When a dish has survived generations of kitchen tables, you know there’s something special about it. City Chicken is one of those beloved recipes — a meal that tells a story as much as it satisfies an appetite.
Ironically, there’s no chicken involved. Born out of necessity in the early 20th century, when poultry commanded a high price tag, inventive cooks found a clever way to mimic the texture and flavor of fried chicken using more affordable meats.
Today, this dish stands as a tribute to culinary resilience and pure comfort. Crisp on the outside, succulent on the inside, City Chicken brings warmth to any dinner table — no matter the decade.
The Tale Behind the Skewers
Back when economic hardship gripped households, home cooks mastered the art of making do. Veal and pork were far easier on the wallet than chicken, so they became the stars of this faux poultry dish.
The method? Thread cubes of meat onto skewers, coat them in seasoned breading, and pan-fry or bake them to golden bliss. The visual resemblance to a fried drumstick earned the dish its whimsical name.
In truth, City Chicken is less about mimicry now, and more about tradition — it’s a celebration of simple, honest flavors.
Ingredients List (Serves 4 to 6)
For the Skewers:
- 1½ pounds boneless pork loin or veal, diced into 1½-inch cubes
- 6–8 wooden skewers (soaked in water for 30 minutes)
For the Coating:
- 1 cup plain flour
- 2 large eggs, whisked
- 1 cup panko or traditional breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For Cooking:
- ½ cup neutral oil (vegetable, canola, or lard)
- 2 tablespoons butter (optional, for extra richness)
Optional Gravy:
- 2 cups chicken broth
- 2 tablespoons flour
- 1 tablespoon butter
- A splash of Worcestershire sauce
Crafting the Perfect City Chicken
Prepare the Meat
Slide 4–5 seasoned meat cubes onto each skewer, leaving a little space between each for even cooking.
Assemble Your Coating Station
Set out three shallow bowls:
- Flour blended with garlic powder, paprika, salt, and pepper.
- Egg wash (simply whisked eggs).
- Breadcrumbs, for that crispy finish.
Coat with Care
Dip each skewer first in flour, then in egg, then in breadcrumbs. Lightly press to ensure the coating clings well. For the best results, refrigerate the coated skewers for about 15 minutes — this helps the breading adhere during cooking.
Fry to Perfection
Heat the oil in a large skillet over medium heat until it begins to shimmer. Add a knob of butter for deeper flavor, if desired.
Cook skewers in batches, turning frequently, until the crust is crisp and golden and the internal temperature reaches 145°F. This usually takes about 8–10 minutes total.
Place the cooked skewers on paper towels to drain off any excess oil.
Optional: Make a Simple Gravy
In the same pan, reserve about 2 tablespoons of oil. Add butter and flour to form a roux. Slowly whisk in chicken broth and Worcestershire sauce, simmering until thickened.
Tips for a Winning Batch
- Take your time with the breading—allowing the skewers to rest before frying enhances their crunchiness.
- Use a thermometer: overcooked pork dries quickly — aim for 145°F.
- Batch fry: overcrowding leads to soggy results. Give the skewers space.
- Modern twist: air fry for a lighter version — 400°F for 12–14 minutes, flipping once.
Variations to Explore
- Add finely grated Parmesan to your breadcrumb mixture for a savory twist.
- Infuse heat with cayenne or hot sauce in the egg wash.
- Try herb-seasoned breadcrumbs for extra fragrance.
Serving Ideas
City Chicken pairs beautifully with hearty sides:
- Fluffy mashed potatoes and gravy
- Buttered noodles with parsley
- Roasted vegetables or glazed carrots
- A crisp coleslaw to cut the richness
A Dish That Endures
At first glance, City Chicken seems a culinary curiosity — skewers of pork pretending to be poultry. But bite into that first crispy, juicy piece, and you’ll taste why this Depression-era creation has stood the test of time.
It’s humble, satisfying, and deeply nostalgic — exactly what great comfort food should be.
Next time you crave something crispy and hearty, skip the takeout — and bring City Chicken back to your kitchen.