There’s something wonderfully nostalgic about the sound of breaded meat sizzling in a hot skillet. For many households across Pittsburgh and the greater Midwest, that inviting aroma meant a familiar favorite was on the table: city chicken.
Despite its playful name, this dish has no chicken at all. Instead, it’s a clever creation of seasoned pork and veal skewered, breaded, and cooked until crisp and golden.
City chicken was born from thrift and creativity. Years ago, chicken was more expensive than pork or veal, so home cooks found a way to bring the flavor and feel of fried drumsticks to the table without overspending. They combined tender cubes of meat on wooden skewers, crisped them in a skillet, and created a dish that quickly became a comfort food tradition.
Even today, one bite brings back memories of family dinners, cast iron pans warming the kitchen, and the kind of cooking that brings everyone closer. Whether served on a quiet weeknight or as part of a Sunday supper, city chicken remains a hearty, budget-friendly favorite that’s simple enough for beginners and flexible enough for seasoned cooks.
This recipe stays true to the classic while offering options for modern tastes. Enjoy it just as your parents or grandparents did, or tailor it to your dietary needs by adjusting the coating. No matter how you prepare it, this dish pairs beautifully with mashed potatoes, roasted vegetables, or a cozy plate of noodles.
Easy City Chicken Recipe
Ingredients
For the skewers
- 1 ½ lbs boneless pork and veal, cut into 1-inch cubes (store-bought “city chicken” packs work too)
- Salt and black pepper to taste
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- ½ teaspoon paprika
- 2 tablespoons grated Parmesan cheese
- ½ cup vegetable or canola oil for frying
- Wooden skewers, soaked in water
Optional homemade gravy
- ½ cup chicken broth or stock
- 2 tablespoons all-purpose flour
Step-by-Step Instructions
1. Assemble the skewers
Thread cubes of pork and veal onto the soaked skewers. Sprinkle with salt and pepper to season the meat well.
2. Set up your dredging station
In one shallow bowl, whisk the eggs. In a second bowl, stir together the seasoned breadcrumbs, paprika, and Parmesan.
3. Bread each skewer
Dip each prepared skewer into the egg, turning to coat every side. Roll it gently in the breadcrumb mixture until evenly covered.
4. Fry to golden perfection
Warm the oil in a large oven-safe skillet over medium-high heat. Sear the skewers for two to three minutes per side, just until the coating turns crisp and golden.
5. Bake to finish
Move the browned skewers to a baking dish. Bake at 350°F (175°C) for about 20–25 minutes, or until the internal temperature reaches 145°F.
6. Make optional gravy
Using the same skillet, whisk the flour into the remaining drippings to form a light roux. Slowly pour in the broth, whisking until smooth and thickened.
7. Serve and enjoy
Bring the skewers to the table piping hot. Drizzle with gravy if you like, and round out the meal with familiar favorites like mashed potatoes or roasted vegetables.
Tips and Variations
- Prefer one meat over two? You can use all pork or substitute beef tips.
- Add garlic powder or Italian seasoning to the breadcrumbs for a flavor boost.
- For a lower-carb version, try almond flour or finely crushed pork rinds in place of breadcrumbs.
- Leftovers keep well in the refrigerator for three to four days and reheat beautifully.
City chicken is a dish built from tradition, resourcefulness, and a love of simple comfort. Whether you’re rediscovering it or trying it for the first time, it brings warmth to any meal and fills your kitchen with the familiar aroma of home.
