City Chicken Recipe: A Nostalgic Taste of the Great Lakes
If you hail from Cleveland or Pittsburgh, city chicken may hold a special place in your heart—and if you’re not from the Great Lakes region, you might be intrigued by a “chicken” dish that doesn’t actually feature any poultry! This vintage recipe has a history worth exploring.
What Is City Chicken?
City chicken is traditionally made from cubes of pork, veal, or a combination of the two. The meat is threaded onto skewers, coated with a batter of flour and breadcrumbs, and then either baked or deep-fried to golden perfection. Cooks often shape the skewered meat to resemble chicken drumsticks, and surprisingly, it does taste quite similar to chicken!
A Glimpse into History
- Origins: City chicken became popular in Polish and Ukrainian communities that settled in the Great Lakes region before the Great Depression, particularly in cities like Cleveland and Pittsburgh. Despite its name, you won’t find city chicken in Poland or Ukraine.
- Name: The dish earned its name by the 1920s, as noted in a Binghamton, NY newspaper.
- Affordable Alternatives: In the early 1900s, families often saved chicken for special occasions. With the improvement of chicken farming in the 1940s, poultry became more accessible, but city chicken remained a beloved comfort food, especially as veal used to be one of the less expensive meats available.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork chops (or veal) | 1.5 lbs (cubed) |
| Flour | 1 cup |
| Breadcrumbs | 1 cup |
| Eggs | 2 (beaten) |
| Salt & Pepper | To taste |
| Oil for frying | As needed |
| Skewers (8-inch) | 8 |
Instructions
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Prepare the Meat: Cube the pork or veal into bite-sized pieces.
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Skewer the Meat: Thread the meat onto the skewers, packing it closely together to form a “drumstick” appearance.
-
Coat the Skewers:
- In one bowl, place the flour mixed with salt and pepper.
- In a second bowl, beat the eggs.
- In a third bowl, add the breadcrumbs.
-
Breading Process:
- Dip each skewer into the flour, then the beaten eggs, and finally into the breadcrumbs, ensuring each piece is well coated.
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Fry or Bake:
- For Frying: Heat oil in a large skillet over medium-high heat. Fry the skewers for about 5 minutes on each side until golden brown.
- For Baking: Preheat the oven to 375°F (190°C). Place the skewers on a baking sheet and bake for 25-30 minutes or until cooked through.
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Serve: Traditionally served with brown gravy, city chicken is perfect for nostalgia-filled dinners or casual gatherings.
Enjoy!
Whether you grew up eating city chicken or are trying it for the first time, this dish is sure to evoke a sense of comfort and connection to culinary heritage. Serve it up with your favorite sides, and enjoy a comforting taste of history!