Best Oven-Baked City Chicken (with Pork Sirloin) | Renee's Kitchen Adventures

Friday, November 15, 2019

Best Oven-Baked City Chicken (with Pork Sirloin)

This is the very best recipe for city chicken! It's easy to prepare and produces fork tender meat every single time! You might be surprised that city chicken, (also known as mock chicken legs), is not actually a chicken dish at all. It's a regional dish that is made from pork sirloin cubes (or sometimes a combination of pork and veal) that have been threaded onto wooden skewers to resemble a chicken drumbstick. It's one of my very favorite Cleveland comfort foods of all time!

This City Chicken recipe with gravy will quickly become your new favorite and have your family asking for THAT chicken recipe that isn't chicken.
 
City Chicken on plate

Today, I'm sharing with you my own family city chicken recipe. It has been a menu staple for generations. Despite it's long history, it's still a family favorite. 
When you make city chicken with my tried and true cooking method, you'll end up with extremely tender pork that will practially fall off the wooden skewer. It won't be particularyly crunchy, but it will be extremely tender. This preparation allows you to use the cheaper cuts of pork and never have to worry about the meat being tough. 

We like to smother city chicken in gravy to make it extra special. I've made this recipe for city chicken in my kitchen for years and I'm here to say, this is hands down the absolute best way to make city chicken. 


What is City Chicken?


City chicken is a regional recipe to the area around Lake Erie (Cleveland, Detroit), and into parts of western Pennsivania. City chicken is also known in some locations as mock drumsticks or mock chicken, is an entrée consisting of cubes of meat (usually pork), which have been threaded onto a wooden skewer (about 4-5 inches long), breaded, and then fried and/or baked. Some people call it "fake chicken."

The city chicken recipe origins date back to the 1700's when raising chickens in the populated cities became impossible. Inexpensive cuts of pork skewered on sticks to resemble chicken drumsticks became a substitute for chicken as a meal. City chicken became even more popular as the great depression hit and resources were scarce. Chicken was expensive and they opted for cheaper meats like pork. 

Over the years, city chicken recipes have included other cuts of meat as well, such as veal or beef...but living here in Cleveland, I've always made my city chicken recipe with only pork, because that's how my mom made it. 

City Chicken on plate

Growing up in Cleveland Ohio, in the area of the Midwest known as the rust belt, I had many opportunities to eat the different variations on City Chicken. You could not only find home cooks making the dish but it was also almost always offered on local diner menus in and around the Cleveland area.

There's a restaurant, not far from my present home, that still has it on the menu today. While I enjoy their version of city chicken, I still like my own version better.
The best way to cook city chicken is low and slow in the oven until it is fork tender. It really is the secret to great city chicken and it's what makes this recipe for city chicken the best recipe for city chicken.


What's the best way to cook city chicken?


You might find several different ways to prepare city chicken. Some versions of this recipe deep fry or pan fry the city chicken and call it a day. I don't recommend preparing city chicken like this unless you use a more tender cut of pork, like tenderloin, or you risk ending up with a very tough and hard to eat stick of meat. But this is a depression era recipe after all and pork tenderloin can be expensive so I always opt for pork sirloin cubes.

I love to bake the sirloin pork skewers once they are breaded and golden brown in a low, slow oven. This really gets the pork tender and it will literally fall off of the stick. To me, that's the comfort food I'm after!

With that said, the best way to cook city chicken made with pork sirloin or loin cubes is low and slow in the oven until it is fork tender. I'll say it again, low and slow is best here. It really is the secret to great city chicken and it's what makes this recipe the best city chicken recipe.


Where can I find pork sirloin for City Chicken? 


Assuming you live in areas known as the rust belt of the Midwest, you can buy pork sirloin already cut into cubes and packaged with skewers specifically for city chicken right in your  local grocery stores or in your meat market. 

You may have difficulty finding pork (or a mixture of pork and veal) pre-cut and packaged with skewers for your city chicken recipe if you live outside that area. 

Don't let that stop you from making this delicious regional dish! You can buy a pork sirloin or pork loin roast and cut it into 1" cubes yourself. (Or have a butcher do it for you) Pork Sirloin Roasts (a.k.a. loin pork roast, pork hipbone roast, pork loin end roast) are lean but much less expensive than pork tenderloin. 

