City Chicken: A Classic Comfort Food Recipe
City Chicken, despite its name, contains no chicken at all! This unique dish, a nostalgic favorite, typically consists of cubes of pork and/or veal (and sometimes beef) threaded onto skewers and then breaded and baked or fried. Its origins trace back to the early 20th century, likely born out of a need to provide an affordable alternative to chicken during times of scarcity or when chicken was simply too expensive. While the exact history remains somewhat hazy, the name likely stuck because the finished product, with its breaded exterior and skewered presentation, resembles a small chicken drumstick.
This recipe will guide you through creating delicious, homemade City Chicken that will transport you back in time with its savory flavors and comforting texture. We’ll cover everything from selecting the right cuts of meat to achieving the perfect golden-brown crust. Get ready to enjoy a truly satisfying and unexpectedly flavorful meal!
Why You’ll Love This Recipe
* **Budget-Friendly:** City Chicken is inherently economical, especially when compared to buying whole chickens or more expensive cuts of meat.
* **Customizable:** You have complete control over the type of meat you use, allowing you to tailor the dish to your preferences and budget. Experiment with different combinations of pork, veal, and beef.
* **Deliciously Savory:** The breading, combined with the flavorful meat, creates a wonderfully satisfying and comforting meal.
* **Easy to Make:** While it might seem intimidating at first, City Chicken is surprisingly simple to prepare. The steps are straightforward and easy to follow.
* **Nostalgic Appeal:** For many, City Chicken evokes fond memories of childhood and family gatherings. It’s a dish that’s sure to bring a smile to your face.
Ingredients You’ll Need
* **Meat:**
* 1 pound pork shoulder, cut into 1-inch cubes
* 1 pound veal shoulder, cut into 1-inch cubes (can substitute with beef stew meat)
* **Skewers:** Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)
* **Breading:**
* 1 cup all-purpose flour
* 2 large eggs, beaten
* 2 cups breadcrumbs (plain or seasoned, your choice)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/4 teaspoon paprika (optional, for color)
* **For Cooking:**
* 1/4 cup vegetable oil (for pan-frying) or 2 tablespoons melted butter (for baking)
* 1 cup chicken broth or water
## Equipment You’ll Need
* Cutting board
* Sharp knife
* Bowls for breading
* Shallow dish for the egg wash
* Skewers
* Large skillet or baking dish
## Step-by-Step Instructions
### 1. Prepare the Meat
* **Cut the Meat:** Using a sharp knife, cut the pork and veal (or beef) into uniform 1-inch cubes. Consistent size is important to ensure even cooking.
* **Thread the Skewers:** Thread the meat cubes onto the skewers, alternating between pork and veal (or beef) if using both. Aim for about 4-5 cubes per skewer, leaving a little space at the end for easy handling. Don’t overcrowd the skewers, as this will hinder even cooking. Consider using two skewers per ‘city chicken’ for better structural support, especially if using larger meat cubes.
### 2. Set Up the Breading Station
* **Flour:** Place the flour in a shallow bowl or dish. Season with a pinch of salt and pepper.
* **Egg Wash:** In a separate shallow dish, whisk the eggs until well combined.
* **Breadcrumbs:** In a third shallow bowl or dish, combine the breadcrumbs with the salt, pepper, garlic powder, and paprika (if using). Mix well to ensure the seasonings are evenly distributed.
### 3. Bread the City Chicken
* **Dredge in Flour:** One at a time, dredge each skewered meat in the flour, making sure to coat all sides evenly. Shake off any excess flour.
* **Dip in Egg Wash:** Dip the floured skewer into the egg wash, ensuring it’s completely coated. Let any excess egg drip off.
* **Coat in Breadcrumbs:** Finally, dredge the egg-washed skewer in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere to the meat. Make sure the entire surface is covered for a crispy, golden crust.
### 4. Cook the City Chicken
There are two primary methods for cooking City Chicken: pan-frying and baking. Both yield delicious results, but they offer slightly different textures and require slightly different techniques.
**Option 1: Pan-Frying**
* **Heat the Oil:** Heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough to sizzle gently when a breadcrumb is dropped into it.
* **Fry the City Chicken:** Carefully place the breaded skewers in the hot oil, being careful not to overcrowd the skillet. Cook for about 5-7 minutes per side, or until the meat is cooked through and the breading is golden brown and crispy. Turn the skewers occasionally to ensure even cooking.
* **Add Broth/Water:** Once browned, carefully pour the chicken broth or water into the skillet. Cover and reduce the heat to low. Simmer for about 15-20 minutes, or until the meat is tender and cooked through. This steaming process helps to ensure the meat is moist and tender inside.
