City Chicken: A Classic Comfort Food That’s Not Chicken!

If you’ve never heard of City Chicken, you might be surprised to learn that it’s not chicken at all! This beloved, old-fashioned dish has been a staple in Midwestern and Rust Belt kitchens for generations. Despite its name, City Chicken is traditionally made with pork (or veal) skewered on sticks, breaded, and fried before being baked to tender perfection.

Originally a Depression-era creation, City Chicken was developed when chicken was expensive, and pork was the more affordable option. But over time, this dish became more than just a substitute—it’s now a comfort food favorite that families pass down through generations.

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Why You’ll Love City Chicken

✔ Crispy, Golden Crust – The breading gives it a perfect crunch before revealing tender, juicy meat inside.
✔ Comfort Food Nostalgia – A classic dish that brings back warm, home-cooked memories.
✔ Easy to Make – Simple ingredients and straightforward steps make this recipe a go-to.
✔ Great Alternative to Fried Chicken – If you love fried chicken but want something different, this is a must-try!

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Ingredients for City Chicken

To make this crispy, golden delight, you’ll need:

✅ 1 ½ lbs pork (or veal), cut into 1-inch cubes
✅ Skewers (wooden or metal)
✅ 1 cup flour
✅ 2 eggs, beaten
✅ 1 cup breadcrumbs (Italian-style works great!)
✅ 1 teaspoon garlic powder
✅ 1 teaspoon onion powder
✅ 1 teaspoon paprika
✅ Salt & pepper, to taste
✅ Vegetable oil, for frying
✅ 1 cup chicken broth (for baking)

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