Original City Chicken Recipe

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It’s time to make authentic City Chicken — a beloved comfort food that’s simple to prepare and turns out melt-in-your-mouth tender. Despite its name, there’s no chicken in this dish. Instead, it’s made with juicy pork sirloin chunks (or sometimes a mix of pork and veal) threaded onto skewers, browned, and then slow-braised until you can cut them with a fork.

I have fond memories of eating City Chicken as a kid, and never once questioned why it wasn’t actually chicken. In many Midwest households, it’s a nostalgic Sunday dinner or holiday favorite.

Ingredients

• 1 lb (450g) pork sirloin, cubed (for skewers)

• ¼ cup all-purpose flour, seasoned with salt and pepper

• 2 eggs, beaten with 1 tbsp water (or ¼ cup egg substitute)

• 3 tbsp olive or vegetable oil, divided

• ½ cup Italian-style breadcrumbs

• ½ cup chicken stock

• 1 can or pack of mushroom or pork gravy, heated

• ¼ tsp smoked paprika (optional, for breadcrumb mix)

Instructions

1. Prep the Oven & Dish

• Preheat oven to 325°F (160°C).

• Lightly coat a 9×13-inch baking dish (or smaller if making fewer skewers) with cooking spray.

2. Skewer & Bread the Pork

• Thread 4 cubes of pork onto each skewer, making sure they’re tightly packed for even cooking.

• Set up three shallow dishes: seasoned flour, egg wash, and breadcrumbs (mixed with paprika if using).

• Dredge skewers in flour, shaking off excess, dip in egg wash, then coat in breadcrumbs, pressing gently so they stick.

3. Brown the Pork

• Heat 1 tbsp of oil in a skillet over medium-high heat.

• Brown skewers on all sides — the meat should be golden outside but still raw inside. Work in batches to avoid overcrowding.

4. Bake Until Tender

• Place browned skewers in the prepared baking dish, leaving space between each.

• Pour chicken stock into the bottom of the dish.

• Cover tightly with foil and bake for 1½–2 hours, checking after 90 minutes. The pork is done when it’s fork-tender.

5. Serve

• Serve hot with warmed mushroom or pork gravy on the side, or spooned over the top.

Made this City Chicken? Save the photo below to Pinterest so you don’t lose it.

Tips & Tricks for City Chicken

• Cut everything the same size. Even 1½–2 inch pieces cook at the same speed, so you don’t end up with dry pieces mixed with undercooked ones.

• Soak wooden skewers first. A quick 20–30 minute soak helps prevent burning in the oven.

• Season before you bread. A little salt and pepper directly on the meat makes City Chicken taste richer, even with simple breading.

• Press the breading on firmly. Then let the skewers rest 10 minutes before cooking—this helps the coating stick instead of sliding off.

• Brown first, bake second (best texture). A fast skillet brown gives you that classic golden crust, and the oven finishes the centers gently.

• Don’t crowd the pan. If the pan is packed, the breading steams and turns soft. Brown in batches for a crispier finish.

• Use a thermometer if you have one. Pull the skewers when the thickest piece hits 145°F / 63°C, then rest a few minutes for juicier meat.

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