Use shortened bamboo skewers to thread the cubes of pork on to. I have done this when pre-packaged sirloin pork cubes aren't available in my grocer's meat case, then I just ask my butcher for wooden skewers.  You can also purchase short wooden skewers from Amazon. 

City chicken in the pan

Ingredients and Equipment


(Scroll down for full printable recipe card with ingredient measurements and detailed instructions for making this classic city chicken recipe)
  • 1 pound pork sirloin cubes (or a mixture of pork and veal cubes)
  • 4" - 5" wooden skewers (wooden sticks with a pointed end) 
  • All purpose flour
  • salt and pepper
  • eggs
  • Italian seasoned dry bread crumbs
  • smoked paprika
  • oil for browning
  • prepared gravy (or homemade gravy)
  • skillet
  • 9" x 13" baking dish
  • aluminum foil

How to cook city chicken in the oven


To make this city chicken recipe, the first thing you'll need to do is thread pork cubes onto the skewers. Get the pork cubes as tight as you can get them on the skewers for best results!  The next step is to bread them with a three step breading process.

City Chicken raw and in the process of getting floured

That means dredging the pork in seasoned flour, followed by egg beaters or egg wash, and lastly Italian seasoned bread crumbs.

I like to add smoked paprika and a little extra salt and pepper to the dry seasoned bread crumbs to help elevate the flavor.

City Chicken in the process of getting breaded

The city chicken is then browned in olive oil on medium high heat in a frying pan...(taking care not to overcrowd the pan). You aren't actually cooking the pork all the way here, just simply making it golden brown on all sides. This whole process goes fairly quickly. 

The pork cubes will be brown on the outside, but still raw on the inside.

City Chicken breaded and in pan

Once the city chicken pieces have all been browned and placed into the baking dish,  a little chicken stock is added to the bottom of the pan and its covered tightly with aluminum foil.

It's then baked in a 325 degree F oven for 1 1/2 to 2 hours, or until it is is fork tender. (Checking at the 1 1/2 hour mark).

City Chicken breaded, seared and ready for the oven

Storage and Leftovers

Store any leftover city chicken in airtight containers in your refrigerator for 3-4 days. I have never froze completely cooked city chicken, but my gut tells me it isn't something that would work well. Let me know if you give it a try and it works out for you in the comment section below and I'll amend this statement. 


Frequently Asked Questions:


What can I serve with City Chicken?


I like to serve my city chicken with gravy and mashed potatoes, but rice pilaf and mixed vegetables go well with it too!  My gravy is simply a mixture of canned pork and mushroom flavored brown gravy...because that's what we like! But you could make yourself homemade gravy if you like. 

To make a simple gravy from scratch, in the same pan you browned the pork skewers:
  1. Turn heat to medium high. Add 1/4 cup of chicken stock and bring to boiling, scraping up any brown bits that might be in the bottom of the pan. 
  2. Continue to cook until the stock has been reduced by half. 
  3. Turn heat down to a simmer, and add 2 tablespoons of butter. Once it's melted, sprinkle 2 tablespoons of flour into the pan and cook, constantly stirring for one minute. 
  4. Slowly add one more cup of chicken stock to the mixture and whisk, on low heat until thickened. 
  5. Taste for seasonings and add salt and black pepper to taste. (To give the gravy a richer flavor, add 1/2 teaspoon Gravy Master before you add the salt and pepper) 

If you want to elevate this simple comfort food classic to a new level, try serving it with Garlic Parmesan Mashed Potatoes and these Country Style Green Beans. Or how about serving these easy-to-make Brussels sprouts with bacon along side the city chicken skewers. And, store-bought or homemade applesauce is always a great compliment to pork. 

Does City Chicken taste like chicken?


My family swears that this city chicken recipe really does taste like chicken drumsticks (hence the nickname, mock drumsticks!). Me, I'm not so sure.

One thing I do know for sure is that this city chicken recipe is a delicious meal, a definite keeper and one of my favorite comfort foods! When I eat it, it always envokes great memories of my childhood and Sunday dinner with family. 

