Emilie Meyer
City chicken is a Polish-American dish that originated in Pittsburgh and Cleveland during the Depression Era. Despite its name, the dish is made with pork or veal cutlets, which are skewered, seasoned, and deep-fried to resemble chicken drumsticks. The cutlets are typically coated in a breading of eggs and breadcrumbs, and sometimes dredged in flour for a crispier texture. The dish can be cooked in a deep fryer, air fryer, or oven-baked.
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What You'll Learn
City chicken is made from pork or veal, not chicken
City chicken is a dish that originated in the early 20th century in Polish and Ukrainian communities settled in the Great Lakes region of the United States, particularly in Cleveland and Pittsburgh. Despite its name, city chicken is made from pork or veal, and not chicken.
The dish consists of cubes of pork or veal skewered, breaded, deep-fried, and then baked to resemble fried chicken drumsticks. The meat is typically seasoned with salt, pepper, and seasoned salt before being dipped in a mixture of beaten eggs and milk, and then coated in breadcrumbs. The skewers are then fried until golden brown, resulting in a crunchy exterior with tender meat inside.
There are several theories about why the dish is called "city chicken" despite containing no chicken. One theory suggests that during the Great Depression, chicken was hard to come by, so cooks had to be resourceful and used scraps of beef, pork, or veal instead. This theory is disputed by some, who argue that chicken production was actually on the rise right before the Depression. Another theory suggests that the dish was called "city chicken" because it was made in cities, where chicken was more accessible, while rural areas had more access to pork and veal.
Today, city chicken is considered a comfort food, especially in the Midwest and other regions with Polish and Ukrainian heritage. It is often served with sides like mashed potatoes and roasted vegetables, and garnished with fresh herbs or a squeeze of lemon.
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How to prepare the meat for frying
Deep-frying is an effective way to cook meat, sealing in moisture and creating a crispy texture. It is particularly good for cheaper cuts of meat, lean meats, and chicken thighs, which have a higher fat content.
To prepare meat for deep-frying, first cut the meat into pieces, either chunks or strips, depending on the type of meat and the desired result. For example, chicken thighs provide a good amount of surface area for a crispy crust, but are not so large that they take a long time to cook. If cooking chicken legs, separate them from the thighs, as whole leg quarters will take too long to cook and may dry out.
Next, prepare the meat by brining or marinating. Brining in salt water or a mixture of buttermilk, egg, and milk will add flavour and moisture to the meat. You can also try basting chicken in mustard before breading, or tossing the cooked product in a cayenne-butter mixture for a homemade take on Nashville hot chicken.
Before frying, set up a breading station. Beat eggs in a bowl and season with salt, pepper, garlic powder, and onion powder. In a separate bowl, place breadcrumbs. You can also add dried herbs or shredded coconut to the breadcrumbs for extra flavour. Shake off any excess coating, then transfer the prepared items to a clean sheet tray. Avoid laying items on top of each other so that the batter doesn’t clump and promote moisture.
Finally, preheat the oil to the desired temperature over medium heat. Use a deep, heavy-bottomed pot with high sides, filled with a few inches of oil. A Dutch oven is a good choice for frying. Use a thermometer to monitor the temperature, which should be adjusted throughout the cooking process.
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The ideal temperature for deep-frying chicken
City chicken is a dish that uses pork or veal chunks to mimic the look of drumsticks. The meat is skewered, breaded, and then deep-fried until golden brown, creating a crunchy exterior with tender meat inside.
When it comes to deep-frying chicken, temperature control is crucial. The ideal temperature range for deep-frying chicken is between 300°F and 375°F (149°C to 191°C). This temperature range ensures that the chicken is cooked properly, with a light, crisp exterior and a juicy interior.
Peanut or corn oil is typically used for deep-frying because their smoke point is 450°F (232°C), and they have a neutral flavour. It is important to carefully track the temperature of the oil, as it will drop when the chicken is added and need to be adjusted. An instant-read thermometer can be used to spot-check the temperature of the chicken to ensure it is fully cooked, with a minimum internal temperature of 165°F (74°C) recommended for food safety.
For a crispier exterior, the chicken can be fried at a slightly higher temperature, between 350°F and 400°F (177°C and 204°C). At this temperature, the chicken will develop a golden-brown crust while remaining juicy.
