My mom’s city chicken recipe was a family favorite growing up. It’s an easy to make weeknight meal. The crazy thing is that it doesn’t have any chicken in it! Check out the comments section for other people’s stories about their family city chicken recipes.
You might also like my low carb city chicken in the air fryer!
I grew up eating city chicken a lot as a child and never once did I wonder why it was called that seeing as there’s no chicken involved. It’s really pork and or veal cubes breaded and fried to resemble a chicken legs. Recently my father in law, who used to be a butcher, explained this mock chicken to me.
City chicken is one of his favorite dishes so I wanted to make this regional meal for him and thought I’d share it with you because it’s easy and tasty!
What is city chicken?
My father in law went on to say that back his day fresh chicken was more expensive than pork and veal in grocery stores. So people made city chicken which is essentially cubes of pork and veal on a stick that is breaded to act as a fried chicken leg or chicken drumstick.
It’s a regional dish and very popular here in Pittsburgh. And from my readers comments below, it is also very popular Ohio, Michigan and parts of New York. To learn more, check out this article about city chicken.
Recipe ingredients and what type of meat to use.
All you need to make this simple recipe is pork or veal cubes, eggs, seasoned breadcrumbs, parmesan cheese, salt, black pepper, paprika and vegetable oil.
Classic city chicken is usually made with a mixture of lean pork and veal and not chicken. However sometimes I just use pork because it’s cheaper and easier to find. Today I stopped by a great local butcher, Lampert’s, that my friend had told me about. They had great cuts of meat and lots of delicious looking prepared food.
And there in the case was city chicken already cut and placed on wooden skewers as you can see below.
Many grocers in the area carry city chicken packs with skewers made up of a combination of pork and veal cubes ready for you to assemble.
If your grocer does not carry these, do not despair. Just find some wooden skewers and a nice piece of boneless pork and/or veal and cut it into pork cubes yourself.
Sometimes I just use boneless country pork ribs and since they are already cut into thick strips it’s very easy to cut them into cubes. And while it a bit more expensive than country ribs you can also use pork tenderloin which is more tender.
How to make city chicken.
Learn how to make city chicken on a stick which I learned from my mother. You can make this dish many different ways and if you check the comments section you will learn how other people do it.
Step 1: Preheat the oven to 350°F. Place the cubes of meat on the wooden skewers.
Step 2: Get out a shallow dish for the beat egg and one for the breading (dry bread crumbs, paprika and parmesan cheese). Dip the pork skewer in a beaten egg mixture or egg wash and then the seasoned bread crumbs. Do this with all of the pork skewers and place on plate and season with salt and black pepper on both sides.
Step 3: Get out a large skillet like a cast iron skillet so you can place it in the oven as well. Or if you don’t have an oven safe skillet, you can also use a baking dish in the next step.
Add the vegetable oil and heat to medium high heat. When the oil is sizzling turn down the heat to medium and fry until golden brown on both sides of the city chicken skewers. This should take just about 2-3 minutes per side.
Step 4: Finally transfer the skillet to the oven and bake them for 20-25 minutes until they are cooked through. Baking time may vary but the internal temperature should be at least 145°F.
If you don’t have an oven safe skillet, you can transfer the browned meat skewers to a pyrex baking dish and then bake them. Make sure to spray the baking dish with cooking spray first.
Step 5: Take out of the oven and place the city chicken skewers on a plate or platter. We usually don’t use gravy but many people do. You can use the same skillet with the brown bits to make a brown gravy if you want.
Store leftovers in an airtight container. (Please scroll down to view the printable recipe card.)
If you read the comments below you will see LOTS of ways other people make city chicken and hear about some of their fond memories of this delicious dish.
The final result is tender and juicy city chicken. I have made a bit of gravy at the end with the pan drippings but my mother never really did and my father in law doesn’t like it that way so normally I would not bother to do that.
My low carb gluten free version.
Because I am mostly a low carb blogger I of course had to make a gluten free, low carb city chicken version that you can see below. The breading is made with a blend of almond flour and a few other ingredients. You can see it pictured below.
I made it in the air fryer and it was fantastic. My family liked it just as much as my mom’s recipe. If you are on a low carb or gluten free diet this might be a good recipe to check out.
To make city chicken in the air fryer.
