Tender cubes of pork loin threaded on a skewer, breaded, and pan fried or baked. City Chicken makes a great snack, appetizer, or main meal.
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City Chicken
My mother made City Chicken for us growing up. Mom was from upstate New York, Binghamton, and City chicken was a popular dish when she was growing up. I remember asking once her why it was called “City chicken” since there is no chicken in the dish, but she didn’t know.
Mom made her City Chicken with veal and pork threaded alternately on a skewer, breaded with breadcrumbs, and fried in a pan. It was delicious and always a treat when she made it.
What is City Chicken?
City Chicken is cubed pork or veal which is threaded on a stick or skewer, coated in an egg wash and then breaded. It’s most commonly fried in a frying pan but some people bake city chicken in oven then serve it with gravy. Some make it with minced or ground pork or veal and shaped around the stick or skewer. City chicken is also known as mock chicken, mock chicken legs, or mock drumsticks.
City Chicken – History
Several years ago I sat down to research the history of City chicken and found that City chicken originated in the late 1800’s to early 1900’s in the North Eastern and North Central parts of the US. (Ohio, upstate NY, Pennsylvania) where it is still popular today.
The story goes that poultry was very expensive in big cities, where it had to be trucked in from country farms. Because pork, beef, and veal were easy to transport by train and by barge to localized city stockyards, they were more plentiful thus more affordable.
Missing their much loved chicken-legs, people threaded cubed pork and/or veal on a skewer, and grilled or breaded and fried it in a pan. It resembled a chicken leg. Talk about the ultimate street food!
Another account has the veal or pork ground and shaped around the skewer, then cooked. It was portable like a chicken leg and easy to eat.
[I was sent that beautiful walnut iPad stand from Yohann to use in the kitchen. It is absolutely amazing! I will be using it a lot!]
How to Cook City Chicken
The preparation of City chicken varies as much as the regions in which it is prepared. It’s most common to see all veal, all pork, or a combination of the two alternated on a skewer. Some bread and pan fry, others oven bake, and some skip the breading all-together and saute their City chicken in the pan, cook it in the oven, or even grill it.
Some areas of the North East serve gravy over their City chicken, but I don’t remember any condiment served with my mom’s, growing up.
My mother and I use boneless pork loin to make our City chicken. I buy a whole pork loin and cut it into boneless pork chops and cube the rest for City chicken and pork stews. Sometimes, grocery stores in the region carry packaged veal or pork including the skewers.
How to Make City Chicken Low Carb and Gluten Free
I make my City Chicken low carb and gluten free with three different breading options depending on what ingredients I have in the house. I fry mine in a pan because that’s how mom always did it.
I make gluten free/Paleo City chicken with almond flour, or gluten free/ low carb keto City chicken with a combination of almond flour and Parmesan cheese or gluten free/ low carb keto City chicken with crushed pork rinds and Parmesan cheese:
- All almond flour (gluten free/ low carb/Paleo)
- Almond flour and Parmesan Cheese PICTURED (gluten free/ low carb keto)
- Crushed pork rinds and Parmesan Cheese (gluten free/ low carb keto)
They are all great, but my favorite is the crushed pork rind and parmesan cheese coating.
Where can I buy City Chicken sticks or skewers?
I buy my City chicken sticks on Amazon. I like to buy wooden corn on the cob sticks which I have been know to wash and use again. I know, it’s gross, but they are nice quality and last. I also buy thin 6 inch bamboo appetizer skewers which work just as well.
What side to serve with City Chicken
What you serve with City chicken depends on what variation one makes. My mother served potato salad or macaroni salad, cooked vegetables or a salad. Because my family eats low carb, I like to serve our City chicken with a mayo based dipping sauce mixed with mustard and vegetables. If I make City chicken as an appetizer then I serve it with the dipping sauce and a vegetable tray.
