Michael Symon’s 5-Star City Chicken Isn’t Actually Chicken 🤔 Symon’s Dinners Cooking Out

Michael Symon’s City Chicken isn’t chicken at all! It’s skewered pork tenderloin coated in seasoned breadcrumbs, pan-fried until golden and finished until tender for a crispy, juicy comfort dinner.
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City Chicken

RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 10 min
Active: 30 min
Yield: 4 servings

Ingredients

2 pounds cleaned pork tenderloin, cut into even 1-inch cubes
1/2 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons sweet paprika
Kosher salt and freshly cracked black pepper
2 cups plain breadcrumbs
2 large eggs, beaten
Olive oil, for cooking

Directions

Special equipment: eight 6-inch skewers

Set up a grill for indirect heat, with one side on and one side off. If using charcoal, pile coals on one side only.

Thread pork cubes onto skewers, dividing evenly, and set aside.

In one bowl, whisk flour with 1 tablespoon paprika and season with salt and pepper. In a second bowl, combine breadcrumbs with 1 teaspoon paprika and season with salt and pepper. In a third bowl, whisk eggs with remaining 1/2 teaspoon paprika and season with salt and pepper.

Season pork skewers with salt and pepper. Dredge each skewer in flour, then egg, then breadcrumbs, shaking off excess between steps.

Heat a large cast-iron pan over direct heat on the grill and add enough olive oil to come about 1/8 inch up the side. Once hot, add skewers in batches and brown on all sides, about 2 to 3 minutes per side, without overcrowding.

Once all skewers are browned, return them to the pan, move the pan to indirect heat, and finish cooking until the internal temperature reaches 150 degrees F, about 15 to 20 minutes more. Serve.

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Michael Symon’s 5-Star City Chicken Isn’t Actually Chicken 🤔 Symon’s Dinners Cooking Out
khttps://youtu.be/LHxqCYxE184

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