This is the very best recipe for City Chicken! City Chicken, (also known as mock chicken), is not actually chicken 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 thread onto skewers, browned, then slow braised. 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 city chicken recipe that isn't chicken for dinner!

What is City Chicken and how do you cook it?

According to Wikipedia city chicken, 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.

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.  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, and that is how I like it! 

Where can you find pork for City Chicken? 

I buy pork sirloin already cut for city chicken with the skewers included in the package. They are sold packaged this way in most of the grocers in the Cleveland area.  If you don't have pre-cut pork for your city chicken recipe available to you, you can buy pork sirloin or loin and cut it into 1" cubes yourself then use shortened bamboo skewers to thread it on to. 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!

How do you cook city chicken in the oven?

To make this city chicken recipe, start by threading pork cubes onto the skewers. Next bread them them with a three step process.

For this city chicken recipe that means dredging the pork in seasoned flour, followed by egg beaters or egg wash, and lastly Italian seasoned dry bread crumbs.  I like to add some smoked paprika to the dry bread crumbs, as well as a little extra salt and pepper.

Next, the city chicken is browned a little bit of oil on medium high heat...(taking care not to overcrowd the pan)

Once the city chicken pieces have all been browned and placed into the baking dish,  I add a little chicken stock to the bottom of the pan and cover tightly with foil.  I then bake in a 325 degree F oven for 1 1/2 to 2 hours, or until the pork is fork tender.

I like to serve my city chicken with gravy and mashed potatoes.  My gravy is simply a mixture of canned pork and mushroom gravy...because that's what we like!  There's really nothing fancy about good old City Chicken... it's just great comfort food.

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 for sure is that this city chicken recipe is delicious and a definite keeper!


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

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!

City Chicken

Main Dish

American

Yield: 4 servingsAuthor: Renee Paj

City Chicken

In this city chicken recipe, pork sirloin cubes are threaded onto skewers, breaded, browned and slow braised until fork tender. Then, served with gravy.

prep time: 10 minscook time: 2 hourtotal time: 2 hours and 10 mins

ingredients:

• 1 pound cubed pork sirloin plus skewers
• 1/4 cup all purpose flour, seasoned with salt and pepper
• 1/4 cup eggbeaters, or one egg beaten with 1 TBS water
• 1/2 cup Italian seasoned dry bread crumbs
• 1/4 tsp. smoked paprika ( optional )
• 1 TBSP olive oil or vegetable oil
• 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 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.
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:

Nutrition Information is an estimate.

calories
345

fat (grams)
14

carbs (grams)
20

protein (grams)
34

https://www.reneeskitchenadventures.com/2012/04/city-chicken.html

Copyright © 2018 Renee's Kitchen Adventures

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