Marry Pioneer Woman City Chicken — okay so it’s not chicken. it’s pork. on a stick. but it tastes like fried heaven and let’s be honest, names don’t always make sense. crunchy outside, juicy inside, kinda old-school but in a good way. this is the recipe you make when you want comfort food that crunches back.
Jump to RecipeIngredients Needed
- 2 lbs boneless pork, cut into 1½-inch cubes: yeah, not chicken. still delicious.
- 14 (4-inch) skewers: wooden or metal, up to you.
- Salt + pepper + seasoned salt: to taste.
- 4 eggs: for coating.
- 3 tbsp milk: thins the eggs a bit.
- 2 cups Italian seasoned bread crumbs: crunchy, salty, herby.
- 2 cups vegetable oil: for frying. don’t skimp.
How To Make Pioneer Woman City Chicken
Skewer the Pork:
Stick 2–3 pork cubes on each skewer. Sprinkle with salt, pepper, and seasoned salt. Don’t overthink it. Just coat and move on.
Prep the Breading Station:
One bowl = whisked eggs and milk. Other bowl = seasoned breadcrumbs. Set up a baking dish with a rack inside and pour 2 cups of water underneath it (steam magic later). Wild but it works.
Preheat Stuff:
Oven to 350°F. Oil to 350°F too — use a thermometer if you have one. If not, drop a crumb in and if it sizzles, you’re good.
Double Dip the Skewers:
Dip pork into egg wash, then crumbs. Then… do it again. Double dip. It’s messy but that coating will be so crunchy you’ll forgive yourself.
Fry:
In batches. Like 3 mins per side. Golden brown. Let them chill on paper towels to get rid of excess grease.
Bake to Finish:
Place fried skewers on that rack over water. Cover with foil. Bake 20 minutes, then remove foil and bake 10 more to crisp it up.
Recipe Tips
- Don’t crowd the oil. you’ll regret it.
- Double dip = double crunch. worth the mess.
- That last 10 mins of baking? Don’t skip it. Makes the breading perfect.
- Use a thermometer if you’ve got it. Pork should hit 145°F.
- Don’t try to rush frying with higher heat. It just burns the outside.
How to Store Leftovers
- Fridge: Airtight container, lasts 3 days.
- Freeze: Yep. Just wrap tight. Freeze up to 3 months.
- Reheat: Oven at 350°F for 10–15 mins. Crisps it back up. Microwave if you’re desperate, but it’ll be softer.
Nutrition Facts (Approx. per skewer)
- Calories: 196 kcal
- Sodium: varies depending on salt use
- Protein: good amount — it’s pork
- Fat: yeah, it’s fried
- Carbs: mostly from breadcrumbs
- Fibre: low
- Sugar: negligible
FAQs
Why is it called City Chicken if it’s pork?
It’s an old-school thing — pork was cheaper than chicken back in the day. So they made it on a stick and called it chicken. It stuck.
Can I bake it instead of frying?
Technically yes, but you won’t get that crispy coating. Frying then baking is what gives it the real texture.
Do I have to double dip?
No, but you’ll wish you did when your coating falls off.
What cut of pork should I use?
Boneless loin or shoulder. Something tender. Don’t use tough stew meat.
Can I use chicken instead?
Sure. But then it’s just… chicken on a stick. Still good though.
Pioneer Woman City Chicken Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes15
minutes196
kcalCrunchy, juicy pork skewers that pretend to be chicken — fried golden and baked to crispy perfection.
Ingredients
2 lbs boneless pork, cut into 1½-inch cubes
14 (4-inch) skewers
Salt and black pepper, to taste
Seasoned salt, to taste
4 eggs
3 tbsp milk
2 cups Italian seasoned bread crumbs
2 cups vegetable oil
Directions
- Thread pork cubes onto skewers. Season.
- Mix eggs + milk in one bowl, breadcrumbs in another.
- Dip pork in egg, then crumbs. Repeat.
- Fry skewers 3 mins per side until golden. Drain on paper towels.
- Place on rack in baking dish over water. Cover with foil. Bake at 350°F for 20 mins, uncover + bake 10 more.
Notes
- Use a meat thermometer — 145°F is your goal.
- Don’t crowd the fryer. Batch it.
- Double dip for that real crisp.
- Let fried skewers rest before baking to hold shape.
