Have you ever heard of City Chicken? Despite its misleading name, this delicious dish contains absolutely no chicken! I was surprised too when I first discovered this regional comfort food. City Chicken is actually made with cubed pork (and sometimes veal) on skewers, breaded and cooked to resemble fried chicken drumsticks.
This Depression-era dish originated in the Northeast and Midwest regions of the United States – places like Pittsburgh, Cleveland, Detroit, and parts of Ohio and Michigan. Back then, chicken was more expensive than pork in urban areas, so creative home cooks developed this tasty alternative.
Today I’m sharing how to make this nostalgic favorite that continues to bring back fond memories for many families. Let’s dive in!
What You’ll Need for Traditional City Chicken
Ingredients:
- 1½ pounds boneless pork (or a combination of pork and veal)
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- ½ teaspoon paprika
- 2 tablespoons grated Parmesan cheese
- ½ cup vegetable oil
- Wooden skewers
Optional Gravy Ingredients:
- ½ cup chicken stock or broth
- 1-2 tablespoons flour
The Basic Method: How I Make City Chicken
Step 1: Prepare the Meat
If your grocery store doesn’t sell pre-skewered city chicken (some regional markets do!), cut your boneless pork into 1-inch cubes. Thread these cubes onto wooden skewers, placing 4-5 pieces on each skewer.
Step 2: Season and Coat
Season your skewered meat with salt and pepper Then prepare your coating station
- One shallow bowl with beaten eggs
- Another shallow bowl with a mixture of seasoned bread crumbs, paprika, and Parmesan cheese
Dip each skewer first in the egg mixture then coat thoroughly in the bread crumb mixture pressing gently to adhere.
Step 3: Brown the Meat
Heat vegetable oil in a large skillet over medium-high heat. Once hot, reduce to medium and add your breaded skewers. Brown them on all sides, about 2-3 minutes per side, until they’re golden and crispy.
Step 4: Finish in the Oven
Preheat your oven to 350°F. Transfer the browned skewers to a baking dish (you can cover loosely with foil if desired). Bake for 20-25 minutes until the meat is cooked through and reaches an internal temperature of 145°F.
Step 5: Make Optional Gravy
If you’re a gravy lover like me, don’t waste those flavorful brown bits in the pan! Add chicken broth to the skillet and scrape up the fond. Gradually whisk in flour until smooth, and you’ve got a delicious gravy to serve with your city chicken.
The Secret to Extra-Juicy City Chicken: Brining
Want to take your city chicken to the next level? Try brining the meat first! This extra step makes a HUGE difference in keeping the pork moist and tender.
Simple Brine Recipe:
- 4 cups water
- ¼ cup kosher salt
- ¼ cup brown sugar (optional)
- 2 cloves garlic, crushed
- 1 teaspoon black peppercorns
- 1 bay leaf
- Combine all brine ingredients in a saucepan and bring to a simmer, stirring until salt and sugar dissolve.
- Cool the brine completely.
- Place your city chicken skewers in a large plastic bag or container and pour the cooled brine over them.
- Refrigerate for at least 4 hours or overnight.
- Remove from brine, pat dry, and proceed with the regular coating and cooking process.
Alternative Cooking Methods
Don’t want to use the stove and oven? No problem! City chicken can be cooked in several ways:
Air Fryer Method:
- Preheat air fryer to 390°F for 5 minutes.
- Spray the basket with nonstick cooking spray.
- Place breaded skewers in the basket (don’t overcrowd) and spray them with cooking spray too.
- Cook for 12-15 minutes until the internal temperature reaches 145°F, flipping halfway.
Low and Slow Oven Method:
For extra tender results, try this method:
- Preheat oven to 325°F.
- Place breaded skewers on a greased baking sheet.
- Bake for 1 hour to 1 hour and 15 minutes until the internal temperature reaches 145°F.
Variations and Tips
After making this recipe countless times, I’ve picked up some tricks and variations:
Meat Options:
- Traditional: Pork and veal combination
- Budget-friendly: Just pork (I often use boneless country pork ribs or pork tenderloin)
- Some families even use ground meat molded onto skewers!
