City Chicken skewers are a classic Polish-American comfort food from places like Detroit, Pittsburgh, and Cleveland. This recipe is simple, old-school, and so delicious—perfect for Sunday dinner or anytime you want something warm and satisfying.
Whether you call it mock chicken legs, Polish City Chicken, or just “meat on a stick,” this recipe is a nostalgic favorite with deep roots in Polish-American kitchens.
A Bit of City Chicken History
So what is City Chicken, and why is it called that if there’s no chicken in it? This dish became popular during the Great Depression, when real chicken was expensive, but pork and veal were more affordable. Polish-American families in the Rust Belt came up with a clever solution—thread cubes of pork and veal onto wooden skewers, coat them like fried chicken, and cook them to crispy perfection. The result looked a lot like a chicken leg, so they called it City Chicken!
It was a smart, budget-friendly meal that felt like a treat. Over time, it became a staple at family dinners, holidays, and potlucks. Today, it’s still a beloved dish in many homes.
Why I Love This City Chicken Recipe
City Chicken brings back so many good memories. I remember walking into my grandma’s kitchen and seeing a tray of skewers waiting to be fried, the smell of breadcrumbs in the air, and hearing the sizzle from the pan. It’s one of those recipes that makes you feel instantly at home.
This version is:
- Easy to make with just a few ingredients
- Crispy on the outside, juicy on the inside
- Perfect with gravy, mashed potatoes, or just a sprinkle of salt
- Great for feeding a crowd
- A fun way to share a piece of Polish-American food history
Once you try it, you’ll see why City Chicken is still loved today.
Tools You’ll Need
- Oven
- Mixing bowls
- Shallow dishes for dredging
- Frying pan or skillet
- Baking dish
- Foil or wire rack
- Tongs
Key Ingredients and Substitutions
Pork. Use boneless pork loin or shoulder for the best texture and flavor. Pork is the classic base for city chicken — tender, easy to cube, and affordable.
Veal (optional) Traditional recipes often include veal, but it can be pricey or hard to find. If needed, use all pork or try chicken thighs as a substitute for a different take.
Salt Season the meat before breading for flavor all the way through. Seasoned salt works great here for a boost.
All-purpose flour Acts as the first breading layer — it helps the egg mixture stick and gives the final crust a better hold.
Eggs + water
Whisked together to make the egg wash, this helps the breadcrumbs cling properly and gives the coating a golden finish.
Seasoned breadcrumbs These add crunch and flavor. Use panko for extra crispiness or crushed saltines for a classic, old-school feel. Low-carb? Try ground almonds or crushed pork rinds as a coating substitute.
Vegetable oil Used for frying — choose oils with a high smoke point like canola, sunflower, or peanut oil.
Wooden skewers These give the dish its signature shape — like mini drumsticks! Soak them in water for 20 minutes beforehand to prevent burning.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Season and Skewer the Meat
Sprinkle the pork and veal cubes with a bit of salt. Thread 3 to 4 cubes of meat onto each wooden skewer, pressing them together to look like a small drumstick.
Tip: If the skewers are too long for your pan or baking dish, trim them to fit.
Step 3: Set Up Your Breading Station
You’ll need three shallow bowls:
- One with flour
- One with the eggs beaten with water
- One with the seasoned breadcrumbs
Step 4: Bread the City Chicken
Roll each skewer in flour first, then dip it into the egg mixture, and finally coat it fully in breadcrumbs. Make sure all sides are covered well.
Tip: Press the breadcrumbs on a bit so they stick better.
Step 5: Fry Until Golden
Heat vegetable oil in a skillet over medium heat. Once hot, fry each skewer until golden brown on all sides. This should take about 3–4 minutes per side. You’re not cooking it through here—just getting that beautiful crust.
Tip: Don’t overcrowd the pan. Work in batches if needed.
Step 6: Bake Until Tender
Transfer the fried skewers to a baking dish. If you have a wire rack, place it in the dish and add a little water underneath to help keep the meat moist. You can also use crumpled foil under the skewers or place them on top of vegetables.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 5 minutes to crisp up the coating.
