grandma fran's city chicken
(1 RATING)
My grandma used to make this when I was a little girl. I always called it chicken on a stick. I never knew it wasn't actually chicken until I was old enough to cook it :)
No Image
prep time
1 Hr
cook time
1 Hr 30 Min
method
---
yield
5 serving(s)
Ingredients
- 2 pounds beef rump roast
- 2 pounds pork butt roast
- 2 - eggs
- 2 cups saltine cracker crumbs
- 1 cup water
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 - 10oz cans cream of mushroom soup
- 1 package brown gravy mix
- 1 tablespoon beef buillon
- - couple shakes of gravy master or kitchen bouquet
- 20 - long bamboo skewers (soaked in water)
- 2 cups all purpose flour, plus salt and pepper to taste
How To Make grandma fran's city chicken
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Step 1Cut both roasts into 1 inch cubes.
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Step 2Pour flour, salt and pepper into a large ziplock bag.
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Step 3Add meat cubes to coat evenly.
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Step 4Add meat to skewers alternating pork then beef then pork then beef.
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Step 5In a shallow dish wisk eggs and milk.
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Step 6In another shallow dish add crushed saltine crumbs.
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Step 7Roll meat skewers in egg wash, then cracker crumbs to coat.
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Step 8Fry skewers in oil until golden brown on all sides.
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Step 9Place skewers in a 2quart roaster and pour soup, water, buillon, gravy mix and a few shakes of gravy master over the meat.
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Step 10Roast in 350 oven for 1 to 1 1/2 hours or until the pork is no longer tough.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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