Few kitchen smells are as comforting as breaded meat sizzling in a skillet. For families in Pittsburgh and across the Midwest, that aroma usually meant one thing: mom’s famous city chicken.
Despite its name, this regional favorite doesn’t contain any chicken. Instead, tender cubes of pork and veal are skewered, breaded, and fried until golden and crispy on the outside while staying juicy inside. This dish was born from resourceful home cooks who, decades ago, stretched their budgets when chicken was pricey. Using affordable cuts of pork and veal, they recreated the look and flavor of fried drumsticks—and a beloved comfort food tradition was born.Groceries
Today, city chicken remains a classic at family dinners and Sunday suppers. One bite of these crispy skewers instantly transports you back to grandma’s kitchen, where cast iron skillets worked their magic and the whole house smelled irresistible.
Simple, satisfying, and budget-friendly, this recipe is versatile and delicious. Stick to the classic version, or adapt it for gluten-free or low-carb diets. City chicken pairs perfectly with mashed potatoes, roasted vegetables, and plenty of smiles around the table.
City Chicken Recipe
📝 Ingredients
Ingredient Quantity Notes
Boneless pork & veal, cut into 1-inch cubes 1 ½ lbs Pre-cut “city chicken” works too
Salt & black pepper To taste For seasoning
Eggs, beaten 2 For dredging
Seasoned breadcrumbs 1 cup Base coating
Paprika ½ tsp Adds warmth
Parmesan cheese, grated 2 tbsp Flavor boost
Vegetable or canola oil ½ cup For frying
Wooden skewers As needed Soak in water before use
Optional Gravy
Ingredient Quantity Notes
Chicken broth or stock ½ cup Base liquid
All-purpose flour 2 tbsp Thickener
👩🍳 Instructions
- Prepare the skewers
Thread pork and veal cubes onto soaked wooden skewers, alternating pieces.
Season generously with salt and pepper.
- Set up dredging station
Place beaten eggs in one shallow bowl.
In another, mix breadcrumbs, paprika, and parmesan.
- Bread the skewers
Dip each skewer into the egg mixture, coating all sides.
Dredge through breadcrumb mixture, pressing gently to adhere.
- Fry until golden
Heat oil in a large oven-safe skillet over medium-high heat.
Fry skewers 2–3 minutes per side until crisp and golden brown.
- Bake to finish
Transfer skewers to a baking dish.
Bake at 350°F (175°C) for 20–25 minutes, until meat reaches 145°F internally.
- Optional gravy
In the skillet, whisk flour into browned bits and oil to form a roux.
Slowly add broth, whisking until thickened (about 5 minutes).
- Serve & enjoy
Plate skewers hot from the oven.
Drizzle with gravy if desired, and serve with mashed potatoes or roasted vegetables.
🌟 Notes & Variations
Substitute pork only, or use beef tips if preferred.
Add Italian seasoning or garlic powder to breadcrumbs for extra flavor.
Make low-carb by swapping breadcrumbs for almond flour or crushed pork rinds.
Store leftovers in the fridge for3-4 days