A Classic Midwestern Comfort Food That Isn’t Chicken at All!
City Chicken is one of those nostalgic, old-fashioned dishes that sparks memories of Sunday dinners, family gatherings, and comforting aromas drifting from the kitchen. Despite its name, it doesn’t contain chicken at all. Instead, it’s made from cubes of pork (and sometimes veal) that are skewered, breaded, and baked until crispy on the outside and tender inside.
This Depression-era recipe was created when chicken was too expensive and pork was more affordable. Home cooks cleverly recreated the flavor and texture of fried chicken using pork—and the delicious tradition stuck. Today, City Chicken remains a beloved Midwestern specialty, especially in places like Detroit, Pittsburgh, Cleveland, and Polish-American households.
It’s simple, hearty, and absolutely satisfying.
What Is City Chicken?
City Chicken is made with small cubes of pork (or pork + veal) threaded onto wooden skewers to mimic a drumstick. The skewers are breaded, browned, then finished in the oven—producing a juicy, crispy, golden-brown “mock chicken” that tastes like old-fashioned comfort food.
Ingredients
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1 ½–2 lbs pork (or a mix of pork and veal), cut into 1½-inch cubes
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Wooden skewers
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Salt and black pepper, to taste
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Garlic powder (optional)
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1 cup all-purpose flour
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2 eggs, beaten
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1 cup breadcrumbs
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3–4 tablespoons oil or butter (for browning)
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1 cup chicken broth (for baking)
Instructions
1. Prepare the Meat
Cut pork into evenly sized cubes so the skewers cook uniformly. Thread the cubes tightly onto wooden skewers, forming the shape of a small drumstick.
Season generously with salt, pepper, and garlic powder if using.
2. Bread the Skewers
Set up three shallow bowls:
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One with flour
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One with beaten eggs
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One with breadcrumbs
Dip each skewer first into flour, then egg, then breadcrumbs, pressing gently so the coating sticks.
3. Brown the Skewers
Heat oil or butter in a large skillet over medium heat. Add skewers and brown on all sides until golden—this step builds deep flavor.
(They don’t need to cook through yet.)
4. Bake Until Tender
Transfer the browned skewers to a baking dish. Pour chicken broth into the bottom of the dish (about ½ inch). This keeps the meat moist and tender.
Cover with foil and bake at 350°F (175°C) for 45 minutes, then uncover and bake an additional 10–15 minutes to crisp the coating.
5. Serve
Serve hot with mashed potatoes, gravy, roasted vegetables, or classic Midwestern sides like buttered noodles or green beans.
Tips & Variations
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Traditional style: Use half pork, half veal
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Extra crispy: Broil for 2–3 minutes at the end
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Seasoning boost: Add paprika or onion powder to the breadcrumbs
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Serve with: Brown gravy or a creamy mushroom sauce
Why You’ll Love This Recipe
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Classic Great Lakes comfort food
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Simple ingredients and easy preparation
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Crispy outside, tender inside
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Perfect for nostalgic family meals or holiday gatherings
City Chicken is one of those recipes that feels like home. One bite and you’ll understand why this old-fashioned favorite has stayed alive for nearly a century.