Ohio Living

Grandma’s City Chicken Recipe


Grandma’s City Chicken Recipe

City Chicken Recipe

I grew up with City Chicken.  This is a recipe that differs so much between families.  I was raised stewing the meat and then using the broth with a little extra bouillon for the Homemade Noodles.  You can also use all pork or all beef. Serve with mashed potatoes and a veggie and life is pretty perfect.  It seems like a little work, but it’s SO worth the effort! My husband clamors for me to make City Chicken!

Grandma’s City Chicken Recipe
  • 1 pound of pork loin or roast, cut into 1½ inch cubes
  • 1 pound of beef loin or roast, cut into 1½ inch cubes
  • 12 - 15 Four inch skewers (ask your butcher)
  • 3 Tablespoons of Worcestershire Sauce
  • 3 Cups of Water
  • 1 Small cooking onion - halved
  • Salt & Pepper to taste
  • 3 Cups of crushed Ritz Crackers
  • 3 Tablespoons of milk
  • 2 Cups of vegetable oil or deep fryer
  • 4 Eggs
  1. Thread cubes three or four cubes of meat on each skewer.
  2. Place into large pan with water, onion, Worcestershire sauce.
  3. Cook with lid on low heat for at least an hour or until meat is done.
  4. Take out and pat dry - sprinkle with salt & pepper on all sides to taste
  5. Heat oil in pan or deep fryer
  6. Whisk egg & milk together and have in large bowl
  7. Place crushed Ritz cracker on a large plate.
  8. Dip skewers into the egg & milk and then roll in the crackers. Do this twice to get a nice coating.
  9. Place skewers into the hot oil or deep fryer and brown until the coating is crisp and golden brown
  10. Place on paper towel to soak up extra grease
  11. Serve
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City Chicken Recipe
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