City Chicken: A Midwest Classic, Reimagined

My grandmother, bless her heart, always had a pot of something simmering on the stove. But one dish, in particular, evokes the most vivid memories: her City Chicken. Not actually chicken at all, but cleverly skewered and breaded pieces of pork and veal, it was a humble yet satisfying meal that always felt like a special occasion. The savory aroma of the seasoned breading frying in hot oil, followed by the slow, low bake that rendered the “chicken” unbelievably tender – it’s a scent I can still conjure instantly, a comforting reminder of family and home.

Recipe Overview

• Prep Time: 1 hour (plus overnight marinating)
• Cook Time: 3 hours
• Total Time: 4 hours (plus overnight marinating)
• Servings: 30 skewers
• Yield: 30 skewers
• Dietary Type: Not Gluten-Free

Ingredients

• 10 lbs meat (1/2 boneless pork, 1/2 veal or all pork, this would make for the light & dark meat of the “chicken”)
• 6 onions
• 1 cup seasoned flour (recipe follows)
• 1 dozen eggs
• 1 lb vegetable shortening (for frying)
• 1 loaf bread, in crumbs

Seasoned Flour

• 2 cups flour
• 2 tablespoons salt
• 1 tablespoon celery salt
• 1 tablespoon pepper
• 2 tablespoons dry mustard
• 4 tablespoons paprika
• 2 tablespoons garlic powder
• 3 tablespoons MSG (Accent) (Optional – can be omitted)
• 1 teaspoon ginger
• 1/2 teaspoon thyme
• 1/2 teaspoon sweet basil
• 1/2 teaspoon oregano

Equipment Needed

• Large bowl
• Cutting board
• Sharp knife
• Wooden skewers
• Shallow dishes for breading
• Deep fryer or large pot
• Large roasting pan
• Aluminum foil

Instructions

1. Begin by preparing the meat. Cut the pork and veal (or just the pork, if using only one type) into roughly 1-inch cubes. Aim for consistent sizes to ensure even cooking.

2. Next, prepare the onions. Cut the onions into large pieces. These will be used to marinate the meat and impart flavor.

3. In a large bowl, create layers of meat and onion. Start with a layer of meat and onion on the bottom of the bowl. Sprinkle generously with the seasoned flour.

4. Repeat these layers – meat, onion, and seasoned flour – until all the meat and onion are used. Be sure to evenly distribute the seasoned flour throughout.

5. Cover the bowl tightly with plastic wrap or a lid and refrigerate overnight. This allows the flavors to meld and the meat to tenderize.

6. The next day, preheat your deep fryer or a large pot filled with vegetable shortening to 350°F (175°C). If using a pot, ensure there is enough shortening to fully submerge the skewers.

7. Remove the meat from the refrigerator. Thread the cubes of meat onto the skewers, discarding the onion pieces. Aim for about 5-6 cubes of meat per skewer, but avoid overcrowding.

8. Prepare your breading station. In one shallow dish, beat the eggs lightly. In another dish, place the bread crumbs.

9. Dip each skewer in the beaten egg, ensuring it’s fully coated.

10. Roll the egg-coated skewer in the bread crumbs, pressing gently to ensure the crumbs adhere to the meat.

11. For a thicker, crisper crust, dip the breaded skewer back into the egg, and then roll it in the bread crumbs a second time. This double breading is key for that signature City Chicken crunch.

12. Carefully lower the breaded skewers into the hot vegetable shortening. Fry for approximately 5 minutes, or until golden brown on all sides. Do not overcrowd the fryer; work in batches to maintain the oil temperature.

13. Remove the fried skewers from the oil and place them on a wire rack to drain excess oil.

14. Preheat your oven to 250°F (120°C).

15. Line a large roasting pan with aluminum foil for easy cleanup.

16. Arrange the fried skewers in the roasting pan in layers, similar to how you would arrange cabbage rolls.

17. Cover the roasting pan tightly with aluminum foil and bake for about 2 1/2 hours, or until the meat is incredibly tender. The low, slow baking process is what truly sets City Chicken apart, ensuring a melt-in-your-mouth texture.

