Growing up, my father loved city chicken. I did too: it was a fun way to eat meat. It was a little crunchy, moist and fun to pull off the skewer. As a kid, I ate it with ketchup. As an adult, I’ll probably just eat it as-is.
If you’ve never had city chicken, you might be surprised to learn that it doesn’t actually contain chicken. It takes its name because its crispy coating is reminiscent of southern-style deep fried chicken. I’ve seen it made with veal and pork, but I make mine with cubed pork sirloin. I have also seen recipes made with ground pork, but I think the whole pork chunks is much tastier. That may just be because that’s how my mom used to make it.
Instead of the traditional flour coating I used Trader Joe’s almond meal mixed with savory spices and salt, pepper and garlic. You could add pretty much any spice you like, though. As with any breading, you’ll throw a lot of it away– but you need to have a nice amount on a plate to assure even coating.
I also sautéed mine in coconut oil. Be sure to watch the oil carefully as it heats as it has a low smoke point.
Skewered City Chicken
- 1/2 cup almond meal
- 1/2 tsp. salt (I used seasoned salt)
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/4 each dried rosemary and thyme (or any of your favorite spices)
- Sprinkle of paprika
- 1 egg, lightly beaten
- 3 T coconut oil (or oil of choice)
- 1 pound cubed pork sirloin (two inch cubes, approximately)
- 4 bamboo skewers, soaked in water for an hour before cooking
- Chopped parsley (optional, for garnish)
- Preheat oven to 325 degrees. Place coconut oil into a frying pan and allow it to melt and get hot over medium-low heat (about five minutes).
- Mix together almond meal, salt, pepper and spices onto a plate or shallow bowl to create breading.
- Place beaten egg into a small bowl. This will be used to coat the meat so the breading will stick.
- Skewer the pork onto the bamboo skewers. You should divide the amount of pork you have by four– each skewer should have about four ounces of meat on it.
- Roll the meat skewers into the egg, then dredge them in the almond flour breading on all sides. Be sure to get the coating into hard to reach crevices.
- Place the breaded meat skewers into the hot oil. Fry on each side of the skewer for about two minutes per side. This will crisp the breading.
- Place the par-cooked meat skewers onto a lightly greased baking sheet. Bake for about 20 minutes, then let sit for another five minutes to allow the juices time to settle. Add parsley for garnish, if desired.
- Serve and enjoy!