* **Remove and Drain:** Remove the cooked City Chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
**Option 2: Baking**
* **Preheat Oven:** Preheat your oven to 375°F (190°C).
* **Prepare Baking Dish:** Lightly grease a baking dish with cooking spray or melted butter.
* **Arrange Skewers:** Arrange the breaded skewers in the prepared baking dish, making sure they are not overcrowded. If necessary, use two baking dishes.
* **Dot with Butter (Optional):** For extra richness and browning, dot the skewers with small pieces of butter.
* **Add Broth/Water:** Pour the chicken broth or water into the baking dish, around the skewers (not on top of them to avoid soggy breading).
* **Bake:** Bake for 30-40 minutes, or until the meat is cooked through and the breading is golden brown. Turn the skewers halfway through cooking to ensure even browning.
* **Broil (Optional):** For a crispier crust, broil the City Chicken for the last 1-2 minutes, watching carefully to prevent burning.
### 5. Serve and Enjoy!
* Serve the City Chicken hot, with your favorite sides. Mashed potatoes, gravy, green beans, coleslaw, and applesauce are all classic accompaniments. You can also serve it with a simple side salad.
* Garnish with fresh parsley or a lemon wedge for a pop of color and flavor.
## Tips for Success
* **Soak Wooden Skewers:** If using wooden skewers, soak them in water for at least 30 minutes before threading the meat. This will prevent them from burning during cooking.
* **Don’t Overcrowd the Skillet/Baking Dish:** Overcrowding will lower the temperature and result in uneven cooking and soggy breading. Cook in batches if necessary.
* **Use Fresh Breadcrumbs:** Fresh breadcrumbs will provide a lighter and crispier crust compared to store-bought dried breadcrumbs. If using dried breadcrumbs, consider adding a tablespoon of melted butter to the breadcrumb mixture for added richness.
* **Adjust Seasoning to Taste:** Feel free to adjust the seasoning in the breading to your liking. Add a pinch of cayenne pepper for a little heat, or some Italian seasoning for a more complex flavor.
* **Use a Meat Thermometer:** To ensure the meat is cooked through, use a meat thermometer. Pork and veal should reach an internal temperature of 145°F (63°C).
* **Let Rest:** After cooking, let the City Chicken rest for a few minutes before serving. This will allow the juices to redistribute, resulting in more tender and flavorful meat.
* **Make it Ahead:** You can prepare the City Chicken skewers ahead of time and store them in the refrigerator for up to 24 hours before cooking. Just make sure to cover them tightly to prevent the breading from drying out.
## Variations and Substitutions
* **Meat:** Feel free to experiment with different combinations of meat. You can use all pork, all veal, all beef, or a mix of all three. Chicken can be used, but that technically would just be chicken on a stick!
* **Breading:** Try using different types of breadcrumbs, such as panko breadcrumbs for an extra-crispy crust, or Italian-seasoned breadcrumbs for added flavor. You can also add grated Parmesan cheese to the breadcrumb mixture.
* **Seasoning:** Get creative with the seasoning in the breading. Add your favorite herbs and spices, such as oregano, thyme, rosemary, or smoked paprika.
* **Sauce:** Serve the City Chicken with your favorite dipping sauce, such as barbecue sauce, honey mustard, or ranch dressing. A simple gravy also works well.
* **Vegetarian Option:** While not traditional, you could create a vegetarian version using firm tofu or seitan cut into cubes and breaded in the same way.
## Serving Suggestions
City Chicken is a versatile dish that pairs well with a variety of sides.
* **Classic Sides:** Mashed potatoes, gravy, green beans, coleslaw, applesauce.
* **Vegetables:** Roasted vegetables, steamed broccoli, corn on the cob.
* **Salads:** Garden salad, potato salad, pasta salad.
* **Comfort Food:** Mac and cheese, baked beans.
## Nutritional Information (Approximate)
*Nutritional information will vary depending on the specific ingredients used and portion sizes.* This is an estimate.
* Calories: 400-500 per serving
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 20-30 grams
## Storage and Reheating
* **Storage:** Leftover City Chicken can be stored in the refrigerator for up to 3-4 days in an airtight container.
* **Reheating:** Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the breading may become soggy. For best results, reheat in a skillet with a little bit of oil over medium heat, turning occasionally, until heated through and the breading is crispy.
## Conclusion
City Chicken is a delightful and surprisingly easy-to-make dish that’s perfect for a comforting weeknight meal or a special occasion. Its customizable nature allows you to tailor it to your preferences, and its nostalgic appeal is sure to bring back fond memories. So, gather your ingredients, thread those skewers, and get ready to enjoy a delicious and satisfying taste of history!