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The Ultimate Guide to Making City Chicken: A Comfort Food Classic

City Chicken may sound like a poultry dish, but it’s actually a delightful American classic that has nothing to do with chicken at first glance. Originating during the Great Depression in cities like Cleveland, Pittsburgh, and Detroit, this dish cleverly used inexpensive cuts of meat—typically pork, veal, or a combination—on skewers, breaded and fried or baked, giving the illusion of chicken. Today, it remains a nostalgic, hearty meal that’s perfect for family dinners or special gatherings. Here’s how to make it from scratch.

Ingredients You’ll Need

For a traditional City Chicken, you’ll need:

Meat & Skewers:

• 1 pound pork tenderloin, cut into 1- to 1.5-inch cubes
• 1 pound veal, cut into 1- to 1.5-inch cubes
• Wooden skewers, soaked in water for 30 minutes (prevents burning)

Breading & Coating:

• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika (optional for color)

Egg Wash:

• 2 large eggs
• 2 tablespoons milk

Optional Frying/Baking:

• Vegetable oil (for frying)
• ½ cup bread crumbs (for extra crunch if desired)

Step-by-Step Method

Step 1: Prepare the Meat

1. Cut the pork and veal into uniform cubes, roughly the size of bite-sized chicken pieces.
2. Pat the meat dry with paper towels. Dry meat helps the breading stick better.

Step 2: Skewer the Meat

1. Take a soaked wooden skewer and thread the meat cubes onto it.
2. Alternate pork and veal if you want a mixed flavor.
3. Leave a little space between each cube so heat can circulate evenly while cooking.

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