City Chicken

Don’t let the name fool you – this isn’t chicken at all! City Chicken is one of those deliciously deceptive comfort foods that emerged during the Great Depression when chicken was expensive and pork was cheap. These crispy, golden skewers of tender pork tenderloin deliver all the satisfaction of fried chicken with a twist that’ll make your taste buds do a double-take.

The magic happens in the triple coating process – seasoned flour, egg wash, and crispy panko breadcrumbs create that irresistible crunch that gives way to juicy, perfectly cooked pork. Pan-fried until golden then finished in the oven, these skewers are the perfect balance of crispy exterior and tender interior. They’re fancy enough for company but easy enough for a weeknight dinner that’ll have everyone reaching for seconds.

Ingredients

For the breading station:

• 1/2 cup (60g) all-purpose flour
• 1 teaspoon garlic powder
• 2 large eggs
• 2 tablespoons water
• 2 cups panko breadcrumbs
• 1 teaspoon kosher salt

For the skewers:

• 2 1/2 pounds pork tenderloin, cut into 1-inch cubes
• 3/4 cup canola oil

Special Equipment:

• 16 (6-inch) wooden skewers

Steps

1. Preheat the oven to 350°F (175°C). This moderate temperature will allow the pork to cook through without burning the breading.
2. Prepare your workstation: Line two large-rimmed baking sheets with aluminum foil (this makes cleanup much easier). Set a wire rack on one of the baking sheets – this elevated setup allows hot air to circulate around the skewers for even cooking. Set both aside.
3. Create your breading station with three separate bowls:

• Bowl 1: Stir together the 1/2 cup (60g) flour and 1 teaspoon garlic powder in a medium shallow bowl.
• Bowl 2: Whisk together the 2 large eggs and 2 tablespoons water until fully combined in a separate medium shallow bowl.
• Bowl 3: Stir together 2 cups panko and 1 teaspoon kosher salt in a third medium shallow bowl.

1. Thread the pork cubes onto the wooden skewers, placing 3 to 4 cubes on each skewer. Leave a small space between pieces to ensure even cooking, and keep about 1 inch of skewer free at the bottom to use as a handle.
2. Bread the skewers using the three-step process:

• First, dip each skewer into the flour mixture, turning to coat all sides completely.
• Next, dip the floured skewers in the egg mixture, ensuring all surfaces are coated (the egg won’t stick well if any flour is missing).
• Finally, transfer to the panko mixture. Turn to coat on all sides, patting gently to help the breadcrumbs adhere. Don’t press too hard or you’ll flatten the coating.
• Place breaded skewers onto the prepared baking sheet without the wire rack, keeping them separated so they don’t stick together.

1. Heat the oil in a large cast-iron skillet over medium-high heat until shimmering (about 350°F/175°C if you have a thermometer). The oil should be hot enough that a few breadcrumbs sizzle immediately when dropped in, but not smoking.
2. Pan-fry in batches: Working with 4 to 5 skewers at a time (don’t overcrowd the pan!), add them to the hot oil. Immediately reduce heat to medium to prevent burning. Cook until golden brown on all sides, about 1 minute per side (about 4 minutes total per batch). Look for an even, golden-brown color – too dark means the heat is too high, too pale means it’s too low.
3. Transfer fried skewers to the prepared baking sheet with the wire rack. The rack prevents the bottom from getting soggy. Repeat the process with remaining skewers, adding more oil if needed.
4. Finish in the oven: Transfer the skewers to the preheated oven and bake until a thermometer inserted into the thickest part of the pork reads 145°F (63°C), about 15 to 20 minutes. The pork should be just slightly pink in the center for maximum juiciness.
5. Rest for 3-5 minutes before serving to allow juices to redistribute throughout the meat.
6. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in a preheated oven on a wire rack at 350°F (175°C) for 8-10 minutes until heated through and crispy again.

Smart Swaps

• Use chicken breast instead of pork tenderloin (cut into 1-inch cubes) – cook to 165°F (74°C) internal temperature
• Try gluten-free panko and gluten-free flour blend (1:1 ratio) for a celiac-friendly version
• Substitute avocado oil for canola oil for a higher smoke point and different flavor profile
• Add 1 tablespoon of grated Parmesan to the panko mixture for extra flavor

Make It Diabetes-Friendly

• Replace regular panko with almond flour (use 1 1/2 cups instead of 2 cups) to reduce carbs by approximately 15g per serving
• Add 1 teaspoon of smoked paprika to the flour mixture to boost flavor without adding carbs
• Serve with a side of non-starchy vegetables like roasted broccoli or a green salad instead of traditional starchy sides
• Consider air-frying instead of pan-frying to reduce oil (spray skewers with olive oil spray, air fry at 400°F (205°C) for 12-15 minutes, turning halfway)

Pro Tips

• Soak wooden skewers in water for 20 minutes before using to prevent them from burning
• Pat the pork cubes dry with paper towels before skewering – moisture is the enemy of crispy breading
• Keep one hand dry and one hand wet during the breading process to avoid creating a goopy mess
• If making ahead, bread the skewers up to 2 hours in advance and refrigerate uncovered (this helps the coating set)
• For extra flavor, add 1/2 teaspoon of dried herbs like thyme or oregano to the panko mixture