Name: Chef John's City Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Pork tenderloin - 1 whole; Bamboo skewers - 6 (6 inch); Salt and freshly ground black pepper to taste - 6 (6 inch); Dried thyme to taste - 6 (6 inch); Cayenne pepper, or to taste - 1 pinch; Eggs, beaten, or more as needed - 2; All-purpose flour, or as needed - ½ cup; Panko bread crumbs, or as needed - ½ cup; Vegetable oil, or as needed - 2 cups

Ingredients for - Chef John's City Chicken

1. Pork tenderloin 1 whole

2. Bamboo skewers 6 (6 inch)

3. Salt and freshly ground black pepper to taste 6 (6 inch)

4. Dried thyme to taste 6 (6 inch)

5. Cayenne pepper, or to taste 1 pinch

6. Eggs, beaten, or more as needed 2

7. All-purpose flour, or as needed ½ cup

8. Panko bread crumbs, or as needed ½ cup

9. Vegetable oil, or as needed 2 cups

How to cook deliciously - Chef John's City Chicken

1 . Stage

Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.

2 . Stage

Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.

3 . Stage

Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.

4 . Stage

Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.

5 . Stage

Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.

6 . Stage

Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook '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. Season with salt.