- Prepare the skewers with the chunks of meat just like above. Preheat the air fryer for 5 minutes then spray the basket with nonstick cooking spray.
- Place the skewers in the basket and spray those with cooking spray too.
- Cook in the air fryer at 390°F for 12-15 minutes until the pork reaches an internal temperature of 145°F. You can flip them half way as well if you want.
As they say, pork is the other white meat. You can see above how it does look like breaded chicken. And there you have my mom’s recipe for city chicken. It’s delicious comfort food for me and we really like it.
It is a nice and easy weekday meal that I’m sure your family will love. At least that’s how we do it in the ‘burgh and it’s nostalgic comfort food for us and many people if you read the comments below. Enjoy!
Frequently Asked Questions
How to make city chicken low carb or gluten free?
I have a low carb city chicken recipe but basically you just use a combination of almond flour, parmesan cheese and spice. You can also try crushed pork rinds for the breading.
Where can I buy the wooden skewers or sticks?
Many grocery stores will have the sticks but you can also try Asian grocery stores or they are on Amazon.
What kind of meat is best for city chicken?
It was originally made from pork and veal but I just use pork because it’s easier to find and less expensive. I like to use boneless pork loin country ribs.
What to serve with city chicken?
Plenty of people make a gravy with the pan drippings and serve with mashed potatoes. Really you would treat this as any meat main dish. We eat it with a hearty side dish like mashed potatoes and green beans.
PS Please read through the comments below. I guess this dish is a beloved recipe of people in this area and many people have variations on the recipe that you may remember or enjoy. And if you have any questions, please just ask.
City Chicken Recipe
My mom's recipe for city chicken was a family favorite growing up. It's an easy to make weeknight meal using simple ingredinets.
Ingredients
- 1 ½ pounds city chicken (boneless pork or veal pieces cut into cubes)
- salt and pepper
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- ½ teaspoon paprika
- 2 tablespoons Parmesan cheese
- ½ cup vegetable oil
For Gravy
- ½ cup chicken stock, broth or water
- 1-2 tablespoons flour
Instructions
- Preheat oven to 350°F.
- Add eggs to a shallow bowl and beat.
- In a separate bowl add dry breadcrumbs, paprika and Parmesan cheese.
- If the pork and veal cubes are not already placed on skewers, do so by alternating pork and veal pieces. Place the skewers of chunks of meat on a plate and season with salt and pepper.
- Dip the skewered meat in the egg and then the bread crumbs. Set aside and finish the rest of the meat.
- Heat a large skillet to medium high and once hot, add your oil.
- Once the oil is hot, place your meat in the pan and turn the skillet down to medium heat. Brown skewered meat on all sides. About 2-3 minutes on each side.
- Once the meat is browned, place in a baking dish and loosely cover with aluminum foil.
- Bake for 20 minutes or until the pork is no longer pink inside.
- To make the gravy turn the skillet on to medium heat.
- Add the broth or water to the skillet and break up all the browned bits.
- Add the flour a little at a time and whisk well so there are no lumps.
- Pour over cooked meat. (this did not make much gravy for me but it was tasty.)
Nutrition Information:
Yield: 5 Serving Size: 1 skewerAmount Per Serving: Calories: 593Unsaturated Fat: 0g
Tobert Nelson says
I’m from Cleveland raised by a Polish Mother who made city chicken often. OMG the way she made it was incredible, the flavors, the taste, I could eat 6 when I was a 16-year-old. These a 60-year-old memories and I can still taste the flavors to this day.
Denise says
That’s a great story!
Connie says
In the recipe it says add foil before placing in the oven. But up above in step 4 it doesn’t say anything about it. We just made this but they didn’t come out crispy. Should we not have used foil or do you think we didn’t have the oil hot enough?
Thank you for your help!
Denise says
Hi Connie, I’m sorry it didn’t work out the way you expected.
You could eliminate the foil altogether. I used it to make sure the pork is cooked through and not to dry out. Also I don’t cover it tightly which could lock in steam maybe?
However the foil is not that necessary and it will probably crisp it up a bit more if you don’t use it.
Note that this will not be real crispy and crunchy like battered fried chicken but it should be pretty crispy since you brown it first.
