City Chicken: Mock Drumsticks

Classic City Chicken for a Crispy Nostalgic Dinner

I remember the first time I saw a platter of these golden brown skewers on my grandmother's table. I was convinced she’d spent all afternoon prepping tiny chicken drumsticks, but the first bite told a different story. The aroma was rich, savory, and distinctly porky, with a crunch that echoed through the kitchen.

It’s one of those depression era "tricks" that actually tastes better than the real thing.

We call it City Chicken, but there isn't a feather in sight. Back when chicken was more expensive than pork in the industrial Midwest, clever home cooks started cubing pork shoulder and threading it onto wooden skewers to mimic the shape of a leg.

It's a bit of culinary theater that turns a tough cut of meat into something so tender you barely need a knife.

You’re going to love how the panko and parmesan form a golden shell that stands up to the braising liquid. It doesn't get soggy if you do it right. Instead, the coating absorbs just enough of that savory onion infused broth to become a flavor sponge while the pork inside breaks down into pure butter.

Let's get into how we make this happen without making a mess of your kitchen.

Why This Polish Classic Works Well

• Collagen Conversion: Using pork shoulder ensures the meat stays juicy because the long braising time melts tough connective tissue into rich gelatin.
• Double Moisture Barrier: The flour and egg base prevents the panko from sliding off while sealing the meat's natural juices inside the skewer.
• Braising Stability: Panko breadcrumbs have a larger surface area than standard crumbs, allowing them to maintain a "shatter" texture even after sitting in broth.
• Flavor Layering: Searing the breaded skewers before braising creates a Maillard reaction on the crust that seasons the entire gravy.

The Science of the Braise

When we cook the 1.5 inch pork cubes, we're dealing with thermodynamics. The initial sear at high heat creates a crispy exterior, but the low sodium chicken broth in the oven acts as a heat transfer medium that gently breaks down protein strands without drying them out.

I've found that the 1.5 inch size is the sweet spot. Anything smaller tends to disappear into the breading, and anything larger takes too long to tenderize, risking a burnt crust before the middle is ready.

Recipe Specifications and Nutrition Facts

To get the most out of your city chicken recipe oven experience, you need to understand the role of your ingredients. We aren't just throwing things in a pan; we're building a structural masterpiece of flavor and texture.

This dish is a hearty one. With 833 calories and 47.2 grams of protein per serving, it’s meant to be the star of the show. The 46.4 grams of fat might seem high, but most of that comes from the pork shoulder's natural marbling, which is exactly what makes the meat feel so velvety after the 40 minutes of cooking time.

The Core Ingredients for Best Results

• 1 kg pork shoulder butt: Cut into 1.5 inch cubes. Why this? High fat content ensures the meat stays moist during the long braise.
  • Substitute: Veal shoulder this is actually the "traditional" city chicken meat, though it's leaner.
• 125 g all purpose flour: Used for the initial dredge. Why this? It dries the meat surface so the egg wash sticks perfectly.
  • Substitute: Cornstarch for an even crispier, though less "bread like" coating.
• 3 large eggs + 30 ml water: Your binding agent. Why this? The water thins the egg, preventing a "gloppy" coating that peels off.
  • Substitute: 120 ml buttermilk for a tangier flavor profile.
• 200 g panko breadcrumbs: The texture king. Why this? They stay crispier than traditional breadcrumbs during the braising phase.
  • Substitute: Crushed saltine crackers for an old school, salty crunch.
• 30 g freshly grated Parmesan cheese: Added to the crumbs. Why this? Adds a salty, nutty bite that deepens the savory profile.
  • Substitute: Pecorino Romano if you want a sharper, saltier kick.
• 5 g fine sea salt & 3 g cracked black pepper: Basic seasoning.
• 5 g smoked paprika: For color and a hint of woodsy flavor.
• 5 g garlic powder: For an aromatic baseline.
• 60 ml neutral vegetable oil: For the sear.
• 240 ml low sodium chicken broth: For the braise. Why this? Provides moisture without making the final dish overly salty.
  • Substitute: A dry white wine (like Pinot Grigio) mixed with water 1:1.
• 1 yellow onion: Thinly sliced. Why this? They melt into the broth, creating a built in gravy.
  • Substitute: Shallots for a more delicate, sweet onion flavor.

Essential Tools for This Recipe

You don't need a pantry full of gadgets, but a few basics make this easy city chicken recipe much smoother. You'll want a heavy bottomed skillet I prefer a cast iron skillet like one from Lodge because it holds heat well when you add the cold meat.

You’ll also need wooden skewers, usually about 6 inches long.

If you're looking for a companion dish to round out the meal, this pork goes beautifully with my Filipino Chicken recipe if you want to compare two different ways to tenderize pork and poultry!

