City Chicken

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### 👩‍🍳 How to Make City Chicken

#### Step 1: **Prepare the Skewers**
Thread 4–5 cubes of pork (or pork and veal) onto each skewer, pressing the cubes together tightly to mimic the look of a drumstick.

#### Step 2: **Season and Bread the Meat**
Season the flour with salt, pepper, garlic powder, and paprika. Dredge each skewer in the flour, dip into the beaten eggs, and then coat thoroughly in breadcrumbs. Press the crumbs gently to ensure an even coating.

#### Step 3: **Brown the Skewers**
Heat oil or butter in a large skillet over medium heat. Once hot, add the skewers and brown them on all sides, about 2–3 minutes per side. This step gives the meat its signature crispy crust and locks in flavor.

#### Step 4: **Bake Until Tender**
Preheat the oven to **350°F (175°C)**. Transfer the browned skewers to a baking dish. For extra moisture and tenderness, you can add a bit of chicken broth or water (just enough to cover the bottom of the pan—about 1/4 cup). Cover the dish with foil and bake for **30–40 minutes**. For extra crispiness, remove the foil during the last 10 minutes of baking.

#### Step 5: **Serve and Enjoy**
Serve your City Chicken hot with creamy mashed potatoes, gravy, roasted vegetables, or your favorite comfort sides. It also pairs beautifully with coleslaw, applesauce, or a simple green salad.

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### 💡 Tips for the Best City Chicken

– **Soak wooden skewers** in water for 30 minutes before using to prevent burning during baking.
– **Pound the meat cubes lightly** if needed, to ensure they cook evenly and stay juicy.
– **Use a meat thermometer** to check for doneness—145°F (63°C) is the safe internal temperature for pork.
– Want a crispier finish? Broil the skewers for 2–3 minutes at the end of baking for extra crunch.
– Add a spoonful of **gravy or melted butter** on top for extra richness and moisture.

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### 🏙️ Why It’s Called “City Chicken”

Back in the early 20th century, chicken was more expensive in cities than pork or veal. Home cooks got creative by skewering cheaper cuts of meat and preparing them in a way that imitated the taste and texture of fried chicken. The result was City Chicken—a dish that proved you could enjoy “chicken” without ever touching a bird. It quickly became a staple in Polish-American, Italian-American, and other immigrant kitchens in cities like Pittsburgh, Detroit, and Cleveland.

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### 🍽 When to Make City Chicken

– **Sunday Dinner**: A cozy, nostalgic meal the whole family will love.
– **Holiday Gatherings**: Serve City Chicken with classic sides for a vintage holiday menu.
– **Potlucks & Reunions**: These skewers are easy to transport and reheat.
– **Weeknight Comfort Food**: Simple ingredients, big flavor—perfect for a chilly night in.

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### 🌟 Final Thoughts

**City Chicken** is more than just a clever name—it’s a piece of culinary history that still holds its own at today’s dinner tables. With its crispy exterior, tender meat, and comforting flavor, this retro dish is both budget-friendly and crowd-pleasing.

Whether you’re revisiting a cherished family recipe or discovering it for the first time, give this dish a try and enjoy a bite of old-school comfort with a modern twist. 🏙️🍢❤️