City Chicken

City Chicken: A Comforting Dish with a Rich History

If you’re looking for a delicious, hearty meal that’s both comforting and satisfying, look no further than City Chicken. Despite the name, this dish doesn’t actually feature any chicken! City Chicken is a traditional Midwestern recipe that uses cubes of pork or veal skewered and cooked like chicken drumsticks, often breaded and fried to golden perfection. It’s a unique and nostalgic dish, offering a delightful blend of tender meat, crispy coating, and flavorful seasonings. Perfect for a cozy dinner or a fun twist on your typical poultry-based recipes, City Chicken is a dish that brings a bit of history to the dinner table.

The Origins of City Chicken

City Chicken has roots in the American Midwest, particularly in areas with large Eastern European immigrant populations, including Pittsburgh, Cleveland, and Detroit. The dish dates back to the early 20th century when chicken was often too expensive for many families. In response to this, home cooks began to make “City Chicken” using more affordable cuts of meat like pork and veal, which were skewered and prepared to resemble chicken legs in both presentation and texture.

The name “City Chicken” comes from the fact that this dish mimics the look and feel of chicken drumsticks, but with a more economical twist. Over the years, it has remained a beloved comfort food in these regions, particularly during family gatherings, holidays, and special occasions.

Ingredients for City Chicken

To make this delicious and hearty dish, you’ll need the following ingredients:

• 1 pound of boneless pork shoulder or veal (cut into 1-inch cubes)
• 1/2 cup all-purpose flour (for dredging)
• 1 teaspoon salt (for seasoning)
• 1/2 teaspoon black pepper (for seasoning)
• 1 teaspoon garlic powder (optional, for extra flavor)
• 2 large eggs (beaten, for dipping)
• 1 cup breadcrumbs (preferably seasoned or Italian breadcrumbs)
• 1/4 cup vegetable oil (or as needed for frying)
• 2 tablespoons butter (for added flavor when frying)
• Wooden skewers (for skewering the meat)
• 1/2 cup chicken broth (for the braising step)
• 1 tablespoon fresh parsley (optional, for garnish)

How to Make City Chicken

Step 1: Prepare the Meat

Start by cutting the pork or veal into cubes that are about 1 inch in size. Thread these cubes onto the wooden skewers, packing them tightly together to form a log-like shape. Each skewer should hold about 4-5 pieces of meat, depending on the size of your skewers.

Step 2: Bread the Meat

Set up a breading station by placing three shallow dishes in front of you. In the first dish, add the flour and season with salt, pepper, and optional garlic powder. In the second dish, beat the eggs. In the third dish, place the breadcrumbs.

• Dredge each skewer of meat first in the seasoned flour, coating it evenly.
• Dip it next into the beaten eggs, allowing any excess to drip off.
• Finally, roll the meat in the breadcrumbs, ensuring it is fully coated in a crispy layer.

Step 3: Fry the City Chicken

In a large skillet, heat the vegetable oil and butter over medium-high heat. Once the oil is hot, carefully add the breaded skewers to the pan. Fry them in batches, turning occasionally, until they are golden brown on all sides. This should take about 8-10 minutes. Be sure to monitor the heat carefully, as you want the breadcrumbs to crisp up without burning.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends