Best 10 Grandmas City Chicken Recipes

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Craving a hearty and comforting dish that brings back nostalgic memories? Look no further than Grandma's City Chicken recipe, a classic American comfort food that's easy to make and bursting with flavors. This delectable dish features tender pieces of chicken or pork, generously coated in a crispy breading and pan-fried to golden perfection. Grandma's City Chicken is typically served with a side of mashed potatoes, gravy, and your favorite vegetables, making it a perfect meal for a weeknight dinner or a cozy weekend brunch.

In this article, we'll take you on a culinary journey through the history and variations of Grandma's City Chicken, providing you with three different recipes to suit your taste and dietary preferences. From the traditional chicken version to a vegetarian tofu variation and a healthier baked recipe, we've got you covered. Get ready to indulge in the crispy, flavorful goodness of Grandma's City Chicken and create lasting memories with your loved ones.

Here are our top 10 tried and tested recipes!

MOM'S CITY CHICKEN RECIPE



Mom's City Chicken Recipe image

My mom's city chicken was a family favorite growing up. It's an easy to make weeknight meal.

Provided by Denise Wright (MyLifeCookbook.com)

Categories     Main Course

Time 50m

Number Of Ingredients 9

1 1/2 lbs city chicken (pork or veal pieces cut into cubes)
salt and pepper
2 eggs, beaten
1 cup seasoned bread crumbs
1/2 teaspoon paprika
2 tablespoons Parmesan cheese
1/2 cup vegetable oil
1/2 cup chicken stock, broth or water
1-2 tablespoons flour

Steps:

  • Preheat oven to 350 degrees.
  • Add your eggs to a shallow bowl and beat
  • In a separate bowl add your breadcrumbs, paprika and Parmesan cheese.
  • If your pork and veal are not already placed on skewers, do so by alternating pork and veal pieces.
  • Sprinkle the chunks of meat with salt and pepper.
  • Dip the skewered meat in the egg and then the bread crumbs. Set aside and finish the rest of the meat.
  • Heat your skillet to medium high and once hot, add your oil.
  • Once the oil is hot, place your meat in the pan and turn the skillet down to medium. Brown skewered meat on all sides. About 2-3 minutes on each side.
  • Once the meat is browned, place in a baking dish and cover with aluminum.
  • Bake for 20 minutes or until the pork is no longer pink inside.
  • To make the gravy turn the skillet on to medium heat.
  • Add the broth or water to the skillet and break up all the browned bits.
  • Add the flour a little at a time and whisk well so there are no lumps.
  • Pour over cooked meat. (this did not make much gravy for me but it was tasty.)

Nutrition Facts : Calories 593 calories, ServingSize 1 skewer, UnsaturatedFat 0 grams unsaturated fat

BEST CITY CHICKEN



Best City Chicken image

I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken

Time 1h15m

Yield 7

Number Of Ingredients 9

2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S®) to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil for frying

Steps:

  • Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
  • Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
  • Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
  • Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g

GRANDMA'S SMOTHERED CHICKEN



Grandma's Smothered Chicken image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons canola oil
6 medium chicken thighs and 6 chicken drumsticks
Kosher salt
18 large cloves garlic
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 large white onions, halved and thinly sliced
1 cinnamon stick
1 teaspoon red pepper flakes
2 bay leaves
Two 28-ounce cans whole peeled tomatoes
1 large "knob" ginger, grated, to equal 1 heaping tablespoon
1/2 cup heavy cream
1 tablespoon red wine vinegar

Steps:

  • Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
  • Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
  • Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
  • Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
  • Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
  • Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.

GRANDMA'S CHICKEN AND DRESSING



Grandma's Chicken and Dressing image

Progresso™ chicken broth provides a simple addition to this hearty dish that's baked using chicken, cornbread and white bread. A classic casserole recipe that's perfect for your family dinner menu.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 12

1 deli rotisserie chicken (2 lb), skinned, boned and shredded (about 4 cups)
6 cups coarsely crumbled cornbread
8 slices (1 oz each) firm white bread, torn
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 medium onion, chopped (1/2 cup)
3 stalks celery, chopped
4 eggs, slightly beaten
2 teaspoons ground sage
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, cut into small pieces

Steps:

  • Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
  • Bake uncovered about 45 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 500, Carbohydrate 34 g, Fat 4, Fiber 4 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1720 mg

GRANDMA FRAN'S CITY CHICKEN



Grandma Fran's City Chicken image

My grandma used to make this when I was a little girl. I always called it chicken on a stick. I never knew it wasn't actually chicken until I was old enough to cook it :)

Provided by Silka Clark

Categories     Beef

Time 2h30m

Number Of Ingredients 13

2 lb beef rump roast
2 lb pork butt roast
2 eggs
2 c saltine cracker crumbs
1 c water
1/2 c vegetable oil
1/4 c milk
2 10oz cans cream of mushroom soup
1 pkg brown gravy mix
1 Tbsp beef buillon
couple shakes of gravy master or kitchen bouquet
20 long bamboo skewers (soaked in water)
2 c all purpose flour, plus salt and pepper to taste

Steps:

  • 1. Cut both roasts into 1 inch cubes.
  • 2. Pour flour, salt and pepper into a large ziplock bag.
  • 3. Add meat cubes to coat evenly.
  • 4. Add meat to skewers alternating pork then beef then pork then beef.
  • 5. In a shallow dish wisk eggs and milk.
  • 6. In another shallow dish add crushed saltine crumbs.
  • 7. Roll meat skewers in egg wash, then cracker crumbs to coat.
  • 8. Fry skewers in oil until golden brown on all sides.
  • 9. Place skewers in a 2quart roaster and pour soup, water, buillon, gravy mix and a few shakes of gravy master over the meat.
  • 10. Roast in 350 oven for 1 to 1 1/2 hours or until the pork is no longer tough.

