When you want to experience a true taste of Polish-American comfort food, this Polish City Chicken delivers all the crispy, tender satisfaction that has made it a beloved staple in Polish communities for generations. Despite its name, this dish contains no chicken at all – instead, it features cubes of pork and veal threaded on wooden skewers, coated in seasoned breadcrumbs, and cooked to golden perfection. Each bite offers juicy, flavorful meat surrounded by a crispy coating that provides the perfect textural contrast, creating a dish that’s both rustic and refined, hearty enough for hungry families yet elegant enough for Sunday dinner.
Serves: 4-6 people
About This Recipe
City Chicken emerged during the Great Depression when chicken was expensive and hard to find, so resourceful cooks created this dish using more affordable pork and veal to mimic chicken drumsticks. The name stuck, and the dish became a cherished tradition in Polish-American households, particularly in the Midwest. What makes this recipe special is its simplicity combined with incredible flavor – basic ingredients are transformed through proper technique into something truly memorable. The key lies in choosing quality meat, creating a well-seasoned coating, and cooking with patience to achieve that perfect golden crust while keeping the interior moist and tender.
Ingredients You’ll Need
For the meat:
- 1 pound pork shoulder or pork loin, cut into 1 1/2-inch cubes
- 1 pound veal shoulder, cut into 1 1/2-inch cubes
- 12-16 wooden skewers (6-8 inches long)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the coating:
- 2 cups fine dry breadcrumbs
- 1/2 cup all-purpose flour
- 2 teaspoons dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs, beaten
- 1/4 cup milk
For cooking:
- 1/4 cup vegetable oil
- 2 tablespoons butter
- 1 cup chicken broth (for braising)
Getting Your Kitchen Ready
Soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning during cooking. This simple step makes a big difference in the final presentation.
Set up a breading station with three shallow dishes – one for flour mixture, one for beaten eggs, and one for seasoned breadcrumbs. Having everything organized makes the coating process much smoother.
Preparing the Meat
Pat the pork and veal cubes completely dry with paper towels. Any excess moisture will prevent the coating from adhering properly and create a less crispy exterior.
Season the meat cubes with salt, black pepper, garlic powder, and paprika, tossing to coat evenly. Let the seasoned meat sit at room temperature for 15-20 minutes to allow the flavors to penetrate.
Thread alternating pieces of pork and veal onto each skewer, leaving small spaces between pieces to ensure even cooking. You should have 3-4 pieces of meat per skewer, creating the appearance of a drumstick.
Creating the Perfect Coating
In a shallow dish, combine the flour with half a teaspoon each of salt and pepper. This seasoned flour helps the egg wash adhere better and adds an extra layer of flavor.
In another dish, whisk together the beaten eggs and milk. The milk helps create a smoother egg wash that coats more evenly.
In the third dish, mix the breadcrumbs with thyme, marjoram, onion powder, remaining salt, and pepper. The herbs are essential for authentic Polish flavor, so don’t skip them.
The Breading Process
Working with one skewer at a time, first roll it in the seasoned flour, making sure to coat all surfaces of the meat. Shake off any excess flour.
Next, dip the floured skewer into the egg mixture, turning to coat completely. Let any excess egg drip off before moving to the final step.
Finally, roll the skewer in the seasoned breadcrumbs, pressing gently to help the coating adhere. The meat should be completely covered with an even layer of crumbs.
Place the coated skewers on a wire rack and let them rest for 10 minutes. This resting period helps the coating set and reduces the chance of it falling off during cooking.
Cooking to Golden Perfection
Heat the vegetable oil and butter in a large, heavy-bottomed skillet over medium heat. The combination of oil and butter provides the best flavor and prevents burning.
When the fat is hot but not smoking, carefully add the coated skewers. Don’t overcrowd the pan – cook in batches if necessary to maintain proper temperature.
Brown the skewers on all sides, turning carefully with tongs to avoid damaging the coating. This should take about 8-10 minutes total, creating a beautiful golden-brown crust.
The Braising Finish
Once the skewers are browned, reduce the heat to low and carefully add the chicken broth to the pan. The liquid should come about halfway up the sides of the meat.
Cover the skillet and let the City Chicken braise for 15-20 minutes, or until the internal temperature reaches 145°F for pork and 160°F for veal. This gentle cooking method ensures the meat stays tender while the coating remains crispy.
Check occasionally and add more broth if needed to prevent sticking. The braising liquid will create a light gravy that’s perfect for serving.
Testing for Doneness
Use a meat thermometer to check the internal temperature of the thickest piece of meat. Properly cooked City Chicken should be tender enough to cut with a fork but not falling apart.
The coating should remain golden and crispy even after braising. If it looks like it’s getting soggy, remove the lid for the last few minutes of cooking.
Serving Your Traditional Feast
Remove the skewers from the pan and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Strain the pan juices and serve them alongside the City Chicken as a light gravy. The braising liquid picks up wonderful flavors from the coating and makes a delicious accompaniment.
Traditional sides include mashed potatoes, sauerkraut, and green beans. The hearty, comforting flavors complement the rich meat perfectly.
Tips for Authentic Results
Don’t substitute the veal if possible – it adds a distinctive flavor and tenderness that makes authentic City Chicken special. If veal is unavailable, you can use all pork, but the flavor will be different.
Keep the oil temperature consistent during browning. Too hot and the coating burns before the meat cooks; too cool and the coating becomes greasy.
The herbs in the breadcrumb mixture are crucial for authentic Polish flavor. Fresh herbs can be substituted – use about twice the amount of fresh as dried.
Make-Ahead and Storage Tips
City Chicken can be breaded up to 4 hours ahead and refrigerated until ready to cook. This actually helps the coating adhere better.
Leftover City Chicken keeps well in the refrigerator for up to 3 days. Reheat gently in a low oven to maintain the crispy coating.
For best results, don’t freeze breaded City Chicken as the coating can become soggy when thawed.
Traditional Variations
Some families add a pinch of caraway seeds to the breadcrumb mixture for extra Polish character. Others include a small amount of grated Parmesan cheese for richness.
The braising liquid can be enhanced with a splash of white wine or a bay leaf for additional depth of flavor.
Understanding the Technique
The success of City Chicken lies in balancing the initial high-heat browning with gentle braising. This two-step process creates the crispy exterior while ensuring the meat cooks through without drying out.
Pay attention to your skillet choice – a heavy-bottomed pan distributes heat evenly and prevents hot spots that can burn the coating.
This Polish City Chicken represents the beautiful simplicity of traditional comfort food – humble ingredients transformed through time-honored techniques into something truly satisfying. Whether you’re connecting with Polish heritage or simply discovering this classic for the first time, each bite delivers the kind of honest, hearty flavor that has kept families gathering around the dinner table for generations.
