If you grew up near the Great Lakes, you know that City Chicken isn't actually chicken! This depression-era classic is pure comfort food. We take tender cubes of pork, skewer them to look like drumsticks, and bread them for a savory crunch. It is a budget-friendly meal that tastes just like Sunday dinner at Grandma's house.
Why You Will Love This Authentic Recipe
- Nostalgic Comfort: It tastes exactly like the Sunday dinners you remember growing up in the Midwest.
- Budget Friendly: Using Western ribs makes this a very affordable way to feed a hungry family.
- Texture Contrast: The "brown then bake" technique guarantees a crispy outside and a tender, juicy inside.
Ingredients for the City Chicken
- Boneless Western Ribs – These are often sold as "country style ribs." They have enough fat marbling to stay juicy during the baking process, unlike leaner pork chops which might dry out.
- Breadcrumbs – Plain, dry breadcrumbs work best here to create that classic texture. You can also use crushed crackers if you want an even more old-school feel.
- Butter and Oil – Using a mix of butter and high-heat oil prevents the butter from burning while giving you that rich, golden crust during the browning step.
- Seasoning Blend – A simple mix of garlic powder, onion powder, salt, and pepper is all you need. This lets the natural flavor of the pork shine through.
How to Make Breaded City Chicken
- Prep the Station Set up your assembly line with three shallow bowls. Place the flour in the first, the beaten egg and milk mixture in the second, and the breadcrumbs in the third.
- Coat the Skewers Take a pork skewer and dredge it in the flour, shaking off any excess. Next, dip it fully into the egg wash. Finally, press it firmly into the breadcrumbs to ensure a thick, even coating. Place the finished skewer on a large plate and repeat.
- Brown for Flavor Heat your butter and oil in a large skillet over medium-high heat. Sear the skewers on all sides until they are a deep golden brown. This step locks in flavor and gives you a great texture.
- Bake to Finish Transfer the browned skewers to a 9x13 baking dish. Bake at 375°F for about 20 minutes, or until the internal temperature reaches 165°F. This ensures the pork is tender and cooked through safely.
Can I Make City Chicken in an Air Fryer?
Yes! While I prefer the oven method because it lets me feed a crowd all at once, you can definitely make these in an air fryer if you are cooking for just 1 or 2 people.
- Preheat: Set your air fryer to 400°F (200°C).
- Prep: Spray the air fryer basket with non-stick spray. Place 3-4 skewers in the basket in a single layer (do not stack them!). Spray the tops of the chicken lightly with oil to help the breading crisp up.
- Cook: Air fry for 6 minutes, then flip the skewers over and spray any dry spots with a little more oil.
- Finish: Cook for another 6-8 minutes until the breading is golden and the internal temperature reaches 145°F.
Can I cook City Chicken from frozen?
Yes, you can! This is a great meal to prep ahead and freeze for later. Here is how to cook them straight from the freezer without thawing them first:
Method 1: The Oven (Best for Keeping it Juicy) If your skewers are frozen raw:
- Preheat oven to 350°F (175°C).
- Place frozen skewers in a baking dish and add a splash of chicken broth or water to the bottom of the pan to create steam.
- Cover tightly with foil. This is crucial! It steams the meat so it doesn't dry out while thawing.
- Bake for 60-70 minutes. Remove the foil for the last 10 minutes to crisp up the breading.
Method 2: The Air Fryer (Fastest Option)
- Preheat air fryer to 350°F (175°C). (Note: We use a lower temperature than usual so the inside cooks before the outside burns).
- Spray the frozen skewers generously with oil to prevent the breading from tasting powdery.
- Cook for 15-18 minutes, flipping halfway through.
- Check that the internal temperature reaches 145°F.
I hope this recipe becomes a family favorite of yours! Try it with my broccoli ramen recipe! Chicken cakes are another family favorite recipe!
This is just one of the great dinners I have on my site. Click here to try out some more!
FAQ's
City Chicken is not chicken at all; it is traditionally made from cubes of pork, often combined with veal, skewered and breaded to resemble chicken drumsticks.
The name "City Chicken" originated in the pre-Depression era when chicken was expensive and scarce in urban areas. Families used more readily available and affordable pork and veal scraps, preparing them to look like chicken to mimic a more luxurious meal.
While you can use various cuts of pork, boneless Western ribs are highly recommended for City Chicken. They are easy to cube, tenderize beautifully, and are often a cost-effective option.
The key to breading that sticks is ensuring your pork cubes are relatively dry before dredging in flour, pressing the flour onto the meat, thoroughly coating in egg, and then firmly pressing the breadcrumbs onto every surface. Avoid overcrowding the pan when browning.
Looking for more cozy inspiration? Browse my full collection of Comfort Food Recipes to find your next family favorite.
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Recipe
Authentic Cleveland City Chicken Recipe (Pork on a Stick)
Ingredients
- 1 ½ pounds of boneless western ribs cut into 1 ½ to 2 inch cubes
- 3 tablespoons of butter or high heat oil
- 6 7-inch skewers
- 2 cups of bread crumbs
- 2 eggs plus 2 tablespoons of milk combined
- ¼ cup of flour
- 1 teaspoon each of sea salt cracked black pepper, garlic powder, and onion powder combined together.
Method
- To bread the skewered pork cubes, set up your breading station: place each of the flour, egg mixture, and bread crumbs in separate shallow bowls. First, place a skewer in the flour and cover well. Shake off any excess flour and dip the flour skewer in the egg mixture and cover well. Then take the same skewer and cover with bread crumbs and place on a plate. Repeat with the other skewers.
- Preheat your oven to 375 degrees F.
- Place butter in a skillet over medium high heat. Once butter is melted, place breaded skewers in the skillet and sprinkle the top of the skewer with seasoning mixture. Be careful not to crowd the skillet.
- The goal is to brown each side of the skewered pork cubes before finishing them in the oven. You can add more butter if needed to finish the browning.
- When skewered pork is finished browning, place in a 9 x 13 pan. Be careful not to crowd the pan. Place in a preheated oven and bake for 20 minutes or until pork reaches 165 degrees F.
Nutrition
Notes
- Soak Your Skewers: If you are using wooden skewers, soak them in water for about 30 minutes before threading the meat. This prevents them from burning or smoking in the oven.
- Don't Crowd the Pan: When browning, leave space between the skewers. If they are too close, they will steam instead of sear, and you will lose that crispy crust.
- Make Ahead: You can bread these skewers earlier in the day and keep them in the fridge until you are ready to fry and bake.
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