Cut the pork into large cubes, about 1 to 1.5 inches in size. Season with salt, pepper, garlic powder, and paprika. Thread the pork cubes onto the wooden skewers.

Set Up Breading Station

In three separate shallow bowls, place the flour, beaten eggs, and bread crumbs. First, dredge each skewer of pork in the flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off, and finally coat it with bread crumbs, pressing gently to adhere.

Heat the Oil

In a large, deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Skewers

Carefully place the breaded skewers into the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per side. Use a slotted spoon to remove the skewers and drain them on paper towels.

Serve

Serve the city chicken skewers hot, with your favorite dipping sauce or as part of a meal.