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 – Ingredients

Main Ingredients

• 1½ lbs Boneless pork & veal, cut into 1-inch cubes (pre-cut “city chicken” works too)
• To taste Salt & black pepper (for seasoning)
• 2 Eggs, beaten (for dredging)
• 1 cup Seasoned breadcrumbs (base coating)
• ½ tsp Paprika (adds warmth)
• 2 tbsp Parmesan cheese, grated (flavor boost)
• ½ cup Vegetable or canola oil (for frying)
• As needed Wooden skewers (soak before use)

Optional Gravy

• ½ cup Chicken broth or stock (base liquid)
• 2 tbsp All-purpose flour (thickener)

 

Instructions

1. Prepare the skewers

Thread pork and veal cubes onto soaked wooden skewers, alternating pieces.
Season generously with salt and pepper.

2. Set up dredging station

Place beaten eggs in one shallow bowl.
In another, mix breadcrumbs, paprika, and parmesan.

3. Bread the skewers

Dip each skewer into the egg mixture, coating all sides.
Dredge through breadcrumb mixture, pressing gently to adhere.

4. 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.

5. 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.

6. 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).

7. 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 for 3–4 days.