City Chicken – OHIO – Great Recipes

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The Classic Depression-Era Dish That’s Surprisingly Delicious

Introduction

Despite its name, City Chicken contains no poultry at all! This nostalgic dish, born during the Great Depression when chicken was expensive, features tender pork and veal (or all pork) threaded on skewers, breaded, and pan-fried to golden perfection. The result? Crispy on the outside, juicy on the inside, with a flavor that rivals fried chicken. Perfect for weeknight dinners or a comforting throwback meal, this recipe delivers big flavor with humble ingredients.

Culinary Techniques & Science

Meat selection: Pork loin or veal stays tender during cooking, while fattier cuts add richness.
Breading technique: The flour-egg-breadcrumb layers create a protective crust that seals in juices.
Pan-frying vs. baking: Pan-frying ensures a crispier crust, while baking is lighter.
Resting: Letting the meat rest after cooking redistributes juices for maximum tenderness.

Ingredients & Substitutions

Serves 4–6

Main Components

1.5 lbs boneless pork loin (or veal, or a mix), cut into 1.5-inch cubes
6–8 wooden skewers (soaked in water for 30 minutes)

Breading Station

1 cup all-purpose flour (or gluten-free flour blend)
2 large eggs, beaten
1 cup breadcrumbs (panko for extra crunch, or crushed crackers)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt & pepper to taste

Cooking Fat

½ cup vegetable oil (or lard for authenticity)
2 tbsp butter (for flavor; optional)

Gravy (Optional)

2 cups chicken broth
2 tbsp flour
1 tbsp butter
1 tsp Worcestershire sauce

Step-by-Step Instructions

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