City Chicken Recipe

Course: Main Course

Cuisine: American, Polish

Keyword: chicken recipes, city chicken, city chicken recipe, cleveland recipes, easy chicken recipes

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: people

Calories: 371kcal

Author: clevelandcooking

Discover this classic Cleveland & Pittsburgh City Chicken recipe! Made with tender pork skewers & crispy breading. Easy, delicious, and budget-friendly.

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Ingredients

1 1/2 pounds of boneless western ribs cut into 1 1/2 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
1/4 cup of flour
1 teaspoon each of sea salt cracked black pepper, garlic powder, and onion powder combined together.

Instructions

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.

Notes

What is City Chicken actually made of? 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.
Why is it called City Chicken if it's not chicken? 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.
What is the best cut of pork to use for City Chicken? 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.
Can I bake or air fry City Chicken instead of pan-frying? Yes, you can. After browning the City Chicken in a skillet for a golden crust, you can finish cooking it in the oven (as the recipe suggests) or in an air fryer. For the air fryer, cook at around 375°F (190°C) until the pork is cooked through and the breading is crisp, typically 15-20 minutes, flipping halfway.
How do I prevent the breading from falling off my City Chicken? 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.

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