Cravin’ City Chicken? Here’s Where to Buy City Chicken Near Me!

Hey there, food lovers! If you’re on the hunt for somethin’ as nostalgic and downright tasty as city chicken, you’ve landed in the right spot. Maybe you’ve heard of this quirky dish from a grandparent’s kitchen or stumbled across it online, but now you’re wonderin’, “Where can I buy city chicken near me?” Well, I’m here to help ya out with that exact dilemma. We’re gonna dive into the best ways to track down this hidden gem of a meal, whether you’re in the heart of the Midwest or somewhere far off. Plus, I’ll spill the beans on what city chicken even is, just in case you’re new to this party. So, grab a snack (or save room for some city chicken), and let’s get started!

Top Spots to Find City Chicken Near You

Let’s get right to the point: where can you get city chicken right now? Since I don’t know where you are, I’ll give you some tips that will work whether you’re in a big city or a small town. Here’s how to find city chicken near ya:

• Local Butchers and Delis: These folks are often the unsung heroes of unique eats. Swing by a nearby butcher shop or deli counter at your grocery store. Ask if they’ve got city chicken ready to go or if they can whip some up. Many places got pre-made skewers just waitin’ for ya.
• Specialty Grocery Stores: Think along the lines of higher-end markets or stores with a focus on prepared foods. These spots often carry comfort classics like city chicken in their deli section. Look for anything labeled as “prepared meats” or “ready-to-cook.”
• Comfort Food Restaurants: If you’re not in the mood to cook, check out diners or family-style eateries in your area. Places that serve up old-school American fare are your best bet. Search online for menus with keywords like “city chicken” or ask the staff if it’s a special.
• Farmers’ Markets and Local Vendors: Sometimes, small vendors at farmers’ markets got the good stuff. They might have city chicken or somethin’ similar under a different name. It’s worth a peek if you’ve got a market nearby.
• Online Delivery Services: Ain’t got time to run around town? No worries! Apps like Grubhub, Uber Eats, or DoorDash can hook ya up. Just type “city chicken” into the search bar and see what local joints pop up. This works great if you’re in a bigger area.
• Google It, Baby: Don’t underestimate the power of a quick search. Pop “where to buy city chicken near me” or “city chicken near my location” into Google Maps or your fave search engine. Add your zip code if you wanna narrow it down. You might find hidden spots you never knew about!

Now, if you happen to be near Shelby Township or Clinton Township in Michigan, I gotta give a shoutout to Vince & Joe’s Gourmet Markets. They’ve got city chicken listed for just $4.99 each, made with tender cubed pork, skewered, lightly breaded, and pan-fried with a house-made gravy. You can pick it up hot and ready to serve or fully cooked and chilled for reheatin’ later. Just a heads-up, they need 24 hours for orders, so plan ahead or give ‘em a call if you’re in a rush. Check their site or ring ‘em up at 586-786-9230 (Shelby) or 586-263-7870 (Clinton) to confirm availability. Even if you’re not nearby, this gives ya an idea of what to look for in your own neck of the woods.

What the Heck Is City Chicken, Anyway?

Alright, before we go any further on where to find it, let’s clear up what city chicken actually is Spoiler alert it ain’t got no chicken in it! I know, mind blown, right? City chicken is a classic American dish, usually made from cubes of pork—sometimes veal or a mix of the two—threaded onto skewers, breaded up nice, and fried ‘til golden and crispy. It’s often finished off in the oven or simmered with a gravy for that extra comfort food vibe

This dish hails from the Midwest, with strong roots in places like Pittsburgh, Pennsylvania, and parts of Wisconsin and Minnesota. Back in the day—think Great Depression era—chicken was pricey, so folks got creative. They used cheaper cuts of pork, skewered ‘em to look like drumsticks, and called it “city chicken” as a kinda tongue-in-cheek name. It stuck, and now it’s a beloved regional specialty that’s got folks like us huntin’ it down decades later.

So good! The breading makes the outside crispy, and if it’s done right, the inside is juicy and tender. Some places serve it with a sour sauce or a hearty gravy to dip the skewers in. If you haven’t tried it yet, you should. It’s like a ride through the past on a stick!

