Why Do They Call It “City Chicken” When There’s No Chicken In It?

Ever wondered why something called “city chicken” doesn’t actually contain any chicken? I sure did! This culinary mystery had me scratching my head until I dug into the fascinating history behind this oddly-named Midwestern comfort food. Turns out, there’s a pretty interesting story that explains this delicious deception.

The Great Depression Connection: When Chicken Was a Luxury

The most surprising thing about city chicken is that it’s typically made with pork and veal – not a single piece of chicken in sight! So why the misleading name?

The answer takes us back to the Great Depression era of the 1920s and 1930s. During this time of economic hardship, chicken was actually considered a luxury meat that many urban families couldn’t afford. Hard to imagine today when chicken is one of the most affordable proteins, right?

Back then, the situation was completely different:

• Chickens were primarily raised for eggs, not meat
• City dwellers didn’t have space to raise their own chickens
• Commercially packaged chicken meat wasn’t widely available until the 1940s
• Chicken was expensive and saved for special occasions

Meanwhile pork and veal (especially scraps and less desirable cuts) were much more affordable and readily available in urban areas particularly in meat-packing centers.

The Clever Urban Solution

Resourceful butchers and home cooks in cities came up with an ingenious solution. They would:

1. Cube cheaper meats (usually pork or veal)
2. Thread them onto wooden skewers
3. Shape them to resemble chicken drumsticks
4. Bread and fry or bake them
5. Serve them as a chicken substitute

The skewered meat preparation resembled a chicken drumstick and, when prepared properly, even tasted similar to chicken This clever substitution earned the name “city chicken” – highlighting its urban origins and its purpose as a chicken stand-in.

Where Did City Chicken Come From?

The exact origins of city chicken aren’t definitively documented to a single inventor but we can trace its emergence through various historical records

• Early versions of mock poultry recipes (using veal and other meats) appeared in Midwestern newspapers and cookbooks in the early 1900s
• A 1926 newspaper article from Binghamton, New York is credited with first using the term “city chicken”
• The dish became particularly popular in Pittsburgh, Cleveland, Detroit, and other Great Lakes region cities
• Polish and Ukrainian immigrants who settled in these areas are often associated with popularizing the dish

Iron Chef Michael Symon, a Cleveland native, notes that city chicken was adopted by people of all nationalities in his hometown. His mom, of Greek-Sicilian heritage, would serve city chicken with Sunday sauce (an Italian red sauce).

Regional Variations: Many Ways to Enjoy City Chicken

One of the coolest things about city chicken is how different regions put their own spin on it:

These regional differences show how the basic concept spread and evolved to suit local tastes and available ingredients.

How to Make Traditional City Chicken

Wanna try making this unique dish yourself? Here’s the basic approach:

Ingredients:

• 1-2 pounds of pork and/or veal, cut into 1-inch cubes
• Wooden skewers (about 4-5 inches long)
• Flour for dredging
• 2-3 eggs, beaten
• Breadcrumbs (seasoned as desired)
• Salt and pepper to taste
• Oil for frying or baking

Steps:

1. Thread meat cubes onto wooden skewers, packing them tightly to form a “drumstick” shape
2. Season with salt and pepper
3. Dredge in flour, dip in beaten eggs, and coat with breadcrumbs
4. Either:
   • Pan-fry until golden brown and then finish in the oven
   • OR bake at 350°F for about 45-60 minutes until cooked through

Serve with traditional sides like mashed potatoes, gravy, green beans, or coleslaw for an authentic experience!

Where Can You Find City Chicken Today?

Despite being less common than in its heyday, city chicken still maintains a loyal following, particularly in:

• Family-owned restaurants in Pittsburgh and Cleveland
• Polish and Ukrainian community gatherings
• Butcher shops in Great Lakes cities
• Home kitchens where the tradition has been passed down
• Some grocery stores in Pittsburgh, Cleveland, and Detroit still sell pre-made city chicken skewers

The dish remains especially popular in communities with Polish and Ukrainian heritage, though its appeal has crossed cultural boundaries.

More Than Just a Recipe: The Cultural Significance

City chicken represents so much more than just a tasty meal. It embodies:

• Resourcefulness during tough economic times
• Culinary creativity to make affordable ingredients special
• Immigrant influence on American regional cuisine
• Working-class ingenuity to create satisfying meals on a budget

This humble dish tells a story about American history, immigration, economic challenges, and the creativity that emerges when necessity drives innovation.

FAQs About City Chicken

Is city chicken gluten-free?

Traditionally, no – the breading contains wheat flour and breadcrumbs. But you can easily make a gluten-free version using gluten-free flour and breadcrumbs.

Can I make city chicken ahead of time?

Absolutely! You can assemble and bread the skewers up to 24 hours ahead and refrigerate them before cooking. This makes it a convenient option for busy weeknight meals.

What’s the best way to prevent city chicken from drying out?

Monitor the internal temperature carefully and don’t overcook. Using a marinade before breading can also help retain moisture.

Can I freeze city chicken?

Yes, though it’s best to freeze the unbreaded skewers for optimal quality. Thaw completely before breading and cooking.

What are some good side dishes to serve with city chicken?

Traditional sides include mashed potatoes with gravy, green beans, corn on the cob, and coleslaw. These comfort food classics complement the savory flavors perfectly.

The Legacy Lives On

While chicken is now widely available and affordable, city chicken has endured as a beloved regional specialty. Sometimes food traditions stick around not just because they’re practical, but because they’re delicious and evoke a sense of nostalgia and connection to our shared history.

I find it fascinating how this dish, born out of economic necessity, has transformed into a cherished cultural tradition. It’s a testament to human creativity and our ability to make something special out of humble ingredients.

Next time you’re exploring regional American cuisine or looking for something different to cook, give city chicken a try! This unique dish might just become a new favorite in your household, just as it has been for generations of Midwesterners.

Have you ever tried city chicken? I’d love to hear about your experiences with this unique regional dish!