Best 4 Johns City Chicken Recipes
"John's City Chicken" is a scrumptious and comfortingly crispy chicken dish that has captured the hearts of many. Originating from John's Roast Beef, a restaurant founded in 1929 in Chicago, John's City Chicken is a unique culinary delight that combines the savory notes of chicken marinated in a blend of herbs and spices, then coated in a crispy, seasoned crust and deep-fried to golden perfection. Whether served with mashed potatoes and gravy or enjoyed as a grab-and-go snack, this iconic dish has become a staple in many households and restaurants, offering a delightful blend of flavors and textures that make it a true crowd-pleaser.
Here are our top 4 tried and tested recipes!
CHEF JOHN'S CITY CHICKEN
This fascinating pork-on-a-stick recipe is American cuisine in a nutshell. City cooks, who couldn't get chicken, would take scraps from much cheaper, at the time, pork and build something similar to what you see here. Why this represents the true spirit of American food is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Serve with honey mustard.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
- Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
- Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
- 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.
- 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.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 14.4 g, Cholesterol 104.1 mg, Fat 12.2 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 2.6 g, Sodium 96.7 mg, Sugar 0.2 g
JOHN'S CITY CHICKEN
This is my Dad's specialty when it comes to cooking, (meaning he is only good at a few things). He got this recipe out of our local newspaper many, many years ago and over the years his had tweaked around with it and has perfected it his way. So I'll share it will you and I hope you all enjoy it like we do.
Provided by Babybuttons
Categories One Dish Meal
Time 2h20m
Yield 6-8 pieces
Number Of Ingredients 11
Steps:
- Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used.
- Mix parsley into eggs.
- Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
- Brown on all sides in hot oil.
- Place in large baking pan and add chicken broth.
- Cover and bake at 325ºF for 2 hours, basting occasionally.
MOM'S CITY CHICKEN
This dish is traditionally made with veal and pork but I keep the cost low by only using the cheapest pork I can find, usually boneless country ribs. No chicken here. I like to serve it over barley which soaks up the remaining liquid nicely!
Provided by Number One Foodie
Categories One Dish Meal
Time 1h50m
Yield 6 skewers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut boneless ribs into 1 to 1.5 " pieces;.
- Skewer 4 pieces per skewer.
- Dredge skewers in flour, then in egg mixture and then in breadcrumbs.
- Warm a large pan over medium heat and add olive oil and butter.
- When butter is melted, add the skewers and cook until all sides are golden brown (add more butter if needed).
- Once golden brown, pour in beef broth and sprinkle onion over the top.
- Cover with foil and place in preheated oven at 350 degrees Fahrenheit for 1 hour.
- Remove foil and leave in oven for an additional 30 minutes.
- Remove from oven and serve over any grain to soak up extra pan juices (I prefer barley).
Nutrition Facts : Calories 412.4, Fat 18.9, SaturatedFat 5.8, Cholesterol 77.1, Sodium 255.2, Carbohydrate 45, Fiber 2.4, Sugar 2.5, Protein 14.5
CHEF JOHN'S CITY CHICKEN
This fascinating pork-on-a-stick recipe is American cuisine in a nutshell. City cooks, who couldn't get chicken, would take scraps from much cheaper, at the time, pork and build something similar to what you see here. Why this represents the true spirit of American food is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Serve with honey mustard.
Provided by Chef John
Categories Everyday Cooking
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
- Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
- Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
- 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.
- 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.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 14.4 g, Cholesterol 104.1 mg, Fat 12.2 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 2.6 g, Sodium 96.7 mg, Sugar 0.2 g
Tips:
- Use a large skillet or griddle to cook the chicken. This will help to prevent overcrowding and ensure that the chicken cooks evenly.
- Make sure the oil is hot before adding the chicken. This will help to sear the chicken and prevent it from sticking to the pan.
- Do not overcrowd the pan. Cook the chicken in batches if necessary.
- Cook the chicken over medium heat. This will help to prevent the chicken from burning.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest for a few minutes before serving. This will help to keep the chicken juicy.
Conclusion:
City Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken, but it can also be made with fresh chicken. City Chicken can be served with a variety of sides, such as mashed potatoes, green beans, or coleslaw. It is also a great option for a packed lunch or picnic.
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