Chef John’s City Chicken: A Culinary Deception That Delivers Big Flavor
City Chicken. The name itself is a bit of a misnomer, isn’t it? You might imagine a dish featuring urban foraging or perhaps even pigeons (please don’t!). But no, City Chicken is actually a clever and delicious culinary invention that uses pork or veal, or a combination thereof, to mimic the appearance and flavor of… well, chicken. And in this recipe, we’re using Chef John’s technique, which elevates this humble dish to a truly impressive culinary experience.
Forget the pressure of dealing with whole chickens or worrying about dry breast meat. City Chicken offers a delightful alternative that’s both budget-friendly and incredibly flavorful. Think of it as a meaty skewer of deliciousness, breaded and baked or fried to golden-brown perfection. It’s the ultimate comfort food that’s surprisingly easy to make.
This recipe will walk you through each step, from selecting the right meat to achieving that perfect crispy crust. Get ready to impress your family and friends with this surprisingly sophisticated take on a classic dish.
## What is City Chicken, Anyway?
Before we dive into the recipe, let’s clarify what City Chicken actually is. Originating in the days when chicken was a more expensive and less readily available protein source, particularly in urban areas, resourceful butchers and home cooks devised a way to create a similar dish using more affordable cuts of pork and/or veal. These cuts were typically cubed, skewered, breaded, and then either baked, fried, or braised, resulting in a dish that resembled (and in some ways, tasted like) chicken.
Think of it as a clever culinary adaptation, a testament to ingenuity and a desire for delicious food on a budget. While the name might be a little misleading, the flavor and satisfaction are definitely not.
## Chef John’s City Chicken: The Recipe
This recipe is inspired by Chef John’s version, which focuses on maximizing flavor and achieving a beautifully crisp exterior. He uses a combination of pork and veal for a more complex flavor profile, but you can certainly use one or the other if you prefer. The key is to choose cuts that are well-suited for cubing and cooking through.
**Yields:** 6-8 servings
**Prep time:** 45 minutes
**Cook time:** 45-60 minutes
### Ingredients:
* 1 1/2 pounds pork shoulder, cut into 1 1/2-inch cubes
* 1 1/2 pounds veal shoulder or stew meat, cut into 1 1/2-inch cubes (or use more pork if you prefer)
* 1 tablespoon salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1/4 teaspoon cayenne pepper (optional, for a little heat)
* 2 cups all-purpose flour
* 4 large eggs, beaten
* 3 cups breadcrumbs (panko or Italian-style work well)
* Vegetable oil, for frying (about 2-3 inches deep in a large pot) or enough to coat the bottom of a roasting pan
* Wooden skewers (soaked in water for at least 30 minutes to prevent burning if grilling)
* Optional: Gravy, for serving
### Equipment:
* Large bowl
* Three shallow dishes or pie plates
* Large pot or deep fryer (for frying) or a large roasting pan (for baking)
* Tongs or slotted spoon
* Meat thermometer
### Instructions:
**1. Prepare the Meat:**
* In a large bowl, combine the cubed pork and veal (if using). Season generously with salt, pepper, garlic powder, paprika, and cayenne pepper (if using). Mix well to ensure all the meat is evenly coated.
* Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. This allows the flavors to meld and the meat to tenderize slightly.
**2. Assemble the Skewers:**
* Remove the meat from the refrigerator.
* Thread the meat cubes onto the skewers, alternating between pork and veal (if using). Aim for about 4-5 cubes per skewer, leaving a little space at the end of each skewer.
* Press the meat firmly onto the skewers to help them hold their shape during cooking.
**3. Set Up the Breading Station:**
* Set up three shallow dishes or pie plates. In the first dish, place the flour. In the second dish, add the beaten eggs. In the third dish, place the breadcrumbs.
**4. Bread the Skewers:**
* Working one skewer at a time, dredge it thoroughly in the flour, ensuring all sides are coated. Shake off any excess flour.
* Dip the floured skewer into the beaten eggs, making sure it’s fully coated. Allow any excess egg to drip off.
* Finally, dredge the skewer in the breadcrumbs, pressing firmly to adhere the breadcrumbs to the meat. Ensure the entire skewer is evenly coated with breadcrumbs.
* Place the breaded skewer on a clean plate or baking sheet. Repeat with the remaining skewers.
**5. Choose Your Cooking Method: Frying or Baking**
*This recipe offers two cooking methods: frying and baking. Frying will give you the most authentic and crispy result, while baking is a healthier option. Choose the method that best suits your preferences and equipment.*
**Option 1: Frying:**
* Pour vegetable oil into a large pot or deep fryer until it’s about 2-3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
* Carefully lower the breaded skewers into the hot oil, being careful not to overcrowd the pot. Fry in batches, if necessary.
* Fry for about 6-8 minutes per side, or until the skewers are golden brown and the meat is cooked through. Use tongs or a slotted spoon to turn the skewers occasionally to ensure even cooking.
* Remove the fried skewers from the oil and place them on a wire rack lined with paper towels to drain any excess oil.
**Option 2: Baking:**
* Preheat oven to 375°F (190°C).
* Lightly grease a large roasting pan with vegetable oil.
* Place the breaded skewers in the prepared roasting pan, making sure they are not touching each other.
* Drizzle the skewers with a little more vegetable oil to help them brown.
* Bake for 45-60 minutes, or until the skewers are golden brown and the meat is cooked through. Turn the skewers halfway through cooking to ensure even browning.
**6. Check for Doneness:**
* Use a meat thermometer to check the internal temperature of the meat. The pork should reach an internal temperature of 145°F (63°C), and the veal should reach an internal temperature of 160°F (71°C).