Optional: Cream of Mushroom Gravy
For a cozy, creamy version, place the baked skewers in a dish and pour over a mix of 1 can of cream of mushroom soup + 1/4 cup milk. Cover and heat in the oven for 10 more minutes. It’s so yummy and perfect over mashed potatoes!
Expert Tips for Perfect City Chicken
Creating the perfect City Chicken involves a few expert tips that can elevate your dish:
- Use Wooden Skewers: Ensure the skewers are soaked in water for at least 30 minutes before using to prevent them from burning.
- Double Bread for Extra Crunch: For an extra crispy coating, you can double bread the meat by repeating the dipping process in flour, egg, and breadcrumbs.
- Season Generously: Ensure your meat is well-seasoned to enhance the overall flavor of the dish.
What to Serve with City Chicken
City Chicken tastes great with all your favorite Polish sides. Here are some ideas:
- Mashed potatoes
- Polish mizeria (cucumber salad with sour cream)
- Polish beet salad
- Pierogi
Or just serve with a slice of rye bread and a little mustard on the side!
How To Store and Serve City Chicken
Proper storage and serving are key to enjoying City Chicken at its best. Here are some tips to ensure you get the most out of your dish:
Storage Tips:
- Store any leftover City Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat them by baking in the oven at 350°F until heated through.
Serving Tips:
- Serve City Chicken hot, with a side of mashed potatoes and green beans for a classic meal.
- Pair it with a mushroom gravy or a simple dipping sauce to enhance the flavors.
FAQ
What is City Chicken made of?
It’s made of pork and sometimes veal, cut into cubes and skewered to look like a chicken leg, then breaded and cooked.
Is City Chicken Polish?
It’s a Polish-American dish, based on Eastern European skewers like patyczki, but made with the ingredients Polish immigrants had in American cities.
Can I freeze City Chicken?
Yes, you can freeze them before cooking. Lay them out on a baking sheet to freeze individually before transferring them to a freezer bag.
Can I use other types of meat?
Traditionally, pork and veal are used, but you can experiment with other meats like chicken or turkey if preferred.
How long to cook City Chicken in the oven?
Bake at 350°F for about 25 minutes total: 20 minutes covered, 5 minutes uncovered.
Polish-American City Chicken Recipe
- Total Time: 1 hour
- Yield: 4 Servings 1x
Description
This Polish-American classic City Chicken features breaded and fried skewers of pork and veal, making it a perfect nostalgic comfort food.
Ingredients
- 1/2 pound Pork (cut into 1 – 1 1/2 inch cubes)
- 1/2 pound Veal (cut into 1 – 1 1/2 inch cubes)
- Salt (to taste)
- All-purpose flour (for breading)
- 2 Eggs (lightly beaten)
- 2 tablespoons Water
- 2 cups Seasoned breadcrumbs
- Vegetable oil (for frying)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Season and Skewer: Season the pork and veal cubes with seasoning salt. Thread the meat onto wooden skewers.
- Set Up Breading Station: Prepare three bowls: one with flour, one with beaten eggs mixed with water, and one with seasoned breadcrumbs.
- Bread the Skewers: Dredge each skewer in flour, then dip in the egg mixture, and finally roll in breadcrumbs to coat thoroughly.
- Fry the Skewers: Heat oil in a large skillet over medium heat. Fry the breaded skewers until golden brown on all sides.
- Bake the Skewers: Transfer the fried skewers to a baking dish. Cover with foil and bake for about 20 minutes. Remove the foil and bake for an additional 5 minutes to crisp up the breading.
Notes
If you have a wire rack that fits in your baking dish, use it and add a little water to the bottom of your dish to steam the City Chicken and keep it moist as it bakes.
Alternatively, place the skewers on top of crumbled foil to keep them elevated above the water or on top of vegetables you’re roasting at the same time.
For a low-carb version, substitute the breadcrumbs with ground almonds, ground almonds mixed with Parmesan cheese, or ground pork rinds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American, Polish
Nutrition
- Calories: 491
Nutrition Information
Per 1 Serving:
Calories: 107, Carbs: 11g, Fat: 5g, Protein: 1.55
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
do you have a recipe for halushkies?
