Chef John'S City Chicken

1. 1

   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. 2

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

3. 3

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

4. 4

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

5. 5

   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. 6

   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.

* Per serving · 4 servings · Values may vary.