City Chicken
Ingredients
- 60 g all-purpose flour
- 1 teaspoon garlic powder
- 2 large eggs
- 2 tablespoons water
- 2 cups panko breadcrumbs
- 1 teaspoon kosher salt
- 2 1/2 pounds pork tenderloin
- 3/4 cup canola oil
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Instructions
- Line two large-rimmed baking sheets with aluminum foil. Set a wire rack on one of the baking sheets. Set both aside.
- Stir together the flour and garlic powder in a medium shallow bowl. Whisk together the eggs and water in a separate medium shallow bowl. Stir together panko and salt in a third medium shallow bowl; set aside.
- Thread the pork cubes (3 to 4 each) onto each of the wooden skewers.,Working in batches, dip the skewers into the flour mixture, turning to coat all sides. Dip the coated skewers in the egg mixture, turning to coat, then transfer to the panko mixture. Turn to coat on all sides, patting lightly to adhere. Place onto the prepared baking sheet (the one without the wire rack).,Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower,Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
- Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Working in batches, add 4 to 5 pork skewers to the hot oil. Reduce heat to medium and cook until golden brown on all sides, about 1 minute per side (about 4 minutes total per batch). Transfer to the prepared baking sheet with the wire rack and repeat the process with the remaining skewers.
- Transfer the skewers to the oven and bake until a thermometer inserted into the thickest part of the pork reads 145°F, 15 to 20 minutes.,Store any leftovers in an airtight container for up to 3 days. Reheat them in a preheated oven on a wire rack at 350°F.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Source
Original recipe: View Original