This regional classic features breaded chicken skewers that are flash-fried and then oven-baked for a perfect balance of crunch and moisture. It is an ideal finger food for gatherings or a hearty main course for the family.
List of ingredients
- 2 lb chicken breast (cut into 1 1/2″ cubes) – ensures uniform cooking across all pieces.
- 4 inch wooden skewers – provides a convenient handle for frying and eating.
- Italian seasoned bread crumbs – adds a savory, herbal crust to the meat.
- Canola oil – a high-smoke point oil ideal for flash frying.
- Flour – creates a dry surface for the egg wash to adhere to.
- 3 eggs + 2 tbsp water (beaten until smooth) – acts as the binder for the breading.
- Salt & pepper (to taste) – fundamental seasoning for the chicken.
- 1 pinch ground thyme – provides a subtle, earthy aromatic quality.
step-by-step instructions
- Prepare Coating Stations: Place the bread crumbs on one large flat plate and the flour on another. Put the beaten egg and water mixture in a wide bowl. Arrange these in a line: flour, egg, then bread crumbs.
- Assemble Skewers: Thread 4-5 cubes of chicken onto each 4-inch skewer. Press the pieces closely together without leaving gaps, but leave a small portion of the wooden skewer exposed at each end for handling.
- Coat the Meat: Roll one skewer at a time in the flour, then dip it into the egg wash, and finally roll it in the bread crumbs. Press the crumbs firmly into the meat to ensure an even, thick coating.
- Flash Fry: Heat canola oil in a heavy-bottomed pot to 350°F. Using tongs, gently add 3-5 skewers to the oil, being careful not to overcrowd the pot.
- Brown the Crust: Fry the skewers for 3-5 minutes until they reach a rich golden brown color on all sides. Use tongs to transfer them to a plate lined with paper towels to drain excess oil.
- Prepare for Baking: Place the fried skewers into a 9×13″ pyrex baking dish. Repeat the frying process in batches until all skewers are ready in the dish.
- Steam and Seal: Liberally sprinkle the fried chicken with water to create steam during baking. Cover the baking dish tightly with aluminum foil.
- Oven Bake: Bake the chicken at 350°F for 20-25 minutes. Remove the foil and bake for an additional 10 minutes to crisp the exterior.
- Serve: Remove from the oven and serve while warm with your preferred dipping sauce.
Expert Preparation Tips
Cut Uniform Meat Cubes
Consistency in size is critical for this recipe. Aim for exactly 1.5-inch cubes so that every piece reaches the safe internal temperature of 165°F at the same time. If cubes vary in size, smaller pieces may dry out while larger ones remain undercooked.
Prevent Skewer Burning
To prevent the wooden skewers from charring in the hot oil or oven, soak them in water for about 30 minutes before assembly. Pat them dry slightly before threading the meat. This adds moisture to the wood, slowing the burning process.
Optimize the Breading Adhesion
Ensure the chicken cubes are patted dry with paper towels before they hit the flour. Excess moisture on the surface of the meat can cause the breading to steam and slide off during the frying process. A dry surface allows the flour to bond more effectively.
Maintain a Clean Assembly Line
Keep your dredging stations separate to avoid contaminating the flour or egg wash with bread crumbs. Using three distinct plates or bowls prevents the coating from becoming lumpy. This ensures a smooth, professional-looking crust on every skewer.
Frying and Baking Techniques
Monitor Oil Temperature Precisely
Use a kitchen thermometer to keep the oil at exactly 350°F. If the oil is too cold, the breading will absorb excess grease and become soggy. If it is too hot, the outside will burn before the internal temperature begins to rise.
Manage Pot Capacity
Avoid the temptation to fry too many skewers at once. Adding too much cold meat to the pot will cause the oil temperature to drop rapidly. Fry in small batches to maintain the heat and ensure a crisp, golden finish.
Utilize the Water-Sprinkling Method
Flicking water over the fried skewers before sealing the dish creates a steam chamber under the foil. This process gently cooks the interior of the chicken, keeping it juicy. Without this step, the lean chicken breast can become tough during the baking phase.
Achieve Maximum Crispness
Removing the foil for the final 10 minutes of baking is essential. This allows the moisture to evaporate from the surface of the breading. The result is a restored crunch that mimics a fresh fry while ensuring the meat is fully cooked.
Recommended Serving Pairs
Classic Dipping Sauces
Honey mustard and barbecue sauce are traditional pairings that complement the savory Italian seasoning. For a creamier option, try a garlic aioli or a zesty ranch dip. These sauces provide a moisture contrast to the crispy breaded exterior.
Hearty Starchy Sides
Cheesy scalloped potatoes or a rich macaroni and cheese pair well with the savory profile of these skewers. These heavier sides balance the lean protein of the chicken breast. Avoid mashed potatoes, as they can be too soft compared to the crunch of the meat.
Fresh Vegetable Options
Balance the meal with steamed broccoli or a crisp garden salad with a vinaigrette. The acidity of a lemon-based dressing helps cut through the richness of the fried coating. Sautéed green beans with garlic also provide a nutritious and flavorful contrast.
Traditional Pasta Pairings
Serve the skewers alongside a bowl of pasta with a slow-simmered marinara sauce. The tomato-based acidity enhances the Italian herbs in the breading. This transforms the skewers from an appetizer into a complete, comforting dinner.
Ingredient Modifications and Substitutions
Low-Carb Breading Alternatives
To reduce carbohydrates, replace the flour with almond flour and the bread crumbs with a mixture of crushed almonds and grated Parmesan cheese. Ensure the Parmesan is finely grated to help it adhere to the meat. This provides a similar salty, crispy texture without the wheat.
