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A nostalgic taste of the American Midwest! Tender cubes of pork are skewered to look like drumsticks, then breaded and fried to a perfect golden brown. This Depression-era classic is pure comfort food, crispy on the outside and juicy inside.
Preparation: Soak 8 wooden skewers in water for at least 30 minutes to prevent burning. Preheat your oven to 375°F (190°C). Set a wire rack on a large baking sheet.
Skewer the Pork: Thread 3-4 cubes of pork onto each skewer, packing them tightly at one end to create a shape resembling a small chicken drumstick.
Set Up Breading Station: Arrange three shallow dishes. In the first, whisk together the flour, salt, pepper, paprika, and garlic powder. In the second, beat the eggs with 1 tablespoon of water. In the third, place the breadcrumbs.
Coat the Skewers: Working one at a time, dredge a pork skewer in the seasoned flour, shaking off the excess. Dip it completely in the egg wash, allowing any excess to drip off. Finally, press the skewer firmly into the breadcrumbs, ensuring a thick, even coating on all sides.
Shallow Fry for Crispiness: Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, carefully place 4 skewers in the pan. Fry for 2-3 minutes per side, until golden brown. Do not overcrowd the pan. Transfer the browned skewers to the prepared wire rack. Repeat with the remaining skewers.
Bake to Finish: Place the baking sheet with all the browned skewers into the preheated oven. Bake for 15-20 minutes, or until the pork is cooked through and a meat thermometer inserted into the thickest part reads 145°F (63°C).
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A nostalgic taste of the American Midwest! Tender cubes of pork are skewered to look like drumsticks, then breaded and fried to a perfect golden brown. This Depression-era classic is pure comfort food, crispy on the outside and juicy inside.
This midwest recipe takes 50 minutes to prepare and yields 4 servings. At 657.45 calories per serving with 51.57g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Rest and Serve: Remove from the oven and let the City Chicken rest on the rack for 5 minutes. This allows the juices to redistribute, ensuring tender meat. Serve hot.
For a classic version, use a combination of boneless pork and veal. You can also try this recipe with boneless, skinless chicken thighs cut into cubes.
Add 1 teaspoon of dried thyme or Italian seasoning to the breadcrumbs for an herby flavor profile.
Incorporate 1/4 to 1/2 teaspoon of cayenne pepper into the flour mixture for a spicy kick.
For an air fryer version, preheat to 380°F (193°C). Place breaded skewers in a single layer, spray with oil, and cook for 12-15 minutes, flipping halfway, until golden and cooked through.
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This dish is a good source of several B vitamins, including thiamin, niacin, and B6, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
The dish originated during the Great Depression in industrial cities like Pittsburgh and Cleveland. Chicken was expensive, so butchers would thread cheaper scraps of pork and veal onto skewers to mimic the shape and appearance of a chicken drumstick, offering an affordable alternative.
Yes! Prepare the skewers as directed. Preheat your air fryer to 380°F (193°C). Arrange the skewers in a single layer in the basket, spray generously with cooking oil, and air fry for 12-15 minutes, flipping halfway through, until golden brown and the internal temperature reaches 145°F (63°C).
Classic comfort food sides pair perfectly. Mashed potatoes with gravy, buttered corn, green beans, coleslaw, or a simple side salad are all excellent choices.
Store leftover City Chicken in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, place them on a baking sheet in a 350°F (175°C) oven or in an air fryer for 5-8 minutes until heated through.
You can skewer and bread the pork up to 24 hours in advance. Lay them in a single layer on a baking sheet, cover with plastic wrap, and refrigerate. Proceed with frying and baking when you're ready to cook.
City Chicken is a classic comfort food that is fried and breaded, making it higher in calories and fat. However, it is a good source of protein. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of two pieces of City Chicken contains approximately 650-700 calories, depending on the exact size of the pork cubes and the amount of oil absorbed during frying.