Baked Chicken

City Chicken


  • 1 1/2 pounds of pork tenderloin, cut into 1 1/2 inch cubes
  • salt and black pepper to taste
  • 2 free range eggs, beaten lightly in a shallow bowl
  • 180g seasoned dry bread crumbs (1 1/2 cups) in another shallow bowl
  • oil for frying
  • 6 to 8 wooden skewers, about 5 to 6 inches in length, pointed on one end
  • 120ml chicken stock (1/2 cup)


  1. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow casserole dish large enough to hold all of your skewers in one layer.
  2. Trim and season the pork cubes with salt and pepper. Thread the pork onto the skewers, leaving a portion of the skewer bare at the end for holding.
  3. Roll the pork skewers into the beaten egg and then roll them into the bread crumbs to coat completely. Set them on a plate as you go along.
  4. Heat about 1/4 inch of oil in a large skillet. Working in batches as required (over-crowding the pan will cause the oil to cool), brown the pork skewers on all sides. Transfer the skewers to the casserole dish when browned. Make sure there is some space between each one. Pour the chicken stock in between the skewers. Cover tightly with foil and bake in the preheated oven for 30 minutes. Uncover and bake for a further 10 minutes to help crisp the breading.
  5. Serve hot with mashed potatoes, gravy and a vegetable on the side.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel