Prepared to be surprised: These juicy on the inside, crispy on the outside skewers are actually … pork! Why is it called city chicken, then? In the early 1900s, cuts of pork and veal were the most budget-friendly meats workers in meat-packing cities could find.
Chicken was more expensive and not found in cities, so pork or veal was made to look like chicken drumsticks by cubing the meat, skewering it, dredging the skewers in flour or breadcrumbs, and pan-frying like fried chicken.
Eating the crispy, tender meat off the skewers is part of the fun (the other part is telling people it is not chicken).
Tips for Making Chicken Chicken
- You can cut up the pork tenderloin and put it on the skewers up to 3 days ahead of time.
- To save time, you can put all of the cut-up pork pieces in a ziplock bag, add flour and garlic powder, and shake the bag to cover all the pieces at once.
- City chicken can also be made with veal, so feel free to use it instead. Veal tenderloin will cook a bit faster, so start checking it at the 12-minute mark.
- Serve these skewers with honey mustard, ranch, or even just some hot honey.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Crispy Proteins
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