouth-watering mock chicken leg that you’ll find hard to resist.

City Chicken Recipe:

Ingredients:

• 2 pounds boneless pork, cubed (1 1/2-inch pieces)
• Salt, pepper, and seasoned salt to your liking
• 4 eggs
• 3 tablespoons unsweetened almond milk (or any plant-based milk)
• 2 cups Italian seasoned bread crumbs
• 2 cups water
• 2 cups vegetable broth (made with low-sodium vegetable bouillon)
• 2 cups vegetable oil (for frying)

You’ll also need:

• 14 (4-inch) skewers
• A 9×13-inch baking dish
• A wire rack

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the cubed pork with salt, pepper, and seasoned salt to your liking.
3. In a shallow bowl, whisk together the eggs and unsweetened almond milk.
4. Place the Italian seasoned bread crumbs in another shallow bowl.
5. Dip each pork cube into the egg mixture, then coat it evenly with the bread crumbs. Repeat for all pork cubes.
6. Thread about 4-5 coated pork cubes onto each skewer.
7. In a large skillet, heat the vegetable oil over medium-high heat. Fry the skewers until the coating is golden brown on all sides. You may need to do this in batches.
8. Once fried, transfer the skewers to a wire rack placed over a baking sheet to drain excess oil.
9. In a separate saucepan, combine the water and vegetable broth. Bring to a simmer.
10. Place the fried skewers in a 9×13-inch baking dish and pour the simmering broth mixture over them.
11. Bake in the preheated oven for about 30-35 minutes or until the pork is cooked through and tender.
12. Before serving, you can optionally broil the skewers for a few minutes to crisp up the coating.