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City Chicken

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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.

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City Chicken
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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

Mock Chicken Legs

Made with eggs, bread crumbs, ground pork, ground veal, salt, paprika, green bell pepper, pineapple

 
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Simple City Chicken

Simple City Chicken

Made with onion soup, bread crumbs, pork loin roast, eggs

 



Beef And Pork City Chicken

Beef And Pork City Chicken

Made with oil, cracker crumbs, milk, boneless pork loin, boneless beef sirloin, bamboo skewers, flour, salt and pepper, egg

 
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Chicago-Style Fried Mock Chicken Legs

Chicago-Style Fried Mock Chicken Legs

Made with meat, cayenne pepper, bell peppers, egg, breadcrumbs, water, white sauce, butter, flour, salt

 
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Simple Skillet Simmered City Chicken

Simple Skillet Simmered City Chicken

Made with bay leaf, dried thyme, pork loin, flour, salt and pepper, chicken broth

 
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