So yes try it without the aluminum but just make sure it’s cooked through before eating.
Good luck and hopefully it work out better next time.
I’ll try to make it again next week to see if I can better pin point it.
I can’t re-make it this week because we have had a ham dinner and pork and sauerkraut for New Years and my husband is sick of pork for dinner lol!
Connie says
Thank you!! 😊 I will try again without the foil. Maybe I will try foil for half the time. 🤔 I hear you on having to wait! LOL
Denise says
Hi Connie, I have it in my refrigerator and going to make it tomorrow so I’ll let you know.
Denise says
Hi Connie I decided to make a small batch today. I didn’t put the foil on top and it was fine. You just have to make sure it’s cooked through. Also if you get the pan really hot with the oil you can get a good bit of crispness when you brown the skewers before you put it in the oven. Hope that helps. Here’s a not so great picture but just wanted you to know it works.
https://mylifecookbook.com/wp-content/uploads/2025/01/citychickenimade.jpg
Kati Caprara says
I was born and raised in Cleveland, Ohio, close to the lake I think we had City Chicken at least once a week. I loved it. We used to buy the meat — beef, pork and veal — already on the wooden skewers in one of those packages with the Saran Wrap on top from Fazio’s. I don’t remember how my mom cooked them but I do remember her taking them out of the oven and putting them on our plates. Our mouths were watering immediately. When we moved to Oregon, we never had it again. When I asked my mom how she made it, she was 96 and didn’t remember. Sad!! But happy to find your recipe!!
Denise says
Hi Kati, I love to hear people’s memories of this dish. It’s such a simple dish but if you read some of the comments you will find other people’s versions too.
Janie says
How long do you cook city chicken in a pressure cooker?
Denise says
Hi Jane, I have never made this in the pressure cooker. I think it would get a bit soggy? You usually have to have some kind of liquid in the pressure cooker. I’m sorry I just don’t know. Maybe someone will respond to this question and know.
matt says
Girl, I love this!
David Stevenson says
Try frying the city chicken in bacon grease! It adds a lot of flavor!
Cathy Campbell says
I was born on Miami Beach Florida and raised in Miami. I had never heard of City Chicken until I saw it on a UTube show called “Famous Dinners that have Faded from History”. I looked up this recipe right then finding your article on this and it sounded great!
My mother was from Kentucky, as was her mother, and my grandmother never made this dish. She make pork tenderloin, but she just fried slices of it without and coating. Finding your background of this dish was informative.
I am excited to try this recipe since I love pork more than beef or chicken!
Thank you.
Jan Bedell says
Hello Pittsburgh People, how yinz doin ? Born in McKeesport grew up in Belle Vernon. My mom made these often for our family. Can’t remember the last time I had these but guess whats for dinner tonite ?????
Denise says
omg 🙂 my mom was born in mckeesport..!! she loved it there, back in the day 🙂 walnut st, 9th, gimbel’s, tube works st, holy trinity. yuns rock..!! city chicken was a regular at our house growing up. yes, it’s on our menu for tonight 🙂
Denise says
My dad used always talk about McKeesport back in the day and how wonderful it was. Enjoy your city chicken!
Nancy Z says
I just came back to Myrtle and stopped at Lamperts to pick their city chicken skewers up. Making them tonight! Jan & Rick, the owners, are great people. Grew up in the area but now living in Myrtle full time.
Denise says
It’s a great shop. I discovered it just a few years ago but it’s got great food!
Mary Ellen Kolbe says
Jan, I think we know one another
Barbara says
I grew up in Cincinnati where city chicken was in every butcher case. It was considered a treat in my house. Now I’m fortunate to have a butcher nearby that has them in their case, but when I had all four of my children at home I used a pork loin. I’d buy a big pork loin and cut some boneless chops, scaloppine slices, city chicken cubes, and leftover bits for stir fry. Tonight my husband and I are having them with roasted vegetables. I’m sure one of my grandsons will be interested, too! I couldn’t quite remember how long to cook them. Better write it down!
Claudia says
My mom came from Johnstown PA and was more German than anything else. Her family moved to Cleveland when she was in high school. I am 81 and I grew up eating then making city chicken. I live in NC now and haven’t cooked it in years. I will need to do that real soon!!
Denise says
Hope you like it. Claudia!
