READY IN 1¼ hrs

Best City Chicken

Read Reviews (86)

"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. " — Jennifer

Directions

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.
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.
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).
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 55 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 11, 2010

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 seasoned bread crumbs and added about 1 tbls of Paprika. It gave a beautiful color and body to the flavor. I breaded all my meat first then loaded on skewers this way everything got covered evenly instead of missing some. Soak your skewers for 20 min before loading them up to prevent them from burning. Thank you for recipie!!!

—Angie E.

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Most Helpful Critical Review

Nov 11, 2010

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 switched to Pork and we like it just as well.

—Monajc

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102 Ratings

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Nov 09, 2010

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 greased cookie sheet in the oven at 350-375 for about 15 minutes per side, they will brown beautifully and you save a step. We use to call them 'mock chicken legs'

—cab4328

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Mar 12, 2010

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 stock in bottom of pan. no need to individually wrap them. cover with foil, bake for 45 min. Sauce in bottom of pan makes great gravy for riced potatoes. I think I'll make this for the weekend. Thanks for the reminder.

—bullymom

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Jul 09, 2010

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 keep moist. Awsome stuff.... definately comfort food for me.

—Cynthia

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Nov 10, 2010

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't fry them, just melted half Crisco and half butter in the oven, using a 9x13 glass baking pan . . . about 20 min. per side. 350 electric oven and 335 for gas . . . then drain on papers towels.

—Sandy

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Nov 09, 2010

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?

—Laura

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Nov 10, 2010

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 prevalent and and I don't like it because they easily splinter leaving fine splinters in the meat (and sometimes in my fingers). It is great served with mashed potatoes and gravy. Yummmmmmmmmm

—BillyG2

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Nutrition

Calories
369 kcal
18%

Carbohydrates
23.4 g
8%

Cholesterol
193 mg
64%

Fat
15.8 g
24%

Fiber
1.1 g
5%

Protein
31.7 g
63%

Sodium
674 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best City Chicken

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 369
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 3.5g 17 %
Cholesterol 193mg 64 %
Sodium 674mg 27 %
** Potassium 395mg 11 %
Total Carbohydrates 23.4g 8 %
Dietary Fiber 1.1g 5 %
Protein 31.7g 63 %
** Sugars 1.7g
** Vitamin A 3 %
** Vitamin C 1 %
** Calcium 9 %
** Iron 33 %
** Thiamin 78 %
** Niacin 75 %
** Vitamin B6 28 %
** Magnesium 12 %
** Folate 10 %

* 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.