How to Cook Mock Chicken Legs in the Oven: A Complete Guide

Are you craving a delicious, crispy-on-the-outside tender-on-the-inside dish that’s sure to please the whole family? Mock chicken legs might be just what you’re looking for! Despite their name these tasty treats aren’t actually chicken at all – they’re typically made from cubed pork (though plant-based versions exist too). Today, I’m gonna share everything you need to know about cooking perfect mock chicken legs in your oven.

What Are Mock Chicken Legs, Anyway?

Before we dive into cooking methods let’s clear up what these mysterious “mock chicken legs” actually are. Mock chicken legs (also known as “City Chicken”) originated during the Great Depression when chicken was more expensive than pork. Butchers would take cubes of pork skewer them together, and shape them to resemble chicken legs.

The traditional version is made from:

• Cubed pork (usually shoulder or loin)
• Skewers
• Breading
• Seasonings

Though nowadays you can also find plant-based versions made from ingredients like

• Tofu
• Seitan (wheat gluten)
• Pea protein
• Plant-based protein blends

Ingredients You’ll Need for Traditional Mock Chicken Legs

For the classic pork version, you’ll need:

• 1 pound pork (cut into 2-inch cubes)
• 2 eggs
• 1/4 cup milk
• 1 cup panko breadcrumbs
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• Wooden or metal skewers

Step-by-Step Cooking Instructions

1. Preparation Phase

1. Preheat your oven to 350°F (175°C). This temperature ensures your mock chicken legs cook evenly without drying out.

2. Season the pork cubes with a pinch of salt and black pepper. This builds a foundation of flavor before the breading process.

3. Assemble your skewers by sliding 4 pork cubes onto each skewer. Try to make them relatively uniform in size for even cooking.

4. Create your breading station:

   • In one shallow bowl, whisk together the eggs and milk
   • In another shallow bowl, combine panko breadcrumbs, salt, garlic powder, onion powder, and black pepper

5. Bread the skewers by first dipping them in the breadcrumb mixture, then the egg mixture, and finally back into the breadcrumbs for a second coat. This double-breading technique creates an extra crispy exterior!

2. The Two-Step Cooking Method

For the best results, we’re going to use a two-step cooking method:

1. Frying Stage:

   • Heat about 1/2 inch of vegetable oil in a large skillet to 350°F
   • Carefully place your breaded skewers in the hot oil
   • Fry for 3-5 minutes, turning occasionally, until golden brown on all sides
   • Remove and place on a wire rack over a baking sheet

2. Baking Stage:

   • Transfer the skewers (on the wire rack and baking sheet) to your preheated oven
   • Bake for approximately 20 minutes, or until the internal temperature reaches 165°F (74°C)
   • The wire rack is crucial! It allows air to circulate around the entire skewer, keeping all sides crispy

Cooking Time Factors to Consider

Several factors can affect your cooking time:

Size and Shape: Larger, thicker mock chicken legs will need more time than smaller, thinner ones.

Oven Accuracy: Use an oven thermometer to ensure your oven is actually at the temperature you set it to.

Frozen vs. Thawed: If cooking from frozen, add an extra 10-15 minutes to the baking time. However, thawing first is always recommended for more even cooking.

Ingredient Variations: Plant-based versions may have different cooking times than pork-based ones. Always check package instructions if using store-bought plant-based alternatives.

How to Tell When They’re Done

The most reliable method to check doneness is with a food thermometer:

• For pork-based mock chicken legs: The internal temperature should reach 145°F (63°C) with a 3-minute rest time, or 160°F (71°C) for immediate consumption
• For plant-based versions: Aim for at least 165°F (74°C) to ensure they’re heated through

If you don’t have a thermometer, cut into one of the larger pieces – the meat should be white or slightly pink (for pork), and the juices should run clear.

Tips for Extra-Delicious Mock Chicken Legs

1. Marinate the meat: For extra flavor, marinate your pork cubes for a few hours before assembling and cooking.

2. Baste while baking: Brush your mock chicken legs with a bit of melted butter or oil halfway through baking for extra moisture and flavor.

3. Use a wire rack: I can’t stress this enough! Placing the skewers on a wire rack during baking ensures all sides get crispy, not just the top.

4. Let them rest: Allow your mock chicken legs to rest for 3-5 minutes after removing from the oven. This helps redistribute the juices for maximum tenderness.

5. Serve with dipping sauces: BBQ sauce, honey mustard, or ranch dressing all make excellent companions for mock chicken legs.

Serving Suggestions

Mock chicken legs pair wonderfully with:

• Mashed potatoes
• Mac and cheese
• Broccoli side salad
• Corn on the cob
• Coleslaw
• Dinner rolls

Plant-Based Alternative Instructions

If you’re using plant-based mock chicken legs, the process is similar with a few adjustments:

1. Preheat oven to 375°F (190°C) – slightly higher than for pork versions

2. Marinate first: Plant-based proteins benefit greatly from marinating. A simple olive oil, soy sauce, garlic powder, paprika, and black pepper marinade works well.

3. Skip the frying step: Most plant-based versions don’t need pre-frying. Instead, place them directly on a parchment-lined baking sheet.

4. Bake for 25-30 minutes, turning halfway through

5. Check doneness by ensuring they’re heated all the way through and have a slight crispness on the outside

Storing and Reheating

• Refrigeration: Store leftover mock chicken legs in an airtight container in the fridge for up to 3-4 days.

• Reheating: For best results, reheat in a 350°F (175°C) oven for 10-15 minutes until heated through. Covering with foil helps prevent drying out. You can also use an air fryer for quick reheating while maintaining crispiness.

Frequently Asked Questions

Q: Can I use an air fryer instead of an oven?
A: Absolutely! Air fry at 375°F (190°C) for about 15-20 minutes, flipping halfway through.

Q: How do I prevent my mock chicken legs from drying out?
A: The two-step cooking method (frying then baking) helps seal in moisture. Also, don’t overcook them, and consider basting halfway through the baking process.

Q: Can I add vegetables to the baking sheet while cooking?
A: Yes, but be aware that vegetables might need different cooking times. Hardier vegetables like potatoes or carrots could be added at the beginning, while more delicate ones should be added later.

Conclusion

Mock chicken legs are a delicious, budget-friendly option that can be cooked to perfection in your oven. Whether you’re making the traditional pork version or opting for a plant-based alternative, the key is achieving that perfect balance of a crispy exterior and tender interior.

Happy cooking!