Sunday City Chicken
A nostalgic, old-fashioned comfort food recipe featuring tender, breaded pork skewers, a golden crispy coating, and rich homemade gravy. Sunday City Chicken is the kind of hearty family dinner that brings everyone to the table, especially when served with creamy mashed potatoes and your favorite vegetables.
Despite its name, traditional City Chicken usually contains no chicken at all. Instead, cubes of pork or a combination of pork and veal are threaded onto wooden skewers, coated in seasoned breading, browned until golden, and baked until tender. This Polish-American comfort food became popular in parts of the Midwest and Great Lakes region when pork and veal were often more affordable than chicken.
Why You’ll Love This Recipe
- Classic comfort food: A traditional family-style meal with simple, satisfying flavors.
- Crispy outside, tender inside: Browning the breaded meat before baking creates a delicious golden crust.
- Easy pantry ingredients: Pork, eggs, breadcrumbs, flour, and seasonings are all you need.
- Perfect for Sunday dinner: Serve it with mashed potatoes, gravy, green beans, or roasted vegetables.
- Customizable: Use pork alone or combine pork and veal for a traditional variation.
Ingredients You’ll Need
Serves 4–5 people
- 1½ pounds boneless pork loin or boneless pork ribs, cut into 1½-inch cubes
- 6–8 wooden skewers
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1½ cups seasoned breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil, plus more as needed
For the optional homemade gravy:
- 2 tablespoons butter or pan drippings
- 2 tablespoons all-purpose flour
- 1½ cups beef or chicken broth
- Salt and black pepper, to taste
How to Make Sunday City Chicken
Step 1: Prepare the Pork
Preheat your oven to 350°F (175°C). If using wooden skewers, soak them in water for about 20–30 minutes to help prevent scorching.
Cut the pork into evenly sized cubes. Thread several pieces onto each skewer, leaving a little space between the pieces so the meat cooks evenly.
Season the pork lightly with salt and black pepper.
Step 2: Set Up the Breading Station
Prepare three shallow bowls.
- In the first bowl, add the flour.
- In the second bowl, whisk the eggs with the milk.
- In the third bowl, combine the breadcrumbs, garlic powder, paprika, and a pinch of black pepper.
Coat each pork skewer in flour, shaking off any excess. Dip it into the egg mixture, then press it into the seasoned breadcrumbs until every side is evenly covered.
Place the breaded skewers on a plate or baking tray. For breading that stays in place, refrigerate them for 15–30 minutes before cooking.
Step 3: Brown the Skewers
Heat the vegetable oil in a large skillet over medium to medium-high heat.
Working in batches, place the breaded skewers in the hot oil without overcrowding the pan. Brown them on all sides, turning carefully until the coating becomes golden and crisp.
This usually takes about 2–3 minutes per side, depending on the size of the pork cubes. The meat does not need to be fully cooked at this stage.
Step 4: Bake Until Tender
Transfer the browned skewers to a lightly greased baking dish, arranging them in a single layer.
Cover loosely with aluminum foil and bake for approximately 20–30 minutes, checking for doneness. Larger pieces or tougher cuts may require additional cooking time.
For whole-muscle pork, use a food thermometer to verify an internal temperature of at least 145°F (63°C), followed by a three-minute rest. If using a tougher cut and you prefer it very tender, allow additional cooking time as needed.
Step 5: Make the Homemade Gravy
While the City Chicken finishes cooking, prepare the gravy.
Melt the butter or use a little of the reserved pan drippings in a saucepan over medium heat. Whisk in the flour and cook for about one minute, stirring constantly.
Gradually pour in the broth while whisking to prevent lumps. Simmer for 3–5 minutes, or until the gravy thickens to your preferred consistency.
Season with salt and black pepper. If you browned the pork in the same skillet, a little of the flavorful browned residue can be incorporated into the gravy.
Step 6: Serve and Enjoy
Remove the City Chicken from the oven and let it rest briefly. Arrange the skewers on a serving platter and spoon the gravy over them, or serve it on the side to preserve the crispy coating.
Pair with mashed potatoes, buttered green beans, roasted carrots, or warm dinner rolls for a comforting Sunday meal.
Tips for the Best City Chicken
- Cut the meat evenly: Uniform pork cubes cook more consistently.
- Don’t skip browning: It develops flavor and gives the coating an appealing golden color.
- Keep the coating intact: Chill the breaded skewers briefly before frying.
- Avoid overcrowding: Cook in batches so the breading browns instead of steaming.
- Use a thermometer: Check the thickest pork pieces to ensure safe cooking.
- Add gravy just before serving: This helps the breading remain crisp.
Variations to Try
- Pork and veal City Chicken: Alternate pork and veal cubes on each skewer for a traditional combination.
- Extra-crispy coating: Use panko breadcrumbs instead of regular breadcrumbs.
- Herb-seasoned version: Add dried parsley, oregano, or Italian seasoning to the breadcrumbs.
- Oven-baked version: Arrange the breaded skewers on a greased rack over a baking sheet, spray lightly with oil, and bake until golden and cooked through, turning as needed.
- Creamy gravy: Replace part of the broth with a little milk or cream for a richer sauce.
What to Serve With Sunday City Chicken
Mashed potatoes
A classic pairing that soaks up every bit of gravy.
Green beans
A fresh vegetable side that balances the hearty pork.
Dinner rolls
Soft rolls are perfect for enjoying leftover gravy.
Make-Ahead and Storage
Make ahead: You can cut and skewer the pork several hours in advance. You can also bread the skewers ahead of time and keep them covered in the refrigerator until ready to cook.
Refrigeration: Store leftover City Chicken in an airtight container in the refrigerator for 3–4 days.
Freezing: Freeze fully cooked and cooled skewers in a freezer-safe container for up to 2–3 months for best quality. Store gravy separately if possible.
Reheating: Warm in a 325°F (165°C) oven until heated through. An air fryer can help restore some crispness. Add gravy after reheating rather than before.
Frequently Asked Questions
Why is it called City Chicken if it contains pork?
The name refers to its resemblance to chicken on a stick, not its actual ingredients. Traditional versions use skewered cubes of pork or pork and veal, breaded and cooked to resemble fried chicken.
Can I make City Chicken without wooden skewers?
Yes. You can bread and cook the pork cubes individually in a baking dish. The skewers are traditional, but they are not essential to the flavor.
Can I use pork tenderloin?
Absolutely. Pork tenderloin is lean and easy to cut into uniform cubes. Be careful not to overcook it, as it can become dry.
How do I keep the breading from falling off?
Pat the pork dry before breading, coat it in flour first, shake off excess flour, and let the breaded skewers rest in the refrigerator before browning. Turn them gently during cooking.
Is gravy necessary?
No. City Chicken is delicious on its own, but gravy adds richness and pairs especially well with mashed potatoes or rice.
Recipe at a Glance
| Detail | Information |
|---|---|
| Prep time | 25–35 minutes |
| Cook time | 35–45 minutes |
| Total time | About 1 hour 10 minutes |
| Servings | 4–5 |
| Course | Main course |
| Cuisine | Polish-American |
| Cooking method | Pan-browned and oven-baked |
Final Thoughts
Sunday City Chicken is a timeless comfort food recipe that turns simple pork cubes into a hearty, satisfying family meal. With its crisp breadcrumb coating, tender meat, and optional homemade gravy, it’s an excellent choice for Sunday dinner or any evening when you’re craving old-fashioned home cooking.
Serve it with mashed potatoes and green beans, bring the platter to the table, and enjoy a meal that feels wonderfully traditional.