Neckbone says
I am also of German/Irish desent from Pennsylvania now living in South Carolina, Mom had to feed 6 boys a husband and usually a couple dogs.
If it wasn’t Goulash it was city chicken! love it but oddly enough I never think to make it.
well guess what’s on the menu tonight! that’s right quick trip to Krogers and it’s on like a fright train.
Jill Fryer says
In AZ, from OH, ingredients on my grocery list. Cannot wait.
Denise says
Hope you like it Jill!
Mary says
I grew up in Pottsville, PA and was raised on city chicken. I moved to North Carolina when I was nine and the recipe faded from our family’s dinner and party rotations. Well guess what, I’m making them tonight for the first time and I’m 54 now! I can’t wait!
Denise says
Hi Mary, I hope you like it. Make sure to read all the comments as lots of people give tips on how they grow up eating it. Enjoy!
Richard Gouttiere says
When I was in high school, in 1957, I worked in a small mom and pop grocery store, named Bednarik’s in Natrona, PA. One of my duties was to make City Chickens every Friday afternoon in preparation for the weekend. I remember each one had to be 1/4 pound each. Not dressed. I have been looking high and low for the skewers,all these years.
Thanks for this web sight I can now make City Chickens.
I plan on preparing dinner for some friends, 8 of us, and am sssssooooo glad I found this web sight.
Denise says
I hope you like it Richard!
Richard Gouttiere says
I know we will. BUT, how many servings. There will be 8 or 10 of us. How much meat should I buy?
THX
Denise says
Depends on how you buy the meat. If you buy them with skewers already made up you will probably use 1 skewer per person. If you just cut up the meat yourself you can probably make 6 skewers out of 1 1/2 pounds of meat. For 8 people 2 pounds should work. Hope that helps!
Sara says
I’ve never had luck covering the skewers without the breading getting soggy. Would love to know the trick. Now I just put them on a rack in shallow pan to bake uncovered. I was concerned they would dry out but they didnt.
Elaine says
I’M 78 YRS OLD. Have been making City Chicken since I was helping my mom preparing these for our family of 7. I don’t think my sisters ever made them. My one daughter and her family of my 2 granddaughters will help me one day and learn the ropes. I make them very similar to your recipe, using beef, veal and pork. Grew up in Michigan, moved to Florida with my family. My husband at age of 89 loved them. I’ll make darn sure my granddaughters know how to make this. I have dementia now and living with my daughter, son in law. She and I will be making them in a couple of weeks. I’m sure the girls will visit. I’m glad I found your recipe, its very similar to my mom’s. One GREAT recipe to pass down to family. Thanks!
Denise says
I love to hear how everyone grew up with city chicken. Thanks for taking the time to comment and share your story!
Mary Washicosky says
Hi, I live in Northeastern Pa. My Mom used to make this, She was Lithuanian, and my Dad was German, we all loved City Chicken. I’m making it Sunday, for my Sons Birthday.
The only difference is, she made a rue of, chopped celery, onion, and carrots for the roasting pan, covered the bottom of the pan with the rue. She then placed the city chicken on top of the rue. Added water to top of the rue, salt, and dill weed. Baked for 1 hour at 350•, and turned half way through. Awesome… Thank you for bringing this favorite, to other people’s attention. Mary
Denise says
I love to hear how everyone makes this recipe. Thanks for sharing yours!
April says
My grandparents (both sides) were from Ohio. All Czechoslovakian. My family grew up in upstate NY but my Mom always made city chicken. I was told back in the 1940’s chicken was very expensive. We made them with cubed pork and veal. I am making them tomorrow night. My sons favorite
Denise says
That’s what my father in law told me too!
Ann Jordan says
I, too, grew up with City Chicken. No Eastern European roots. Both sides were Irish. I wouldn’t be surprised if my mother learned the recipe in 7th grade Home Economics back in the 19’teens. She used to make all kinds of good things she had learned in that class. I grew up in late ’40s early’50s. I remember City Chicken was loved by whole family. Reading through all your comments I’m delighted to see all the references from western PA. I grew up in Flint, MI but met my husband in college. He was from New Kensington, PA. However, I doubt his mom made it. His family was Italian/Jewish background. After marriage we spent many enjoyable visits to NewKen as well as to visits to the Strip in Pittsburgh on Saturdays. I plan on making the “C C” this week for my daughter & daughter-in-law where I live in Royal Oak, MI now. I’m 88 yrs. old and still cook! Thanks, Hamtramck, MI is a gift to the Detroit area.
