Best 5 City Chicken But Its Not Chicken Recipes

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Embark on a culinary journey with us to discover the tantalizing flavors of "city chicken," a beloved dish that surprises with its main ingredient: no chicken! This delightful dish has found a special place in kitchens and hearts alike, offering a budget-friendly yet incredibly flavorful alternative to traditional chicken.

Here are our top 5 tried and tested recipes!

CITY CHICKEN



City Chicken image

Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.

Provided by Diane H.

Categories     Meat and Poultry Recipes     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 6

1 ¼ pounds pork loin, cut into 1 inch cubes
1 ½ cups all-purpose flour for coating
salt and pepper to taste
2 cups chicken broth
1 pinch dried thyme
1 bay leaf

Steps:

  • Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers
  • In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
  • Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 36 g, Cholesterol 67.2 mg, Fat 11.9 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 41.4 mg, Sugar 0.1 g

BEST CITY CHICKEN



Best City Chicken image

I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken

Time 1h15m

Yield 7

Number Of Ingredients 9

2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S®) to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil for frying

Steps:

  • Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
  • Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
  • Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
  • Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g

CITY CHICKEN (BUT IT'S NOT CHICKEN!)



City Chicken (But It's Not Chicken!) image

Ultimate winter, "feel good" food! This is a favorite at our house and the gravy just has to be served over some homemade, garlic mashed potatoes. Add some Chunky Cinnamon Applesauce and you have a wonderful meal! This recipe came from a '98 Taste of Home Magazine. This can be a bit on the salty side - exchanging the garlic salt for garlic powder and then using reduced sodium chicken broth would help.

Provided by DDW7976

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs boneless pork, cut into cubes
1/2 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
3 tablespoons vegetable oil
1 (1 7/8 ounce) envelope onion soup mix
1 (14 1/2 ounce) can chicken broth
1 cup water
6 small wooden skewers (If desired)

Steps:

  • Thread chunks of pork on small wooden skewers. (I have skipped this step and it works just fine having the chunks of meat loose in the pan.).
  • Combine flour, garlic salt and pepper on a plate.
  • Roll kabobs or loose pork chunks in flour mixture until coated.
  • In a large skillet, heat butter and oil over medium heat.
  • Brown meat, turning frequently;drain.
  • Sprinkle meat with soup mix.
  • Add broth and water.
  • Bring to very low boil.
  • Reduce heat; cover and simmer for 1 hour or until tender.
  • Remove meat and keep warm.
  • Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.

CITY CHICKEN (BEST RECIPE)



City Chicken (Best Recipe) image

Provided by insanelygood

Categories     Chicken     Recipes

Time 1h15m

Number Of Ingredients 8

2 pounds boneless pork, cut into 1 1/2-inch cubes
Salt and pepper, to taste
Seasoned salt, to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil, for frying

Steps:

  • 14 (4-inch) skewers
  • (9x13-inch) baking dish
  • Wire rack
  • Directions
  • Thread 2 to 3 pork cubes onto the skewers. Sprinkle with salt, pepper, and seasoned salt on all sides. Set skewers aside.
  • In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, pour in the seasoned bread crumbs. Set a wire rack in the baking dish. Pour water into the dish, making sure it doesn't touch the wire rack.
  • Preheat the oven to 350 degrees Fahrenheit. Preheat vegetable oil in a deep-fryer or large, heavy-bottom saucepan to 350 degrees Fahrenheit.
  • Dip the skewers into the egg mixture, then in the bread crumbs. Repeat the step so each skewer gets coated twice.
  • Gently lay the skewers into the deep-fryer and cook until golden brown, about 3 minutes per side.
  • Place cooked skewers on the wire rack. Cover the dish with aluminum foil.
  • Bake the dish for 20 minutes, or until the pork is no longer pink in the center. Remove the foil and bake for 10 more minutes to crisp up the crumb coating. Serve and enjoy!

Nutrition Facts : Calories 369 cal

GRANDMA'S CITY CHICKEN



Grandma's City Chicken image

City Chicken the way my Polish Grandma made it. It was the very, very best. It's one that was never written down. You just watched and learned. Very comforting food!!!

Provided by LisaAD

Categories     Pork

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb veal tenderloin, cut into 1-1/2 inch cubes
1 lb pork tenderloin, cut into 1-1/2 inch cubes
1 egg, beaten
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup saltine, medium crushed
3 tablespoons oil
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
2 tablespoons water

Steps:

  • Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
  • Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
  • Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
  • Place chicken in glass baking dish.
  • In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
  • Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
  • Serve with mashed potatoes.

Tips:

  • Use a variety of vegetables in your city chicken recipe to add flavor and texture. Some good options include bell peppers, onions, mushrooms, carrots, and celery.
  • If you don't have any vegetable broth on hand, you can use water instead. However, vegetable broth will add more flavor to your dish.
  • Be sure to cook the city chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
  • Serve city chicken with your favorite sides, such as mashed potatoes, rice, or pasta.
  • You can also use leftover city chicken to make sandwiches, wraps, or salads.

Conclusion:

City chicken is a delicious and affordable dish that is easy to make. It is a great way to use up leftover chicken or turkey and is a hearty and filling meal that can be enjoyed by people of all ages. So next time you're looking for a quick and easy weeknight meal, give city chicken a try. You won't be disappointed!

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