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
During hard times, cooks learned to stretch ingredients creatively. What began as a budget-friendly way to dress up meat evolved into a beloved comfort dish. By threading cubes of chicken onto skewers, coating them in seasoned breading, and pan-frying or baking, home cooks created a playful “faux drumstick” that earned its whimsical name.
Today, Skewered Chicken remains a celebration of simple, honest flavors—crispy on the outside, tender within, and utterly satisfying.
Ingredients (Serves 4–6)
For the Skewers
• 1½ pounds boneless chicken breast, cut into 1½” cubes
• 6–8 wooden skewers, soaked in water for 30 minutes
For the Coating
• 1 cup all-purpose 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 or canola)
• 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 Skewers
1. Prepare the Meat
Thread 4–5 seasoned chicken cubes onto each skewer, leaving space between pieces for even cooking.
2. Assemble Your Coating Station
Set out three shallow bowls:
- Bowl 1: Flour mixed with garlic powder, paprika, salt, and pepper
- Bowl 2: Whisked eggs
- Bowl 3: Breadcrumbs
3. Coat with Care
Dip each skewer into flour, then egg, then breadcrumbs, pressing lightly so the coating adheres. For extra crunch, chill the coated skewers 15 minutes before cooking.
4. Fry to Perfection
Heat oil in a skillet over medium heat until shimmering. Add butter if desired. Cook skewers in batches, turning often, until golden and cooked through (internal temperature 165 °F), about 8–10 minutes. Drain briefly on paper towels.
5. Optional Simple Gravy
Reserve 2 tablespoons of pan drippings. Whisk in butter and flour to form a roux, then slowly add chicken broth and Worcestershire sauce, simmering until thickened.
Tips & Variations
- Crunch boost: Rest breaded skewers before cooking for better adhesion.
- Thermometer use: Aim for 165 °F to keep chicken juicy.
- Air‐fryer option: Crisp skewers at 400 °F for 12–14 minutes, flipping once.
- Flavor twists: Stir grated Parmesan into breadcrumbs or add a pinch of cayenne for heat.
Serving Suggestions
Pair these golden skewers with:
- Creamy mashed potatoes and gravy
- Buttered noodles with parsley
- Roasted vegetables or glazed carrots
- Crisp coleslaw to cut the richness
From Depression-era ingenuity to modern family tables, Skewered Chicken proves that a little creativity and attention to texture can transform humble ingredients into something unforgettable. Next time you crave crispy comfort, skip the takeout—bring this nostalgic classic home.