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City Chicken



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1 Pound ground turkey

1 Pound ground pork

1/2 C bread crumbs

2 Tbsp. milk

2 eggs

1 Tbsp. water

1 Tsp. salt

1 Tsp. dried thyme

1 Dash Tabasco sauce

1/4 Tsp. ground black pepper

2 C corn flake crumbs

12 wooden skewers

3 Tbsp. peanut oil

2 Cans prepared chicken gravy


Combine the turkey pork and bread crumbs with milk, 1 egg, slightly beaten and seasonings. Wash hands well in soapy water and then shape into 36 1-inch balls and slide three meat balls on to each of 12 skewers. Chill if needed to firm up the meat. Combine 1 egg with 1 tbsp. water and whip lightly. Roll each skewer in the egg mixture and then in the cornflake crumbs.

In a medium skillet, heat 3 tbsp. peanut oil.Fry city chikckens until golden brown, turning often so the brown evenly. Drain on paper towels, transfer to a lightly greased baking pan. Drizzle with canned chicken gravy (season the gravy to your familys taste) and cover with aluminum foil. Bake for 30 minutes at 325. Remove foil and cook an additional 15 minutes.


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