Make it, taste it, and you be the judge!


City chicken on the fork looking very tender

Want to learn more about pork and where it comes from? 

Check out this article about my visit to an Ohio Hog Farm!

Hungry for more of Cleveland's favorite recipes?

Try my recipe for the iconic Polish Boy Sandwich or the copycat recipe for famous Lawson's Chip Dip!

Pork recipes you will enjoy!



City Chicken, Mock chicken drumsticks, City Chicken Recipe
Main Course, pork
American - Cleveland
Yield: 4 servings
Author: Renee Paj
City Chicken

City Chicken

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M
City Chicken is not chicken at all! It's a regional pork dish consisting of pork sirloin cubes threaded on a skewer, breaded and baked until for tender. Some say they resemble chicken drumsticks.

Ingredients

  • 1 pound cubed pork sirloin (plus skewers)
  • 1/4 cup all purpose flour, seasoned with salt and pepper
  • 1/4 cup egg beaters, or one egg beaten with 1 TBSP water
  • 1/2 cup Italian seasoned dry bread crumbs
  • 1/4 tsp. smoked paprika ( optional )
  • 2-3 TBSP olive oil or vegetable oil (divided)
  • 1/2 cup chicken stock
  • 1 can or jar of gravy ( pork or mushroom or one of each mixed together ), heated

Instructions

  1. Preheat oven to 325 degrees F. Spray a glass baking dish with cooking spray. Set aside. ( I always make double the recipe, so I use a 9 x 13" baking dish..but you could go smaller if you are only making 4 skewers)
  2. Set up a breading station. Seasoned flour, eggbeaters, and then the seasoned breadcrumbs. Add the smoked paprika to the breadcrumbs if using. Thread 4 cubes of pork onto each skewer. Dust first with flour, shaking off excess, then dip each skewer into the eggbeaters, followed by the breadcrumbs. Heat a nonstick pan over med high heat with 1 TBS oil of your choice. Brown the breaded pork on all sides. You aren't looking to cook the pork, just get a nice brown. (If you need to brown the city chicken in batches, use the remaining oil called for in the recipe to add to pan between batches.)
  3. Once the pork is browned, transfer to the prepared baking dish. Leave a little space between each skewer. Pour chicken stock into the bottom of the pan and cover tightly with foil. Bake in 325 degree oven for 1 1/2 to 2 hours, or until pork is fork tender. Serve with heated gravy.

Notes

This recipe will produce ultra tender pork on a stick, but it will not have a crunchy outside.

Nutrition Facts

Calories

323.13

Fat (grams)

13.42 g

Sat. Fat (grams)

2.47 g

Carbs (grams)

17.62 g

Fiber (grams)

0.98 g

Net carbs

16.63 g

Sugar (grams)

1.48 g

Protein (grams)

31.2 g

Sodium (milligrams)

329.02 mg

Cholesterol (grams)

71.38 mg

Nutritional Information is an estimate it is provided as a courtesy.

Did you make this recipe?
Tag @renees_kitchen_adventures on instagram and hashtag it #RKArecipes


Pin City Chicken to your Pinterest Boards!

City Chicken | Renee's Kitchen Adventures pin for Pintrest

Pinterest Reviews:


Donna said, "Very good!! Just like my Mom’s!"

Loretta said, "basically same recipe handed dow to me from my grandmother and great grandmother- now passed to my daughter!!!! one of the best meals when I was young."

Marilyn said, "was very good,followed recipe,except I added a little bit of red pepper for a little kick."

Carol said, "Used half veal chunks and half pork!  Delicious!  Just like the “olden days”!"



This post was originally posted on Renee's Kitchen Adventures April 2012. It has been updated with a new printable recipe card with more information on the recipe and updated instructions. It's a great recipe that has been made in my kitchen for many years. I hope that you will give it a try!

Like what you see?  Follow RKA on all these social networks!!

88 comments:

  1. I have not had it or heard of it. My husband's family is from the midwest, I will have to ask if they have had it! It looks tasty.

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    1. I just love it....but it is very regional. Mostly around the Great Lakes region of the midwest. You will have to let me know if he has ever had it!

