Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
Classic Cleveland "City Chicken"
City Chicken
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- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 623
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 59 g
- Cholesterol
- 240 mg
- Sodium
- 763 mg
- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 623
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 59 g
- Cholesterol
- 240 mg
- Sodium
- 763 mg
Ingredients
Directions
Special equipment:
eight 6-inch skewers- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
- In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
- Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!