Coating Variations:
- Crushed saltine crackers instead of bread crumbs
- Panko bread crumbs for extra crispiness
- Crushed cornflakes
- Some folks use seasoned flour instead of breadcrumbs
- Add different seasonings like poultry seasoning, onion powder, or dried herbs
Serving Suggestions:
City chicken pairs wonderfully with:
- Mashed potatoes and gravy
- Roasted vegetables
- Green beans
- Coleslaw
- Apple sauce
- Cucumber vinegar salad (a traditional pairing in some families)
Troubleshooting Your City Chicken
Problem: Dry City Chicken
- Solution: Don’t skip the brining step! Also, be careful not to overcook. Use a meat thermometer to check for doneness.
Problem: Coating Falls Off
- Solution: Make sure to pat the meat dry before dipping in egg. Press the breadcrumbs firmly onto the meat.
Problem: Wooden Skewers Burn
- Solution: Soak wooden skewers in water for 30 minutes before using, or use metal skewers.
Frequently Asked Questions
Why is it called City Chicken if there’s no chicken?
City chicken got its name during the Depression era when chicken was more expensive than pork in urban areas. People created this dish using more affordable pork to mimic chicken drumsticks.
Can I use chicken instead of pork?
Yes! Though not traditional, you can use chicken. Just make sure it reaches 165°F internal temperature.
How long does city chicken last in the refrigerator?
Cooked city chicken can be stored in an airtight container in the refrigerator for 3-4 days.
Can I freeze city chicken?
Absolutely! You can freeze either uncooked or cooked skewers. Wrap them individually in plastic wrap and place in a freezer bag. Thaw completely before cooking or reheating.
Where can I find the wooden skewers?
Many grocery stores carry them, but you can also check Asian grocery stores, craft stores like Hobby Lobby, or order them online.
A Dish Full of Memories
City chicken isn’t just a recipe – it’s a nostalgic dish that brings back memories for many families across the Northeast and Midwest. If you read through online comments about city chicken recipes, you’ll find heartwarming stories about grandmothers and mothers making this dish for Sunday dinners and special occasions.
I hope you enjoy making this unique dish that’s been a staple in many American households for generations. It might not contain any chicken, but city chicken is certainly full of history, creativity, and most importantly, flavor!
Have you ever tried city chicken before? What family recipes bring back nostalgic memories for you? I’d love to hear your stories in the comments below!
Chopping, peeling, cutting, frying, baking, boiling, and mixing my way to Food Worth Coming Home To!
When something is not prepared correctly, or at least in a way that makes you crave it over and over again, it is very easy to avoid eating that food or believe that you actually don’t like it. This was the case with me and City Chicken.
Years ago, while living at home, my mother would on occasion buy some city chicken from the local grocery store and prepare it for dinner. I hated it. Hate might seem like a harsh word, but honestly, the thought of it turned my stomach.
So what was so wrong with pork cubes breaded and put on wooden skewers? Well, they were dry, tough and if that wasn’t enough — tasteless. I blamed my mother at the time, because she was the one who served it, but looking back, she was doing the best she could with what she had.
After moving out on my own I decided to give city chicken another try. I bought some pre-made skewers of pork from the grocery store and fried them up. That cinched it. City chicken was just not something I liked. It was dry, tough and pretty much tasteless.
Quite a few years ago I made the discovery that although pork chops, loin, and steaks were okay, if I really wanted a dish prepared with pork to be moist and tender, I needed to use the pork butt cut of this meat. Pork butts are perfect for pulled pork, pork roast, slicing up for grilling, and the only pork I’ll use to make ground pork. Knowing this I decided to give city chicken one last try. I mean I have heard so many people rave about how good it is, perhaps it’s all in the cut of pork you use and how it is prepared. So about two years ago, I found a recipe for city chicken, gathered all my knowledge of tenderizing pork and how to cook it so it would literally melt in your mouth and made it.
Outstanding. By using a baking soda and water solution to tenderize the meat and then slow cooking it on a low temperature for several hours, it was an instant hit with the family. This is so good, Hubby even told me it was “Company Worthy” a compliment he saves only for exceptional meals.