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    2. I make city chicken in winter ,I live in pa never put broth in pan when I bake in oven and I add lawrys seasoned salt to breading. Gives meat really good flavor

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    3. I'm 69 yo and my mother used to make this when I was a kid, we are Polish and have had many dishes city chicken is one of my favorites

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  2. I've never heard of city chicken! I love this :) I've been meaning to pan-fry something for a while now and this looks totally interesting. My brother has been craving mashed potatoes lol!

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  3. I've never heard of such a thing! but the outcome looks so yummy!

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  4. I confess I only eat things like hay, grain and Peanuts. But the Goatmother is from Oklahoma and she has never had this. She says it looks awfully yummy though. Thanks for sharing!

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  5. This is the first time I'm hearing of city chicken but it seems like it's a fried (or baked) kabob, right? I mean that sounds AH-MAZING, even better than a regular old kabob! I can't wait to slather these with some good old gravy :)

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  6. I've never heard of city chicken either and I grew up in the midwest - weird! That being said - it looks delicious - definitely putting this on the menu - soon!

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  7. This looks so good - I am also from the midwest, and never have heard of it! It makes sense that people would want their chicken, and no room to raise them. Very cool! Love your pictures!

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  8. Nope - I've never had that before, but it looks great!

    And the calories aren't that bad either!

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  9. No, I've never even heard of it but I loved hearing the back story on it. I just bought a pork tenderloin but have a busy day tomorrow so I might have to surrender it to the crockpot. If I can swing it, I'm so making this with my breadless breading! Woot!

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    1. If you make it with tenderloin, you might have to play with the bake time a little bit. It's a much more tender cut than pork sirloin. :)

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    2. I can't believe that there's a City Chicken recipe posted!!! I've started to believe that this dish was a figment of my imagination because every time I asked someone if they had ever heard of or tasted City Chicken, their eyes glazed over! My grandma in Pittsburgh used to make hers with a combo of veal and pork like the Michigan poster below. Ditto the cracker crumbs! Thanks SO much for the trip down memory lane:-)

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    3. I'm so glad you could experience your heritage through this recipe. I'll have to give the cracker crumbs a try sometime!

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  10. I've never heard of city chicken and I grew up in the midwest, but I love it! My family would love this!

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  11. City chicken w/mashed potatoes and gravy is one of my family's favorite meals. I live in Michigan and my mom made city chicken when I was growing up. I always use pork and veal, coat w/flour, then egg wash and then saltine cracker crumbs.

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  12. I grew up in northern West Virginia and am familiar with city chicken. Can't wait to try this recipe!

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  13. I am from NE Ohio, and don't know what part of my heritage this dish comes from, but I always thought it was too cool that you could cook pork, and it tastes like the best darn chicken you ever tasted!.... Hence the name. We sprinkle the pork with nutmeg, not paprika.. the rest of this recipe is spot on!! .. and It is more yummy than you would ever think!

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    1. Oh wow! I love the idea of using nutmeg! I'll have to try that next time!

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  14. I just made this using your recipe-- the only alteration was I used Shake and Bake and it was AMAZING! My husband just told me it was the best meal I ever made. Thank you for sharing this recipe- I couldn't remember how my mom made it when I was growing up so when I saw your ingredients it looked familiar. I grew up in Ohio and this was a staple while growing up. thanks!

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    1. Thank you so much for your review! I've made it with shake and bake too! Cooking it this way really makes the pork fork tender. I am so glad you and your husband enjoyed it! :)

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  15. Love City Chicken, grew up in Akron, Ohio and this meal was often on our dinner table. Always had it with mashed potatoes and gravy.

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  16. We love city chicken but without the gravy. Lately mine has been tough though. Is there a way to slow bake it and still have it come out with a crunchy breading?

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    1. My son doesn't like gravy on his either. I'm not sure if there is away to keep the breading crispy and yet get a tender pork.

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    2. I put my chicken on a sheet pan with a rack. Add some water to pan. Not to much. Just enough to steam and cover with foil. Bake approximately 2 hours @ 350 . Take foil off the last 15 to 20 minutes to crisp up. Works great. It’s great on the rack because it’s not sitting in the water and comes out so tender.

