Flavors Worth Savoring
Easy City Chicken Recipe – Perfect for Weeknight Dinners
Growing up, my grandma’s city chicken was a treasured family recipe. I looked forward to it every Sunday. The comforting aromas of crispy breading and juicy chicken filled the house.
Even now, as a busy working mom, this easy city chicken recipe is a go-to for my family. It’s perfect for those hectic weeknights when I need a quick, satisfying meal. With its simple ingredients and straightforward preparation, it’s a classic dish that never fails to bring a smile to everyone’s face.
Key Takeaways
- City chicken is a nostalgic Depression-era dish made with cubed pork and veal, breaded and fried to mimic fried chicken
- The recipe uses simple ingredients and cooking techniques to create a crispy exterior and juicy interior
- This easy city chicken recipe is perfect for busy weeknights, with a quick prep time and crowd-pleasing flavor
- Serves 6 people and can be customized with your favorite seasonings and side dishes
- A great way to enjoy a comforting classic while saving time in the kitchen
Essential Ingredients for Authentic City Chicken Recipe
Craving Pittsburgh’s beloved City Chicken? Start with the right ingredients. The dish centers on boneless veal loin, cut into 1.5-inch cubes and skewered. You’ll need eggs, milk, seasoned breadcrumbs, all-purpose flour, and Italian seasoning for the breading. Also, vegetable oil for frying and a pinch of salt and pepper to season the meat.
The recipe’s roots go back to the Depression era, when chicken was a luxury. Cooks used pork and veal, skewering the meat to look like chicken. This became a favorite, especially in Pittsburgh and the Great Lakes region, thanks to Eastern European immigrants.
- 3 lbs boneless veal loin, cut into 1.5-inch cubes
- 2 eggs, beaten with 1/4 cup milk
- 1 cup seasoned breadcrumbs
- 1/2 cup all-purpose flour
- 1 tablespoon Italian seasoning
- Vegetable oil for frying
- Salt and pepper to taste
- 6-inch wooden skewers
With these ingredients and a few steps, you can make authentic City Chicken at home. It’s a delicious taste of Pittsburgh history.
Specialized Equipment
A cast-iron skillet is a great choice for frying city chicken. Its heavy construction keeps the oil temperature steady. This results in a crispy, golden-brown crust. Also, a baking dish with a cooling rack or canning jar rings helps keep the fried skewers elevated. This allows any extra oil to drip off, ensuring a crispy finish.
| Equipment | Purpose |
|---|---|
| Wooden Skewers | Holds the meat for frying and baking |
| Deep-Fryer or Large Skillet | Fries the skewered meat to a crisp golden brown |
| Baking Dish with Cooling Rack | Keeps the fried skewers elevated and allows excess oil to drip off |
With these tools and equipment, you’re ready to make a delicious city chicken dish at home.
Step-by-Step Preparation Guide
Making the perfect recipe for city chicken is a fun journey. Follow this step-by-step guide to make your weeknight dinners special with this classic dish.
- Set up your dredging stations. In one bowl, mix eggs and milk. In another, combine flour, breadcrumbs, and your favorite seasonings.
- Thread veal cubes onto skewers. Make sure each piece is the same size for even cooking.
- Dip the meat in flour, then egg wash, and lastly breadcrumbs. This ensures a good coating.
- Heat about 2 inches of oil in a pan or Dutch oven to 350°F. Fry the skewers until golden, about 3-4 minutes each side.
- Put the fried skewers in a baking dish. Add water to cover the bottom. Cover with foil and bake at 350°F for 18 minutes.
- Take off the foil and bake for another 10 minutes. This ensures the chicken is cooked to 145°F.
With this step-by-step guide, you’ll master city chicken in your kitchen. This hearty dish will quickly become a family favorite.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Carbohydrates | 20g |
| Fat | 20g |
| Fiber | 2g |
| Sodium | 600mg |
| Cholesterol | 100mg |
“City chicken is a classic dish that has stood the test of time, bringing comfort and nostalgia to generations of families.”
Perfect Breading Techniques for Crispy Results
To get a crispy coating on your city chicken, focus on the breading. The three-step dredging method is key. It makes the outside crunchy and keeps the inside juicy.
The Three-Step Dredging Process
- First, lightly coat the chicken in all-purpose flour. This base helps the other coatings stick.
- Then, dip the floured chicken in a beaten egg wash. The egg makes the breadcrumbs stick better.
- Lastly, press the chicken into a mix of seasoned breadcrumbs. Add dried Italian herbs, garlic powder, or Parmesan cheese for extra flavor.
Seasoning Tips for Maximum Flavor
Don’t hold back on seasonings! A flavorful breading makes your city chicken taste amazing. Try different spices and herbs to find your favorite. Some great combos include:
- Dried oregano, basil, and onion powder
- Smoked paprika, chili powder, and cumin
- Fresh parsley, lemon zest, and garlic
Avoiding Common Breading Mistakes
To get a crispy coating, avoid these mistakes:
- Don’t pat the chicken dry before breading. Too much moisture stops the coating from sticking.
- Don’t overcrowd the frying pan. This causes steaming instead of crisping.
- Press the breadcrumbs firmly onto the chicken. A gentle but firm touch helps them stick.
With these breading techniques and tips, you’re set to make city chicken with a crispy coating. Get ready for lots of compliments!
Frying and Baking Methods
Learning to fry and bake city chicken is crucial for a perfect dish. You can choose between frying techniques or baking. This guide will help you make your city chicken at home.
