Made with bay leaf, dried thyme, pork loin, flour, salt and pepper, chicken broth
Method: stovetop
Time: 1-2 hours
City Chicken
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 as scraps of cubed pork (or a mixture of pork and veal) were skewered and either fried or baked. The idea was to somewhat mimic a chicken drumstick, which is why the dish is also sometimes called mock chicken legs.
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Simple Skillet Simmered City Chicken
City Chicken
Made with veal, cracker meal, Hungarian paprika, poultry seasoning, onion powder, eggs, milk, oil, chicken bouillon cube, water
Method: oven, stovetop
Time: 1-2 hours
Beef And Pork City Chicken
Made with oil, cracker crumbs, milk, boneless pork loin, boneless beef sirloin, bamboo skewers, flour, salt and pepper, egg
Method: stovetop
Time: under 30 minutes
Chicago-Style Fried Mock Chicken Legs
Made with salt, flour, meat, cayenne pepper, bell peppers, egg, water, breadcrumbs, butter
Method: stovetop
Time: 30-60 minutes
Simple City Chicken
Made with eggs, pork loin roast, onion soup, Italian bread crumbs
Method: stovetop, oven
Time: 2-5 hours
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Mock Chicken Legs
Made with eggs, bread crumbs, ground pork, ground veal, salt, paprika, green bell pepper, pineapple
Method: stovetop
Time: 1-2 hours