Hello! Yes I do. Here is a recipe for Polish Haluski – (https://polishfeast.com/polish-haluski/)
My mom made this all the time but she actually did this. After browning them, she took an ion and sliced thin and sautéed in the leftover oil in the skillet. She put the skewers in an oval Dutch oven. Poured the onions and oil over the top. Then half covered them with water. She then put the lid on and baked for 40 min. When down she took skewers out and made gravy with the leftover liquid, strained it before serving. I was always amazed that the breading stayed on. But oh my how delicious.
What a wonderful memory! 😊 Your mom’s method sounds absolutely delicious. Slowly baking the city chicken with onions and then turning the flavorful cooking liquid into gravy is such a classic old-school approach. The gravy alone sounds worth making! Thank you so much for sharing your family’s version—it sounds amazing. ❤️🇵🇱🥰
No Canned Soup. Mushrooms in the broth can be made into a beautiful gravy! Unfortunately, I can no longer eat pork because I developed an allergic reaction to it, however I usually just use veal. A friend of mine makes it with chicken thigh meat and walls so I will try that mixture next time!
Thank you for sharing your version! 😊 While pork is traditional, veal sounds like a wonderful substitute. Your friend’s combination of chicken thighs and veal sounds delicious too—I hope you enjoy it when you give it a try! 💛
This is a good recipe However I would make a few suggestions as I have been making these for60 years. The veal is traditional but too expensive,use all pork. Forget pork loin a it will be very dry. I use boneless pork country ribs. Don’t trim off all the fat,fat is flavor! Lawreys season salt is a must,be generous. I bake mine in a covered aluminum roaster on a rack sprayed with Pam or they will stick. I bake for1 hour covered at 225.
Thank you for sharing your experience! 😊 I love hearing how different families make City Chicken. Using pork country-style ribs sounds delicious, and you’re absolutely right that the extra fat adds a lot of flavor. Thanks for sharing your tips after 60 years of making it!
I love this recipe!Growing up in the Detroit area, I have fond memories of going to the weddings, funerals, picnics, and Sunday dinners of my Polish friends and eating this. I always tried to scrape the little bits from the bottom of the pan, which I would sprinkle over my mashed potatoes and gravy, 😁
That’s such a beautiful memory 😊
Those little crispy bits from the bottom really are the best part—so much flavor! I love that you paired them with mashed potatoes and gravy too, that sounds absolutely delicious.
So glad this recipe brought back those moments for you 💛
These recipes bring back so many memories of my mom’s cooking! It’s what captured my husbands heart when he met me! My mom had a pot of cabbage soupa on the stove! He came in then took me to a fireworks display! We were together ever since till 2022 April 15 th he passed from a brain bleed!
Oh Thank you so much for your kind words :), And I am so sorry for you loss dear.
I don’t want to hear anyone saying this is not a traditional Polish dish! I have grown up with it and I have half Polish, half Ukrainian. Best kebabs ever! Smacznego!
Thank you so much! 😊 I completely agree. City Chicken has been a family favorite in many Polish and Ukrainian homes for generations, even though it wasn’t originally made in Poland. It’s become a cherished tradition for so many families, and that’s what makes it special.
I’m so glad you enjoyed the recipe. Smacznego! ❤️
This was a very popular dish in the Western NY area – our family had it all the time. We also made it with the fried onions added before baking – a total crowd pleaser with pierogi and sweet and sour cabbage.
Have you ever had the kind made with ground pork and veal, shaped like a chicken drumstick and rolled in cornmeal? That was referred to as mock chicken around here and was also very popular.
Mock Chicken Legs!
I had completely forgotten this yummy dish! My mom made it often, but used ground pork and shaped it on skewers to resemble chicken legs! I’m absolutely going to make these for supper tonight….taking a stroll down memory lane!💕💕 Thank you for the recipe & the inspiration!
Thats amazing! Thank You so much!