Cut or have the butcher cut the meats into 1-1/2” to 2” cubes. On a shallow dish, combine the flour and the seasoned bread crumbs. Place one piece of each meat on a skewer, roll in egg mixture, and then in bread crumb mixture.
Heat the oil in a large skillet, and fry the city chicken on all sides until golden brown but not cooked thru about 3 minutes,. Place browned skewers on a rack in a roasting pan, single layer. Add the water to the bottom of pan. Cover with foil and bake for 1 hour or until tender.