City Chicken is a classic dish that originated in the early 20th century, particularly popular in the Midwest and Northeast United States. Despite its name, this recipe doesn’t involve chicken at all—it’s made with cubes of pork and veal skewered onto wooden sticks, breaded, and fried to golden perfection. The result is a crispy, juicy dish that mimics the flavor and texture of fried chicken, making it both nostalgic and satisfying.
Ingredients
(Serves 4)
- 1/2 pound pork , cut into 1–1 1/2 inch cubes
- 1/2 pound veal , cut into 1–1 1/2 inch cubes
- Salt , to taste
- All-purpose flour , for breading
- 2 eggs , lightly beaten
- 2 tablespoons water
- 2 cups seasoned breadcrumbs
- Vegetable oil , for frying
- Wooden skewers , soaked in water for 30 minutes (to prevent burning during frying)
Instructions
Step 1: Prepare the Skewers
- Soak the wooden skewers in water for at least 30 minutes. This prevents them from burning or splintering during frying.
- Thread alternating cubes of pork and veal onto the skewers, leaving a small space between each piece to ensure even cooking. Aim for about 4–5 pieces per skewer, depending on their size.
Step 2: Season and Bread the Skewers
- Lightly season the skewered meat with salt to taste.
- Set up a breading station with three shallow bowls:
- Bowl 1: Place all-purpose flour .
- Bowl 2: Whisk together the lightly beaten eggs and water .
- Bowl 3: Add the seasoned breadcrumbs .
- Dredge each skewer in the flour , shaking off any excess.
- Dip the floured skewers into the egg mixture , ensuring they are fully coated.
- Roll the skewers in the seasoned breadcrumbs , pressing gently to adhere the crumbs evenly. Place the breaded skewers on a plate or baking sheet.
Step 3: Fry the City Chicken
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add enough oil to reach about 1–2 inches deep. The oil should be hot but not smoking (around 350°F/175°C). Use a thermometer to monitor the temperature.
- Carefully place the breaded skewers into the hot oil, working in batches to avoid overcrowding. Fry for 3–4 minutes per side , or until golden brown and cooked through. The internal temperature of the meat should reach at least 160°F (71°C) .
- Use tongs to transfer the fried skewers to a paper towel-lined plate to drain excess oil.
Step 4: Serve and Enjoy
- Allow the skewers to rest for a few minutes before serving.
- Serve hot with your favorite dipping sauces, such as barbecue sauce, honey mustard, or ranch dressing. Pair with sides like mashed potatoes, coleslaw, or roasted vegetables for a complete meal.
Tips for Success
- Meat Alternatives: If veal is unavailable, you can substitute it with additional pork or use a mix of pork and chicken for a similar texture.
- Seasoned Breadcrumbs: Make your own seasoned breadcrumbs by mixing plain breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper for extra flavor.
- Air Fryer Option: For a lighter version, cook the breaded skewers in an air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway through, until golden and cooked through.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore crispiness.
Why You’ll Love This Recipe
This City Chicken recipe is a delightful twist on fried chicken, offering tender bites of pork and veal coated in a crispy, flavorful breading. The skewers make it easy to serve and eat, while the combination of simple ingredients creates a dish that’s comforting and nostalgic. Whether you’re hosting a family dinner or exploring vintage recipes, this hearty dish is sure to bring joy to the table.
Indulge in this crispy, golden treat—it’s a taste of history with every bite!