Alternative High-Heat Oils
While canola oil is standard, avocado oil or peanut oil are excellent substitutes due to their high smoke points. These oils are less likely to break down at 350°F. This ensures the oil remains neutral in flavor and safe for high-heat frying.
Enhanced Herb Profiles
For a more intense flavor, add a teaspoon of dried oregano or a pinch of paprika to the flour. This integrates the seasoning into the first layer of the breading. Freshly grated lemon zest added to the bread crumbs also provides a bright, citrusy note.
Storage and Reheating Guidelines
Safe Refrigeration Practices
Allow the skewers to cool completely before placing them in an airtight container. Store them in the refrigerator for up to three to four days. Keep them in a single layer to prevent the breading from rubbing off onto other pieces.
Freezing for Long-Term Use
Flash-freeze the cooked skewers on a baking sheet for one hour before transferring them to a freezer bag. This prevents them from clumping together. They can be stored in the freezer for up to two months without significant loss of quality.
Oven Reheating for Texture
To restore the crunch, reheat the skewers in a 350°F oven for about 10-15 minutes. Avoid using a microwave, as it will make the breading soft and rubbery. Place them on a wire rack over a baking sheet for maximum airflow.
Air Fryer Restoration
An air fryer is the most efficient way to reheat city chicken. Heat them at 375°F for 3-5 minutes until the exterior is sizzling. This method quickly evaporates surface moisture and returns the skewers to their original crispiness.
Troubleshooting Common Issues
Preventing Breading Separation
If the breading falls off during frying, it is usually because the meat was too damp or the flour layer was too thin. Ensure you press the bread crumbs firmly into the egg wash. Also, avoid moving the skewers too much once they hit the oil.
Correcting Oil Smoke
If the oil begins to smoke, it has exceeded the safe temperature range. Immediately remove the pot from the heat and let it cool slightly before adding meat. Use a thermometer to ensure the oil returns to 350°F to prevent burnt coatings.
Avoiding Dry Chicken Breast
Overcooking lean chicken breast can lead to a rubbery texture. Use a meat thermometer to check that the thickest part of the meat reaches 165°F. Do not exceed this temperature, as the carry-over heat will continue to cook the meat after it leaves the oven.
Handling Burnt Skewer Tips
If the wooden ends burn despite soaking, simply trim them off with kitchen shears before serving. This ensures a clean presentation and prevents guests from encountering charred wood. Always use high-quality, food-grade wooden skewers.
Frequently Asked Questions
Can I bake these without frying first?
Yes, you can bake them, but the texture will be different. To get a similar result, spray the breaded skewers generously with oil and bake at a higher temperature or use a convection oven. However, the signature golden-brown crunch is best achieved via flash-frying.
Which chicken cut works best for this?
Chicken breast is the best choice for its lean profile and ability to be cut into uniform cubes. Chicken tenderloins also work well as they are naturally tender. Avoid using thighs unless you increase the baking time to ensure they are cooked through.
How long do these stay fresh in the fridge?
When stored in an airtight container, they remain fresh for up to four days. To maintain quality, avoid stacking them too deeply, which can cause the bottom layers to compress and lose their crispness.
Can I use Panko instead of Italian bread crumbs?
Panko bread crumbs will provide a lighter, airier crunch. Since Panko is typically unseasoned, you must add extra salt, pepper, and dried herbs to the crumbs to maintain the savory Italian flavor profile of the original recipe.
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Nonna’s City Chicken
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Diet: General
Description
A Pittsburgh classic that uses tender breaded meat, flash-fried and then baked to perfection, hailing from Nonna’s Italian American kitchen.
Ingredients
- 2 lb turkey tenderloin (cut into 1 1/2″ cubes)
- 4 inch wooden skewers
- Italian seasoned bread crumbs
- canola oil
- flour
- 3 eggs + 2 tbsp water (beaten until smooth)
- salt & pepper (to taste)
- 1 pinch ground thyme
Instructions
- Step: Add the bread crumbs to a large flat plate, and the flour to another. Make sure the beaten egg + water mixture’s in a bowl wide enough to roll a 4″ skewer in. Line them up in this order: flour, egg, bread crumbs.
- Step: Thread 4-5 chunks of meat onto your skewers, crowding it together, but making sure to leave enough wooden skewer visible on each end so that you can hold it with your fingers. Do this until all the meat’s been skewered.
- Step: One skewer at a time, roll them in flour, then dip in egg wash, and into the bread crumbs- rolling and pressing to coat if needed. You want an even bread crumbs coating. Set the skewers onto a waiting plate, and continue until all the skewers have been coated.
- Step: Heat oil in a heavy bottomed pot to 350°. Once the oils hot, add 3-5 skewers gently into the hot oil. Don’t overcrowd the number of skewers in the pot at one time.
- Step: Fry the city chicken skewers for 3-5 minutes, watching carefully, just until they’re a rich golden brown on all sides. Use the tongs to carefully remove the fried skewers to a waiting plate lined with paper towels so that excess hot oil may drain.
- Step: Transfer the fried skewers to a 9×13″ pyrex baking dish. Continue frying the skewers in batches until all have been fried, drained, and are in the baking dish.
- Step: Sprinkle the fried meat liberally with water. Cover the dish tightly with aluminum foil.
- Step: Bake the meat at 350° for 20-25 minutes. Carefully remove the foil, and bake the meat an additional 10 minutes.
- Step: Serve the skewers while still warm, with desired sauce or dip of choice.
Notes
For extra crispness, lay the skewers on a wire rack set inside the baking dish instead of placing them directly on the pan.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Flash Frying and Baking
- Cuisine: Italian American
Nutrition
- Serving Size: 1 skewer
- Calories: 128 kcal
- Sugar: 1 g
- Sodium: 66 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 108 mg