Ever heard of City Chicken? No, it’s not poultry smuggled from a rooftop farm. It’s a Depression-era hack that turns cheap pork and veal into a dish so good, your taste buds will swear it’s gourmet.
Imagine tender, breaded meat on a stick, pan-fried to golden perfection, then baked until juicy. Sounds like a cheat code, right? This recipe is the ultimate comfort food flex—budget-friendly, easy to make, and wildly satisfying.
Ready to level up your dinner game? Let’s go.
Why This Recipe Slaps
City Chicken is the underdog of comfort food. It’s cheap, easy, and delicious—the holy trinity of weeknight dinners.
The combo of crispy breading and juicy meat is borderline addictive. Plus, it’s a conversation starter. (“Wait, this isn’t chicken?”) It’s also forgiving. Overcook it slightly?
Still tasty. Underseason it? Fix it with gravy.
This recipe is the culinary equivalent of a trusty old hoodie: reliable, cozy, and impossible to hate.
Ingredients You’ll Need
- 1 lb pork loin (cut into 1.5-inch cubes)
- 1 lb veal (or substitute with more pork if veal’s not your thing)
- 1 cup breadcrumbs (Italian-style for extra flavor)
- 1/2 cup flour
- 2 eggs (beaten)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper (to taste)
- Wooden skewers (soaked in water for 30 minutes)
- 1/4 cup vegetable oil (for frying)
Step-by-Step Instructions
- Prep the meat: Thread alternating cubes of pork and veal onto skewers (about 3–4 pieces per stick). Season lightly with salt and pepper.
- Set up your breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder, onion powder, and paprika in a third.
- Bread the skewers: Roll each skewer in flour, dip in egg, then coat with breadcrumbs. Press gently to adhere.Repeat for all skewers.
- Pan-fry: Heat oil in a skillet over medium-high heat. Fry skewers until golden brown on all sides (about 2–3 minutes per side). Don’t crowd the pan—work in batches if needed.
- Bake: Transfer skewers to a baking dish and bake at 350°F for 20–25 minutes, or until meat reaches 145°F internally.
- Rest and serve: Let them cool for 5 minutes.Serve with mashed potatoes or gravy. Boom. Dinner is served.
How to Store Leftovers
Got extras?
Lucky you. Store cooled skewers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F for 10–15 minutes to keep them crispy.
Freezing? Wrap each skewer in foil, then place in a freezer bag. They’ll last 2 months.
Reheat from frozen in the oven (350°F for 25–30 minutes). Pro tip: Don’t microwave unless you enjoy soggy breading.
Why You Should Make This ASAP
City Chicken is a budget-friendly powerhouse. It’s cheaper than real chicken (ironically) but tastes just as good.
It’s also kid-friendly—meat on a stick? Yes, please. The recipe is versatile: swap seasonings, add heat, or drizzle with sauce.
Plus, it’s a great way to use up leftover meat. Win-win-win.
Common Mistakes to Avoid
- Skipping the skewer soak: Dry wooden skewers burn. Soak them unless you want a side of charcoal.
- Overcrowding the pan: This steams the meat instead of frying it.Golden crispiness requires patience.
- Underseasoning the breadcrumbs: Flour and eggs are bland. Season the breadcrumbs like your taste buds depend on it (because they do).
Swaps and Tweaks
No veal? Use all pork or sub in chicken.
Vegetarian? Try breaded tofu or mushrooms (though, IMO, it’s not the same). Gluten-free?
Use almond flour and GF breadcrumbs. Out of eggs? A mayo dip works.
Want extra crunch? Double-bread the skewers. Feeling fancy?
Add grated Parmesan to the breadcrumbs.
FAQs
Can I make City Chicken ahead of time?
Absolutely. Bread the skewers and refrigerate them (unbaked) for up to 24 hours. Fry and bake when ready.
Perfect for meal prep.
Why is it called City Chicken?
Back in the day, city folks couldn’t get cheap chicken, so they improvised with pork and veal. The name stuck. History lesson complete.
Can I air-fry this?
Yes!
Spray skewers with oil and air-fry at 375°F for 12–15 minutes, flipping halfway. Less grease, same crunch.
What sides go well with this?
Mashed potatoes, green beans, or a simple salad. Gravy is non-negotiable.
Fight me.
Final Thoughts
City Chicken is the ultimate “fake it till you make it” dish. It’s cheap, easy, and ridiculously tasty. Whether you’re broke, busy, or just bored of the same old dinners, this recipe delivers.
So grab some skewers and get cooking. Your future self (and your wallet) will thank you.
