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City chicken is not actually chicken.
Various forms of mock chicken date back to the early 1700's. Raising chickens within the city limits became restricted and chicken meat became expensive. Pork, or other cheap meat, became a substitute. In the 1930's, city chicken became popular in Pennsylvania. Scraps of cubed pork (or a mixture of pork and veal) were skewered and either fried or baked. Sometimes they were breaded before being cooked. The idea was to somewhat mimic a chicken drumstick, which is why the dish is also sometimes called mock chicken legs. The recipes are sometimes served with a gravy.
City Chicken Made with chicken bouillon cube, oil, milk, eggs, onion powder, poultry seasoning, Hungarian paprika, cracker meal, veal, cut in 1 1/2 inch cubes, pork, cut in 1 1/2 inch cubes
Mock Chicken Legs Made with eggs, bread crumbs, pineapple, green bell pepper, paprika, salt, ground veal, ground pork City Chicken Made with oil, cracker crumbs, milk, egg, boneless pork loin, boneless beef sirloin, bamboo skewers, flour, salt and pepper stovetop Chicago Mock Chicken Legs Made with salt, flour, butter, white sauce, breadcrumbs, water, egg, bell peppers, seeded and minced, cayenne pepper, meat, minced (leftover is fine) City Chicken Made with bay leaf, dried thyme, chicken broth, salt and pepper, all-purpose flour for coating, pork loin, cut into 1 inch cubes