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.
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
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