City Chicken is a classic dish made from breaded and fried pork skewers, often baked to perfection. Despite its name, it doesn’t contain chicken—it originated as a budget-friendly alternative when chicken was more expensive than pork.
Ingredients
- 2 pounds boneless pork, cubed (1 1/2-inch pieces)
- Salt, pepper, and seasoned salt (to taste)
- 4 eggs
- 3 tablespoons milk
- 2 cups Italian seasoned bread crumbs
- 2 cups water
- 2 cups vegetable oil (for frying)
Additional Items Needed:
- 14 (4-inch) skewers
- 9×13-inch baking dish
- Wire rack
Construction (Step-by-Step Instructions)
- Prepare the Skewers
- Thread 2 to 3 pork cubes onto each skewer.
- Season generously with salt, pepper, and seasoned salt.
- Set aside.
- Prepare the Coating
- In a shallow bowl, whisk together eggs and milk.
- In another bowl, add seasoned bread crumbs.
- Set Up the Baking Dish
- Place a wire rack inside a 9×13-inch baking dish.
- Pour 2 cups of water into the dish, ensuring the water level doesn’t touch the rack.
- Preheat & Heat the Oil
- Preheat the oven to 350°F (175°C).
- In a deep-fryer or large saucepan, heat vegetable oil to 350°F.
- Coating Process
- Dip each skewer into the egg mixture, then coat it with breadcrumbs.
- Repeat for a double-dip for extra crispiness.
- Frying
- Fry each skewer until golden brown, about 3 minutes per side.
- Transfer to the wire rack in the baking dish.
- Baking
- Cover the dish with aluminum foil and bake for 20 minutes (until pork is no longer pink inside).
- Remove foil and bake for an additional 10 minutes to achieve a crispy crust.
- Serve & Enjoy!
- Serve immediately while hot and crispy.
Variations
- Pittsburgh-Style City Chicken: Add a bit of crushed crackers to the breadcrumb mix for extra crunch.
- Spicy Version: Mix cayenne pepper or hot sauce into the egg wash.
- Cheesy Crust: Add grated Parmesan to the breadcrumbs.
- Low-Carb/Keto: Use crushed pork rinds instead of breadcrumbs.
- Air Fryer Version: Cook at 375°F for about 15 minutes, flipping halfway.
Tips for Perfect City Chicken
✔ Double-dipping in breadcrumbs creates an extra crunchy crust.
✔ Don’t overcrowd the pan while frying; fry in batches to ensure even crispiness.
✔ Use a meat thermometer—pork should reach 145°F (63°C) internally.
✔ Serve with gravy for a classic twist or dip in honey mustard.
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