Steps for Making Perfect City Chicken

1. Prep the pork. Thread the 1 kg of pork shoulder cubes onto wooden skewers. Note: Pack them tightly so they look like a drumstick; this helps them cook evenly.
2. Set up stations. Place 125 g flour in one bowl, whisk 3 eggs with 30 ml water in another, and mix 200 g panko with 30 g Parmesan and all spices in a third.
3. Dust the meat. Roll each skewer in the flour until fully coated. Tap off the excess until only a fine mist remains.
4. Egg wash. Submerge the floured skewer into the egg mixture. Note: Ensure there are no dry spots, or the crumbs won't stick.
5. Press the panko. Roll the skewer in the panko mixture, pressing firmly with your palms. The crumbs should be packed tight to prevent fallout.
6. Sizzle and sear. Heat 60 ml vegetable oil in a large skillet over medium high heat. Brown the skewers for 2-3 minutes per side until golden and crackling.
7. Layer the onions. Place the sliced yellow onion in the bottom of a 9x13 baking dish and set the browned skewers on top.
8. Add the liquid. Pour 240 ml low sodium chicken broth around the skewers, not over them. Note: Pouring over the top will wash away your crispy breading.
9. Bake the dish. Cover tightly with foil and bake at 350°F for 40 minutes until the meat is tender and the onions are soft.
10. Final crisp. Remove the foil for the last 5 minutes of baking. This allows the steam to escape and the crust to re harden.

Solving Your Common Cooking Problems

The biggest hurdle with homemade city chicken is usually the breading. If you've ever had the entire crust slide off like a wet sock, you know the frustration. This usually happens because the meat was too wet before the flour hit it, or you didn't let the oil get hot enough before searing.

Why Your Coating Falls Off

If the breading detaches, it's often due to "steam pockets." When the moisture in the meat turns to steam, it pushes the coating away. To fix this, always pat the pork dry with paper towels before you start the dredging process.

Common Mistakes Checklist

• ✓ Pat the pork cubes completely dry before skewering to help the flour adhere.
• ✓ Don't overcrowd the skillet; sear in two batches to keep the oil temperature high.
• ✓ Pour the broth into the corner of the pan to avoid wetting the top of the breading.
• ✓ Use a meat thermometer to ensure the internal temp hits 145°F for safety and texture.
• ✓ Let the skewers rest for 5 minutes after the oven to let the juices redistribute.

Flavorful Variations and Smart Substitutes

If you want to shake things up, try the "City Veal" twist. Originally, this dish was made with veal or a mix of pork and veal. Veal offers a more delicate flavor, but it is significantly leaner, so you might want to reduce the oven time by 5 minutes to avoid dryness.

For a modern take, I love making City Chicken sliders. Just use smaller half inch cubes on toothpicks and serve them on mini brioche buns with a dollop of horseradish mayo. If you're into those bold, saucy vibes, you could even dip these in something like the base of my Franks Buffalo Chicken Dip recipe for a spicy appetizer version.

If you need to scale this down for a solo dinner, just halve everything and use a small loaf pan for the braise. For a big party (2x or 4x), keep the spices to about 1.5 times the original amount so they don't become overwhelming, and work in batches during the searing phase.

Storage Tips and Zero Waste Ideas

City chicken stays good in the fridge for about 3 to 4 days. The best part? The onions at the bottom of the pan turn into a sort of "onion jam" that is incredible spread on toast the next day. Don't throw those out!

Freezing: You can freeze the breaded, uncooked skewers for up to 2 months. Just thaw them in the fridge overnight before searing. If they are already cooked, they freeze well for 1 month, but the breading will lose some of its "shatter" quality.

Reheating: Avoid the microwave! It will turn your beautiful panko crust into a soggy mess. Instead, pop them back into a 350°F oven for 10-12 minutes until heated through.

If you have an air fryer, 5 minutes at 360°F will bring that crunch right back to life.

Zero Waste: If you have leftover breading stations (flour, egg, panko), don't toss them. Mix the leftover egg with any remaining panko and flour to make "hushpuppy" style fritters. Fry them up in the leftover oil for a chef's snack!

Serving Suggestions for a Family Meal

Traditionally, this best city chicken recipe is served alongside a mountain of mashed potatoes and some buttery sweet peas. The broth and melted onions from the pan act as a natural gravy that you can spoon over everything.

If you want something a bit more modern, try serving it with a crisp apple slaw. The acidity of the apples and vinegar cuts through the richness of the pork shoulder beautifully. For a cozy winter vibe, it pairs perfectly with my Hunters recipe if you're doing a themed "comfort food" weekend.

Decision Shortcut: If you want maximum crunch, skip the foil for the last 15 minutes of baking. If you want the most tender meat, keep the foil on for the entire 40 minutes.

If you are short on time, use 1 inch cubes and reduce the oven time to 25 minutes.

Whatever way you choose to serve it, this dish is a conversation starter. It’s a piece of history on a stick, proving that you don't need expensive cuts of meat to make something that feels truly special. Enjoy the sizzle, the aroma, and that first magnificent crunch!