What happens when a simple country chicken clucks off for the big city?

Photo by Chef John

Well, for one, it becomes pork. Yes, City Chicken ain't chicken at all. This breaded-and-fried meat-on-a-stick is actually pork shoulder or tenderloin, chopped up and formed into a mock chicken drumstick.

Quick Tips for Making City Chicken

1.) Cut up the chicken and thread onto skewers. Then chill to "tighten up" the breading.

Photo by Chef John

2.) Get your breading station in order.

Photo by Chef John

3.) Fry your city chicken in enough oil.

Photo by Chef John

4.) Remove to paper towels.

Photo by Chef John

5.) Enjoy!

Fried to golden brown, these delicious drumsticks are even better dunked in honey mustard. One crispy-crunchy bite, and you're a fool for the city chicken.

Photo by Chef John
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