City Chicken Recipe

Step 3: Set Up Your Breading Station

1. In one shallow bowl, mix the flour, salt, black pepper, garlic powder, and paprika.
2. In a second bowl, whisk together the eggs and milk to create your egg wash.
3. Optionally, place bread crumbs in a third bowl for an extra crunchy coating.

Step 4: Coat the Skewers

1. Roll each skewer first in the flour mixture, making sure every piece is lightly coated.
2. Dip into the egg wash, letting the excess drip off.
3. Roll in the flour again, or in bread crumbs if you want that extra crispiness.

Step 5: Cooking Options

City Chicken can be either baked or fried:

Frying Method (Crispier Finish):

1. Heat ½ inch of vegetable oil in a large skillet over medium heat.
2. Carefully place the skewers in the hot oil.
3. Fry for about 8–10 minutes, turning occasionally, until golden brown and cooked through.
4. Drain on paper towels to remove excess oil.

Baking Method (Healthier Option):

1. Preheat your oven to 375°F (190°C).
2. Place the skewers on a greased baking sheet.
3. Bake for 25–30 minutes, turning halfway, until the meat is cooked and breading is golden.

Step 6: Serve

1. Let the City Chicken rest for a few minutes after cooking.
2. Serve with classic sides like mashed potatoes, roasted vegetables, or a tangy dipping sauce like mustard or gravy.

Tips for the Perfect City Chicken

• Uniform Cubes: Cutting meat to similar sizes ensures even cooking.
• Soak Skewers: Prevents wooden skewers from burning in the oven or fryer.
• Mix Meats: A combination of pork and veal gives the dish a richer flavor and juicier texture.
• Make Ahead: You can skewer and bread City Chicken in advance, then freeze for up to a month. Just bake or fry straight from frozen.

City Chicken is a clever, comforting dish that’s easy to make, budget-friendly, and always a crowd-pleaser. Whether you fry it for extra crunch or bake it for a healthier twist, this dish carries the nostalgia of classic American kitchens right to your table.

If you want, I can also create a shortcut “oven-only version” that skips frying entirely but still gives a golden, crispy finish—perfect if you want a less messy method. Do you want me to do that?