The Scoop
Plot twist: there is absolutely no chicken involved.
Ohio City Chicken is actually juicy cubes of pork threaded onto skewers, double-coated in seasoned breadcrumbs, fried until crisp, then finished in the oven. It’s basically pork schnitzel decided to become street food, and honestly, we’re better off for it.
Crispy, savory, and wonderfully nostalgic, it’s the kind of dinner that makes a skewer feel like a perfectly reasonable way to eat pork.
Ingredients
- 1 (2-pound) pork sirloin or tenderloin, boneless and cut into 1 1/2-inch cubes
- salt, to taste
- ground black pepper, to taste
- seasoned salt, to taste
- 4 eggs
- 3 tablespoons milk
- 2 cups Italian seasoned bread crumbs
- 2 cups water
- 2 cups vegetable oil
Directions
- Thread 2-3 cubes of the pork onto 4-inch skewers. If using wooden skewers, be sure to soak them first.
- Sprinkle the pork on all sides with the salt, the pepper, and the seasoned salt.
- In a small bowl, whisk the eggs and the milk together.
- In a separate bowl, place the breadcrumbs.
- Pour 2 cups of the water into a 9x13-inch baking dish with a wire rack set in the dish.
- Preheat the oven to 350 degrees F.
- Heat the oil in a large saucepan to 350 degrees F.
- Dip each pork skewer into the egg mixture, then press them into the breadcrumbs to coat.
- Repeat the dredging process for each of the skewers, so each has a double coating.
- Lower the pork skewers carefully into the hot oil, working in batches.
- Fry until crisp and golden, about 3 minutes per side.
- Transfer the pork skewers to a paper-towel-lined plate to drain.
- Continue frying until all of the pork is cooked.
- Arrange the skewers on the wire rack in the baking dish.
- Cover the dish tightly with aluminum foil.
- Bake the baking dish for 20 minutes.
- Remove the foil and bake until the crumb coating is dried out, for about 10 minutes.
- Serve hot.
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