Denise says
Hi Ann, it’s so nice to hear everyone’s story including yours. How great that you are still cooking at 88yrs. I bet that makes you a fantastic cook!
Justine says
Hi!
I was wondering if you could tell me if you use a tenderloin or shoulder pork for the recipe?
Thanks.
Justine.
Denise says
Hi Justine, not sure if you are asking this question to me for the reader who commented on this post.
I used country style boneless pork ribs I got at Aldi. I believe it is pork shoulder. Pork tenderloin would work too but it’s more expensive and I think it is usually a shoulder cut of meat. Hope that helps.
Shelley says
I literally laughed out loud when you said NewKen!!! i was probably in my late teens before I learned it was short for Kensington 😂 anyhow, I am Pittsburgh born and raised HOWEVER, my great aunt Es was the woman who always made CC and she was born in Bermuda!!! She only moved to Pittsburgh in the 30’s when she married my uncle who was from Pittsburgh (Etna area). The CC recipe must have been from my uncle’s family who again were Pittsburgh natives. I wish I could ask to be sure but regardless I think it is so cool how a Bermudian woman started the CC fad in my family but taught from a Pittsburgh Pennsylvania native!!! I love recipes…. there’s so much history behind them!!! Thank you for your comment making a complete stranger laugh out loud with fond memories!!!
Nancy says
I leave lived in New Kensington all of my life! Making this recipe for dinner tonight. Mom made it all the time when we were growing up.
Zenobia Magic says
I grew up in a suburb of Cleveland and this was a weekly staple in my home . My mom used seasoned flour, dipped it in egg and browned them in butter in a cast iron skillet then transferred to the oven. She made a gravy from the drippings and cooked them covered on about 325. I been making them for about 38 years now for my family. We are having a Christmas Eve Brunch and the theme is to make a dish from a loved one that is no longer with us and this is what I’m bringing in remembrance of my mom Beverly Magic❤️. I stumbled on your recipe when I was looking to show my daughter that it really isn’t chicken and started reading the comments.
Denise says
That is a lovely idea to make something from a loved one no longer with you! Thanks for sharing your story and tips!
Jeanne says
Denise, thank you for sharing the idea of making a dish from a loved one no longer with us. I’m sure the memories that were shared were precious.
M. S says
C-town. Slavic village. That’s how my mother and father used to make them as well, with mashed potatoes and gravy or rice pilaf.
Margaret ODonnell says
I’m from Cleveland. My Scottish Mother never made this dish. When I met my husband, his Irish mom made them. They had 8 kids. She would make a whole roaster full. I love them. Ss make them for him.
Sue Charlton McEndree says
I grew up with this in Ohio . My mom didn’t use paprika, just plain bread crumbs. I have tried it with a lean beef roast in place of the veal.Thank you for this awesome reminder of my growing up years..
Denise says
So glad it brought back good memories. This recipe seems to do that for a lot of people! I’ll have to try that beef roast idea!
Itty Bitty says
I live in Pittsburgh!!!
Denise says
What a small world!
Carlene says
Made tonight with Mac and Cheese and Turnip Greens with hard boiled eggs & vinegar 😋
Denise says
Sounds good Carlene!
Pat says
I grew up with city chicken in Johnson City, NY. We used both veal and pork cubes, flour/egg bath/breadcrumbs. Fried in oil to brown on all sides, then baked to cook through at 350 degrees. No gravy. Delicious!
Denise says
You are making me hungry Pat! Thanks for stopping by and sharing your experience!
Phil T says
Aldi boneless pork ribs are from the loin, usually the rib end of the loin. Wal Mart and others also carry them. Great for making city chicken.
Wr have some in the oven now.
