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Ohio City Chicken

CrunchyDiner-StyleDinnerFriedHeartyHotKid-FriendlyLow-CostPorkSaltySavoryStove-Top
Time :1 hour 15 minutes
Yield :7 servings
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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.
Hack it:
Pork tenderloin is especially lean and tender, but pork sirloin works too. For a richer bite, try boneless pork shoulder cut into small cubes.
No skewers? Skip them and bread the pork pieces individually. You’ll get more crispy surface area, which is hardly a bad thing.
Give the coating some personality with smoked paprika, garlic powder, cayenne, or Italian seasoning.
Leftovers:
Crispy Pork Sandwiches: Slice the leftover pork and pile it onto a toasted bun with pickles, mustard, and shredded lettuce.
Pork Schnitzel Salad: Chop the crispy pork over greens with tomatoes, cucumber, red onion, and a sharp vinaigrette.
Loaded Pork Tacos: Chop the pork, re-crisp it in a skillet, and tuck it into tortillas with cabbage, pickled onions, and a creamy sauce.
Chicken-Fried Pork Bowl: Chop the pork over mashed potatoes or crispy roasted potatoes and drizzle with gravy for the ultimate comfort-food remix.

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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