Skillet City Chicken Recipe That Feels Like Sunday Dinner

City chicken recipe lovers know this dish has a charm that goes far beyond its quirky name.

Despite the name, no actual chicken is involved – just a clever, budget-friendly classic that has won hearts across Midwest American kitchens for generations.

Its roots trace back to Depression-era cooking, where creativity and resourcefulness shaped some of the most beloved comfort food traditions.

Pure, satisfying, and deeply homey, it carries a warmth that feels both familiar and special at the same time.

Affordable yet deeply flavorful, it has remained a staple on dinner tables long after the era that inspired it.

Food history and good taste rarely come packaged so neatly together, making this recipe a genuinely rewarding addition to your weekly rotation.

Jump in, follow along, and rediscover why this old-school classic continues to earn its place at the table.

What Makes City Chicken So Well Loved

• Nostalgic Comfort Food: City chicken brings back that homestyle feeling you get from traditional recipes, making it something that feels familiar and satisfying when you serve it to your table.
• Kid-Friendly Meal: The skewers make eating fun for children, and the breaded coating appeals to younger palates, so getting your kids to try something new becomes easier.
• Straightforward Technique: You don’t need fancy skills to make this dish; the steps are basic enough that even if you’re new to cooking, you can follow along and end up with something golden and crispy.
• Reliable Results: The combination of frying and baking means you get consistent texture every time, so your skewers turn out crispy on the outside and tender inside without guessing or worrying about the outcome.

What Ingredients Form Base of City Chicken

• 2 pounds boneless pork, cut into 1 1/2-inch cubes: Pork cubes form the heart of this dish and need to be a consistent size so they cook evenly.

• 4 eggs, 3 tablespoons milk: Egg and milk combination creates a binding liquid that helps the bread crumbs stick to your pork cubes.
• 2 cups Italian seasoned bread crumbs: Bread crumbs give the pork a golden, crispy coating when fried.

• Salt, pepper, seasoned salt, to taste: Salt and seasonings add flavor to the pork before breading and help develop the taste throughout the dish.
• 2 cups water: Water creates steam in the baking dish to keep the pork moist while it finishes cooking in the oven.
• 2 cups vegetable oil for frying: Oil needs to reach 350 degrees Fahrenheit for frying the skewers until they turn golden brown on all sides.

Key Equipment for Perfect City Chicken

• Wooden Skewers: Soak your skewers in water for about 30 minutes before threading the pork cubes onto them so they don’t burn during cooking.
• Shallow Bowls (2): You need one bowl for whisking together your egg and milk mixture, and another for holding the seasoned bread crumbs for coating.
• Wire Whisk: Use this to blend your eggs and milk together until the mixture is smooth and combined.
• Deep-Fryer or Large Heavy-Bottom Saucepan: Either option works for heating your vegetable oil to the right temperature; the heavy bottom helps distribute heat evenly so your skewers cook at a consistent temperature.
• Deep-Fry Thermometer: This keeps your oil at exactly 350 degrees Fahrenheit, which prevents the coating from burning before the pork cooks through.
• Wire Rack: Place this inside your baking dish to elevate the cooked skewers above the water during the oven-baking step.
• 9×13-Inch Baking Dish: Your wire rack sits in this dish with water underneath, creating steam that keeps the pork tender while the oven finishes cooking it.
• Aluminum Foil: Cover your baking dish with foil during the first 20 minutes of baking to trap moisture around the meat.
• Tongs or Slotted Spoon: Either tool helps you safely lower the skewers into the hot oil and remove them once they’re golden brown.

How To Make City Chicken

How Can You Enhance Cooking City Chicken

• Thread Cubes Evenly: Space 2 to 3 pork cubes on each skewer so they cook at the same rate, then season all sides generously with salt, pepper, and seasoned salt.
• Double Coat For Crunch: Dip your skewers in the egg mixture and bread crumbs, then repeat the process a second time to give you a thicker, crispier crust that holds up during frying.
• Keep Oil Hot: Heat your oil to exactly 350 degrees before frying, and use a thermometer to check it; this temperature gets your coating golden and crispy in about 3 minutes per side without burning the outside.
• Transfer Carefully: Move the fried skewers to the wire rack set in your baking dish right away so steam can circulate underneath and keep the bottom from getting soggy during the baking step.
• Two-Stage Baking Works Best: Bake covered for 20 minutes to keep the pork tender and juicy, then uncover it for the last 10 minutes so the bread crumb coating crisps back up before you serve.

Creative Alternatives for City Chicken

• Chicken Version: Swap out the pork cubes for chicken breast cut into similar-sized pieces, and keep everything else the same since chicken cooks at the same temperature and timing as pork.
• Gluten-Free Coating: Replace the seasoned bread crumbs with crushed gluten-free crackers or a mix of crushed cornflakes and grated parmesan, using the same amount so your coating stays just as crispy.
• Herb-Infused Breading: Mix dried herbs like oregano, thyme, or Italian seasoning into your bread crumbs before dipping; about 1 to 2 teaspoons per cup of crumbs; for deeper flavor throughout the dish.
• Panko for Extra Crunch: Use panko bread crumbs instead of regular ones to give your skewers a noticeably crunchier texture that holds up better through the baking step.

Easy Serving Ideas For City Chicken

• Serve With Egg Noodles: The breaded coating on these skewers pairs nicely with buttered egg noodles, which catch any drippings and make the meal feel complete.
• Add A Simple Vegetable Side: Steamed green beans or roasted carrots give you a fresh contrast to the rich, crispy pork without requiring much effort.
• Portion Size For Your Crowd: Figure on two to three skewers per person as a main dish, depending on your appetite and what sides you’re serving alongside them.
• Include A Dipping Sauce: Gravy or a light tomato sauce on the side lets each person customize their bite and adds moisture to complement the crispy exterior.

Top Storage Advice For City Chicken

• Store any leftover city chicken in an airtight container in your refrigerator for up to three days, and the breading stays crispier when you keep it separate from any sauce you might serve alongside it.
• Freeze cooked skewers on a baking sheet before wrapping them individually in plastic wrap and placing them in a freezer bag, which keeps your portions from sticking together and makes reheating just one or two at a time convenient for you.
• Reheat your frozen city chicken in a 350-degree oven for about 15 minutes to bring back that golden, crispy coating without drying out the pork inside.
• Keep uncooked marinated pork cubes on skewers in your freezer for up to two weeks so you can fry and bake them whenever the craving hits you without extra prep work.

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City Chicken Recipe

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4.9 from 36 reviews

• Total Time: 51 minutes
• Yield: 14 1x

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Description

City chicken combines tender meat and crispy breadcrumbs on a skewer – a clever way to make something that looks fancy but mixes smoothly in your kitchen without fuss. Your dinner table gets a satisfying, golden-brown dish that tastes homemade and feels special enough for company.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds boneless pork, cut into 1 1/2-inch cubes

Breading and coating:

• 4 eggs
• 3 tablespoons milk
• 2 cups Italian seasoned bread crumbs

Cooking:

• 2 cups vegetable oil, for frying
• 2 cups water
• Salt and pepper, to taste
• Seasoned salt, to taste

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Instructions

1. Thread 2 to 3 of your 2 pounds of boneless pork cubes onto each of the 14 skewers, then season all sides generously with salt, pepper, and seasoned salt.
2. Whisk 4 eggs together with 3 tablespoons milk in a shallow bowl for your wet coating.
3. Pour 2 cups of Italian seasoned bread crumbs into another shallow bowl so you have everything ready for coating.
4. Set your wire rack inside the 9×13-inch baking dish and add 2 cups of water to the dish without letting it touch the rack.
5. Heat your oven to 350 degrees Fahrenheit and get your 2 cups of vegetable oil warming to 350 degrees Fahrenheit in a deep-fryer or large heavy-bottomed saucepan at the same time.
6. Dip each skewer into your egg mixture, letting excess drip back into the bowl.
7. Roll your egg-coated skewer in the bread crumbs, making sure it gets fully covered on all sides.
8. Dip the same skewer back into the egg mixture a second time for a thicker coating.
9. Coat it again in the bread crumbs so you build up that crispy layer.
10. Carefully place your coated skewers into the 350 degree Fahrenheit oil and fry them for about 3 minutes per side until they turn golden brown.
11. Transfer your fried skewers onto the wire rack sitting in your baking dish.
12. Cover the dish tightly with aluminum foil and bake at 350 degrees Fahrenheit for 20 minutes until the pork reaches no pink at the center.
13. Remove the foil and bake uncovered for 10 more minutes at 350 degrees Fahrenheit to crisp up that bread crumb coating before you serve.

Notes

• Double-coating the skewers in egg and bread crumbs creates a thicker, crunchier crust that stays crispy even after baking.
• Keep your oil at exactly 350 degrees while frying since hotter oil browns the coating too quickly before the pork cooks through inside.
• The water in the baking dish keeps the pork moist during the final baking step, so check that it doesn’t evaporate completely and add more if needed.
• For a lighter version, skip deep-frying and bake the breaded skewers at 400 degrees for 25 minutes instead, though the texture won’t be quite as crunchy.

• Prep Time: 15 minutes
• Cook Time: 36 minutes
• Category: More Fried Chicken
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 14
• Calories: 370 kcal
• Sugar: 1 g
• Sodium: 320 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.2 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 110 mg