City Chicken Recipe
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Few kitchen aromas are as nostalgic as the savory scent of breaded meat sizzling in a skillet. For families in Pittsburgh and across the Midwest, that smell often meant one thing: mom’s famous city chicken.
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Despite its name, this regional classic contains no chicken at all. Instead, tender cubes of pork and veal are skewered, breaded, and fried until golden and crispy on the outside, while staying juicy inside. It’s a dish born from resourceful home cooks who, decades ago, found clever ways to stretch their budgets when chicken was expensive in city markets. By using affordable cuts of pork and veal, they mimicked the look and taste of fried drumsticks—and a beloved comfort food tradition was born.
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Today, city chicken remains a staple at family dinners and Sunday suppers. One bite of those crispy skewers instantly transports you back to grandma’s kitchen, where cast iron skillets worked their magic and the whole house filled with mouthwatering anticipation.
Simple, satisfying, and budget-friendly, this recipe is as versatile as it is delicious. Whether you stick to tradition or adapt it for gluten-free or low-carb diets, city chicken pairs beautifully with mashed potatoes, roasted vegetables, and plenty of smiles around the table.
City Chicken Recipe
📝 Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless pork & veal, cut into 1-inch cubes | 1 ½ lbs | Pre-cut “city chicken” works too |
| Salt & black pepper | To taste | For seasoning |
| Eggs, beaten | 2 | For dredging |
| Seasoned breadcrumbs | 1 cup | Base coating |
| Paprika | ½ tsp | Adds warmth |
| Parmesan cheese, grated | 2 tbsp | Flavor boost |
| Vegetable or canola oil | ½ cup | For frying |
| Wooden skewers | As needed | Soak in water before use |
| Optional Gravy | ||
| Chicken broth or stock | ½ cup | Base liquid |
| All-purpose flour | 2 tbsp | Thickener |
👩🍳 Instructions
- Prepare the skewers
- Thread pork and veal cubes onto soaked wooden skewers, alternating pieces.
- Season generously with salt and pepper.
- Set up dredging station
- Place beaten eggs in one shallow bowl.
- In another, mix breadcrumbs, paprika, and parmesan.
- Bread the skewers
- Dip each skewer into the egg mixture, coating all sides.
- Dredge through breadcrumb mixture, pressing gently to adhere.
- Fry until golden
- Heat oil in a large oven-safe skillet over medium-high.
- Fry skewers 2–3 minutes per side until crisp and golden brown.
- Bake to finish
- Transfer skewers to a baking dish.
- Bake at 350°F (175°C) for 20–25 minutes, until meat reaches 145°F internally.
- Optional gravy
- In the skillet, whisk flour into browned bits and oil to form a roux.
- Slowly add broth, whisking until thickened (about 5 minutes).
- Serve & enjoy
- Plate skewers hot from the oven.
- Drizzle with gravy if desired, and serve with mashed potatoes or roasted veggies.
🌟 Notes & Variations
- Substitute pork only, or use beef tips if preferred.
- Add Italian seasoning or garlic powder to breadcrumbs for extra flavor.
- Make low-carb by swapping breadcrumbs for almond flour or crushed pork rinds.
- Store leftovers in the fridge for 3–4 days.
