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Best City Chicken

Best City Chicken

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Jennifer

Jennifer

I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 193 mg
  • 64%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
  2. Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
  3. Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
  5. Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

cab4328
128

cab4328

11/9/2010

Wow...haven't had this since I was a kid. Use to be a favorite. We used pork and veal first dredged in flour, then egg, then seasoned bread crumbs. However if you put them on a lightly greased cookie sheet in the oven at 350-375 for about 15 minutes per side, they will brown beautifully and you save a step. We use to call them 'mock chicken legs'

Angie E.
124

Angie E.

3/11/2010

I thought this was pretty good. Couple slight changes: I did a Flour, Egg, Bread crumb dip instead of double bread crumb bc double bread crumb in my experiance just falls off. :) I also used seasoned bread crumbs and added about 1 tbls of Paprika. It gave a beautiful color and body to the flavor. I breaded all my meat first then loaded on skewers this way everything got covered evenly instead of missing some. Soak your skewers for 20 min before loading them up to prevent them from burning. Thank you for recipie!!!

bullymom
99

bullymom

3/12/2010

I'm originally from W PA where we did use veal & pork. also substituted crushed ritz crackers for bread crumbs. double dipped with flour, egg the cracker crumbs. placed on rack, used chicken stock in bottom of pan. no need to individually wrap them. cover with foil, bake for 45 min. Sauce in bottom of pan makes great gravy for riced potatoes. I think I'll make this for the weekend. Thanks for the reminder.

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