City Chicken (low carb, keto)
Ingredients
- 1 pounds boneless pork loin, cut into 1 inch cubes
- salt and pepper
- 1 large egg
- 2 tbsp olive oil or (avocado oil or coconut oil), divided
Gluten Free Low Carb Coating
- 1/2 cup almond flour
- 1/4 cup Parmesan Cheese
- 1 tbsp chopped parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp granulated garlic powder
- 1/4 tsp granulated onion powder
- 8 wooden skewers
Instructions
Preparation:
- Cut the pork into 1 inch cubes. Thread the pork onto 8 skewers. Season with salt and pepper. Can be done the day before and kept in the refrigerator.
- Mix the ingredients for the coating together in a container large enough to fit a whole skewer.
Method:
- Place the threaded skewers on a large dinner plate. Beat the egg and pour over the pork. Turn the skewers coating each in the egg.
- Heat a medium frying or saute pan over medium heat. When hot, add 1 tbsp of oil and swirl to coat the pan.
- Take a skewer of pork, letting any excess egg drain back onto the plate, and roll it into the the breading mixture. Make sure it is coated well. Place it into the pan. Repeat the breading process on 3 more skewers.
- Cook the City chicken approximately 1 1/2 minutes each side, on all 4 sides. Remove to a paper towel and cook the remaining skewers of City Chicken. Serve warm or at room temperature.
- Makes 8 skewers with 2 skewers per person or 1 each for an appetizer. 1.6 net carbs for two skewers.
NOTES:
- Pork Rind Version per serving (2 skewers): Using 1/2 cup crushed pork rinds and 1/4 cup Parmesan Cheese – Calories: 282, Fat: 18, Carbs: trace, Protein: 30Paleo – All Almond flour using 1 cup of almond flour (2 skewers): Using 3/4 cup of Almond Flour – Calories: 341, Fat: 25, Carbs: 4, Fiber: 2, Protein: 26, Net Carbs: 2Dipping Sauce Pictured: I mixed 1/2 cup mayo with 1/4 cup chipotle mustard. You can add sweetener if you want.Nutritional information does not include calories or fat from oil for frying. It’s very hard to calculate how much each skewer soaks up during cooking.
WE LOVE CITY CHICKEN!! I live & grew up in Binghamton NT!!!!!!
How fun, Fran. It’s always fun to meet people from my old stomping grounds. -Kim
indeed, a small world. i grew up in chenango forks. and am now living in the frozen freakin north of alaska. was chatting with friends about homey things and city chicken came up. (spiedies did too…. the first annual north pole spiedie fest and balloon race is happening in july) went looking for recipes and found your site. the ingredients sound right; i remember the onion and garlic flavors….. gonna give this a shot this weekend, i’ll let ya know how it goes…
Hi Paul. Nice to meet you. Your spiedie fest sounds like a lot of fun. I hope it’s a big success. I hope that you weren’t affected by the earthquake. Take care. -Kim
love the city chicken my mom used to make it when we was little . i am from bethel alaska and now living in the philippines
Oh my what a small world, your mom being from Binghamton, NY, I’m originally from a very small town just outside Binghamton. I also grew up eating City Chicken and loved it, I know make it for my family and one of their favorites as well. Thank you for your post I can’t wait to try your version.
Hi Nancy! My parents both grew up in Hancock, NY. I went to Johnson City High School my senior year. I still have family in Endicott, Endwell, Whitney Point and Cadosia. It is indeed a small world. I hope you like the recipe. -Kim
Thanks for the great recipe! I was in need of a pork recipe to use up some loin chunks, and this was perfect! Just wondering if you have the nutrition specifics for the Almond Flour & Parm Cheese version? Only the Pork Rinds and Paleo versions have those details, and the Nutrition block only shows the calories of 320. Thanks so much!
Hi Andrea. Sorry it took me so long to get back with you. I had no idea the information was missing! I recalculated the nutritional info using Fatsecret.com and have included it in the recipe. Have a wonderful week. -Kim
I had no idea this was a regional thing, says the other human from the Bing area (SV). But this looks like it should fulfill my hankering without bankrupting my calorie count! Thanks!
My mom made this too. She got them from the butcher. They were pork, veal and beef chunks on sticks. Mom would season them with salt and pepper, dredge them in flour and then fry them in some oil. Then she would remove the excess oil and cover it with Chicken broth. These would simmer on the stove until the meat was tender. The liquid would turn into a nice creamy gravy and she served this over mashed potatoes.