It is important to note that the temperature of the oil can affect the cooking time and the final texture of the chicken. Higher temperatures may result in a crispier exterior but may also increase the risk of scorching the chicken.
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How to get the perfect crispy texture
City chicken, which is made with pork or veal, can be cooked in a deep fryer. Here are some tips to get the perfect crispy texture:
Firstly, the oil temperature is crucial. For a deep fryer, heat the oil to around 350°F (175-180°C). This temperature allows the heat to penetrate the meat, ensuring a juicy and tender texture, and creating a crispy exterior. Maintaining a consistent temperature throughout the cooking process is vital. If the oil is too hot, the meat may become overcooked and dry; if it's too cold, the meat will take longer to cook and may not reach the desired internal temperature.
Secondly, frying in batches is recommended. This allows you to control the oil temperature and ensure even cooking. It also prevents overcrowding in the fryer, which can lead to uneven cooking and a less crispy texture.
Thirdly, the type of oil used is important. Oils with high smoke points, such as peanut or vegetable oil, are recommended. They can withstand higher temperatures without smoking or burning, which is essential for maintaining the desired temperature and achieving a crispy texture.
Additionally, the coating and seasoning of the meat play a significant role in achieving crispiness. A flour coating, combined with spices and seasonings like paprika, garlic powder, and cayenne pepper, can enhance crispiness and flavour. Buttermilk is often used as a marinade, as it helps tenderize the meat and allows the flour coating to adhere better. You can also try using a batter instead of a flour coating to prevent it from falling off after cooking.
Finally, resting the meat after frying can improve the crispiness. Allowing the meat to rest for a few minutes helps the exterior solidify, adding a delightful crispness while keeping the meat moist. This contrast in textures is what makes fried chicken so irresistible.
By following these tips and techniques, you can achieve the perfect crispy texture when cooking city chicken in a deep fryer.
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What to serve with city chicken
City chicken is a unique dish that uses pork or veal chunks to mimic the look of drumsticks. The meat is skewered, breaded, and deep-fried to create a crunchy exterior with tender meat inside. This dish is a fun and tasty twist on traditional fried chicken, and it can be served in a variety of ways. Here are some ideas for what to serve with city chicken:
Mashed Potatoes: One popular option is to serve city chicken with creamy and buttery mashed potatoes. This classic side dish complements the crunchy texture of the city chicken perfectly. It also goes well with the gravy that is often served with city chicken.
Roasted Vegetables: Adding a colourful blend of seasonal roasted vegetables to your plate can enhance the flavour and nutrition of your meal. Carrots, broccoli, bell peppers, and green beans are all great options to consider. Roasted vegetables add a nice crunch and a touch of sweetness to balance the savoury flavours of the city chicken.
Salad: A green salad can provide a fresh, light, and nutritious contrast to the rich flavours of city chicken. Add a tangy vinaigrette for extra flavour and zing. You can also include fresh herbs such as parsley or thyme to enhance the dish.
Mac n' Cheese: This ultimate comfort food pairs well with city chicken. The creamy, cheesy pasta dish is smooth, rich, and satisfying. It's a perfect option if you're looking for something indulgent and comforting to serve alongside the city chicken.
Coleslaw: If you're looking for something crisp, tangy, and slightly sweet to cut through the richness of the city chicken, coleslaw is a great choice. The vibrant cabbage and carrots add colour and texture to your plate, making it a refreshing and satisfying side dish.
Cornbread: Cornbread is a moist, slightly sweet, and crumbly side dish that balances the savoury flavours of city chicken. It's a classic pairing that complements the dish without overwhelming it.
Spaghetti: While not as traditional as some of the other options, some people enjoy serving city chicken with spaghetti and a salad. This combination provides a nice contrast of textures and flavours, making for a well-rounded meal.
When it comes to what to serve with city chicken, there are plenty of options to choose from. You can go for classic comfort foods like mashed potatoes and mac n' cheese, or lighter options like roasted vegetables and salad. Don't be afraid to experiment and find the perfect combination of sides that suits your taste preferences and the occasion.
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Frequently asked questions
City chicken is a dish made from pork or veal chunks that are skewered, breaded, and deep-fried to mimic the look of drumsticks.
The ideal temperature for deep-frying chicken is between 350°F (175°C) and 375°F (190°C). This temperature range ensures a crispy exterior and a juicy interior.
Fry the city chicken for 12 to 15 minutes, until it is golden brown and cooked through.
