Chef John's City Chicken

Fry yourself a little American history with Chef John's recipe for city chicken: pork shaped like a chicken drumstick on a skewer, breaded, and fried.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 233 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• dried thyme to taste
• 2 cups vegetable oil, or as needed
• 1 whole pork tenderloin
• 6 (6 inch) bamboo skewers
• 2 eggs, beaten, or more as needed
• 0.5 cup all-purpose flour, or as needed
• 0.5 cup panko bread crumbs, or as needed

Recipe Instructions

Step 1

Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.

Step 2

Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.

Step 3

Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.

Step 4

Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.

Step 5

Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.

Step 6

Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.