City Chicken – family recipe – cubes of pork (not chicken!) breaded, fried and baked until golden brown, tender and juicy. Easy authentic Polish recipe!
City Chicken is a favorite dish for everyone in my family. Tender, breaded pork on a stick hits just right for Sunday Supper and holidays – including Mother’s day.
Serve it up with some creamy mashed potatoes and gravy. This is 100% nostalgic comfort food.
What is City Chicken?
- For starters, it’s not chicken. It’s actually skewered pork (or a pork-veal combo) cubed.
- Sometimes called mock chicken because they kind of look like a chicken drumstick.
- Polish-American recipe from Polish immigrants who settled into the Great Lakes area (Detroit, Cleveland, western Pennsylvania) around the time of the Great Depression when chicken was more expensive than pork and veal.
Ingredients needed to make City Chicken:
- lean pork cut in 1 1/2″ cubes
- salt and black pepper
- eggs
- seasoned dry bread crumbs
- vegetable or canola oil for frying
- wooden skewers (5-6″ in length)
- chicken stock
Tips and FAQ:
What cut of pork is best? Pork tenderloin, pork sirloin or pork loin all work well. You can also use a pork-veal combo or all veal cubes.
How much oil should be in the skillet? 1/4-1/2″ of oil so it comes about halfway up the sides of the skewers.
What kind of oil should I use? Canola or vegetable oil (not olive oil). They both withstand higher heat and are flavorless.
How do I know when the oil is ready for frying? Let the oil warm for several minutes they test it by dropping a couple of dry breadcrumbs into it. You want them to bubble and float the top. If they sink, the oil isn’t hot enough. If they burn up, the oil is too hot.
How to make City Chicken:
Preheat the oven to 350°.
Cut the pork into 1 1/2″ cubes then add 4-5 pieces of pork onto the skewers leaving a base for handling. Season with salt and pepper and set aside.
Set up a dredging station in two separate shallow bowls: beaten eggs in one shallow bowl, seasoned breadcrumbs in another.
Roll the pork skewers in the egg mixture then dredge in the breadcrumbs, rolling to coat on all sides and ends.
Add the oil to a large skillet so there’s about 1/4 to 1/2″ inch of oil (the amount will vary with the size of the skillet).
Heat the oil to about 350° over medium to medium high heat. If you don’t have thermometer, drop a couple of dry breadcrumbs into the oil. You want them to bubble slightly and float to the top. If they sink, the oil isn’t hot enough. If they burn up, the oil is too hot and you’ll want to adjust the heat on the stove accordingly.
Add the skewers to the hot oil turning to lightly brown on all sides, working in batches if necessary so you don’t crowd the skillet (save pan drippings for gravy!).
Transfer the skewers to a shallow baking dish (optional: transfer to a paper towel-lined plate to absorb the oil) leaving space between them. Pour the chicken stock between the skewers. Cover the baking dish tightly with aluminum foil and bake 25 minutes.
Uncover and continue baking 5 minutes more to crisp the breading.
Best side dishes with City Chicken?
Creamiest Smoked Gouda Mashed Potatoes
Roasted Maple-Bacon Brussels Sprouts
How to make gravy from the drippings:
- Pan drippings (from when you browned the City Chicken)
- 1/4 cup dry white wine (sauvignon blanc or pinot grigio – also goes well with this meal!)
- 1 cup chicken stock (or chicken broth)
- 2 tablespoons all purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme (or 1/2 teaspoon dry thyme)
- 2 teaspoons worcestershire sauce
- 1 teaspoon soy sauce
- salt and pepper to taste
Tips for making gravy:
- Wine adds deep flavor but you can add skip it – just add more stock instead.
- Whisk continuously as you’re adding stock so your gravy isn’t lumpy.
- A light splash of soy sauce gives added (not Asian) flavor.
Remove excess oil from the same skillet you browned the skewers. Warm over medium heat then add wine, scraping browned bits. Reduce wine by about half.
Lower heat to medium low then add butter. Sprinkle flour over the top and cook 1 minute, stirring. Slowly pour in the chicken stock whisking constantly then add finely minced thyme.
Simmer 5-7 minutes or until the gravy is smooth and thickened. Add worcestershire and soy sauces. Continue simmering 2-3 minutes. Taste and adjust salt and pepper as you like.
Why I love this recipe:
- Simple, straight forward recipe for a classic, authentic Polish meal.
- Ingredients are available in grocery stores everywhere.
- The flavors are basic and ones the whole family will enjoy.
- City Chicken is one of my family’s favorites – let me know if it becomes your family’s too!
Enjoy!
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City Chicken
Ingredients
CITY CHICKEN:
- 1 1/2 pounds pork cut in 1 1/2" cubes
- salt and pepper to taste
- 2 large eggs beaten
- 1 1/2 cups seasoned breadcrumbs
- vegetable OR oil for frying 1/4 to 1/2" in bottom of skillet
- 6-8 6 inch wooden skewers
- 1/2 cup chicken stock
GRAVY:
- pan drippings (from browning city chicken)
- 1/4 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons all purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme remove from stem and minced OR 1/2 teaspoon dry
- 2 teaspoons worcestershire sauce
- 1 teaspoon soy sauce
- salt and pepper to taste
Instructions
CITY CHICKEN:
- Preheat the oven to 350°.
