BEST City Chicken

BEST City Chicken


"I grew up in Northeast Ohio and this was my all time favorite dish when I was I make it and my family loves it too!"
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Serving size has been adjusted!
Original recipe yields 5 servings

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  1. 1) I like to use all pork for my city chicken, however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can’t find that, then cubing your own pork will work fine.
  2. 2)Preheat oven to 350 degrees
  3. and Heat oil in a pan to 350 degrees (I use an electric frying pan). I put enough oil so it is about ¼” to ½” deep.
  4. 3)In the mean time, put cubed meat on skewers. Season meat with salt, pepper, and seasoning salt. I like to be a bit generous with the seasonings. I take each skewered meat stick and turn it while sprinkling seasonings on. Set aside.
  5. 4)Whisk eggs and milk together in one small bowl, and have seasoned bread crumbs ready in another
  6. small bowl.
  7. 5)Dip one meat skewer at a time in the egg mixture coating all areas, then dip in bread crumbs coating well, then once more in egg mixture then bread crumbs. (If you run low on bread crumbs or egg mixture, just add more as needed)
  8. 6)Once all have been breaded, Brown them in the oil.
  9. 7)Have a 13 x 9 inch baking dish ready with a wire rack sitting on top. Put 2 cups of water in bottom
  10. of baking dish (you can substitute water with chicken stock).
  11. 8)When skewers are done browning, put them on the rack (that is sitting on the baking dish of water). Wrap tight in foil and bake for 20 minutes at 350 degrees, take foil off and bake about 10 more minutes.


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