This fascinating pork-on-a-stick recipe is American cuisine in a nutshell. City cooks, who couldn't get chicken, would take scraps from much cheaper, at the time, pork and build something similar to what you see here. Why this represents the true spirit of American food is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Serve with honey mustard.

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
20 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.

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  • Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.

  • Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.

  • Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.

  • Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.

  • Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.

Nutrition:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

233 calories; protein 17.8g; carbohydrates 14.4g; fat 12.2g; cholesterol 104.1mg; sodium 96.7mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2014
A northeastern ohio/ western PA classic! I remember asking a butcher in NC for city chicken and he looked at me like I was crazy. This is exactly how we make city chicken. Sometimes we serve with a package of chicken gravy but usually not. Just yum... If you aren't familiar with this dish give it a try. Read More
(14)

Most helpful critical review

Rating: 2 stars
07/28/2016
Good but nothing special. Read More
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/02/2016
I've made City Chicken for 30 years. . .but with one twist. After frying, I put it in a covered oven safe dish and sprinkle liberally with water. Then bake for 2 hours in a low oven 275 - 300. While baking sprinkle 2 or 3 more times with water. This causes steam in the covered dish and makes the meat so tender it melts in your mouth. Everyone that tries these says they are the best! This trick came from a little polish lady from the old country who said this is how the did it way back then and believe me the extra time waiting for it to cook is well worth the wait! Read More
(16)
Rating: 5 stars
12/08/2014
A northeastern ohio/ western PA classic! I remember asking a butcher in NC for city chicken and he looked at me like I was crazy. This is exactly how we make city chicken. Sometimes we serve with a package of chicken gravy but usually not. Just yum... If you aren't familiar with this dish give it a try. Read More
(14)
Rating: 5 stars
09/14/2015
My mother and grandmother used to make this for me as a kid. I loved it with mashed potatoes and gravy. It was a simpler recipe minus the pepper and thyme and alternating cubes of veal, but delicious anyway. As a note, I like to use hardwood skewers rather than bamboo. The bamboo tends to splinter which punctures fingers and remains in the meat. Read More
(8)
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Rating: 5 stars
07/25/2015
family loved it with mustard sauce have used recipe many times Read More
(2)
Rating: 5 stars
10/31/2016
After reading some other recipes for city chicken I decided to improvise. After I browned everything I put a rack in my skillet added some chicken broth and white wine to the bottom. I put the skewers back on top of the rack put a lid on and simmered until the liquid evaporated. I removed the rack put the city chicken skewers back in to crisp up again. They were tender and tasty. Read More
(1)
Rating: 5 stars
09/16/2015
Absolutely fabulous!! My Mom has made this recipe "forever" and are entire family and friends just love it. Thanks Chef John for sharing! Read More
(1)
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Rating: 5 stars
06/25/2015
yes i kike it there much trying to find the sauce recipe used for this dish Read More
(1)
Rating: 2 stars
07/27/2016
Good but nothing special. Read More
Rating: 5 stars
06/05/2016
used dried Italian bread crumbs along with the panko Read More
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