City Chicken Legs -- Quad-Cities Online Recipe Book
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Main Dishes:

City Chicken Legs

Comment on this recipe

Remove meat from skewers before eating or eat as a drum stick. Veal and pork is preferred combination of meat. Pork shoulder works well. Sirloin steak is preferred for tenderness.

Ingredients

1-1/2 pounds veal (or beef)
1-1/2 pounds pork
2 to 3 eggs, well-beaten
Crushed soda crackers
Salt and pepper to taste

Instructions

Serves 6. Cube meat into 1-inch or bite-sized pieces. On wood skewers, alternate beef and pork cubes. Pack tightly together. Dip in beaten eggs and roll in cracker crumbs. Cover bottom of an electric 10-inch (or larger) frying pan with a thin layer of cooking oil and heat to 300 degrees. Fry for about 30 minutes. Turn during frying as needed. When legs are cooked, remove and place on paper towels.

Giles Weigandt
Moline




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