Chef John's City Chicken

Prepare the Pork: Cut the pork tenderloin into three sections: the thick center and two thinner ends. Slice the thinner end sections into 1/2-inch chunks. Halve the thick center section lengthwise, then slice each half into 1/2-inch slices. (Prep time: 15 minutes)

Assemble the Skewers: Thread the pork pieces onto the bamboo skewers, starting with the smaller chunks and building up to the wider slices, to resemble chicken drumsticks. Aim for a compact, drumstick shape on each skewer. (Assembly time: 10 minutes)

Season the 'Drumsticks': Generously season the skewered pork 'drumsticks' on all sides with salt, black pepper, thyme, and cayenne pepper. Ensure even coverage for a well-balanced flavor. (Seasoning time: 5 minutes)

Set up the Breading Station: In three separate bowls, prepare the egg wash (beaten eggs), flour, and panko bread crumbs. This streamlined setup will make the breading process more efficient. (Prep time: 3 minutes)

Bread the 'Drumsticks': Gently press each 'drumstick' into the flour, ensuring it's fully coated, and shake off any excess. Next, dip it into the egg wash, allowing the excess to drip off. Finally, press it firmly into the panko bread crumbs, coating it thoroughly. Place the breaded 'drumsticks' on a plate in a single layer and refrigerate, uncovered, for 15 minutes to help the breading adhere. (Breading time: 20 minutes)

Fry the 'Drumsticks': Heat the vegetable oil in a cast-iron skillet over medium-high heat until shimmering. Carefully place the breaded 'drumsticks' into the hot oil, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C). (Frying time: 10-15 minutes)

Rest and Serve: Transfer the cooked 'drumsticks' to a paper towel-lined plate to drain excess oil. Let them rest for 5 minutes before seasoning lightly with salt. Serve immediately with your favorite honey mustard or dipping sauce. (Resting time: 5 minutes)