Best City Chicken

Best City Chicken

97
Jennifer 14

"I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! 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."
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Ingredients

1 h 15 m servings 369 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
  2. Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
  3. Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
  5. Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Reviews

97
  1. 117 Ratings

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Most helpful positive review

Wow...haven't had this since I was a kid. Use to be a favorite. We used pork and veal first dredged in flour, then egg, then seasoned bread crumbs. However if you put them on a lightly grease...

Most helpful critical review

I have a much lighter version of this recipe that does not use oil and is baked. I have used it since I was married 48 years ago. I first used veal but as it became more scare and expensive I ...

Wow...haven't had this since I was a kid. Use to be a favorite. We used pork and veal first dredged in flour, then egg, then seasoned bread crumbs. However if you put them on a lightly grease...

I thought this was pretty good. Couple slight changes: I did a Flour, Egg, Bread crumb dip instead of double bread crumb bc double bread crumb in my experiance just falls off. :) I also used ...

I'm originally from W PA where we did use veal & pork. also substituted crushed ritz crackers for bread crumbs. double dipped with flour, egg the cracker crumbs. placed on rack, used chicken ...

Growing up in Pittsburgh, we had this dish often and I still make it. We used pork and veal and plain bread crumbs . . . dipping in milk first, then bread crumbs, eggs and more crumbs. We didn...

LOVE THIS!!! I came from Detroit and now live in New York. I grew up eating city chicken. I do use veal and pork, same idea. I was tought to add milk to the bottom of roaster after frying to ...

My goodness! I haven't thought of these in years. Here in the Chicago area we called them "Mock Chicken Legs". We got them at the butcher already skewered. Guess what's for dinner tonight?

That is one of my favorite foods also. I had my grandmother teach me how to make it before I left home for the service. Now I find it difficult to find the hardwood skewers. Bamboo is prevale...

OMG I"m from northeastern Ohio too. My parents use to make City Chicken and it is still one of my favorite comfort foods. I have never seen the recipe online before. Thanks for the memories Je...

I have a much lighter version of this recipe that does not use oil and is baked. I have used it since I was married 48 years ago. I first used veal but as it became more scare and expensive I ...