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### **Instructions**
1. **Preheat Oven:**
Preheat your oven to 350°F (175°C). Lightly grease a baking dish.
2. **Skewer the Meat:**
Thread 3–4 cubes of pork onto each skewer, forming a drumstick-like shape. Season with salt and pepper.
3. **Prepare Breading Station:**
Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
4. **Bread the Skewers:**
Dredge each meat skewer in flour, dip into egg, then coat with breadcrumbs.
5. **Brown the Skewers:**
In a large skillet, heat oil over medium heat. Brown the skewers on all sides until golden (you’re not cooking through—just crisping the outside).
6. **Bake to Finish:**
Transfer the browned skewers to a baking dish. Pour chicken broth into the bottom of the pan, cover tightly with foil, and bake for 30–40 minutes until tender.
7. **Optional – Uncover & Crisp:**
For a crispier finish, remove the foil for the last 10 minutes of baking.
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### **How to Serve It**
City Chicken pairs perfectly with **mashed potatoes and gravy**, **buttered noodles**, or **roasted vegetables**. A scoop of coleslaw or pickled beets on the side adds a tangy contrast that balances out the rich, savory meat.
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### **Tips & Variations**
* **Mix Meats:** Combine pork with veal or even turkey for a more traditional twist.
* **Air Fry It:** After browning, try finishing the skewers in the air fryer for a quick, crispy result.
* **Make-Ahead Friendly:** Bread and brown the skewers in advance, then bake when ready to serve.
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### **Final Thoughts**
**City Chicken** is more than a quirky name—it’s a testament to culinary creativity and resilience. What started as a budget-friendly workaround has become a treasured comfort food that lives on in kitchens across America. Whether you grew up eating it or are discovering it for the first time, one bite of this crispy, tender dish will make you understand why it’s still going strong after nearly a century.
Ready to bring a little vintage charm to your dinner table? Fire up the oven and give this classic a try—you may just find a new family favorite.
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Would you like a printable recipe card or a gluten-free version? I’d be happy to help!
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