* If the skewers are browning too quickly, you can loosely cover them with aluminum foil during the last 15-20 minutes of baking or frying.
**7. Serve and Enjoy!**
* Remove the City Chicken skewers from the oven or pot and let them rest for a few minutes before serving.
* Serve hot with your favorite sides, such as mashed potatoes, gravy, green beans, or coleslaw.
* Optional: Drizzle with gravy for an extra layer of flavor and richness.
## Tips for Success:
* **Choose the Right Meat:** The quality of your meat will significantly impact the flavor of your City Chicken. Look for well-marbled pork shoulder and veal shoulder or stew meat. If you’re using only pork, consider a slightly fattier cut for a richer flavor.
* **Don’t Skip the Marinating:** Marinating the meat, even for just 30 minutes, allows the flavors to penetrate and tenderize the meat. You can even marinate it overnight for an even more flavorful result.
* **Soak the Skewers:** Soaking the wooden skewers in water for at least 30 minutes before using them will prevent them from burning during cooking, especially if you’re grilling them.
* **Don’t Overcrowd the Pan/Pot:** Whether you’re frying or baking, avoid overcrowding the pan or pot. Overcrowding will lower the temperature of the oil or oven and result in unevenly cooked and less crispy City Chicken. Cook in batches if necessary.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure that your City Chicken is cooked through to a safe internal temperature. It will also help you avoid overcooking the meat, which can result in a dry and tough final product.
* **Get Creative with the Breadcrumbs:** Feel free to experiment with different types of breadcrumbs. Panko breadcrumbs will give you a very crispy and light crust, while Italian-style breadcrumbs will add more flavor and seasoning. You can also add grated Parmesan cheese, herbs, or spices to the breadcrumbs for a unique twist.
* **Make Your Own Gravy:** While store-bought gravy is convenient, homemade gravy is always the best. Use the pan drippings from baking or frying the City Chicken as a base for your gravy for an extra-flavorful result. A simple gravy can be made with butter, flour, broth, and seasonings.
* **Let it Rest:** Allowing the cooked City Chicken to rest for a few minutes before serving allows the juices to redistribute, resulting in a more tender and flavorful dish.
## Variations and Adaptations:
* **Different Meats:** While pork and veal are the traditional choices, you can also use other meats, such as beef, lamb, or even chicken thighs. Just adjust the cooking time accordingly.
* **Spice it Up:** Add more cayenne pepper, chili flakes, or hot sauce to the meat or breadcrumbs for a spicier version of City Chicken.
* **Herbaceous:** Incorporate fresh herbs, such as rosemary, thyme, or oregano, into the meat marinade or breadcrumbs for a more aromatic and flavorful dish.
* **Sweet and Savory:** Add a touch of sweetness by brushing the cooked City Chicken with a glaze made from honey, maple syrup, or brown sugar.
* **Grilled City Chicken:** Soak the skewers for at least 30 minutes. Preheat your grill to medium heat. Grill the skewers for about 15-20 minutes, turning occasionally, until the meat is cooked through and the breadcrumbs are golden brown. Be careful not to burn the breadcrumbs.
* **Air Fryer City Chicken:** Preheat your air fryer to 375°F (190°C). Place the breaded skewers in the air fryer basket, making sure they are not touching. Air fry for 15-20 minutes, or until the meat is cooked through and the breadcrumbs are golden brown, flipping halfway through.
## Serving Suggestions:
City Chicken is a versatile dish that pairs well with a variety of sides. Here are a few suggestions:
* **Mashed Potatoes:** A classic pairing that’s always a crowd-pleaser. Consider adding garlic, herbs, or cheese to your mashed potatoes for extra flavor.
* **Gravy:** As mentioned earlier, gravy is a must-have for City Chicken. Homemade gravy made with pan drippings is the ultimate indulgence.
* **Green Beans:** A simple and healthy side that complements the richness of the City Chicken. Sauté the green beans with garlic, olive oil, and a squeeze of lemon juice.
* **Coleslaw:** A refreshing and crunchy side that provides a nice contrast to the savory City Chicken. Use a creamy or vinegar-based coleslaw dressing.
* **Corn on the Cob:** A summertime favorite that’s perfect for grilling alongside City Chicken.
* **Mac and Cheese:** A comforting and cheesy side that’s sure to please both kids and adults.
* **Roasted Vegetables:** A healthy and flavorful side that’s easy to prepare. Roast your favorite vegetables, such as carrots, potatoes, and Brussels sprouts, with olive oil, herbs, and spices.
* **Salad:** A light and refreshing side that provides a nice balance to the richness of the City Chicken. Use a vinaigrette dressing.
## Storage and Reheating:
**Storage:**
* Leftover City Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
**Reheating:**
* **Oven:** Preheat oven to 350°F (175°C). Place the City Chicken skewers in a baking dish and cover with foil. Bake for 15-20 minutes, or until heated through.
* **Microwave:** Place the City Chicken skewers on a microwave-safe plate and microwave for 1-2 minutes, or until heated through. Be careful not to overheat, as this can make the meat dry.
* **Air Fryer:** Preheat your air fryer to 350°F (175°C). Place the City Chicken skewers in the air fryer basket and air fry for 5-7 minutes, or until heated through.
## Conclusion:
Chef John’s City Chicken is a delightful and surprisingly easy dish that’s perfect for weeknight dinners or special occasions. With its flavorful meat, crispy crust, and versatile serving options, it’s sure to become a family favorite. So, ditch the chicken and give this culinary deception a try – you won’t be disappointed! It’s a fantastic way to enjoy a chicken-like experience with the budget-friendly goodness of pork and veal.
Enjoy!