Print

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.

Ingredients

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

Instructions

  1. Soak wooden skewers in water for 30 minutes.
  2. Thread 3–4 pork cubes tightly onto each skewer.
  3. 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.
  4. Dredge each skewer in flour, then egg mixture, then breadcrumbs. Press coating on firmly.
  5. Heat oil in a skillet over medium heat. Fry skewers 2–3 minutes per side until golden brown.
  6. 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.
  7. 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

Find it online: https://thefamilycooking.com/city-chicken-recipe-2/