City Chicken (Pork)

Tina Abner


We call it City Chicken, but its comfort food made from pork loin on a kebob. Great served with mashed potatoes.


★★★★★ 1 vote

1 Hr
2 Hr


  • 1 1/2 lb
    pork loin
  • 2
  • 1 c
  • 1 1/2 c
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    hungarian paprika
  • 1/2 c
    vegetable oil
  • 1/2 c

How to Make City Chicken (Pork)


  1. Trim and cut pork loin into one inch cubes. Thread (about 5 pieces)onto short (6") skewers. Beat 2 eggs in bowl and add milk, mix well. In a separate bowl, mix flour, salt, pepper, and paprika. Dip the skewered meat in the egg mixture
    then Dredge through flour mixture and set aside for at least ten minutes. Heat a skillet to medium high heat and add oil. Brown the pork skewers on all sides. You don't have to cook through, just until golden brown.
  2. Preheat oven to 375 degrees. After the pork is browned, place into casserole with tight fitting lid. Pour 1/2 cup water into casserole. Place in oven and cook for ninety minutes.

Printable Recipe Card

About City Chicken (Pork)

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern

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