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  17. I get the sensation of comfort just looking at your great recipics! This will definitely be on my to do list this week.

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    1. Thanks Brian! I hope you love it as much as we do. I have to admit, editing the photos made me crave it today! haha

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  18. Wow, where was my family when this recipe became a Midwestern favorite? Maybe asleep at the wheel! If you say it's delicious, Renee, then I know it must be! Thank you for the foodie education and for sharing!
    xo
    Roz

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    1. It's regional to the Ohio, PA, and WV areas I think. I hope you give it a try.

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  19. Great recipe. In the Pennsylvania Coal Region we used a combination of pork, beef and veal. I can not wait to try this recipe.

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    1. I've definitely heard of the mixed meat variation. I've always had it with just pork, but I need to try it with the three meats sometime. Thanks for dropping by!

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    2. In Poland/Ukraine it's called "PATYCHKI" and is traditionally made with pork (roast, not tenderloin) and veal (I like to use the shinbone meat, because it's tender, tasty and juicy.) HERB-not Italian-breadcrumbs are used in Northeastern Pennsylvania, along with paprika-sweet/Hungarian: ancient Hungarian/Turkish trade routes? Next time, smoked paprika. THANKS!!

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  20. I grew up in Cleveland Ohio my mother was a wonderful cook and from north Pa. She made this dish when I was growing up and I always loved it.I am 75 and in my younger years made it for my family. So excited to see this article and read your post. My parents passed away in their 90's and I made this for them one Sunday after church. My Dad was thrilled. I made it with a combination of pork and veal. A long time ago it was not so expensive but it is now. Thank you so much for your blog and the ideas. My daughter in law is a blogger and fun to share with these ideas of yours as she is from the north east. I have kept your post to read and re read . Every time I ask people if they have heard of City Chicken they just look at me blankly.Thank you so much.

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    1. Thank you so much for your lovely comment! I am so honored to have revoked such wonderful memories for you!

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  21. Just made these tonight. I have been making (and eating) city chicken my whole life, and this was the best ever

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    1. I'm so glad you enjoyed it. It's one of my family's favorite dinners!

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  22. City Chicken,I just love it, it's one of the best meats ever. My mom used the crushed saltine crackers instead of breadcrumbs. I am going to try the breadcrumbs tonight, I can't wait, it's been to many years since I've had City Chicken. Thanks for the recipe.

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    1. I hope you enjoy this recipe as much as the one your mom used to make. It sure is one of our favorite comfort meals.

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    2. In the process of moving recently, I spotted my mother's old electric frying pan in my stuff (square, olive green) and fond memories of fried pork chops and city chicken flooded back into memory. Growing up in Detroit in the 70's, we had City Chicken often - mostly with beef chunks, pork, actual chicken, and sometimes veal on short, thick skewers.

      Mashed potatoes and gravy and boiled green beans for sides... Mmmm

      By the way, this is not a Midwestern specialty, so it's no wonder you've not heard of it in Missouri, Nebraska, Iowa, Kansas, or elsewhere - it's indigenous to the Great Lakes region (lower Michigan, upper Ohio, eastern Pennsylvania, eastern new York, and upper West Virginia).

      After spending a decade in California, where they've never heard of green bean casserole, (!), my dinner partner for tomorrow is in for a treat, even though veal is hard to come by here in mid-Missouri (I happened upon a slice the other day).

      City Chicken, GBC, mash & gravy... she's from Florida. :)

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    3. Love this story! Thanks for sharing and thanks for stopping by!

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  23. My grandma used to make city chicken...I make it too using pork...but, if I remember correctly she also used veal in hers?...either way, they are sooooooooo good!...thanks for sharing your recipe...going to try the Italian bread crumb mixture...I've only used the plain ones in mine.

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    1. Hi thanks so much for stopping by. Yes, I've seen recipes with a combination of meats. I think anyway you make it, city chicken is pure comfort food at it's best.

