City chicken is one of those dishes with a name that makes people stop. There’s no chicken in it at all. During the Depression, chicken cost more than pork scraps in many cities, so cooks threaded pork (and sometimes veal) onto skewers, shaped them like drumsticks, breaded them and baked them. The name stuck in Pittsburgh, Cleveland and Detroit, where families still make it for holidays.
Tips
- Use pork shoulder or boneless country ribs for the most tender bites. Pork loin works but can dry out.
- Cut even 1 1/2-inch cubes so they cook at the same speed.
- Bake covered with broth first, then uncover so the coating crisps.
- Pork is safe at 145°F with a 3-minute rest. Shoulder becomes more tender with the longer bake.
Storing
Refrigerate within 2 hours for up to 3 days. Reheat in a 350°F oven until hot.
City Chicken
Breaded pork cubes on skewers, browned and baked tender, a Depression-era favorite.
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 2 1/2 lb boneless pork shoulder or country ribs cut in 1 1/2-inch cubes
- 8 wooden skewers about 6 inches
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 large eggs beaten with 2 tbsp milk
- 1 1/2 cups dry breadcrumbs
- 1/4 cup vegetable oil
- 1 cup chicken broth
Instructions
- Heat the oven to 350°F. Thread 4 or 5 pork cubes tightly onto each skewer.
- Mix the flour, salt, pepper and paprika in a shallow dish. Put the egg mixture and the breadcrumbs in two more dishes.
- Roll each skewer in flour, dip in egg, then press into the breadcrumbs.
- Heat the oil in a large skillet over medium heat. Brown the skewers on all sides, about 8 minutes. Move them to a 9x13-inch baking dish.
- Pour the broth into the dish around the skewers. Cover with foil and bake 45 minutes.
- Uncover and bake 15 to 20 minutes more, until the coating is crisp and the pork is tender and at least 145°F inside. Rest 3 minutes before serving.
Notes
Pork is safe at 145°F after a 3-minute rest. Refrigerate leftovers within 2 hours.
Made this recipe? Tap a star to rate it.
