Hey there, foodies! Today I’m super excited to dive into one of the most interesting retro dishes that’s been making a comeback in recent years – mock chicken legs! If you’ve never heard of this quirky dish before, you’re in for a treat And if you grew up eating these tasty morsels, prepare for a serious hit of nostalgia.
The Surprising Truth About Mock Chicken Legs
First things first – despite the name, there’s absolutely NO chicken in mock chicken legs! I know, right? Mind blown!
Mock chicken legs (also known as “city chicken”) are actually made from cubes of pork or veal (sometimes both) that are skewered on sticks, breaded, and fried to resemble chicken drumsticks. It’s basically a delicious food illusion that dates back to the Great Depression era.
A Blast from the Past: The History Behind Mock Chicken Legs
I’ve always been fascinated by the story behind this unique dish Mock chicken legs weren’t created just for fun – they were born out of necessity during hard economic times During the Great Depression, chicken was considered a luxury and was much more expensive than pork or veal.
Resourceful Midwestern home cooks came up with this clever solution to bring the experience of eating chicken to families who couldn’t afford the real thing. The meat gets molded around a stick, breaded, and fried to resemble succulent, crispy fried chicken legs.
What’s really interesting is that in those days, chickens were far smaller than today’s birds, yielding less meat. Plus, farmers were often reluctant to butcher chickens that were busy laying eggs, making chicken meat scarce, especially in cities – hence the nickname “city chicken.”
Two Main Versions of Mock Chicken Legs
From my research and the conversations on cooking forums, there seem to be two main types of mock chicken legs:
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Ground Meat Version: This version uses ground meat (usually pork, veal, or a combination) shaped around a stick to look like a chicken leg. It’s similar to a meat loaf mixture.
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Cubed Meat Version: This more traditional version uses cubes of pork and/or veal threaded onto a skewer, then breaded and fried to resemble a chicken drumstick.
How to Make Delicious Mock Chicken Legs at Home
Ready to try making these yourself? I’ve compiled this recipe based on traditional methods. Let’s get cooking!
Ingredients You’ll Need:
- 3/4 pound ground pork
- 3/4 pound ground veal (or use all pork if preferred)
- 1 egg, room temperature, lightly beaten
- 1/2 cup cornflake crumbs (plus 2 cups for coating)
- 1/4 cup milk
- 2 tablespoons finely chopped green pepper
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1/4 teaspoon chili powder (optional for a bit of kick)
- 12 Popsicle sticks (or wooden skewers)
- Oil for frying
For the coating:
- 1 egg
- 1/4 cup milk
- All-purpose flour (for dredging)
- 2 cups cornflake crumbs (or breadcrumbs)
Step-by-Step Instructions:
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Mix the meat mixture: In a large bowl, combine the egg, cornflake crumbs, milk, green pepper, and seasonings. Crumble the ground meats over this mixture and mix well using your hands or a wooden spoon.
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Shape into drumsticks: Take about 1/4 cup of the meat mixture and shape it around a Popsicle stick to resemble a 3-inch log (like a chicken drumstick). Pro tip: Shape them so smaller pieces of meat are on the top and bottom, with larger pieces in the middle for that authentic drumstick look.
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Prepare the coating station: Set up your breading station with three shallow dishes. Put flour in the first, whisk together egg and milk in the second, and cornflake crumbs in the third.
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Bread the mock legs: Roll each meat log in flour first, then dip in the egg mixture, and finally coat with cornflake crumbs. For an extra-crispy coating, do a double dip – after the first coating of crumbs, dip it back in the egg mixture and then into the crumbs again. Let them stand for 5 minutes to set the coating.
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Fry the legs: Heat about 1/4 inch of oil in a skillet to 375°F. Fry the mock chicken legs, a few at a time, for about 1 minute on each side until golden brown. Don’t overcrowd the pan or the oil temperature will drop! Drain on paper towels.
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Finish in the oven: Arrange the fried legs on a baking sheet and bake at 350°F for 15-20 minutes until no pink remains and a thermometer reads 160°F.
