Introduction

City Chicken is a beloved Midwestern comfort classic—ironically named because it usually contains no chicken at all.
Traditionally made with pork (and sometimes veal), the chunks of meat are skewered to resemble drumsticks, breaded,
browned, and baked until tender. This “faux chicken” dish became popular when chicken was expensive and pork was cheaper.
Today, it remains a nostalgic, hearty meal that’s perfect for cooks wanting big flavor with minimal effort.
This easy version keeps all the tradition but simplifies the process for quicker, reliable results.

Ingredients

• 1 ½ lbs pork loin or pork shoulder, cut into 1½-inch cubes
• Wooden skewers (4–6 inch)
• 1 cup breadcrumbs
• 1 cup flour
• 2 eggs
• ¼ cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• 2–3 tbsp oil or butter (for browning)
• 1 cup chicken broth
• Optional: gravy for serving

Instructions

1. Prepare the skewers: Thread 3–4 pork cubes onto each wooden skewer and pat dry.
2. Set up the breading station:
   • Bowl 1: flour
   • Bowl 2: beaten eggs mixed with milk
   • Bowl 3: breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper
3. Bread the skewers: Coat each skewer in flour, dip into the egg mixture, then press into the seasoned breadcrumbs.
4. Brown the city chicken: Heat oil or butter in a skillet over medium heat and brown the skewers on all sides for 5–7 minutes.
5. Bake: Preheat oven to 350°F (175°C). Transfer browned skewers to a baking dish. Pour chicken broth around (not on top). Cover with foil and bake for 45–55 minutes.
6. Optional finishing: Remove foil for the last 10 minutes to crisp the coating. Serve with gravy if desired.

Description

This simple city chicken recipe delivers tender, juicy pork wrapped in a crisp seasoned breading. Browning and slow baking
in broth creates a moist interior and a golden, flavorful crust reminiscent of fried chicken. It’s a nostalgic dish perfect
with mashed potatoes, vegetables, or gravy, offering comfort and tradition in every bite.

Tips

• Soak wooden skewers in water for 20 minutes to prevent burning.
• Add a splash of Worcestershire sauce to the broth for richer flavor.
• Use panko breadcrumbs for extra crispiness.
• Pork shoulder produces juicier, more tender results than pork loin.
• Brown in a butter–oil combo for added flavor.
• Enhance flavor with mustard powder or smoked paprika.

Correction (Common Mistakes to Avoid)

• Don’t skip the browning step—it adds essential flavor.
• Avoid overbaking to prevent dryness.
• Do not pour broth directly over the breading or it will soften the coating.
• Do not overcrowd the skillet during browning.

Enjoy

Serve your City Chicken Made Easy with creamy mashed potatoes, gravy, roasted vegetables,
or buttery noodles for a comforting meal that feels like home. Enjoy every bite!