- 1 whole pork tenderloin
- 6 (6 inch) bamboo skewers
- 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
- 1/2 cup all-purpose flour, or as needed
- 1/2 cup panko bread crumbs, or as needed
- 2 cups vegetable oil, or as needed
- 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.
- Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
- Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
- Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
- 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.
- 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.
04/18/2018
recipepes.com
Chef John's City Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
