City Chicken
A nostalgic taste of the American Midwest! Tender cubes of pork are skewered to look like drumsticks, then breaded and fried to a perfect golden brown. This Depression-era classic is pure comfort food, crispy on the outside and juicy inside.
For 4 servings
7 steps. 30 minutes total.
- 1
Step 1
- a.Preparation: Soak 8 wooden skewers in water for at least 30 minutes to prevent burning. Preheat your oven to 375°F (190°C). Set a wire rack on a large baking sheet.
- 2
Step 2
- a.Skewer the Pork: Thread 3-4 cubes of pork onto each skewer, packing them tightly at one end to create a shape resembling a small chicken drumstick.
- 3
Set Up Breading Station: Arrange three shallow dishes
- a.In the first, whisk together the flour, salt, pepper, paprika, and garlic powder. In the second, beat the eggs with 1 tablespoon of water. In the third, place the breadcrumbs.
- 4
Step 4
- a.Coat the Skewers: Working one at a time, dredge a pork skewer in the seasoned flour, shaking off the excess. Dip it completely in the egg wash, allowing any excess to drip off. Finally, press the skewer firmly into the breadcrumbs, ensuring a thick, even coating on all sides.
- 5
Step 5
- a.Shallow Fry for Crispiness: Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, carefully place 4 skewers in the pan. Fry for 2-3 minutes per side, until golden brown. Do not overcrowd the pan. Transfer the browned skewers to the prepared wire rack. Repeat with the remaining skewers.
- 6
Step 6
- a.Bake to Finish: Place the baking sheet with all the browned skewers into the preheated oven. Bake for 15-20 minutes, or until the pork is cooked through and a meat thermometer inserted into the thickest part reads 145°F (63°C).
- 7
Step 7
- a.Rest and Serve: Remove from the oven and let the City Chicken rest on the rack for 5 minutes. This allows the juices to redistribute, ensuring tender meat. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a 50/50 combination of pork and veal cubes.
- 2Don't skip soaking the skewers; it's crucial to prevent them from charring in the pan and oven.
- 3Press the breadcrumb coating firmly onto the meat to ensure it adheres well during frying.
- 4Using a wire rack for baking allows air to circulate, keeping the bottom of the city chicken crispy.
- 5Use a meat thermometer to ensure the pork is cooked to a safe internal temperature of 145°F (63°C) without overcooking.
- 6Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or an air fryer to restore crispiness.
Adapt it for your goals.
Meat
For a classic version, use a combination of boneless pork and veal. You can also try this recipe with boneless, skinless chicken thighs cut into cubes.
SeasoningSeasoning
Add 1 teaspoon of dried thyme or Italian seasoning to the breadcrumbs for an herby flavor profile.
SpicySpicy
Incorporate 1/4 to 1/2 teaspoon of cayenne pepper into the flour mixture for a spicy kick.
Cooking MethodCooking Method
For an air fryer version, preheat to 380°F (193°C). Place breaded skewers in a single layer, spray with oil, and cook for 12-15 minutes, flipping halfway, until golden and cooked through.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in B Vitamins
This dish is a good source of several B vitamins, including thiamin, niacin, and B6, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
Frequently asked questions
The dish originated during the Great Depression in industrial cities like Pittsburgh and Cleveland. Chicken was expensive, so butchers would thread cheaper scraps of pork and veal onto skewers to mimic the shape and appearance of a chicken drumstick, offering an affordable alternative.