Best 5 Pittsburgh City Chicken Recipes

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Pittsburgh City Chicken, a beloved soul food dish originating from the vibrant communities of Pittsburgh, Pennsylvania, is a tantalizing culinary creation that blends the flavors of savory, tangy, and crispy. This iconic dish is a testament to the city's rich cultural heritage and its unique culinary traditions.

Pittsburgh City Chicken is traditionally made with chicken breasts or thighs, which are coated in a flavorful batter and then fried until golden brown. The batter, a harmonious blend of flour, cornmeal, and spices, creates a crispy outer layer that perfectly complements the tender and juicy chicken. The dish is often served with a tangy sauce, ranging from spicy hot sauce to a sweet and tangy barbecue sauce, adding an extra layer of flavor and excitement.

In this comprehensive article, we present a collection of mouthwatering Pittsburgh City Chicken recipes that cater to diverse tastes and preferences. From the classic recipe that stays true to its traditional roots to variations that incorporate unique ingredients and cooking techniques, this article offers a culinary journey that celebrates the versatility and deliciousness of this iconic dish.

Whether you're a seasoned cook or a novice in the kitchen, our recipes provide clear instructions and helpful tips to guide you in creating the perfect Pittsburgh City Chicken. So, put on your apron, gather your ingredients, and embark on a culinary adventure that will transport you to the heart of Pittsburgh's vibrant food scene.

Check out the recipes below so you can choose the best recipe for yourself!

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

CITY CHICKEN



City Chicken image

I love this dish!! I remember the first time my mother made it for us. I was about 12 years old. I love to serve this with Haluski and my husband likes it over buttered noodles with the thick flavorful sauce that it makes while cooking. Either way, it is delicious! ---- This is comfort food to us! Here is some history on City...

Provided by Kimberly Biegacki

Categories     Other Side Dishes

Time 55m

Number Of Ingredients 9

3 lb boneless pork pieces 1 inch by 1 1/2 inch cubes
8-10 small skewers (6 inches long)
3/4 c flour
salt and pepper
3 - 5 small bay leaves
2 tsp french thyme or just thyme (i love the flavor of thyme)
2 c chicken broth
1 c water
1/4 c vegetable oil

Steps:

  • 1. City Chicken bought from the grocery store all ready cut up and has skewers with it. Put 4 pieces of pork loin on each skewer. --- I always rinse the meat first before I do anything else.
  • 2. Wash the pork off and pat some of the water off with a paper towel. Lay the pork skewers out on wax paper. Salt & pepper on both sides.
  • 3. Place your flour in a bowl and roll your skewers in flour till nicely coated and set them on a plate.
  • 4. Now, heat up 1/4 cup of vegetable oil in a large deep pan and once oil is hot place your skewers down inside pan and brown pork on each side. (Depending how hot your pan gets it should be 5 - 7 minutes on each side.)
  • 5. Browning the other side now.
  • 6. Now, remove the skewers from pan and put on a new plate. Pour out any extra oil into a small ceramic dish.
  • 7. Pour in your chicken broth and water and scrap bottom of the pan for the brown bits.
  • 8. Add your chicken broth, water, bay leaves and 2 tsp of thyme. (I heat my chicken broth w/water in the microwave to it's nice and hot.) Now place your pork skewers back inside the pan. Turn on to a medium heat so the sauce is simmering and let cook for 30 - 40 minutes.
  • 9. Made City Chicken served over Lundberg's Jubiliee rice with corn cake muffins. Yumm 1/21/13
  • 10. Sept. 14th, 2018 - Made this for dinner tonight and served it over mashed potatoes.
  • 11. February 21, 2016 --- I wanted to share that we tried making the city chicken with almond flour and it was a success. For those trying to avoid or cannot have wheat this is a great alternative and it was very tasty as well.
  • 12. Sept. 14th, 2018 -- City Chicken coated with coconut flour served over spaghetti squash.

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

CITY CHICKEN (BEST RECIPE)



City Chicken (Best Recipe) image

Provided by insanelygood

Categories     Chicken     Recipes

Time 1h15m

Number Of Ingredients 8

2 pounds boneless pork, cut into 1 1/2-inch cubes
Salt and pepper, to taste
Seasoned salt, to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil, for frying

Steps:

  • 14 (4-inch) skewers
  • (9x13-inch) baking dish
  • Wire rack
  • Directions
  • Thread 2 to 3 pork cubes onto the skewers. Sprinkle with salt, pepper, and seasoned salt on all sides. Set skewers aside.
  • In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, pour in the seasoned bread crumbs. Set a wire rack in the baking dish. Pour water into the dish, making sure it doesn't touch the wire rack.
  • Preheat the oven to 350 degrees Fahrenheit. Preheat vegetable oil in a deep-fryer or large, heavy-bottom saucepan to 350 degrees Fahrenheit.
  • Dip the skewers into the egg mixture, then in the bread crumbs. Repeat the step so each skewer gets coated twice.
  • Gently lay the skewers into the deep-fryer and cook until golden brown, about 3 minutes per side.
  • Place cooked skewers on the wire rack. Cover the dish with aluminum foil.
  • Bake the dish for 20 minutes, or until the pork is no longer pink in the center. Remove the foil and bake for 10 more minutes to crisp up the crumb coating. Serve and enjoy!

Nutrition Facts : Calories 369 cal

CARNITAS: BRAISED AND FRIED PORK



Carnitas: Braised and Fried Pork image

Provided by Roberto Santibañez

Categories     Pork     Appetizer     Braise     Fry     Oscars     Cinco de Mayo     Dinner     Lunch     Party     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Enough for 8 main course servings, or enough for 24 to 32 tacos

Number Of Ingredients 10

4 pounds fatty pork shoulder, cut into 2-inch pieces
3 cups water
1 medium white onion, thinly sliced
1/2 orange, cut into 2 pieces
1/4 cup pork lard or vegetable oil
8 garlic cloves, peeled
3 bay leaves
1 tablespoon sweetened condensed milk
2 teaspoons dried oregano, preferably Mexican, crumbled
2 teaspoons fine salt, or 4 teaspoons kosher salt

Steps:

  • Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
  • Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
  • Carnitas keeps in the refrigerator for up to three days.

Tips:

  • For the best flavor, use high-quality chicken breasts. Organic or free-range chicken is a good choice.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • For a crispier coating, double-coat the chicken in the flour mixture and egg wash. This will help to create a thicker, more golden crust.
  • If you don't have a deep fryer, you can shallow-fry the chicken in a large skillet with about 1 inch of oil.
  • Serve Pittsburgh City Chicken with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.

Conclusion:

Pittsburgh City Chicken is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With its crispy coating and juicy, flavorful chicken, it is sure to be a hit with the whole family. So next time you're looking for a new and exciting way to enjoy chicken, give Pittsburgh City Chicken a try.

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