City Chicken is a classic dish that mimics the texture and flavor of fried chicken using skewered pork or veal. Despite the name, this dish doesn’t actually contain chicken—it originated as an affordable alternative to fried chicken in the early 20th century. The meat is breaded, pan-fried, and then baked until tender, creating a crispy, golden crust with juicy, flavorful meat inside.
Why You’ll Love This Recipe
- Classic Comfort Food – A nostalgic dish that brings back memories of home-cooked meals.
- Crispy and Juicy – The perfect balance of a crunchy coating and tender meat.
- Easy to Make – Simple ingredients and straightforward cooking steps.
- Customizable – Use pork, veal, or a mix of both.
- Perfect for Any Occasion – Great for weeknight dinners or special family gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless pork (or veal), cut into cubes
- Wooden skewers
- Eggs
- Milk
- All-purpose flour
- Breadcrumbs (plain or seasoned)
- Salt and pepper
- Garlic powder
- Paprika
- Vegetable oil (for frying)
- Chicken broth (for baking)
Directions
- Prepare the Skewers – Thread the pork cubes onto wooden skewers, about 3-4 pieces per skewer.
- Set Up Breading Stations – In one bowl, whisk eggs and milk. In another bowl, mix flour, breadcrumbs, salt, pepper, garlic powder, and paprika.
- Bread the Meat – Dip each skewer into the flour mixture, then into the egg mixture, and finally coat with breadcrumbs.
- Pan-Fry the Skewers – Heat vegetable oil in a skillet over medium heat. Fry the skewers until golden brown on all sides (about 2-3 minutes per side).
- Transfer to Baking Dish – Place the browned skewers in a baking dish.
- Bake – Pour a small amount of chicken broth into the dish, cover with foil, and bake at 350°F (175°C) for 25-30 minutes.
- Serve and Enjoy – Remove from the oven, let rest for a few minutes, and serve with mashed potatoes or gravy.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Spicy Version – Add cayenne pepper or hot sauce to the egg mixture.
- Cheesy Coating – Mix grated Parmesan into the breadcrumbs for extra flavor.
- Herb-Infused – Add Italian seasoning or fresh parsley to the breading.
- Gluten-Free Option – Use gluten-free breadcrumbs and flour.
- Air Fryer Method – Cook at 375°F for 15-18 minutes, flipping halfway.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze before baking for up to 2 months. Thaw before cooking.
- Reheating: Warm in the oven at 350°F for 10 minutes or in an air fryer for a crispy finish.
FAQs
Why is it called City Chicken if there’s no chicken?
It was created as an affordable alternative to chicken in urban areas where chicken was expensive.
Can I use chicken instead of pork or veal?
Yes, but traditional City Chicken uses pork or veal to mimic the texture of fried chicken.
What kind of breadcrumbs work best?
Seasoned breadcrumbs add extra flavor, but plain breadcrumbs work too.
Can I bake City Chicken without frying?
Yes! Skip the frying and bake at 375°F for 40 minutes, flipping halfway through.
What can I serve with City Chicken?
Mashed potatoes, gravy, roasted vegetables, or coleslaw are great options.
How do I keep the skewers from burning?
Soak wooden skewers in water for 30 minutes before using them.
Can I use a different cut of pork?
Yes, pork loin or shoulder works well for this recipe.
How do I make the coating extra crispy?
Double coat the skewers by dipping them in the egg and breadcrumbs twice.
Is City Chicken a regional dish?
Yes, it’s popular in Midwest and Rust Belt regions, especially in Pennsylvania and Ohio.
Can I cook this in an air fryer?
Yes! Air fry at 375°F for about 15-18 minutes, flipping halfway through.
Conclusion
City Chicken is a nostalgic, crispy, and delicious dish that brings the flavors of a classic comfort meal to your table. Whether you fry and bake it the traditional way or try an air fryer version, this recipe is sure to be a hit. Serve it with your favorite sides for a satisfying, home-cooked meal!
Print
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying & Baking
- Cuisine: American, Polish-American
Description
Despite its name, City Chicken doesn’t actually contain chicken! This classic dish features tender, breaded pork or veal skewers, fried to golden perfection and baked until juicy. A Midwest favorite, it’s a must-try comfort food!
Ingredients
- 1 1/2 lbs pork loin or veal, cut into 1 1/2-inch cubes
- 8 wooden skewers (soaked in water for 30 minutes)
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups Italian-style breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil (for frying)
- 1 cup chicken broth (for baking)
Instructions
- Preheat oven: Set to 350°F (175°C) and lightly grease a baking dish.
- Assemble skewers: Thread 3-4 pieces of pork onto each skewer, pressing them together tightly.
- Prepare coatings: Place flour in one shallow dish, whisk eggs and milk in another, and mix breadcrumbs with seasonings in a third dish.
- Coat the skewers:
- Dredge each skewer in flour, shaking off excess.
- Dip into the egg mixture.
- Roll in breadcrumbs, ensuring an even coating.
- Fry: Heat vegetable oil in a skillet over medium heat. Sear the skewers until golden brown, about 2-3 minutes per side.
- Bake: Transfer skewers to the prepared baking dish. Pour chicken broth into the bottom, cover with foil, and bake for 25-30 minutes until tender.
- Serve & enjoy: Let rest for 5 minutes. Serve with mashed potatoes or gravy!
Notes
- Traditional version uses pork, but veal or a mix of meats also works.
- If you prefer crunchier skewers, bake uncovered for the last 10 minutes.
- Leftovers can be stored for up to 3 days in the fridge.
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