Delicious Variations to Try
One thing I love about mock chicken legs is how versatile they are! Here are some ways to mix it up:
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Change the meat: While traditional recipes use pork and veal, you can use ground chicken, turkey, or all pork. Dark poultry meat works best as it has more moisture.
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Try different coatings: Instead of cornflake crumbs, try panko breadcrumbs, crushed crackers, or even crushed potato chips for extra flavor!
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Spice it up: Add different seasonings to your meat mixture like Italian herbs, cajun seasoning, or curry powder.
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For gluten-free diets: Use gluten-free bread crumbs instead of traditional ones.
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Alternative cooking methods: While the traditional method involves frying then baking, you can also air-fry these for a healthier option!
How to Serve Mock Chicken Legs
We love serving these with classic comfort food sides! Here are some perfect pairings:
- Mashed potatoes and gravy
- Creamed corn
- Green beans
- A fresh garden salad
- Mac and cheese
As for dipping sauces, try gravy, homemade aioli, ranch dressing, or barbecue sauce!
Storing and Reheating Tips
Made too many? No problem! Here’s how to save them for later:
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Refrigerator: Store leftover mock chicken legs in an airtight container for up to 4 days.
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Freezer: These freeze beautifully! You can freeze them either cooked or uncooked. For uncooked, freeze them on a baking sheet until solid, then transfer to freezer bags. They’ll keep for up to 3 months.
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Reheating: To get that crispy exterior back, reheat in the oven at 350°F on a rack over a baking sheet. Pour a few tablespoons of water in the sheet pan – as it evaporates, it’ll help keep the meat moist while the outside crisps up!
Why Kids (and Adults!) Love Mock Chicken Legs
I’ve noticed that children absolutely LOVE these! There’s something about food on a stick that just makes it more fun to eat. Plus, the crispy coating and tender, juicy interior are irresistable.
For adults, it’s often a nostalgic trip down memory lane. Many people remember these from their childhood, especially if they grew up in the Midwest or areas with Polish or Eastern European influences. Ask a senior family member about mock chicken legs, and you might get a wave of enthusiastic memories!
The Veggie Version: Vegetarian Mock Chicken
For my vegetarian friends, you can make a plant-based version using seitan (wheat gluten) instead of meat. Seitan has a chewy, meat-like texture that works well in this recipe. Just shape the seitan around the sticks, follow the same breading procedure, and cook as directed!
FAQ About Mock Chicken Legs
Q: Why are they called “city chicken”?
A: This dish became popular in cities during the Great Depression when chicken was expensive and hard to find in urban areas. The name stuck even after chicken became more widely available.
Q: Do I have to use veal?
A: Not at all! While traditional recipes call for a mix of pork and veal, you can absolutely use all pork if you prefer.
Q: Can I make these ahead of time?
A: Yes! You can prepare them up to the frying stage, then refrigerate. Just add a few extra minutes to the baking time when you’re ready to serve.
Q: Are store-bought mock chicken legs pre-cooked?
A: Most store-bought versions are pre-cooked, but always check the packaging to be sure.
Final Thoughts
Mock chicken legs are one of those quirky, delightful dishes that tells a story about American culinary history and resourcefulness. They remind us that sometimes the most creative dishes come from making do with what you have!
I’d love to hear if you’ve ever had mock chicken legs before, or if you try making them after reading this post! Drop a comment below with your memories or cooking experience. And if you have a family recipe that’s different from the one I shared, I’d love to hear about that too!
Happy cooking!
P.S. If you enjoyed this blast from the past, check out my other articles on retro recipes making a comeback!
A bite of history from the kitchen.
This is definitely an interesting recipe. I’ve seen many, many “mock” recipes in my old cookbooks; everything from mock turtle soup to mock cherry pie and pretty much everything in between, but here we have an imitation of one of the cheaper cuts of meat, made from 2 that are typically more expensive. To be fair, though, prices change over the years, and it seems that veal was once pretty cheap. Still seems like more work than necessary, though.
And there you have it…. mock chicken legs. Do you think your kids or guests will notice that the bone is made of wood?