Recipes to Nurture the Family Soul

“City Chicken”… Because fried pork chops just aren’t as fun


So, when I tell people are we having City Chicken for dinner, the reaction is mixed.
If they are from Ohio I hear, “Yum!! Where’s mine??”
If they are from ANYWHERE else on Earth, I hear “What is THAT?”
So here is my personal mission to get everyone to try City Chicken at least ONCE. Why? Because its super easy, super tasty, and super fun.

So, what is City Chicken? It’s cubed pork, placed on skewers, then breaded and fried. Why is it called City Chicken? I don’t know where the city part came from, but you eat it like a chicken leg, so there’s that…

City Chicken
3 lbs. Pork Loin, cubed in 1″ pieces
12 short skewers ( you can ask your butcher for these)
4 eggs
1 cup flour
1 1/2 cup Italian Bread Crumbs
Seasoning Salt
Oil for frying

First, prep your pork

Skewer your pork cubes, about 3-4 per skewer. I do about 12-24 at a time, and freeze them in batches of 6.

Next, the stove;
Put about 1″ of oil in a deep skillet. On the burner next to that, place a 9″ x 13″ glass baking dish. Spray the dish with cooking spray.

Next, prep your breading station.
In one bowl add your flour. You can season your flour how ever you like, i use seasoning salt.
In the next bowl, beat your eggs together until theu are smooth. This is important because it helps break up the egg whites so that your not dripping clumps of egga between bowls.
In the next bowl, your bred crumbs.
Then, a plate to put the finished ones on.

Now, lets get to cooking!

Nope, don’t heat the oil yet! We wil get there.

Dredge the pork skewers in flour and pat hard to get the flour to adhear.
Next, yep … Into the eggs. Uh-huh… Keep going, right into the bread crumbs.
Now, once all of your skewers are breaded, you can NOW turn on the oil! Put the heat on medium. We arent cooking them, just browning them.

Now, the skewers go back in the egg wash, and into the bread crumbs again. Now, the oil should be hot. You can test it by dropping a little bit of breadcrumbs into the oil.

If the oil is ready, fry 3-4 pieces at a time, turning about 2 minutes in. Once both sides are brown, place them in the baking dish thats been sprayed.

Bake at 350 for 25-30 minutes.

THAT is my FAVORITE Ohio dish 🙂



2 thoughts on ““City Chicken”… Because fried pork chops just aren’t as fun

  1. We called it Mock Chicken back in Michigan- sometimes it was a mixture of veal and pork. I’ve been wanting to make it again- happy to find a recipe here! ;c)

    (Nowadays, ‘Mock Chicken’ means tofu. I was only fooled by that once.)

    Liked by 1 person

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