If you are looking for a great comfort food meat recipe, this Polish city chicken recipe is going to become a favorite go-to meal for your family. Tender bits of pork on a skewer are battered and deep-fried to create a perfect morsel in every bite you devour.
Polish City Chicken Recipe
While we tend to avoid deep frying foods, there are just some occasions when you can’t make it taste good any other way. This recipe is one of the rare deep-fried options that just aren’t good any other way.
Polish chicken is a great choice for an appetizer but also works perfectly for your main dish. You can serve this with a simple plate of vegetables and a starch of your choice. Alternatively, it can be placed on a platter and added to a buffet as part of an appetizer for your next party.
Why is it Called City Chicken?
City chicken was made popular during the Great Depression. It is made with small pieces of meat and battered then fried to look like a piece of fried chicken. During this time period, veal and pork were less expensive than chicken, so small chunks were used to make mock chicken using this method.
What is the Best Cut of Meat for This Recipe?
If using pork, I find pork chops to be the best option for a tender result. A nice cut of veal is another option you can enjoy that turns out tender with this cooking method.
Of course, if you prefer, you can use the same option for chicken tenderloins, breasts, or thighs. While it isn’t typically made with chicken, that doesn’t mean you can’t actually use chicken for the recipe. It’s all about flavor and easy to make a crunchy coating.
Do You Serve City Chicken with a Dipping Sauce?
This is totally up to you and your preference. This fried pork recipe is great as it is, but I absolutely love it with a nice dip. You can serve with something as simple as ketchup for the kids or make your own homemade garlic aioli. Ranch dressing, honey mustard, steak sauces, or even barbecue sauces can all be used as a dipping sauce for this recipe.
What Goes with City Chicken?
What you serve with city chicken really depends upon if you are making this as a main dish or an appetizer. When serving as an appetizer, it goes great with any other options you prefer, but always best with a dipping sauce. I like to create an appetizer buffet that includes a few proteins and a few vegetables so you have options to satisfy your cravings.
When serving this city chicken as the main dish at a meal, I like to serve with traditional sides. It works beautifully with these homestyle cheesy scalloped potatoes or Southern style baked macaroni and cheese. Of course, I have to have vegetables at every meal so I like to serve this with bacon wrapped Brussels sprouts, or these roasted garlic Parmesan asparagus spears.
- Boneless pork
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Chili powder
- Italian bread crumbs
- Vegetable oil (for frying)
How to Make Polish City Chicken
In a bowl, mix together the salt, black pepper, garlic powder, onion powder, chili powder, and paprika.
Sprinkle the cubes of pork generously with the seasoning blend until coated on all sides.
Thread 3-4 chunks of pork onto each skewer and set aside.
In a shallow bowl or dish, whisk together the eggs and milk.
Using a separate shallow bowl, add the seasoned bread crumbs.
Preheat the oven to 350°F and prepare a baking dish with a wire rack.
Heat the deep fat fryer or a large skillet with frying oil until the oil reaches 350°F.
Using one hand, dip the skewer of pork into the egg mixture then dip that skewer into the bread crumbs.
Repeat this dipping and coating each skewer twice in each mixture.
Add the pork skewers to the hot oil being careful not to overcrowd the oil and cook for around 3 minutes per side until crisp and golden brown on all sides.
Remove the skewers from the oil and set aside on a wire rack in a baking dish.
Once all skewers have been fried, cover the baking dish with aluminum foil.
Place the baking dish into the oven and bake for 20 minutes.
Remove the foil and continue cooking for an additional 10 minutes before serving with your preferred sides and dips.
More Comfort Food Meals
- Authentic German Rouladen Recipe
- Homestyle Baked Chicken Paprikash Recipe
- The Best Copycat IKEA Swedish Meatballs
- Simple Old Fashioned Goulash Recipe
- The Best Authentic Shepherd’s Pie Recipe
If you plan to fry foods on a regular basis, I highly recommend investing in a deep fat fryer. A great affordable choice is the Presto Fry Daddy.
Also, when working with skewers, it’s a great idea to soak the wooden skewers for 15-minutes in cold water before putting your meat or vegetables onto them. This helps prevent them from burning while being cooked.
- 2 lbs boneless pork, cut into cubes
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp chili powder
- 4 eggs
- 1/4 cup milk
- 2 cups Italian seasoned bread crumbs
- Favorite frying oil - enough to cover skewers
- In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder;
- Sprinkle the spice blend over the cubed pork until coated well;
- Thread 3-4 chunks of pork onto each skewer then set aside;
- In one shallow bowl, whisk together milk and eggs;
- Pour the breadcrumbs into another separate bowl;
- Preheat the oven to 350°F and prepare a large baking dish with a wire rack;
- Heat the oil for frying to 350°F;
- Once the oil is hot and ready, dip your skewers first into the egg mixture then into the breadcrumbs, then repeat one more time so they are dipped into each mixture twice;
- Fry the skewers making sure not to overcrowd the oil for 2-3 minutes on each side or until the coating is crispy and golden brown;
- Place the fried skewers onto the wire rack and cover with aluminum foil;
- Bake at 350°F for 20 minutes;
- Remove the foil and continue cooking for 10 more minutes;
- Serve with dipping sauce and your choice of sides.
Serve city chicken with your favorite dipping sauces like ranch, barbecue, honey mustard, or even a nice white gravy.
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Amount Per Serving: Calories: 600Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 258mgSodium: 1067mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 51g