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    2. Try the HERB breadcrumbs, with poultry seasoning (parsley, sage, rosemary & thyme.) Mix SMOKED paprika and WHITE pepper into the flour. All these combine to trick your "tastebuds" (really just your sense of smell) into believing it's chicken. If you've got a rosemary shrub, cut a green (6") branch & snuggle it down into the baking pan before covering. Neighbors will come knocking. Hahaha.

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    3. Sounds wonderful! Thanks for sharing!

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  24. I’m from the UP of Michigan where this has been popular for decades. My mother made it with pork and veal and our supermarket sells it with pork and beef already on the skewers. We also use crushed saltines.

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    1. Thanks for stopping by and sharing that! Yes, we can buy it with the sticks already in the package. I know several local friends that make it with a mixture of pork and veal like your Mother did. Love the idea of using crushed saltines to coat!

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  25. My mama was a West Virginia resident and then Ohio! My family ended up in South Carolina and my mama made the best City Chicken!!!! As a little girl, I loved it!!!! Will absolutely use this recipe! Thanks for bringing back a memory!!!!

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    1. I love it when recipes bring back memories of the past!! I hope this recipe is just the one you need to relive your Mama's City Chicken!

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  26. I’m so excited! My city chicken is in the oven right now. Just checked it at 1 1/2 hour mark... still needs to bake:). I looks and smells delicious!!! You are my first go to when I look for recipes! Can’t go wrong with Renee’s cooking!

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    1. Thank you so much!! I hope you enjoyed your city chicken! Sometimes it takes a little longer to bake because of the size of the pork cubes.

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  27. This was wonderful. Exactly like I remember as a kid growing up in Cleveland!

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    1. Hi LZ! Thanks so much for your review and I'm so happy you enjoyed this recipe!

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  28. I grew up in upstate NY, Binghamton area, and often had this as a kid. My family used to make it but when it became too much for my mom we bought it at some local delis. SO good!

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    1. Oh wow, I had no idea you could find this in upstate NY. How cool. So glad it brings back memories for you! It is indeed a real comfort food.

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  29. The first time I've ever seen this recipe posted. I just caught it by chance on Pinterest. I've been making this for years and I'm in my 60's. We always used the pork/veal combo and learned it from my grandmother. When I visit my brother in St.Louis he always has me make this for him. It's really a favorite in our family! I don't use the flour, I do the bread crumbs, egg wash and bread crumbs. I also turn mine halfway through the cooking so I don't have the soggy bottoms. Thanks for posting this. I need to make this again soon.

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    1. Your version sounds perfect! Thanks for visiting and dropping a comment! I need to make this again soon too!

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  30. This was popular with my grandmother and family, she'd make it to pack on roadtrips. So, they ended up eating it cold which may seem odd. -Regina

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    1. Hi Regina! Thanks for your comment. What a great story. I don't think I've ever enjoyed it cold, but I think it would still be delish!

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  31. City chicken is amazing. Trust me double the recipe it is great.

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    1. Thanks for your review! So happy you enjoyed it!

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  32. Been making Mock Chicken Legs for over 50 years. I've always alternated veal and pork tenderloin. Finish the cooking in a mushroom/onion gravy. The mix of meats will add to the flavor of the gravy.

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    1. Hi Sonny! Yes, many recipes do call for mixed meats, but I prefer using pork sirloin...because that's what I grew up with. I bet your version is just as good as this one!

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  33. I’d never had city chicken until I was married and my mil made it. She used pork and veal however her crumbs were graham cracker. She had them with saltines and said they just didn’t taste the same. So that is how I’ve always made them. I have issues finding veal and bow currently don’t have an oven so we are going to try to use ground veal and pork and make mini meatballs and just cook them in a skillet. (We are from MI).

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    1. Graham cracker crumbs sound so interesting. I'm sure they change the flavor completely! How fun to find different versions of city chicken! Thanks for sharing!

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  34. I grew up in Barberton Ohio and we eat City Chickens I believe my Dad told me it was made with Pork Veal and chicken on a skewers my Mom would flour it and fry it and add flour and water to make the gravy while it baked slowly we loved it. that is the way I still make it

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    1. Yes. Some recipes do call for the mixed meats. I like to make them with just pork because it's easier to find and more economical. Love that you have memories of city chicken. Thanks for sharing.