I still purchase city chicken from the butcher but they are just pork. I have recently gone Keto so I’m excited to try this recipe. Thank you!
Your mom’s recipe sounds so good, Megs. This recipe won’t be the same as hers, but I hope it tastes good just the same. Have a wonderful weekend. -Kim
It was good! I added some chicken broth after browning and let them simmer for about half an hour stirring occasionally. I then topped them off with some heavy cream and stirred to combine. Served them over creamy mashed cauliflower. So good.
That sounds really good, Megs. I will have to try them with gravy next time. Thanks for sharing how you did it. Have a wonderful weekend. -Kim
Megs, this is exactly how city chicken was made in my childhood here in Ohio, and I still make it that way. I see a lot of recipes where it is breaded, and I’m like……what, no gravy? Yep, mostly made with pork these days unless you can find it already cut and packaged in the meat case, or do it yourself.
After seeing this I now need to go make some. It was my favorite dish growing up in Endicott. Paired with homemade potato salad and I’m in heaven. The only thing I do different is use pork butts, I find the loin makes them dry. I have also used turkey thigh meat and they come out really good.
Hi Christine. I remember Endicott well. I went to Johnson City High School my senior year and attended BCC before transferring to RIT. City Chicken was and still is a favorite. Thanks for the tips on the pork butt and chicken thighs. Have a wonderful weekend. -Kim
I’m not a fan of pork this might seem like a silly question but could I use chicken instead ?
Absolutely, Paula. Enjoy the recipe. -Kim
Is it for chicken or pork street stick?
Hi Terri. I know it’s confusing. It’s called “City Chicken”, I’ve explained how it got it’s name in the post, but it is made of pork, veal or a combination of pork and veal (also explained in the post). This low carb recipe uses pork and I’ve offered ideas on different low carb breadings (also in the post). I hope this helps, but ask if anything else is not clear. Have a great day! -Kim
Your site, is now my go to for ALL low carb wonderful foods to make. Thank you soooo much. My wonderful husband had high bp and diabetic. Have to watch everything lol. Wondering when you mention pork rinds, are these unsalted? Or the kind in a bag that has salt. If they are unsalted, which is what I would have to use, where do you purchase them? Oh, thank you for the tip on the corn on the cob sticks, They are great. My grandkids have never heard of City Chicken, can’t wait to make them. My mama worked in a hospital kitchen, she would bring home leftovers, City Chicken was my very favorite. Thank you so very much for your blog. It is truly the best.
Hi Rosalie. I’m glad you are enjoying some of the recipes. The pork rinds in the stores are usually salted but I have found some in the Mexican stores in California that are not. I even saw some in the Asian market that were unsalted. I usually use what I can get at the grocery store or Walmart in the bag. I love City Chicken, too. I hope you enjoy the recipe. Have a wonderful week. -Kim
Growing up in Binghamton we had this as a staple in our house. I definitely will try your version. I also make a mean speidie marinade and a white clam pizza.
Hi Arlene. I miss some of those regional Tri-state area/ upstate NY foods now that I am in California. Your white clam pizza sounds great! I think I have your speidie marinade for the pork speidies. Was that you who shared it with me? I plan to make it this Summer. I hope you enjoy your Sunday and the rest of the week. -Kim
Hi just wondering if I can make these a day ahead of time then reheat?
Although they still taste great as leftovers, they are best the day they are cooked. I bet you could prepare them ahead and refrigerate, then cook the day you serve. They can be served room temperature so I would cook an hour or two before you need them and let them hangout on a cooling rack. -Kim
Growing ups in Endicott, my mother always made these. One of my favorites. She also fried them and then put them on a broiler pan covered to keep them moist. Best picnic food with home made potato salad. I may have to make some if I can find my skewers.
Hi Christine! I lived in Johnson City and went to JCHS when my family moved back to the area in the 80’s. Check out the resources for the sticks that I provide in the post. I like the thick corn-on-the-cob sticks. I re-use them but couldn’t find them for the photos. The bamboo worked just fine, but I prefer the thicker sticks. Thank you for sharing the memory of your mother. You are right, it’s the best picnic food. I heard the weather was in the 70’s the other day, but was cold again the next day. Keep warm and have a nice week. -Kim
Oh my goodness, this looks awesome! All the flavors I crave, without all of those bad ingredients I avoid. Putting this one on my to-do list!
