City Chicken Skewers

City Chicken Skewers

Servings

4

Prep Time

20 minutes

Cook Time

35 minutes

Calories

385

Cuisine

American

Category

Main Course

City Chicken is a nostalgic comfort food that originated in the Midwest, particularly in regions like Pittsburgh and Detroit.


Despite the name, this dish contains no chicken at all! It was born out of necessity during the Great Depression when chicken was expensive, so cooks turned to skewered and breaded pork or veal to mimic the texture and look of fried chicken.


This recipe features tender, juicy pork cubes, skewered and coated in a well-seasoned, crispy breadcrumb crust, then quickly fried to a golden brown before finishing in the oven with a touch of broth for moisture. The result? A perfectly balanced bite—crispy on the outside, moist and flavorful inside. 


Whether you serve it with mashed potatoes, gravy, or a side of roasted vegetables, City Chicken delivers a taste of tradition and pure comfort on every skewer.



City Chicken Skewers

Ingredients

  • 2 lbs pork (or veal), cut into 1 ½-inch cubes

  • 1 cup breadcrumbs

  • ½ cup all-purpose flour

  • 2 large eggs

  • ½ cup milk

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • ¼ cup vegetable oil (for frying)

  • 1 tablespoon butter

  • 8-10 wooden skewers

  • ½ cup chicken broth (for baking)

Directions

  1. Preheat the oven to 350°F (175°C). Soak wooden skewers in water for 15 minutes.

  2. Thread pork cubes onto skewers, leaving space at both ends for easy handling.

  3. In a bowl, mix flour, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and oregano.

  4. In another bowl, whisk eggs with milk.

  5. Place breadcrumbs in a separate shallow dish.

  6. Dredge each skewer in the seasoned flour, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.

  7. Heat oil and butter in a skillet over medium-high heat. Fry skewers for 2-3 minutes per side until golden brown.

  8. Transfer fried skewers to a baking dish, add chicken broth to the bottom, cover with foil, and bake for 25-30 minutes.

  9. Remove from oven and let rest for 5 minutes before serving.

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10 koketips

  1. Bruk benfri svinekjøtt eller svinekjøtt for den beste tekstur.

  2. Bløtdyr skevis i vann i minst 15 minutter for å forhindre forbrenning.

  3. Krydre melet godt - dette trinnet bygger smaken i hvert lag.

  4. Bruk panko brødsmuler for et ekstra sprø belegg.

  5. Ikke overfylte pannen når du steker for å holde oljetemperaturen stabil.

  6. En blanding av olje og smør forbedrer den gyldne fargen og smaken.

  7. Stek med en liten buljong for å holde spydene saftige inni.

  8. La de stekte grillspydene renne ut på et trådstativ for å forhindre sogginess.

  9. Hvil spydene etter å ha steket i 5 minutter før servering.

  10. Par med potetmos eller en rik saus for full klassisk opplevelse.

Server den med

  • Potetmos og brun saus

  • Stekte eller sauterte grønne bønner

  • Smøraktig mais på kobben

  • Kremet coleslaw

  • Myk middagsruller med smør

  • En side av eplesaus for en søt kontrast

Vanlige spørsmål

Spørsmål: Hvorfor kalles det bykylling hvis den ikke inneholder kylling?
EN: City Chicken ble opprettet under den store depresjonen som en rimelig erstatning for kylling, ved hjelp av svinekjøtt eller kalvekjøtt spiss for å etterligne trommestikker.

Spørsmål: Kan jeg lage Bykylling i en luftfriere?
A: Ja! Luft yngel ved 375 ° F i omtrent 15 minutter, flipper halvveis, til den er sprø og fullkokt.

Spørsmål: Kan jeg bruke en annen type kjøtt når jeg lager Bykylling?
A: Absolutt! Mens svinekjøtt er tradisjonell, kan kalvekjøtt eller til og med kalkun fungere som erstatninger.

Spørsmål: Hvordan lagrer jeg rester av Bykylling?
A: Oppbevares i en lufttett beholder i kjøleskapet i opptil 3 dager. Oppvarmet i ovnen ved 350 ° F for best resultat.

Spørsmål: Kan jeg gjøre City Chicken glutenfri?
A: Ja! Bruk glutenfri mel og brødsmuler for en glutenfri versjon.

 

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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