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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.