Roni says
So glad to have found this recipe! It sounds exactly like my mum’s. I am making this for dinner this evening as my grown, 25-year-old daughter asked me “Mum … can you make shit*y chicken again”? We have called it Shit*y Chicken since she was small because that is how she would ask for it! It’s been about 5 years since I have made it and I couldn’t find mum’s recipe anywhere (she passed away 2 years ago). Mum would also make fried shredded potato pancakes with it. I never cared for those, and neither does my daughter, so I make roasted parmesan potatoes, asparagus, and Brussel sprouts with mine. I loved reading all the comments about childhood memories. I am from the Irwin area and remember this in the common rotation of dinners as a child. I always loved them and my children do too. It takes me way back, and I have the “special” electric skillet that my mum used to make hers in. I love Lampert’s Reuben sandwiches! They do have the most delectable meats!!! We also go to the strip regularly to visit Wholey’s, Stamooli’s, Labad’s, Enrico’s, WFH Oriental market, Lotus food company, Allegheny coffee and tea exchange, and so many other places! We also LOVE Mullaney’s Harp and Fiddle Irish Pub! I could go on and on about Pittsburgh and her surrounding areas! This is my home! I have traveled far and near, and always come back here! Thanks again for the memories, great comments to read, and a recipe that so closely resembles my mum’s!!!!
Denise says
Hi Roni, I agree with all those places! My sister and my friend and I used to go to the Strip at least once a month for the day. Covid kind of put a damper on that but we are ready to do it again. I need to go back to Lamperts again. My son said their fish sandwiches are his favorite and we bought some lovely thick pork chops there. Glad you found this recipe and I hope you enjoy it!
Liz R.innocenzi says
Sweet memories of Moms and meals- in Ohio this was a staple – we put them together ourselves ( we learned to cook by doing !) A local market has them packaged on skewers – very convenient ,but for a crowd I make them up- usually use pork tenderloin- buy on sale- and make a thin gravy to bake them off in the oven. Great for a crowd – get an assembly line going to make the prep easier. Oh, and make more then you think you need – they go fast !!!
Denise says
I’m still always amazed at how many people have good memories of this dish. Thanks for sharing!
Peggy S says
I enjoyed reading your comment. You write from your heart. I knew you are from Pittsburgh when you said your Mum❣️ I’m originally from Greensburg, long gone from there now, but I visit relatives when I can.
So many great foods and markets in the area. I live in Texas now to be near my only child, and I sure miss all the good places I shopped for meats, etc in Pennsylvania and Ohio. There’s no comparison here in the Austin area.
Itty Bitty says
I live in North Huntingdon right now!! I’m from Swissvale though!
Charlotte says
I was raised in Irwin live in NC now miss my home town still visit my family there
Barb says
I am originally from Pittsburgh, I can remember my aunt making city chicken. It brings back so many good memories but she did not do a gravy, she made her homemade spaghetti sauce with it. Of course, it was served with pasta and a salad!
I glad so many people enjoyed this special dish!
MaggieH says
Oops, misspelled Lampert’s!
MaggieH says
I knew as soon as I saw Lambert’s in your post that you must be from Pgh! I am too, and this is exactly how my mom made it as well! We were just talking about city chicken at work- you don’t hear of it much anymore, but it was in the regular rotation of meals I grew up with, along with Banquet fried chicken and breaded ‘veal patties’- which they apparently do not make anymore! I am glad I stumbled upon your website and! Have a great weekend!
Maggie
Denise says
Hi Maggie, I remember the “veal patties” too! Thanks for stopping by!
Carol Lee says
Revised to correct… (ignore/delete previous comment)
I grew up in Detroit MI, my parents were Italian. Mom would make this occasionally, we loved it! Years later, I decided to make it for my son’s graduation party, it was a huge hit. My friend kept saying it’s a Polish dish, I argued that it was Italian. No matter, it’s delicious. Mom used dry onion soup mix to make the gravy, I use a can of consommé to make a tasty gravy. Pour it on, then bake additional 15 minutes. We’re having it for Easter dinner – just to have something out of the ordinary / traditional. Loved reading the comments.
Denise says
Hi Carol, it’s a simple recipe so I’m guessing many nationalities make similar dishes. Regardless it is a good one. Thanks for sharing your tips and memories!
Elise says
I’m from Detroit too. Dad Polish/mom Italian. My fiancé just asked if I could make City Chix for him. I wasn’t sure which side it originated from but my mom used to make for my Dad! Thx for recipe so I knew measurements timing- in the oven now!