*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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'
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!!!
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.
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.
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.
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
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!
One of my all time favorites...grew-up in Detroit and this was a mainstay in my Mom's kitchen. We do not bake them, just continued braising them in the covered frying pan after browning, adding additional liquid as needed. We also sauteed cut onion and celery first and then browned and brasied the skewers along with the veggies. They were not crispy but we liked them that way! We used pork and stew beef which tenderized during the braising.
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