"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
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boneless pork, cut into 1 1/2-inch cubes
14 (4 inch)
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S®) to taste
Italian seasoned bread crumbs
vegetable oil for frying
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!!!
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.
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'
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.
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.
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.
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 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
* Percent Daily Values are based on a 2,000 calorie diet.
Best City Chicken
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 142
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