Thanks, Karly! I hope you like it. -Kim
What a wonderful post! I grew up eating City Chicken and we were from Michigan! Our City Chicken was made with beef (stew meat) and pork. It’s still a delicacy I make today for special occasions! I typically dip in egg wash (or just use egg beaters), bread crumbs and brown all sides in a pan. Then they go on a broiler tray into the oven for about an hour on low heat. So delicious and tender! I inherited my mom’s box of skewers when she passed away 23 years ago and I’m down to my last few skewers. I’ve been looking for replacements but unable to find the right size/thickness. I’m so glad I read this article and found a link for a replacement on Amazon!
Hello Susan. Your mom’s recipe sounds great. I’m happy you enjoyed the post and can order replacements for your mom’s skewers. I really like the corn holders because they are thick. I couldn’t find mine, so I was happy to see that the bamboo skewers worked in a pinch. Enjoy your City Chicken! -Kim
Skewers: At a craft store get 1 or two (1/4-inch thick) HARDWOOD (Maple or Aspen wood, etc) DOWELS. Use a fine craft saw & cut into 6″ or 7″ lengths. Lightly sand one end.I find that 1/4-inch 7″ long hardwood skewers wprk fine. Use the very tip of a paring knife to make a TINY “X” in the meat center. Don’t pierce the meat all the way through, so the meat doesn’t “twirl” during egg & “breading” process. Don’t use SOFTWOOD’s (pines & other evergreens) to cook foods. Poultry seasoning in that ancient ballad redone as “Scarborough Fair/Canticle” by Simon & Garfunkel… [ songfacts.com/facts/simon-garfunkel/scarborough-fair-canticle]: “Parsley(comfort), Sage(strength), Rosemary(love), and Thyme(courage)”
I marinate the cubed pork (Which Price Chopper here in Binghamton will cube for you if you want) the day before..
I bet it’s good, Mary. You know what I mess the most? Lupos spiedies and pizza. Binghamton had awesome pizza. -Kim
I live in Binghamton…this is a great alternative to the “breadcrumbs” thanks..I’ll give this a try and see if my carb loving family likes it as much as my original recipe. Since your mom’s from Binghamton, I am sure you also had spiedies ..if you would like my recipe (which is way better than the Lupo’s etc store bought) let me know! Of course Lupo’s has the spiedie name ..we can call them something different. :)
I would love your recipe, Mary. I just replied to your other comment but for some reason I don’t see it. I said that I miss good pizza and Lupo’s spiedies. Lol. My mom sent me the marinade several years ago when they still lived there, but it wasn’t the same that they used in the shop. Keepin’ it secret! She has dementia so she doesn’t remember much anymore. It happened so quickly and now many family recipes are lost. Yes, please. I would love to try your recipe – I love them so. :). Thank you. -Kim
Ok. And yes I’m dealing with the same with my mom. It’s very hard as we know
[Recipe deleted by Low Carb Maven]
Mary. I’m sorry to hear about your mom – it’s tough. Thank you so much for your recipe. I can’t wait to make it. If I share it with my readers, I will give you credit for your recipe. The weather has been up and down here, so as soon as it is nice, I will give it a try. I’m very excited. Thank you again. Enjoy your week! -Kim
Mary. I lived in Endicott for 2 years during the 1980’s. I am originally from near pittsburgh and live back there now. My family and I drove to Cooperstown last summer and I made them stop in Endicott for a spiedie. Two things I miss about Endicott are spiedies and Tony’s pizza (from the KMart plaza) with meatballs. Could you please share your spiedie recipe with me?
I am looking forward to trying this recipe. My mom baked hers in the oven.
Hi Diana. I have Mary’s recipe and will share it in a few weeks. It’s a good one. -Kim
I have never eaten City chicken, but I have heard of it! Thank you for giving some of the history behind it. It looks amazing!
