Chef John's City Chicken

A Midwestern classic of breaded pork tenderloin cubes threaded onto skewers to resemble chicken drumsticks, then fried until crisp and golden.

🍳 Cook: 10 min

Ingredients

1		whole pork tenderloin
6		bamboo skewers (6 inch)
—		salt and freshly ground black pepper, to taste
—		dried thyme, to taste
1 pinch		cayenne pepper, or to taste
2		eggs, beaten, or more as needed
½ cup	120 ml	all-purpose flour, or as needed
½ cup	120 ml	panko bread crumbs, or as needed
2 cups	480 ml	vegetable oil, or as needed

Cut the tenderloin into three sections: the thick center section and two end sections. Cut the thinner end portion into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and the thicker end portion into ½-inch slices.
Thread the pork pieces onto each skewer, starting with the smallest pieces and working up to the wider pieces, to resemble chicken drumsticks.
Season the skewered 'drumsticks' with salt, black pepper, thyme and cayenne pepper on all sides.
Whisk the eggs together in a bowl. Pour the flour into another bowl. Put the bread crumbs into a third bowl.
Gently press the 'drumsticks' into the flour to coat and shake off the excess. Dip into the egg, then press into the bread crumbs. Place the finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
Heat the oil in a cast-iron skillet over medium-high heat until the surface is shimmering. Cook the 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate, let rest 5 minutes, and season with salt.