Why City Chicken Ain’t Everywhere (And How to Deal)

The thing is, city chicken isn’t as common as, say, pizza or burgers. It has more to do with the Midwest, where it all began. If you’re not in Pennsylvania or Ohio, people might just stare at you when you ask for it. Don’t sweat it though—we got options to work around this.

• Ask Around: Sometimes, local butchers or older folks in your community know about city chicken even if it ain’t on a menu. Hit up a family-owned shop and see if they’ve heard of it or can make somethin’ close.
• Check Ethnic Markets: In areas with Polish, German, or other European influences, you might stumble on city chicken or a variation. These communities often brought recipes like this over way back when.
• Go Online for Clues: Beyond delivery apps, look for forums or social media groups focused on local food. Post a quick “Hey, anyone know where to get city chicken around here?” and see what pops up. People love sharin’ their fave spots.
• Make It Yourself: If all else fails, why not roll up your sleeves and cook some at home? I’ll get into a simple recipe later in this post, so stick with me if you’re game to try.

In other words, don’t give up if you can’t find it at your usual grocery store. It can be hard to find things in City Chicken, but that’s part of the fun, right?

How to Pick the Best City Chicken When You Find It

So, let’s say you’ve tracked down a spot that’s got city chicken. How do ya know if it’s the real deal or worth your hard-earned cash? I’ve got a few pointers to make sure you’re gettin’ the good stuff.

• Check the Meat: Traditional city chicken is pork, sometimes mixed with veal. If it’s actual chicken, it’s not authentic, though it might still taste yummy. Ask what’s in it if you’re a purist.
• Look at the Prep: The best city chicken is skewered nice and tight, with a light breading that ain’t too heavy. If it looks soggy or overdone before you even buy it, maybe pass.
• Ask About Cooking: Some places sell it raw for you to cook at home, others got it ready-to-eat or just needs reheatin’. Make sure you know what you’re gettin’—I once bought some thinkin’ it was cooked and, well, let’s just say raw pork ain’t a vibe.
• Gravy or Sauce Bonus: If they throw in a side of gravy or a dipping sauce, that’s a win. It’s the perfect pairin’ for those crispy skewers.
• Price Check: Prices can vary, but somethin’ around $4-6 per skewer or portion seems fair based on what I’ve seen. If it’s way higher, double-check if it’s worth the splurge.

When in doubt, start with a small order to test the waters. You don’t wanna drop a bunch of dough on somethin’ that ain’t up to par.

Can’t Find It? Let’s Make City Chicken at Home!

If you’ve searched high and low and still can’t find city chicken near ya, don’t fret. Makin’ it at home is easier than you’d think, and honestly, it’s kinda fun to play chef for a day. Here’s a simple way to whip up your own batch. I’m keepin’ this basic so even if you’re not a pro in the kitchen, you can nail it.

Ingredients You’ll Need

• Pork shoulder or loin (about 1-2 pounds, cut into 1-inch cubes)
• Wooden skewers (soak ‘em in water for 30 mins so they don’t burn)
• 1 cup flour
• 2 eggs, beaten with a splash of milk
• 1 cup breadcrumbs (panko works great for extra crunch)
• Salt, pepper, and a pinch of garlic powder
• Oil for fryin’ (vegetable or canola, enough for a shallow fry)
• Optional: Gravy or a dipping sauce for servin’

Steps to Make It

1. Skewer the Meat: Thread those pork cubes onto the skewers, about 4-5 pieces per stick. Keep ‘em snug but not squished.
2. Set Up Your Breading Station: Get three bowls—one with flour, one with the egg mix, and one with breadcrumbs seasoned with salt, pepper, and garlic powder.
3. Bread ‘Em Up: Roll each skewer in flour first, shake off extra, then dip in egg, and finally coat with breadcrumbs. Make sure it’s all covered nice.
4. Fry Time: Heat about ¼ inch of oil in a big skillet over medium-high heat (around 350°F if you got a thermometer). Fry the skewers a few at a time, turnin’ ‘em every couple minutes ‘til they’re golden brown all over. Takes about 8-10 minutes total.
5. Finish in the Oven (Optional): If you wanna make sure they’re cooked through, pop ‘em on a baking sheet and finish in a 350°F oven for another 10-15 minutes. Internal temp should hit 160°F for pork.
6. Serve Hot: Plate ‘em up with some gravy or a sauce on the side. Dig in while they’re still crispy!

