City Chicken Skewers

City Chicken Skewers

Servings

4

Prep Time

20 minutes

Cook Time

35 minutes

Calories

385

Cuisine

American

Category

Main Course

City Chicken is a nostalgic comfort food that originated in the Midwest, particularly in regions like Pittsburgh and Detroit.


Despite the name, this dish contains no chicken at all! It was born out of necessity during the Great Depression when chicken was expensive, so cooks turned to skewered and breaded pork or veal to mimic the texture and look of fried chicken.


This recipe features tender, juicy pork cubes, skewered and coated in a well-seasoned, crispy breadcrumb crust, then quickly fried to a golden brown before finishing in the oven with a touch of broth for moisture. The result? A perfectly balanced bite—crispy on the outside, moist and flavorful inside. 


Whether you serve it with mashed potatoes, gravy, or a side of roasted vegetables, City Chicken delivers a taste of tradition and pure comfort on every skewer.



City Chicken Skewers

Ingredients

  • 2 lbs pork (or veal), cut into 1 ½-inch cubes

  • 1 cup breadcrumbs

  • ½ cup all-purpose flour

  • 2 large eggs

  • ½ cup milk

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • ¼ cup vegetable oil (for frying)

  • 1 tablespoon butter

  • 8-10 wooden skewers

  • ½ cup chicken broth (for baking)

Directions

  1. Preheat the oven to 350°F (175°C). Soak wooden skewers in water for 15 minutes.

  2. Thread pork cubes onto skewers, leaving space at both ends for easy handling.

  3. In a bowl, mix flour, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and oregano.

  4. In another bowl, whisk eggs with milk.

  5. Place breadcrumbs in a separate shallow dish.

  6. Dredge each skewer in the seasoned flour, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.

  7. Heat oil and butter in a skillet over medium-high heat. Fry skewers for 2-3 minutes per side until golden brown.

  8. Transfer fried skewers to a baking dish, add chicken broth to the bottom, cover with foil, and bake for 25-30 minutes.

  9. Remove from oven and let rest for 5 minutes before serving.

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10 Cooking Tips

  1. Use boneless pork loin or pork shoulder for the best texture.

  2. Soak wooden skewers in water for at least 15 minutes to prevent burning.

  3. Season the flour well—this step builds flavor in every layer.

  4. Use panko breadcrumbs for an extra-crispy coating.

  5. Don't overcrowd the pan when frying to keep the oil temperature stable.

  6. A mix of oil and butter enhances the golden color and flavor.

  7. Bake with a little broth to keep the skewers juicy inside.

  8. Let the fried skewers drain on a wire rack to prevent sogginess.

  9. Rest the skewers after baking for 5 minutes before serving.

  10. Pair with mashed potatoes or a rich gravy for the full classic experience.

Serve It With

  • Mashed potatoes and brown gravy

  • Roasted or sautéed green beans

  • Buttery corn on the cob

  • Creamy coleslaw

  • Soft dinner rolls with butter

  • A side of apple sauce for a sweet contrast

FAQ's

Q: Why is it called City Chicken if it contains no chicken?
A: City Chicken was created during the Great Depression as an affordable substitute for chicken, using pork or veal skewered to mimic drumsticks.

Q: Can I make City Chicken in an air fryer?
A: Yes! Air fry at 375°F for about 15 minutes, flipping halfway, until crispy and fully cooked.

Q: Can I use a different type of meat when making City Chicken?
A: Absolutely! While pork is traditional, veal or even turkey can work as substitutes.

Q: How do I store leftovers of City Chicken?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.

Q: Can I make City Chicken gluten-free?
A: Yes! Use gluten-free flour and breadcrumbs for a gluten-free version.

 

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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