Expert Tips & Tricks

• MSG (Accent): While the recipe calls for MSG, it’s entirely optional. If you’re sensitive to MSG or prefer to avoid it, simply omit it from the seasoned flour mixture.
• Bread Crumb Consistency: For the best breading, use finely ground bread crumbs. You can make your own by pulsing stale bread in a food processor or purchase pre-made bread crumbs.
• Preventing Soggy Skewers: Make sure the oil is hot enough before frying. Frying at a lower temperature will cause the breading to absorb too much oil, resulting in soggy skewers.
• Make-Ahead Prep: The meat can be marinated for up to 24 hours in advance for enhanced flavor. You can also bread the skewers ahead of time and refrigerate them for a few hours before frying.
• Spice Customization: Adjust the spices in the seasoned flour to your liking. Add a pinch of cayenne pepper for a touch of heat, or increase the garlic powder for a bolder flavor.

Serving & Storage Suggestions

Serve City Chicken hot, straight from the oven. It pairs beautifully with mashed potatoes, buttered noodles, or a simple green salad. For a truly classic Midwest meal, serve it with glazed carrots and a side of coleslaw.

Leftover City Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat them in a skillet over medium heat, turning occasionally.

City Chicken freezes exceptionally well. Allow the cooked skewers to cool completely before wrapping them tightly in plastic wrap and placing them in a freezer bag. They can be stored in the freezer for up to 3 months. To reheat frozen City Chicken, thaw them overnight in the refrigerator and then bake as directed above.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	31%
Saturated Fat	7g	35%
Cholesterol	80mg	27%
Sodium	650mg	27%
Carbohydrates	25g	8%
Fiber	2g	8%
Sugar	3g	N/A
Protein	20g	40%

Variations & Substitutions

• Gluten-Free City Chicken: Substitute the all-purpose flour in the seasoned flour and the bread crumbs with gluten-free alternatives. Use gluten-free bread crumbs or a mixture of almond flour and gluten-free panko bread crumbs for the breading.
• Chicken City Chicken: While traditionally made with pork and veal, you can substitute the meat with chicken. Use boneless, skinless chicken breasts or thighs, cut into 1-inch cubes.
• Air Fryer City Chicken: For a healthier alternative, you can air fry the breaded skewers instead of deep frying. Preheat your air fryer to 375°F (190°C) and cook for about 12-15 minutes, or until golden brown and cooked through, flipping halfway.
• Vegetarian “City Chicken”: Tofu or seitan can be used as a substitute for the meat. Press the tofu to remove excess moisture, and cut it into cubes. Marinate the tofu or seitan in a flavorful marinade before breading and frying.
• Spicy City Chicken: Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use wooden skewers instead of metal skewers?
A: Yes, you can use wooden skewers, but be sure to soak them in water for at least 30 minutes before using them to prevent them from burning during frying and baking.

Q: How can I tell if the City Chicken is done?
A: The internal temperature of the meat should reach 145°F (63°C) for pork and veal, and 165°F (74°C) for chicken. The meat should also be tender and easily pierced with a fork.

Q: Can I use different types of oil for frying?
A: Yes, you can use other types of oil with a high smoke point, such as canola oil, peanut oil, or corn oil.

Q: Why is my breading falling off?
A: Make sure the meat is dry before dipping it in the egg and bread crumbs. Press the bread crumbs firmly onto the meat to help them adhere. Also, ensure that the oil is hot enough before frying.

Q: Can I add vegetables to the skewers?
A: While traditional City Chicken doesn’t include vegetables on the skewers, you can add them if you like. Try threading chunks of bell pepper, onion, or mushrooms onto the skewers between the meat cubes.

Final Thoughts

City Chicken is more than just a recipe; it’s a taste of home, a culinary hug from the past. While it may not be “chicken” in the traditional sense, its unique blend of flavors and textures makes it a truly unforgettable dish. I encourage you to give this recipe a try, experiment with your own variations, and share it with loved ones. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish for a special occasion, City Chicken is sure to be a hit. And don’t forget to share your creations and feedback – I’d love to hear how it turns out!