This recipe makes enough for 4-6 skewers, dependin’ on how big ya cut the meat. If you’re feelin’ fancy, you can simmer ‘em in a homemade gravy after fryin’ for that extra comfort kick.

Pairin’ City Chicken with the Perfect Sides

Now that you’ve got your city chicken—whether you bought it or made it—let’s talk about what to serve alongside it. This dish is hearty, so you wanna balance it with sides that complement without stealin’ the show. Here’s what I love to pair with it:

• Mashed Potatoes: Creamy, buttery spuds are a no-brainer. They soak up any gravy like a dream.
• Steamed Veggies: Think green beans, carrots, or broccoli. Keeps things light and adds a pop of color to your plate.
• Coleslaw: A tangy, crunchy slaw cuts through the richness of the fried pork. It’s a refreshing contrast.
• Fruit Salad: Sounds weird, but a mix of apples and grapes with some greens can balance the heavy flavors with a lil’ sweetness.
• Crusty Bread: Perfect for moppin’ up any extra sauce or gravy. I can’t resist a warm roll with this meal.

Experiment a bit and see what ya like best. City chicken is versatile, so it plays nice with lots of different flavors.

Fun Facts About City Chicken You Didn’t Know

Since we’re deep into city chicken territory now, let me toss out a few tidbits that might surprise ya. This ain’t just food—it’s got some cool history behind it!

• It’s a Depression-Era Hack: Like I mentioned earlier, city chicken came about when real chicken was too expensive for many families. Pork was cheaper, so they got crafty and made it look like chicken legs with skewers. Genius, right?
• Regional Love: It’s huge in the Rust Belt, especially Pittsburgh. Some folks call it a Pittsburgh specialty, and you’ll see it at family gatherings and diners there more than anywhere else.
• Variations Galore: While pork is the OG, some folks mix in veal or even beef. I’ve heard of wild twists with seafood like shrimp, though that’s pretty rare.
• Not Just Fried: Some recipes bake it or grill it for a lighter take. If you’re watchin’ calories, that might be worth a try.

Ain’t it wild how much story is packed into one little dish? Makes ya appreciate every bite even more.

Vegetarian or Vegan? City Chicken for You Too!

If you don’t eat meat, you might be thinkin’ city chicken is off the table. Good news—it ain’t! There’s plenty of plant-based spins on this classic that’ll still give ya that crispy, savory fix. Here’s how to get in on the action:

• Tofu or Tempeh: These soy-based options can be cubed, skewered, and breaded just like pork. Marinate ‘em first for extra flavor.
• Seitan: Known as “wheat meat,” seitan’s got a chewy texture that mimics pork pretty darn well. Bread and fry it up the same way.
• Mushrooms: Big portobello chunks or even oyster mushrooms can work on skewers. They got a meaty vibe and fry up nice and crispy.
• Check Vegan Spots: Some vegetarian or vegan restaurants might have their own take on city chicken, like wraps or sandwiches with plant-based proteins. Search for “vegan comfort food” near ya.

You can follow the same recipe I shared earlier, just swap the pork for one of these. Keep an eye out for certified vegan labels if you’re buyin’ pre-made stuff to make sure it fits your diet.

How to Store and Reheat City Chicken Like a Pro

Whether you bought a bunch or made too much at home, you’ll wanna store city chicken right so it don’t go to waste. Plus, reheatin’ it without turnin’ it into a rubbery mess is key. Here’s the lowdown:

• Storin’ It: Let it cool to room temp first—don’t stick hot food straight in the fridge, or you’re askin’ for bacteria trouble. Pop it in an airtight container or a freezer bag. In the fridge, it’ll keep for 3-4 days. Wanna freeze it? Same deal, just squeeze out as much air as ya can to avoid freezer burn. It’s good for 3-4 months frozen.
• Reheatin’ It: Skip the microwave if you can; it’ll make the breadin’ soggy and the meat tough. Instead, preheat your oven to 350°F, put the skewers in a baking dish, cover with foil to keep moisture in, and heat for 15-20 minutes. Want that crisp back? Uncover for the last few minutes. If you’re in a pinch, a quick stovetop steam works too—just don’t overdo it.

Done right, leftover city chicken can taste almost as good as fresh. Just don’t rush the reheat, and you’ll be golden.

Final Thoughts on Huntin’ Down City Chicken