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.

Where to Find Pork for City Chicken:

If you’re in the Midwest, many grocery stores sell pork sirloin already cubed and packaged specifically for City Chicken — often labeled as “City Chicken Kebabs.”

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.

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