City Chicken
Golden, crispy breaded skewers of tender pork and veal, pan-fried to perfection and finished in the oven. A nostalgic Depression-era classic from the Midwest and Rust Belt, despite its name, there's no chicken here — just juicy meat on a stick that mimics a fried chicken drumstick.
For 4 servings
- prep · ~30 min
Soak the wooden skewers.
Place 8 wooden skewers in a shallow dish, cover with water, and soak for at least 30 minutes. This prevents them from burning during cooking.
- prep · ~10 min
Season and skewer the meat.
1.Pat the pork and veal cubes dry with paper towels.2.Season all the meat evenly with salt, black pepper, and garlic powder.3.Thread 4 to 5 cubes of meat onto each skewer, alternating pork and veal, pressing them snugly together to mimic a chicken drumstick shape.TIPPacking the meat tightly helps the skewers hold their shape and cook evenly. - prep · ~2 min
Set up the breading station.
1.Place flour in the first shallow bowl.2.Whisk eggs with milk in the second shallow bowl until well combined.3.Spread breadcrumbs in the third shallow bowl. - prep · ~8 min
Bread the skewers.
1.Dredge each meat skewer in flour, turning to coat all sides, then shake off excess.2.Dip the floured skewer into the egg mixture, letting excess drip off.3.Roll the skewer in breadcrumbs, pressing gently so the crumbs adhere evenly. Place on a tray.TIPUse one hand for dry ingredients and the other for wet to keep the breading process clean. - prep · ~5 min
Preheat the oven to 350°F.
Place an oven rack in the middle position and preheat the oven to 350°F (175°C). Set a wire rack over a baking sheet.
- fry · ~15 min
Brown the skewers in batches.
1.Heat oil in a large, heavy skillet over medium-high heat until shimmering but not smoking.2.Carefully place 3 to 4 skewers in the skillet without crowding the pan.3.Fry until deep golden brown on all sides, about 2 to 3 minutes per side, turning with tongs.4.Transfer browned skewers to the wire rack on the baking sheet.TIPDon't rush this step. A deep golden crust now means a crispier finish after baking. - bake · ~20 min
Bake the city chicken until cooked through.
Place the baking sheet with all the browned skewers in the preheated oven. Bake for 18 to 20 minutes, or until the internal temperature of the meat reaches 160°F (71°C).
TIPAn instant-read thermometer is the best way to ensure the pork and veal are perfectly done without drying out. - rest · ~5 min
Rest the skewers before serving.
Remove the baking sheet from the oven and let the city chicken rest on the rack for 5 minutes. This allows the juices to redistribute.
- serve
Serve the city chicken hot.
Arrange the skewers on a platter and serve immediately. They are traditionally enjoyed with mashed potatoes, gravy, and a side of coleslaw or green beans.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak wooden skewers for at least 30 minutes to prevent burning during pan-frying.
- 2Pack meat cubes tightly on the skewer so they hold a drumstick-like shape and cook evenly.
- 3Use one hand for dry dredging and the other for wet coating to keep breading neat.
- 4Don't crowd the skillet when browning; work in batches for a deep golden crust.
- 5Use an instant-read thermometer to pull the skewers at 160°F — juicy, never dry.
- 6Rest the cooked skewers for 5 minutes on a wire rack so juices redistribute evenly.
Adapt it for your goals.
All-pork
Substitute all veal with pork loin or pork shoulder for a more affordable version that still stays juicy and tender.
turkeyTurkey
Use boneless turkey thigh cubes instead of veal for a leaner, poultry-forward twist that mimics the 'chicken' look even more closely.
gluten freeGluten-free
Replace all-purpose flour with a gluten-free all-purpose blend and use gluten-free breadcrumbs or crushed pork rinds for a crispy, celiac-safe coating.
air fryerAir-fryer
Skip pan-frying: spray breaded skewers with oil and air-fry at 375°F for 12–14 minutes, flipping halfway, for a lighter, equally crunchy result.
Why this is on our healthy list.
High-Quality Protein
Pork loin and veal shoulder are excellent sources of complete protein, essential for muscle repair and satiety.
Rich in B Vitamins
Pork provides thiamin, niacin, and vitamin B6, which support energy metabolism and nervous system function.
Moderated Fat Content
Using lean cuts like pork loin and trimming visible fat keeps the dish relatively low in saturated fat while still offering a satisfying mouthfeel.
No Artificial Additives
This homemade version contains no preservatives or fillers, unlike many store-bought breaded meat products.
Frequently asked questions
Yes, you can use all pork (loin or shoulder) or all veal; the texture and flavor will change slightly, but the method remains the same.