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  35. From Pittsburgh here. We grew up eating this meal and still to this day we enjoy it. My mom ally made this using pork flavored shake n bake with mashed taters and vegetables. I’m looking forward to trying this version. They still sell this as a kit at our local grocery stores here in the burgh. You do have to assemble them yourself. Thanks for sharing this recipe. I always thought this was a local thing because I have never heard of anyone ever making this nor have a ever seen any recipes for it until today when I stumbled on it. Saving it to my Pinterest page.

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    1. Welcome! I'm so glad you stumbled upon this page. I grew up eating city chicken too! I hope you enjoy this recipe as much as with the shake n bake. I think it's better than the shake n bake version, myself.

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  36. I, too, grew up loving City Chicken that my mother would make. I’ve made your version many times in the last year using pork sirloin. It tastes just like my mother’s City Chicken. I’m making it again today. It makes my heart sing. Btw, I grew up in northern Delaware, not far from Philadelphia. City Chicken found its way here some 60+ years ago!

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    1. Hello and thank you for your comment. I'm so happy you enjoy this recipe and that it brings back great memories for you!

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  37. What memories this recipe brings back! This was my favorite dinner as a child growing up in Wisconsin. My mom made city chicken a lot! Now I’m going to have to make this! I can remember finding out this really wasn’t chicken (after I got married!) and I was shocked!

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    1. Hi! Thank you for your comment and sharing your memories! We love this dish and I hope if you get to make it, you will too.

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  38. Mom made this in Boardman, OH, I made it in Parma, OH and I'm going back to making it for myself. Can't beat Midwest food. Linda

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    1. Hi Linda! I love food traditions that are passed down through generations. Enjoy your city chicken where ever you may be!

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  39. I absolutely love city chicken, a dish my mom made when I was growing up. Here recipe / method is similar to yours but instead of smoked paprika she used poultry seasoning which gives it the taste/smell of a chicken dish. Either way the pan browning and then baking of the skewers makes them so tender… wonderful dinner, will have to try with your gravy this is different and sounds delicious to me!

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    1. Hi Rich! Thanks for your comment and I love how this dish brings back so many positive memories for so many people. Yes, the meat is fall apart tender, which is so comforting I think! I'll have to try it with your mom's poultry seasoning sometime!

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  40. I'm from Barberton, Ohio and we used to have that all the time soooooo good. I keep forgetting about it so I am going to remind my sibs when we zoom on Saturdays. Going to make it soon.

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    1. This recipe seems to bring out a lot of memories! Hope you enjoy it as much as we do!

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  41. Growing up in Michigan my mom made City chicken with a combo of veal and pork. Although mock chicken is different than city chicken. Mock chicken (or mock drumsticks) is ground chicken formed around a skewer to look like a chicken drumstick. We had those fairly often also.

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  42. City chicken is also a Pittsburgh thing, grew up on it, it’s delicious!

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  43. At age 18 I attended college in Iowa. City Chicken was one of the meals that was offered. It was tender and delicious. I believe veal was the meat used at that time because,it was cost effective. Today I occasionally still make this.

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  44. Has anyone made them in a crockpot?

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    1. Hello and thanks for your question. I have not made them in the slow cooker, but it's an interesting question and I think a preparation that would work with this recipe. Add them to the slow cooker once browned and let them cook until tender. I'll have to try it and see if it works then add to the recipe if it's a success.

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  45. Mother made chicken city ground beef ground pork l wished I knew the seasoning is use in the meat but I don't she would make them oblong roll in flour and put them on a popsicle stick and fry them on top of stove and finished them in the oven.l have never found this recipe.

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    1. Hello! thanks for sharing. That's so interesting! I've never had city chicken made with ground meat like this, but I can imagine that it would be delicious! I hope you find the recipe somewhere.

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  46. Your recipe calls for 3 TBL oil but in the instructions you say to use 1 TBL to brown the chicken. What is the other 2 TBL for?

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    1. Thanks so much for your question!! I see that you are correct. I will update the recipe card, but the other 2 TBS. would be if you needed to brown in batches, to add to pan before each batch. Thanks for pointing this out. Hope my answer helps!

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