GRANDMA CHICKEN (CHICKEN AND GRAVY)



Grandma Chicken (Chicken and Gravy) image

This recipe was handed down from my Grandma. Every time I make it, I remember her. This is fantastic served over sticky white rice. It also freezes beautifully and can easily be sized up or down to suit your needs.

Provided by Bling Lady

Categories     Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 -2 cup flour
2 teaspoons pepper (this is approximate, I don't usually measure the pepper, I just add it until it looks right for our )
4 boneless skinless chicken breasts
1/4 cup butter
1/3 cup water
2 (14 ounce) cans chicken broth
1/2 small onion (or 2 teaspoons onion powder)
1 teaspoon thyme

Steps:

  • Combine flour and pepper in a ziplock bag.
  • Cut chicken into bite sized pieces and add to flour mixture.
  • After all chicken is in the bag, close bag and shake to coat chicken pieces.
  • Melt butter in a large skillet over medium low heat.
  • Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
  • Remove chicken and set aside in a baking dish.
  • Cook onion in same pan until soft (if using onion powder, skip this step).
  • Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
  • Mix well.
  • Pour water and flour mixture slowly into the pan.
  • Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
  • Return browned chicken pieces to the pan.
  • Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
  • Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
  • Cover and bake at 375 for 30 minutes.
  • Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.

Nutrition Facts : Calories 385.3, Fat 14.5, SaturatedFat 8.1, Cholesterol 98.9, Sodium 828, Carbohydrate 26.2, Fiber 1.3, Sugar 1.1, Protein 35

GRANDMA'S CHICKEN CASSEROLE



Grandma's Chicken Casserole image

From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.

Provided by kellyclark82

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

4 large skinless, boneless chicken breast halves
water to cover
1 pinch salt and ground black pepper to taste
2 (15 ounce) cans mixed vegetables (such as Veg-All®), drained
2 (10.5 ounce) cans cream of chicken soup
1 (8 ounce) container sour cream
1 (8 ounce) can sliced water chestnuts, drained
1 large onion, finely chopped
1 cup shredded Cheddar cheese
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, cubed, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
  • Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
  • Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 22.1 g, Cholesterol 79.6 mg, Fat 19.5 g, Fiber 4.2 g, Protein 24.8 g, SaturatedFat 8.9 g, Sodium 839 mg, Sugar 2.3 g

GRANDMA'S FAVORITE CHICKEN



Grandma's Favorite Chicken image

My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!

Provided by Melissa

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

8 chicken legs
5 large white potatoes
1 (8 ounce) package baby carrots
5 cloves garlic
2 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
1 large onion, peeled and sliced
1 tablespoon dried parsley flakes
½ tablespoon garlic powder
salt to taste
black pepper to taste
4 tablespoons butter, divided
2 cups water, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
  • Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

Nutrition Facts : Calories 520 calories, Carbohydrate 47.5 g, Cholesterol 118.2 mg, Fat 21.2 g, Fiber 7.3 g, Protein 34.9 g, SaturatedFat 7.9 g, Sodium 198.1 mg, Sugar 4.1 g

GRANDMA'S CHICKEN AND DUMPLINGS



Grandma's Chicken and Dumplings image

This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!

Provided by bigred

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 4h5m

Yield 8

Number Of Ingredients 10

2 cups all-purpose flour
½ cup shortening
1 egg
½ cup milk
1 whole chicken
2 cubes chicken bouillon
2 cups chopped celery
2 cups chopped carrots
1 small onion, chopped
salt and ground black pepper to taste

Steps:

  • Mix flour and shortening together in a bowl until it resembles cornmeal.
  • Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
  • Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
  • Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g

GRANDMA'S CHICKEN CASSEROLE



Grandma's Chicken Casserole image

When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.

Provided by By Jessica Walker

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 5

3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted

Steps:

  • Heat oven to 350°F.
  • Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
  • In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g

Tips:

  • Use a large skillet: This will ensure that all of the chicken pieces have enough room to cook evenly and that the sauce doesn't splatter out of the pan.
  • Don't overcrowd the pan: If you add too much chicken to the skillet, it will not cook evenly and will end up being dry and tough.
  • Cook the chicken in batches if necessary: If you have a lot of chicken to cook, it's best to do it in batches so that you can ensure that each batch is cooked properly.
  • Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the skillet.
  • Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat.
  • Serve the chicken with your favorite sides: Mashed potatoes, rice, and green beans are all great options.

Conclusion:

Grandma's City Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is creamy and savory. This dish is sure to be a hit with your family and friends, and can be enjoyed for lunch or dinner.

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