Polish City Chicken: A Crispy, Old-Fashioned Comfort Food Classic

Why You’ll Love This Recipe

Polish City Chicken is a nostalgic, deeply comforting dish with roots in Eastern European home cooking. Despite its name, this recipe traditionally uses pork (sometimes a mix of pork and veal) rather than chicken. Cubes of meat are skewered to resemble drumsticks, breaded, and then fried or baked until golden and tender. The result is a dish that is crispy on the outside, juicy on the inside, and full of familiar, savory flavor.

What makes City Chicken especially appealing is its simplicity and versatility. It is economical, hearty, and perfect for feeding a family. I tested this recipe using pork loin, and it delivered a tender texture while holding its shape beautifully on the skewers. This dish pairs wonderfully with mashed potatoes, gravy, or sauerkraut, making it a reliable option for Sunday dinners or special family meals rooted in tradition.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pork loin is the primary protein, offering a mild flavor and tender texture that mimics chicken when cooked properly.

Eggs act as the binding agent for the breading, helping it adhere evenly to the meat.

Milk softens the egg mixture slightly and contributes to a more delicate coating.

All-purpose flour creates the first layer of dredging, ensuring the egg mixture sticks well.

Breadcrumbs form the crisp outer coating, delivering the signature golden crust once cooked.

Garlic powder adds subtle savory depth without overpowering the dish.

Onion powder enhances the overall flavor and complements the pork beautifully.

Paprika contributes mild warmth and a classic color to the breading.

Salt and black pepper balance and sharpen all the flavors.

Wooden skewers hold the meat together and create the traditional drumstick-like appearance.

Oil is used for frying, helping the breading cook evenly and develop a crisp texture.

Directions

Begin by soaking the wooden skewers in water for at least 20 minutes to prevent burning. Cut the pork into evenly sized cubes. Thread several cubes onto each skewer, pressing them together firmly to resemble a small drumstick.

Prepare three shallow bowls: one with flour seasoned lightly with salt and pepper, one with beaten eggs mixed with milk, and one with breadcrumbs combined with garlic powder, onion powder, paprika, salt, and black pepper.

Dredge each skewer first in the flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the seasoned breadcrumbs. Press gently to ensure the coating adheres well.

Heat oil in a large skillet over medium heat. Fry the skewers in batches, turning carefully, until golden brown on all sides and the meat is cooked through. This usually takes about 10 to 12 minutes.

Alternatively, you can finish cooking the skewers in the oven at 180°C (350°F) for a lighter result. Let the City Chicken rest briefly before serving.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.

Servings and timing

This recipe serves four people, yielding about eight skewers. Preparation takes approximately 25 minutes, with a cooking time of 15 to 20 minutes.

Storage/reheating

Store leftover Polish City Chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore crispness. Avoid microwaving, as it softens the breading.

Variations and Customizations

Polish City Chicken is highly adaptable. Some versions use a combination of pork and veal for extra tenderness and richness. You can also substitute chicken breast if preferred, though the traditional flavor comes from pork.

For added seasoning, incorporate dried parsley or marjoram into the breadcrumb mixture. If you enjoy a crispier crust, double-dip the skewers in egg and breadcrumbs.

Baking instead of frying creates a lighter version while maintaining good texture. Serve with mushroom gravy for a classic presentation, or alongside roasted vegetables for a more modern approach. These variations allow you to honor tradition while tailoring the dish to your preferences.

Nutrition and Dietary Info

Polish City Chicken is a protein-rich dish that provides satisfying energy. It contains gluten and eggs but can be adapted with gluten-free breadcrumbs if needed.

Expert Tips & Customizations

Meat Size
Cut evenly sized cubes to ensure uniform cooking.

Breading Adhesion
Press breadcrumbs firmly onto the meat for best results.

Oil Temperature
Maintain medium heat to avoid burning the coating.

Oven Finish
Finishing in the oven ensures the meat stays juicy.

FAQs

Why is it called City Chicken?

The name dates back to times when chicken was expensive, and pork was used as a substitute.

Is City Chicken actually chicken?

Traditionally, no. It is usually made with pork or veal.

Can I bake this instead of frying?

Yes, baking works well and reduces oil usage.

What sides go best with this dish?

Mashed potatoes, gravy, sauerkraut, or green beans.

Can I make this ahead of time?

Yes, bread the skewers in advance and cook when ready.

Is this recipe freezer-friendly?

Yes, freeze cooked skewers and reheat in the oven.

Can I use chicken meat?

Yes, though it will differ slightly from the traditional flavor.

How do I keep the breading from falling off?

Ensure the meat is dry and follow the flour-egg-breadcrumb order.

What breadcrumbs work best?

Plain or lightly seasoned breadcrumbs are ideal.

Can I air fry City Chicken?

Yes, air frying produces a crisp exterior with less oil.

Conclusion

Polish City Chicken is a timeless comfort food that reflects resourceful cooking and rich tradition. Crispy, savory, and deeply satisfying, it is a dish that brings warmth to the table and nostalgia to every bite. Whether you prepare it the traditional way or adapt it to modern tastes, this recipe remains a reliable and memorable family favorite.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!