Absolutely! Here’s a deliciously nostalgic and informative article for your recipe titled **City Chicken**:
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### **City Chicken: A Nostalgic Midwestern Classic That Isn’t Chicken at All**
If you’ve ever heard someone mention *City Chicken*, you might expect a poultry dish. But here’s the twist: **there’s usually no chicken involved.** That’s part of the charm of this beloved, old-school comfort food that’s been served for generations across the Midwest and parts of the Northeast, especially in Polish-American and Eastern European households.
Traditionally made from cubes of pork (and sometimes veal), skewered, breaded, and baked to golden perfection, **City Chicken** is a savory, crispy dish that mimics the look of a fried drumstick—hence the name. It’s the kind of stick-to-your-ribs meal that brings families together and instantly fills the kitchen with the warm scent of nostalgia.
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### **Where Did City Chicken Come From?**
City Chicken rose to popularity during the Great Depression and wartime eras when **chicken was more expensive or harder to come by** than pork. Resourceful home cooks started using more affordable meats to mimic chicken’s taste and presentation, skewering them and calling the dish “city chicken”—a nod to the urban, make-do spirit of the time.
Today, it’s a proud regional staple, often served at family reunions, church potlucks, or passed down in handwritten recipe cards from grandma’s kitchen.
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### **Ingredients**
* 1½ to 2 lbs boneless pork loin or pork shoulder, cut into 1½-inch cubes
* Wooden skewers (4–6 inches long), soaked in water
* Salt and pepper to taste
* 2 eggs
* 1 cup seasoned breadcrumbs
* ½ cup all-purpose flour
* Optional: garlic powder, paprika, or dried herbs for extra flavor
* 2–3 tablespoons vegetable oil for browning
* ½ cup chicken broth (for baking)
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