When you first hear the name “City Chicken,” your mind probably imagines fried chicken on a stick — but in reality, this nostalgic recipe contains no chicken at all. Instead, it’s made with pork (and sometimes veal), cleverly shaped and breaded to resemble a chicken drumstick.
This dish has been loved for decades, especially in regions like Pittsburgh, Detroit, Cleveland, and Polish-American communities. It was born during the Great Depression, when poultry was expensive and difficult to find, while pork was far more affordable. Home cooks discovered that by skewering pork cubes tightly together, coating them in breadcrumbs, and frying them like chicken, they could create a meal just as satisfying as the real thing.
Today, City Chicken is a treasured comfort food — crunchy on the outside, juicy inside, full of old-fashioned flavor, and incredibly simple to prepare. Whether you’re reconnecting with childhood memories or trying this dish for the first time, this recipe brings warmth, nostalgia, and unbeatable taste to your dinner table.
⭐ Why You’ll Love This Recipe
✔ Crispy, golden brown crust
✔ Tender, juicy pork “drumsticks”
✔ Only simple ingredients required
✔ Perfect for family dinners or gatherings
✔ Budget-friendly comfort food
✔ Authentic old-fashioned flavor
This is the easiest version of the recipe — beginner-friendly yet true to the classic technique.
🛒 Ingredients for City Chicken Made Easy
For the Meat Skewers
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2 lbs boneless pork (loin or shoulder), cut into 1–1.5 inch cubes
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Optional: ½ lb veal cubes, for traditional flavor
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6–8 wooden skewers
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1 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
Breading Ingredients
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1 cup all-purpose flour
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2 large eggs
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2 tbsp milk or water
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1 ½ cups breadcrumbs (seasoned breadcrumbs recommended)
For Browning & Baking
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Oil for frying (vegetable or canola)
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½ cup chicken broth (adds moisture during baking)
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Butter (optional) for extra richness
🔪 Step-by-Step Instructions
1️⃣ Cut and Season the Meat
Begin by cutting the pork (and veal, if using) into evenly-sized cubes.
Season generously with:
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Salt
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Pepper
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Garlic powder
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Onion powder
Seasoning the meat before breading ensures the flavor goes all the way through each “drumstick.”