To get that crispy outside, heat your oil to 350°F in a big skillet. Add the city chicken skewers and fry for 3-6 minutes on each side. When they’re golden, move them to a baking dish with a rack.
The two-step cooking is key. Fry the chicken first, then bake it at 350°F for 18 minutes. This step keeps the meat juicy. After that, bake for 10 more minutes to crisp up the outside.
| Frying Techniques | Baking City Chicken |
|---|---|
| Heat oil to 350°F | Bake at 350°F for 18 minutes (covered) |
| Fry chicken for 3-6 minutes per side | Bake for 10 more minutes (uncovered) |
| Transfer to baking dish with rack | Ensures crispy exterior and tender interior |
With these techniques, you can make delicious city chicken at home. Try different seasonings and frying times to find your favorite.
“The two-step cooking process is the key to achieving the best city chicken texture. Frying first, then baking, ensures a crispy outside and tender, juicy inside.”
Best Side Dishes to Serve with City Chicken
Pairing side dishes with city chicken recipe opens up a world of possibilities. You can choose from classic options or modern twists. The goal is to match the rich flavors of the chicken with sides that enhance the meal. Whether you prefer something traditional or something new, these suggestions will delight your taste buds.
Traditional Accompaniments
Classic side dishes are a must with city chicken recipe. Mashed potatoes, peas, and cranberry relish are perfect matches. For a fuller meal, try roasted veggies like Brussels sprouts or asparagus. A fresh coleslaw adds a nice crunch and brightness.
Modern Pairing Suggestions
Want to give your city chicken recipe sides a modern twist? Try a quinoa salad, roasted Brussels sprouts, or a light garden salad. These options offer a refreshing contrast to the rich chicken. Some people also enjoy it with ketchup or a light gravy for extra flavor.
| Traditional Sides | Modern Pairings |
|---|---|
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Choosing the right side dishes for city chicken recipe is all about balance. With so many tasty options, you’re bound to find the perfect match. This will make your city chicken meal truly unforgettable.
Storage and Reheating Tips
Enjoying your city chicken doesn’t have to stop after the meal. Proper storage and reheating can make leftovers last for days. Follow these easy tips to keep your city chicken recipe fresh and crispy.
To store leftovers, put the chicken in an airtight container and refrigerate for 3-4 days. When reheating, preheat your oven to 350°F. Place the chicken on a baking sheet and heat for 10-15 minutes, until it’s hot. Don’t use the microwave, as it can make the breading soggy.
For the best results, reheat the chicken without covering it. This keeps it crispy. If freezing, wrap each portion in plastic wrap and foil. Use within 2-3 months.
| Reheating Method | Time | Temperature |
|---|---|---|
| Oven | 10-15 minutes | 350°F |
| Air Fryer | 8-10 minutes | 375°F |
| Skillet | 2-3 minutes per side | 300°F |
By using these simple storage and reheating tips, you can enjoy your city chicken recipe for longer. Make every bite count!
Variations and Substitutions
Traditional city chicken mixes pork and veal. But, you can change it up to fit your taste. Use all pork for a pure pork dish. Or, try beef tips for a beefy twist.
For low-carb or gluten-free diets, use almond flour or crushed pork rinds instead of breadcrumbs. This makes the dish crispy without extra carbs. Add Cajun spices or lemon pepper for different flavors.
Some people wrap bacon around the meat before breading. This adds a rich, savory taste. With these options, you can make city chicken your own.
FAQ
What is city chicken?
City chicken is a comfort food made from cubed pork and veal. It’s skewered, breaded, and fried to look like fried chicken. But, it doesn’t actually have chicken in it.
Where did city chicken originate?
It started in the late 1800s/early 1900s in Pittsburgh and the Midwest. It was a cheap alternative when chicken was pricey in cities.
Why is it called “city chicken”?
The name “city chicken” comes from its city origins. It was a creative fix for meat shortages back then.
What are the key ingredients for making city chicken?
You’ll need pork loin, eggs, milk, breadcrumbs, flour, Italian seasoning, and oil. Some recipes also use veal.
What equipment is needed to make city chicken?
You’ll need skewers, a deep fryer or skillet, a baking dish, mixing bowls, and a thermometer. Also, basic kitchen tools are a must.
How do you prepare city chicken?
First, set up stations for dredging. Then, thread meat cubes onto skewers. Coat them in flour, egg wash, and breadcrumbs before frying and baking.
What is the key to achieving a crispy coating on city chicken?
The secret is the three-step dredging. Coat the skewers in flour, egg wash, and breadcrumbs for a crispy exterior.
How do you cook city chicken?
Fry the skewers in hot oil (350°F) for 3-6 minutes per side. Then, bake them at 350°F for 18 minutes covered, and 10 minutes uncovered.
What are some traditional and modern side dish options for city chicken?
Traditional sides are mashed potatoes, peas, and cranberry relish. Modern options include quinoa salad, roasted Brussels sprouts, or a light garden salad.
How do you store and reheat leftover city chicken?
Store it in an airtight container in the fridge for 3-4 days. Reheat in a 350°F oven for 10-15 minutes. Avoid the microwave to keep it crispy.
Can city chicken be made with different meats or ingredients?
Traditionally, it’s made with pork and veal. But, you can use only pork or beef tips. For a low-carb version, try almond flour or crushed pork rinds instead of breadcrumbs.
