Name: City Chicken
Total time: 2 h
Yield: Serves 6 to 8
Ingredients: 1 1/2 teaspoons salt; 1 1/2 teaspoons garlic powder; 1 teaspoon pepper; 3/4 teaspoon dried thyme; 1/4 teaspoon cayenne pepper; 1 (3-pound) boneless pork butt roast, trimmed and cut into 1-inch pieces; 1/2 cup all-purpose flour; 2 large eggs; 2 tablespoons water; 1 1/4 cups panko bread crumbs; 2 cups vegetable oil; 1 cup sour cream; 1 tablespoon minced fresh dill; 1 1/2 teaspoons lemon juice; 1 garlic clove, minced; Salt and pepper

Why This Recipe Works

Due to the high price of chicken during the depression, home cooks would transform less expensive pork into “mock” chicken drumsticks by skewering and frying cubes of meat. Most recipes call for breading, frying, and braising all in the same pan, but this resulted in tough, bland pork with a soggy coating. Pork shoulder is the traditional choice for this dish, as it benefits from a long cooking time. We rub the meat with thyme, garlic powder, and cayenne pepper to maximize flavor before breading and frying the skewers. Finally, we bake our city chicken instead of braising it to ensure a crispy coating. A simple herb-flecked sour cream sauce makes the perfect foil for the fried meat.

Before You Begin

You will need eight (6-inch) bamboo skewers. If you can’t find them, trim longer ones or the skewered meat won’t fit in the pot for frying. Pork butt roast may be labeled Boston butt. You can make the sauce and trim, season, and skewer the meat a day in advance.

Instructions

for the city chicken

Combine salt, garlic powder, pepper, thyme, and cayenne in medium bowl. Add pork and toss to coat thoroughly with spice mixture. Thread pork onto 8 (6-inch) bamboo skewers (6 to 8 pieces per skewer). (Skewers can be prepared up to 24 hours in advance.)

Adjust oven rack to middle position and heat oven to 325 degrees. Place wire rack inside rimmed baking sheet. Place flour in shallow dish. Whisk eggs and water together in second shallow dish. Place panko in third shallow dish. Working with 1 skewer at a time, dredge in flour, dip in egg, then coat with panko, pressing to adhere.

Heat oil in Dutch oven over medium heat to 350 degrees. Working with 4 skewers at a time, fry first side until golden brown, about 2 minutes. Flip skewers and continue to fry until golden brown on second side, about 2 minutes longer. Transfer to prepared wire rack. Repeat with remaining skewers. Transfer to oven and bake until pork is tender, about 1 hour. Place skewers on platter and let rest for 5 to 10 minutes.

for the sour cream-dill sauce

Meanwhile, whisk all ingredients together in bowl and season with salt and pepper to taste. Serve sauce with skewers.