Sounds yummy – I am from California and have never heard of City Chicken – so you know that I have to try it! Can you please provide me the recipes for your dipping sauces? Would have never thought to use pork rinds and chees as a coating….mouth watering….
Hello, Jo Ann. I am in Murrieta, CA, currently. Small world. You will love this recipe. I will add a quick and dirty recipe for the sauce in the notes section of the recipe. Just so you know, I used a combination of almond flour and Parmesan cheese in the photos. I will make that clear as well. Thanks for your question and comment. Have a wonderful day. -Kim
Hi, I was just exploring some keto recipes, stumbled across your page, and saw that you are in Murrieta! I’m in Temecula! Just beginning my keto journey, and this recipe looks amazing!!
Hi Rebekah! Small world. Enjoy the recipe and your journey. Have a great weekend. -Kim
Will have to try this with my mom’s version of city chicken which was cubes of pork and beef alternating! Yum!!! I do miss those!
Lorri, I am a beef woman through and through. I bet your mom’s City chicken was great. Do you remember what cut of beef she used? -Kim
Honestly I have no idea. I use sirloin steak. You do have to cook them awhile to achieve tenderness but oh so worth it!
Well, they sound awesome! Thanks!
This sounds so delicious wow! Looks that way too lol. Thought about mixing Parmesan Cheese in almond flour mixture. Can I ask what sort of pan you fry these in? Trying to picture this in my head. I have and oval fry pan I am thinking might work great for this. I had never heard of City Chicken until your post. Can’t wait to try this. Thanks for sharing this with us. Have a wonderful day Giving it 4 stars as I haven’t made it yet so just based on the way it sounds
Hi Joan, thank you very much. I love this dish. I cook these in a cast iron skillet because once it’s hot, it stays hot, but you could use any frying pan. My mother used one of those rectangular electric frying pans. I keep enough oil in the pan to keep the bottom covered. I hope you like them. Have a great day! -Kim
I grew up with City Chicken in the suburbs of Detroit. I am wondering if you could use ground pork rinds for the coating?
Wow, all the way to Detroit. The City Chicken is well traveled. You know Ginny, I was just wondering the same thing! Sometimes I like pork rinds as breading and sometimes I don’t. I loved the almond flour, but will try the pork rinds next time I make them. If you try them with the pork rinds would you let me know how it goes? Thanks! -Kim
I grew up in Illinois. My mom used to make what I discovered later was called City Chicken, but she called it Mock Chicken Legs, and she made them with pork and veal (which was cheap back then)…she floured /browned hers (rather than breading ) and cooked, covered, till tender, then thickened the juices for gravy. It was yummy! I have sticks, so I’ll have to try your recipe :)
I’m trying to give this recipe 5 stars, but it won’t go past 3!!
Pam, I love your story about your mom’s Mock Chicken Legs. The gravy sounds like a nice addition. Thanks for sharing. Who know’s what’s going on with this crazy computer. Thanks for trying to rate the recipe. Have a nice week. -Kim
I’ve never heard of City Chicken until I saw your recipe. So fun to see how the name originated though!
Thanks, Tammy. That was a fun post to write up. I love those little guys! So delish. Have a nice week! -Kim
I loved reading your recipe for City Chicken. I grew up in Buffalo, NY and my Mom made the best City Chicken. Mom made hers by alternating chicken and pork. She would dipped them into beaten eggs and roll each one in seasoned bread crumbs (straight out of the can). Then she would bake these beauties on a rack with water on the bottom to keep them moist. I also remember how I hated washing those little sticks! Yes, my mothers generation re-used the sticks. I’m sorry now I didn’t keep them. She used her sticks for well over 50 years and they were well seasoned. Thanks for the walk down memory lane. I plan on re-working my Mom’s recipe to fit my low carb lifestyle. Thanks again….
Bettyann
Bettyann, thanks for sharing your memory of your mom’s City Chicken. This is one of the best comments I have ever received. I bought wooden corn-on-the-cob sticks from Amazon and I wash mine, too after I make them. Hey, that was once a tree and all. I hope you have a wonderful Sunday. Thanks again for sharing. -Kim