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City Chicken

Contributed By: Margaret, FL | See all of Margaret's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  10 Servings
Football Party food. Great 'finger food'. Lunch box food for children and/or their Dad's 'brown bag' too.
RECIPE INGREDIENTS
2 pounds 1" thick Round Steak
2-1/2 pounds thick pork steaks
1-1/2 cups white flour for dredging
Garlic powder
Salt and Pepper to taste
Wood "candy apple sticks" (sometimes your butcher will have these available; or, in a pinch you can use bamboo sticks, about 5 inches long)
Crisco for frying
Roaster with cover
DIRECTIONS
Pre-heat oven to 325 degrees; place oven shelf about mid to lower section of oven.


Cut the beef and pork into approximately 1-1/2 inch squares, trimming away all fat; thread alternately onto the wood or bamboo sticks.


Sprinkle lightly with garlic powder, salt and pepper.


Add salt and pepper to the dredging flour.


Roll and completely coat each "City Chicken" in the flour.


Heat about 1 inch Crisco or oil in heavy skillet. Brown each "City Chicken" on all sides, and place in roaster that's been sprayed with non-stick coating. Brown the "City Chicken" in batches, adding more Crisco/oil if needed.


(The browned bits in the bottom of the skillet make wonderful milk gravy.......just be certain to pour off all the fat, keeping about 2 Tablespoons.)


Cover and roast 1 hour, or until the meat is tender, testing with fork.


These City Chickens are wonderful hot, right from the oven, or room temperature, and my family loves them just as much cold from the ice box.


Good "Football Game" food; great picnic meal; and wonderful Sunday dinner.


Date Added: 09/29/2009
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