I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.

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  • Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.

  • Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.

  • Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Nutrition Facts

369 calories; 15.8 g total fat; 179 mg cholesterol; 619 mg sodium. 23.4 g carbohydrates; 31.7 g protein; Full Nutrition

Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2010
Wow...haven't had this since I was a kid. Use to be a favorite. We used pork and veal first dredged in flour then egg then seasoned bread crumbs. However if you put them on a lightly greased cookie sheet in the oven at 350-375 for about 15 minutes per side they will brown beautifully and you save a step. We use to call them 'mock chicken legs' Read More
(185)

Most helpful critical review

Rating: 2 stars
11/11/2010
I have a much lighter version of this recipe that does not use oil and is baked. I have used it since I was married 48 years ago. I first used veal but as it became more scare and expensive I switched to Pork and we like it just as well. Read More
(30)
150 Ratings
  • 5 star values: 120
  • 4 star values: 26
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/09/2010
Wow...haven't had this since I was a kid. Use to be a favorite. We used pork and veal first dredged in flour then egg then seasoned bread crumbs. However if you put them on a lightly greased cookie sheet in the oven at 350-375 for about 15 minutes per side they will brown beautifully and you save a step. We use to call them 'mock chicken legs' Read More
(185)
Rating: 5 stars
11/09/2010
Wow...haven't had this since I was a kid. Use to be a favorite. We used pork and veal first dredged in flour then egg then seasoned bread crumbs. However if you put them on a lightly greased cookie sheet in the oven at 350-375 for about 15 minutes per side they will brown beautifully and you save a step. We use to call them 'mock chicken legs' Read More
(185)
Rating: 4 stars
03/11/2010
I thought this was pretty good. Couple slight changes: I did a Flour Egg Bread crumb dip instead of double bread crumb bc double bread crumb in my experiance just falls off.:) I also used seasoned bread crumbs and added about 1 tbls of Paprika. It gave a beautiful color and body to the flavor. I breaded all my meat first then loaded on skewers this way everything got covered evenly instead of missing some. Soak your skewers for 20 min before loading them up to prevent them from burning. Thank you for recipie!!! Read More
(147)
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Rating: 4 stars
03/12/2010
I'm originally from W PA where we did use veal & pork. also substituted crushed ritz crackers for bread crumbs. double dipped with flour egg the cracker crumbs. placed on rack used chicken stock in bottom of pan. no need to individually wrap them. cover with foil bake for 45 min. Sauce in bottom of pan makes great gravy for riced potatoes. I think I'll make this for the weekend. Thanks for the reminder. Read More
(121)
Rating: 5 stars
07/09/2010
LOVE THIS!!! I came from Detroit and now live in New York. I grew up eating city chicken. I do use veal and pork same idea. I was tought to add milk to the bottom of roaster after frying to keep moist. Awsome stuff.... definately comfort food for me. Read More
(54)
Rating: 5 stars
11/09/2010
My goodness! I haven't thought of these in years. Here in the Chicago area we called them "Mock Chicken Legs". We got them at the butcher already skewered. Guess what's for dinner tonight? Read More
(42)
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Rating: 2 stars
11/11/2010
I have a much lighter version of this recipe that does not use oil and is baked. I have used it since I was married 48 years ago. I first used veal but as it became more scare and expensive I switched to Pork and we like it just as well. Read More
(30)
Rating: 5 stars
11/10/2010
That is one of my favorite foods also. I had my grandmother teach me how to make it before I left home for the service. Now I find it difficult to find the hardwood skewers. Bamboo is prevalent and and I don't like it because they easily splinter leaving fine splinters in the meat (and sometimes in my fingers). It is great served with mashed potatoes and gravy. Yummmmmmmmmm Read More
(29)
Rating: 5 stars
11/16/2010
OMG I"m from northeastern Ohio too. My parents use to make City Chicken and it is still one of my favorite comfort foods. I have never seen the recipe online before. Thanks for the memories Jennifer. Read More
(23)
Rating: 5 stars
11/11/2010
I prepared just as the recipe states using all pork and was instantly taken back to my childhood. I haven't had this since growing up in Toledo. I wonder is this just a regional dish? Not adding to my once a month plan as I try to limit fried foods but for that once in a while comfort dish it's excellent. Thanks! Read More
(22)