- Cut the pork into 1 1/2″ cubes then add several cubes of meat to the skewers (about 4-5 pieces leaving a base for handling). Season with salt and pepper and set aside.
- Set up a dredging station in two shallow bowls: beaten eggs in one bowl, seasoned breadcrumbs in the other.
- Roll the pork skewers in the egg mixture then dredge in the breadcrumbs, rolling to coat on all sides and ends.
- Add the oil to a large skillet so there’s about 1/4 to 1/2″ inch of oil (the amount will vary with the size of the skillet).Heat the oil to about 350° over medium to medium high heat. If you don’t have thermometer, drop a couple of dry breadcrumbs into the oil. You want them to bubble slightly and float to the top. If they sink, the oil isn’t hot enough. If they burn up, the oil is too hot and you’ll want to adjust the heat on the stove accordingly.
- Add the skewers to the hot oil turning to lightly brown on all sides, working in batches if necessary so you don’t crowd the skillet (save pan drippings for gravy!).
- Transfer the skewers to a shallow baking dish leaving space between them, then pour the chicken stock between the skewers. Cover tightly with aluminum foil and bake 25 minutes. Uncover and continue baking 5 minutes more to crisp the breading.
GRAVY:
- Remove excess oil from the same skillet you browned the skewers.
- Warm over medium heat then add the wine, scraping browned bits from the bottom of the pan and letting the wine reduce.
- Lower heat to medium low then add the butter to the skillet. Once it melts, sprinkle flour over the top. Stir and cook 1 minute.
- Slowly pour in the chicken stock whisking constantly then add finely minced thyme. Simmer 5-7 minutes or until the gravy is smooth and thickened.
- Add soy and worcestershire sauces. Continue simmering 2-3 minutes then taste the gravy and season with salt and pepper as desired.
I’ve never heard of City Chicken and it looks so yummy! Love your detailed instructions!
Hey Anna – thank you so much! It’s a Midwestern classic. We really love it + the story about how it got started.
Wow does this look yummy! Takes me back to my Mom and yes we would have city chicken but only on “special” occasions. Great recipe idea! You rock.
Hi Bette – thank you!! Awwww – what a great memory. I love reading that. 🙂 xo
I live in a little town just north of the ‘burgh, and I’m no stranger to city chicken. Your recipe is a definite keeper. As a matter if fact, it’s the menu tonight. Thanks for a great recipe!!
Linda thank YOU for taking the time to comment! I hope you enjoyed the recipe as much as we do! I’ve been making it for years for my family 🙂
the polish recipe from 70 years ago used pork and veal cubes and I still use both , your recipe is great!!!
Thank you SO much!! I appreciate your kind words. This is one of my family’s favorites – and you’re absolutely right – pork and veal was originally used. My guess is it just got too expensive and personally, I think pork is a great sub. Enjoy your day and thanks for your feedback! — Bernie
I dredge mine in flour then egg then Italian bread crumbs. I brown them then sauté onion yellow orange and green pepper slices. Add white wine and chicken bullion. Than pour over city chicken. Bake at 350 covered then 375 uncovered for 15 min. Delicious!!!
Wow Rebecca that sounds really delicious!! I love the variation. Yours sounds like one I need to try – thanks for sharing ~ Bernie
I’ve made city chicken occasionally over the years, and I must that this is a very good recipe. Definitely a keeper.
Thank you so much Linda! I’ve been making it for my family for many, many years. It’s one of our favorites. I appreciate you taking the time to comment – Bernie
Reminds me of growing up in NYC and eating all my polish favorites
Ah Rose that’s the best compliment – thank you so much! 🙂 This City Chicken and my Potato Pancakes are two favorites. – enjoy the day – Bernie
Have made for 60+ years. Husband polish and popular dish back East. St. John’s cookbook has the recipe. We dredge in flour, then egg, and finally breadcrumbs. Fry in oil til golden then cook in oven.
Originally made with veal and pork. We don’t put gravy on them just enjoy eating off the stick.
Hi Pat – such a classic Polish dish – so comforting and so delicious. Your family must really love yours! — thank you for taking the time to comment. Enjoy the day — Bernie
I’ve made this all my life, with pork and veal for Xmas eve along with cabbage rolls, pierogie, and a salad. Never have laid them flat in a pan.
We stand them on the stick in a dutch oven style pan, put 1/2” water in the bottom, seal tightly with foil, and bake for 3 hours at 275 degrees. They literally melt in your mouth. I also marinade my meat cubes for 2 days in wine or beer, with garlic and various seasonings, and double dip in bread crumbs after dipping in flour. The gravy in the pan is absolutely out of this world. These freeze well too.
Hi Lynn – thanks for all the info – your Christmas Eve menu sounds delicious! I’m a little bummed about the 3 star rating since you haven’t actually tried MY recipe – but again, I appreciate you stopping by and hope you have a great holiday! – Bernie
This recipe has been loved by my family for decades. Simple, step-by-step – deliciously nostalgic!