Grew up in Michigan...learned from Mom...was thrilled when she said, "oh, you use breadcrumbs" and then learned WE use saltine cracker crumbs. City chicken was to replace REAL expensive chickens(remember "chicken in every pot") political slogan so crackers were even cheaper than breadcrumbs. I just dip in egg wash, then roll in cracker crumbs, s&p, then brown, place in sprayed baking dish, pour drippings(oink) from browning over including the bits of cracker that fall off (if you don't eat them)and cover w/aluminimum foil. Remove foil about 10 min. before done. We were taught "mock chicken" or "veal birds" were ground meat on a stick.
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Grew up in Michigan...learned from Mom...was thrilled when she said, "oh, you use breadcrumbs"...