Chicago Mock Chicken Legs
Transform your dinner table into a retro Midwest experience with Chicago Mock Chicken Legs, a comfort food classic that combines the best of crispy, golden fried decadence and savory, seasoned meat. This nostalgic dish features a flavorful blend of ground pork and beef, expertly seasoned with garlic, onion powder, and black pepper, all shaped into drumstick-like patties skewered for easy handling. Each "leg" is dredged in flour, dipped in an egg wash, coated with breadcrumbs, and fried to perfection for a crunchy, golden crust that encases juicy, tender meat. Perfect for family dinners or a whimsical twist on fried chicken night, these mock chicken legs are best served with traditional sides like mashed potatoes or coleslaw. Quick to prepare in just 45 minutes, this recipe is a fun and flavorful throwback to midcentury American cuisine that's sure to delight!
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Ingredients
- 0.5 pound Ground pork
- 0.5 pound Ground beef
- 1 Egg
- 0.25 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 cup Breadcrumbs
- 0.5 cup All-purpose flour
- 1 cup Vegetable oil
- 6 Wooden skewers
Directions
Step 1
In a large mixing bowl, combine the ground pork, ground beef, salt, black pepper, garlic powder, and onion powder. Mix thoroughly until evenly combined.
Step 2
Shape the meat mixture into six 4-ounce oval patties, roughly mimicking the shape of a chicken drumstick.
Step 3
Insert a wooden skewer into each meat oval, leaving enough protruding to serve as a handle. Make sure the skewer is embedded firmly.
Step 4
In a separate bowl, beat the egg and mix in the milk to form an egg wash.
Step 5
In another bowl, place the all-purpose flour. In a third bowl, add the breadcrumbs.
Step 6
Dredge each mock chicken leg in the flour, ensuring it is fully coated. Next, dip it in the egg wash, and finally, coat it thoroughly with breadcrumbs. Set aside on a plate.
Step 7
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should reach about 350°F (175°C) for frying.
Step 8
Carefully place the breaded mock chicken legs into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Step 9
Cook each piece for 6-8 minutes, turning occasionally, until the coating is golden brown and crispy, and the internal temperature reaches at least 160°F (71°C).
Step 10
Remove from the oil and place the fried mock chicken legs on a plate lined with paper towels to drain any excess oil.
Step 11
Serve hot with your favorite sides, such as mashed potatoes, green beans, or coleslaw. Enjoy!
Nutrition Facts
| Serving size | (969.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3731.0 |
| Total Fat 310.9g | 0% |
| Saturated Fat 67.2g | 0% |
| Polyunsaturated Fat 136.2g | |
| Cholesterol 556.1mg | 0% |
| Sodium 4467.4mg | 0% |
| Total Carbohydrate 134.7g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 10.8g | |
| Protein 126.1g | 0% |
| Vitamin D 74.8IU | 0% |
| Calcium 253.4mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 803.1mg | 0% |
Source of Calories