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City Chicken Recipe
Ash Tyrrell

City Chicken Recipe

Growing up, city chicken was always a comforting dish in my home, and it still holds a special place in my heart. At first, I found the name a bit curious since there’s no actual chicken involved. 
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds of pork and/or veal cubes cut into bite-sized pieces: Choose fresh meat for the best flavor. Pork shoulder or tenderloin works well.
  • 2 eggs beaten: Acts as the binding agent for the breading.
  • 1 cup seasoned bread crumbs: Bring a hearty crunch with pre-seasoned breadcrumbs or make your own using spices like Italian seasoning.
  • ½ teaspoon paprika: Adds a subtle smokiness and color to the breading.
  • 2 tablespoons Parmesan cheese grated: Freshly grated cheese takes the flavor up a notch.
  • ½ cup vegetable oil for frying: Use a neutral oil with a high smoke point for even browning.
  • Salt and pepper to taste: Enhances the dish’s overall flavor.

Method
 

  1. Start by preheating your oven to 350°F. While it heats up, thread the cubes of pork and/or veal onto wooden skewers. If your grocer already sells meat skewers, feel free to use those. Otherwise, cut the meat into equal-sized cubes for even cooking. Season the skewered meat generously with salt and pepper for a savory base.
  2. Next, set up a breading station using two bowls. Add the beaten eggs to one and combine the breadcrumbs, paprika, and Parmesan cheese in the other. Dip each skewer into the egg mixture, letting the excess drip off, and then roll it in the breadcrumb mixture until fully coated. Make sure it’s evenly breaded for a crispy crust.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the skewers in the pan and reduce the heat to medium. Fry the skewers for 2-3 minutes per side until golden brown. This step locks in the flavor and gives the breadcrumbs a crisp finish.
  4. Transfer the browned skewers to an oven-safe baking pan or dish. If you don’t have a skillet ready for oven use, this is the step where you’ll switch to another pan. Cover the dish loosely with foil and bake in the oven for 20-25 minutes. The internal temperature of the meat should reach at least 145°F.
  5. Remove the skewers from the oven and serve them hot. Many enjoy city chicken as-is, but you can also drizzle homemade brown gravy over the top for an extra layer of flavor.

Notes

  • Use day-old bread to make fresh breadcrumbs for extra texture and freshness.
  • Frying the skewers in bacon grease gives the city chicken a smoky, rich flavor boost.
  • To prevent sticking to the pan, make sure the oil is fully heated before frying the skewers.
  • Pat the meat dry before breading for a crispier coating.
  • If you prefer extra crunch, double-coat the skewers by repeating the egg and breadcrumb process.