Why You’ll Love This Recipe

City Chicken is a delicious way to enjoy a breaded and fried meat dish that’s easy to prepare, economical, and perfect for a family meal. It’s a unique blend of flavors and textures—crunchy, juicy, and full of rich seasoning. Whether you grew up eating it or are trying it for the first time, this dish is sure to satisfy.

Ingredients

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

Boneless pork (loin or shoulder), cut into 1 to 1½-inch cubes
Wooden skewers (soaked in water)
All-purpose flour
Eggs
Milk
Breadcrumbs (plain or seasoned)
Salt
Black pepper
Garlic powder
Paprika
Vegetable oil or butter, for frying
Chicken or beef broth (optional, for baking)

Directions

Soak wooden skewers in water for 30 minutes to prevent burning.
Thread 3–4 pieces of pork onto each skewer, pressing them tightly together.
Set up a breading station: one bowl with flour seasoned with salt, pepper, garlic powder, and paprika; a second bowl with beaten eggs and milk; and a third with breadcrumbs.
Dredge each skewer in the flour, dip in the egg mixture, then coat in breadcrumbs. Press gently to help the coating stick.
Heat oil in a skillet over medium heat. Fry each skewer for 2–3 minutes per side, or until golden brown.
Optional: Place the browned skewers in a baking dish. Add about ½ inch of broth, cover tightly with foil, and bake at 350°F (175°C) for 25–30 minutes to ensure the meat is tender.
Remove from the oven, let rest for a few minutes, and serve hot.

Servings and timing

This recipe serves 4 and takes about 45–60 minutes total, including prep, frying, and optional baking.

Variations

All-Pork or Pork-Veal Mix: Some traditional versions use a mixture of pork and veal.
Oven-Only Version: Skip frying and bake breaded skewers on a greased rack at 375°F (190°C) for 35–40 minutes, turning halfway.
Cheesy Breading: Add finely grated Parmesan cheese to the breadcrumb mixture for extra flavor.
Herbed Flavor: Mix Italian seasoning or fresh chopped herbs into the breadcrumbs for a fragrant twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. Avoid microwaving to keep the breading crispy.
Freezing: Freeze cooked skewers in a single layer on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 2 months. Reheat from frozen in the oven.

FAQs

Why is it called City Chicken?

It earned the name because it resembles fried chicken, but was created in cities during the Great Depression when pork and veal were cheaper and more accessible than chicken.

What kind of meat is used in City Chicken?

Boneless pork is most commonly used, though veal or a mix of the two is also traditional.

Do I have to use skewers?

Skewers are traditional and help give it the “chicken leg” appearance. However, you can make this dish without skewers if needed.

Can I bake City Chicken instead of frying?

Yes. You can bake them from start to finish, though pan-frying first gives a better golden crust and texture.

What’s the best cut of pork to use?

Pork loin or pork shoulder works well. Cut into even cubes so the meat cooks evenly.

How do I keep the breading from falling off?

Press the coating onto the meat firmly and let the breaded skewers rest for 10–15 minutes before frying.

Is City Chicken crispy or tender?

It’s both—crispy on the outside from the breading and tender inside thanks to the cooking method, especially if baked in broth.

Can I prepare it in advance?

Yes. You can bread the skewers and refrigerate them a few hours ahead of time. Fry and bake just before serving.

What can I serve with City Chicken?

Popular sides include mashed potatoes, green beans, buttered corn, gravy, mac and cheese, or coleslaw.

Can I make a gravy with the baking broth?

Yes. Use the broth left in the baking dish as a base for a simple pan gravy by thickening it with flour or cornstarch.

Conclusion

City Chicken is a delicious, old-fashioned dish that brings comfort food straight to your table. With its golden crust, juicy interior, and familiar flavors, it’s a meal that satisfies both nostalgia and appetite. Whether you’re reviving a family favorite or discovering it for the first time, this recipe is sure to become a staple in your kitchen.

City Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

City Chicken is a classic Midwestern comfort food made with skewered cubes of pork (or veal), breaded and fried to golden perfection—often finished in the oven for extra tenderness. Despite the name, there’s no chicken involved—just hearty, savory goodness.

Author: Laura
Prep Time: 20 minutes
Cook Time: 30–40 minutes
Total Time: 50–60 minutes
Yield: 4 servings
Category: Main Course
Method: Frying and Baking
Cuisine: American
Diet: Halal

Instructions

Soak wooden skewers in water for 30 minutes.
Thread 3–4 pork cubes tightly onto each skewer.
Set up breading stations: one bowl with flour mixed with salt, pepper, garlic powder, and paprika; one with beaten eggs and milk; and one with breadcrumbs.
Dredge each skewer in flour, then egg mixture, then breadcrumbs. Press coating on firmly.
Heat oil in a skillet over medium heat. Fry skewers 2–3 minutes per side until golden brown.
Optional: Place browned skewers in a baking dish with ½ inch of broth. Cover tightly with foil and bake at 350°F (175°C) for 25–30 minutes.
Let rest for 5 minutes before serving.

Notes

Let breaded skewers rest before frying to help the coating stick.
Use pork shoulder for a juicier bite, or loin for a leaner option.
Broth in the baking step helps ensure tender, juicy meat.
Add grated Parmesan to breadcrumbs for extra flavor.
Serve with mashed potatoes and gravy for a full comfort meal.

Nutrition

Serving Size: 1 skewer (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