Tuesday, August 1, 2017

City Chicken

Crockpot City Chicken 
City Chicken on skewers

1 cup cornflakes, 
1/2 cup bread crumbs, 
2-3 tablespoons flour, 
vegetable oil, 
1 egg, 

1 chicken bouillon cube, 
1 cup water, 
2 teaspoons poultry seasoning, 
1 teaspoon paprika, 
1 teaspoon seasoned salt, 
1/2 teaspoon black pepper, 
1/4 teaspoon red pepper flakes
Crush the cornflakes to a fine consistency. Put them in a plastic bag with the bread crumbs and flour. Add all the dry seasonings except the pepper flakes.

Put the water, bouillon cube and pepper flakes into a crock pot.

Coat the bottom of a non-stick frying pan with vegetable oil over medium-high heat. Beat the egg lightly. Rinse the city chicken skewers. Dip chicken into the egg mixture. Then drop into the plastic bag and shake to coat. Brown the city chicken sticks on all sides (it only takes a minute or two on each side to produce a golden brown coating).

Put the browned meat into the crockpot and cook on low for 6 to 8 hours or high for 4 to 5 hours.

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