An Iowa Mom Makes City Chicken
City Chicken is not chicken at all (I will explain) but is a great way to use small pieces of pork on a skewer that are breaded and pan fried.
The Smith Sisters - Ep. 24: City Chicken
This recipe is an old one and is oftentimes associated with Polish American cuisine. It comes to us through a late relative, a Danish woman, that ran a boarding house in Seattle, WA.
Over the years it became a favorite of ours and then started making it for our U of M tailgate friends, and would prepare up to 40 lbs. for a football Saturday each year. It's a tested, tried, and true crowd pleaser!
//// City Chicken ////
2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
Salt and ground black pepper to taste
Seasoned salt (such as Miracle Blend) to taste
4 large eggs eggs
3 tablespoons milk
2 cups bread crumbs (seasoned bread crumb and club crackers-seasoned salt
2 cups flour
2 cups vegetable oil for frying
/Step 1
Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
//Step 2
Whisk eggs and milk together in a bowl. Place the flour and seasoned bread crumbs in separate bowls.
///Step 3
Preheat an oven to 350 degrees F (175 degrees C).
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). and spray dish with cooking spray ( 9 X 13 baking dish).
////Step 4
Dip each skewer of pork into flour, dip in egg, then dip in crumbs; (you can dip the skewers a second time into egg mixture and then crumbs if you wish) Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned. The skewers can be put on top of each other in a baking dish. Cover the dish tightly with aluminum foil.
/////Step 5
Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 45 to hour minutes. Remove the foil, and bake 15 minutes more to dry out the crumb coating. Serve hot.
The City chicken can be skewered a day or ahead. Also they can be frozen once skewered.
Some meat market/departments will skewer these for you, which is so much easier. We get ours at “The Meat Shop” in Bay City you can order from Alpine Market in Linden or Colony Market in Grand Blanc.
Enjoy!
____
The Meat Shop (Bay City, MI)
Alpine Market (Linded, MI)
Colony Market (Grand Blanc, MI)
____
Thank you so much for joining us. We'll see you next time!
Sue & Betty
The Smith Sisters
____
Royalty-Free Music courtesy of Free Music Archive.
The Cedro Willie Band - Make Me Down a Pallet - Live at KBOO for Movin' On, June 16, 2017
The Cedro Willie Band:
How to Prepare City Chicken
Making City Chicken
City Chicken has been a popular dish in Detroit for generations. It generally has roots in Midwestern and Eastern industrial areas, where early in the 20th century people put scraps of meat on skewers and made mock drumsticks. You generally see City Chicken available in Polish restaurants, but many neighborhood diners have it in their regular rotation. Some folks use a combination of veal and pork, but my family has generally always used an all-pork version. While it's not fancy, City Chicken is always a treat and something I make often for company. Recipe and more at
Mike Oski's Polish City Chicken (well, it's not really chicken)
Today in Mike Oski's Kitchen, we are making an old time favorite, Polish City Chicken. This one takes me back years to my childhood growing up in NE/Central PA. Holidays, weddings, or just a weekly meal is when this beauty was made. You don't have to be Polish or from NE/Central PA to enjoy this...even for the first time!
I'll show you, not only how simple this is, how to put this classic dish together from start to finish (and maybe take you and your family down memory lane).
City Chicken is not chicken but instead pork (you can include veal tool), breaded, browned, and baked to perfection to deliver a tender and delicious dish. There are very few steps and ingredients in the making of this...you can do this...you should do this...your family wants you do this (trust me, they will).
In time like these, good old fashion foods are what warm the heart and brings goodness to your dinner table. In these times, we have the time to cook and try new meals...or just learn some new skills in the kitchen! As I always say, If you cook it...they will come.
Please share this with your family, friends, and social media contacts so they can enjoy it too.
Also, if you have not yet, please SUBSCRIBE to Mike Oski's Kitchen so you don't miss any upcoming recipes. We are building an army of chefs of our own kitchen's.
Below is the link to my City Chicken Recipe:
COAL REGION CITY CHICKEN
Here's how to make the yummiest chicken that isn't chicken! Otherwise known as mock chicken legs! A Coal Region staple but popular in many Polish American family households! Learn the history and how to make this yummy dish with few ingredients!
COAL REGION CITY CHICKEN
INGREDIENTS
1 1/2 pounds pork shoulder, cut into 1½-inch cubes
1 1/2 pounds veal stew meat (use all pork if you can't find veal)
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
2 large eggs, beaten with 3 tablespoons water
2 cups seasoned dry breadcrumbs
Vegetable oil, for frying
1/2 cup chicken broth or water
DIRECTIONS
Heat the oven to 325°F.
Onto 12 to 15 wooden skewers, 4 to 5 inches long, alternately thread the pork and veal cubes.
Generously season with salt and pepper.
Dust the skewers with a little flour, shaking off any excess.
Coat the meat with the beaten eggs, then coat with the breadcrumbs.
In a large skillet, pour in the oil to a depth of about 1 inch and heat over medium-high heat.
Working in batches, fry the meat until well browned on all sides.
Arrange the skewers in a 13-by-9-inch baking dish.
Pour the broth into the dish. Cover the dish tightly with foil and bake for 1 hour.
Uncover the dish, increase the oven temperature 350°F, and continue to bake for 15 to 20 minutes more, until the desired degree of doneness.
Then serve with your favorite sides!
*********************************************************************
On Facebook--
On Instagram--
My Blog--
Pinterest---
*******************************************************************
MAILING ADDRESS:
Helga's Pennsylvania Cooking
P.O. Box 12
5 E Roosevelt Ave
Elysburg, PA 17824
*************************************************************
Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.