City Chicken Recipe

Why You’ll Love This Recipe

City Chicken is hearty, nostalgic, and packed with flavor. It’s a great way to use more affordable cuts of meat while still enjoying the satisfying crispiness of fried chicken. The skewered presentation makes it fun and perfect for serving at gatherings or family dinners. It’s also versatile—you can pan-fry, deep-fry, or bake it, depending on your preference. With tender meat inside and a golden crust outside, City Chicken is the ultimate comfort food.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pork loin or veal, cut into 1 to 1½ inch cubes
• Wooden skewers
• Eggs
• Milk
• All-purpose flour
• Seasoned breadcrumbs
• Salt
• Black pepper
• Garlic powder (optional)
• Paprika (optional)
• Vegetable oil or butter, for frying and/or baking
• Optional broth for baking (chicken or beef)

Directions

1. Soak wooden skewers in water for 30 minutes to prevent burning.
2. Thread 3–4 cubes of pork or veal onto each skewer.
3. Season the flour with salt, pepper, and optional spices. In separate bowls, prepare the egg and milk mixture, and place the breadcrumbs in another.
4. Dredge each skewer in flour, then dip into the egg mixture, then coat with breadcrumbs.
5. Heat oil in a skillet over medium heat. Fry the skewers until golden brown on all sides (about 2–3 minutes per side).
6. Optional: Transfer the browned skewers to a baking dish, add a small amount of broth (about ¼ inch), cover with foil, and bake at 350°F (175°C) for 20–30 minutes to ensure the meat is tender.
7. Remove from the oven and let rest for a few minutes before serving.

Servings and timing

This recipe serves 4 and takes approximately 45–60 minutes from start to finish, including prep, frying, and optional baking.

Variations

• All-Baked Version: Skip frying and bake breaded skewers on a greased rack at 375°F (190°C) for 30–35 minutes, flipping halfway.
• Cheesy Crust: Mix finely grated parmesan into the breadcrumb coating.
• Gravy Option: Serve with a homemade pan gravy made from the drippings and broth.
• Veal or Chicken: Use veal for a more traditional version or actual chicken if you want a twist on the classic name.

Storage/Reheating

• Storage: Store leftover skewers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through. Avoid microwaving, as it can make the coating soggy.
• Freezing: Freeze cooked skewers in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in oven from frozen.

FAQs

Why is it called City Chicken if there’s no chicken?

City Chicken was developed during the Great Depression when pork and veal were more affordable than chicken. It mimicked the look and taste of fried chicken using skewered meat.

What meat is traditionally used for City Chicken?

Pork is most commonly used, but veal is traditional in some recipes. Some versions even use a combination of both.

Do I have to fry before baking?

Frying gives the coating a crispy, golden texture. Baking alone works but results in a softer crust unless baked uncovered or broiled at the end.

Can I make this recipe ahead of time?

Yes. You can bread the skewers in advance and refrigerate for a few hours before frying or baking.

What are the best breadcrumbs to use?

Use plain or seasoned breadcrumbs, or try panko for an extra crispy crust. You can also mix in parmesan for more flavor.

Can I air fry City Chicken?

Yes. Spray lightly with oil and air fry at 375°F (190°C) for 15–18 minutes, flipping halfway through.

What can I serve with City Chicken?

Serve with mashed potatoes, gravy, green beans, corn, or coleslaw for a full comfort food meal.

How do I keep the breading from falling off?

Make sure to pat the meat dry, dredge in flour first, and let the coated skewers rest for 10–15 minutes before frying or baking.

Can I use metal skewers?

Yes, but be careful when handling, as metal skewers get very hot during cooking.

What kind of broth should I use for baking?

Use chicken or beef broth—just a small amount in the pan helps keep the meat moist during baking.

Conclusion

City Chicken is a nostalgic, satisfying dish that’s easy to make and loved by all ages. Whether you fry it, bake it, or do both, this hearty skewer brings together everything you love about comfort food—crispy texture, tender meat, and rich flavor. A perfect way to enjoy a classic recipe from the heart of America’s kitchens, City Chicken is sure to become a favorite in your home.

City Chicken Recipe

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City Chicken is a nostalgic Midwest comfort food made from pork or veal cubes skewered, breaded, and fried or baked to resemble fried chicken. Crispy on the outside and tender inside, it’s a hearty dish full of tradition and flavor.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying and Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 1.5 lbs pork loin or veal, cut into 1 to 1½ inch cubes
• 8–10 wooden skewers
• 2 eggs
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 1 cup seasoned breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)
• 1/2 tsp paprika (optional)
• Vegetable oil or butter, for frying and/or baking
• 1/2 cup chicken or beef broth (optional, for baking)

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Instructions

1. Soak wooden skewers in water for 30 minutes to prevent burning.
2. Thread 3–4 cubes of pork or veal onto each skewer.
3. Season the flour with salt, pepper, garlic powder, and paprika if using.
4. In separate bowls, whisk eggs and milk together, and place breadcrumbs in another bowl.
5. Dredge each skewer in seasoned flour, then dip into egg mixture, and coat with breadcrumbs.
6. Heat oil in a skillet over medium heat. Fry skewers for 2–3 minutes per side until golden brown.
7. Optional: Transfer browned skewers to a baking dish, add about 1/4 inch of broth, cover with foil, and bake at 350°F (175°C) for 20–30 minutes for extra tenderness.
8. Remove from oven and let rest before serving.

Notes

• Use both pork and veal for a traditional flavor blend.
• Let coated skewers rest for 10–15 minutes before frying to help breading stick.
• Panko can be used for a crispier crust.
• Serve with mashed potatoes and gravy for a classic meal.
• Fry in batches to avoid overcrowding the pan.

Nutrition

• Serving Size: 1 skewer (approx. 1/4 of recipe)
• Calories: 420
• Sugar: 2g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 34g
• Cholesterol: 130mg