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

Friends who like food, you’ve come to the right place if you’re looking for something as nostalgic and delicious as city chicken. You may have heard of this strange dish from your grandparents’ kitchen or found it online. Now you’re wondering, “Where can I buy city chicken near me?” Well, I’m here to help you with that exact problem. This meal is a hidden gem that you can find in the Midwest or far away. We’ll talk about the best ways to find it. I will also tell you what city chicken is, in case you are new to this party. Get a snack or save room for some chicken from the city, and let’s go!

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, I need to give Vince a shoutout if you are near Shelby Township or Clinton Township in Michigan. They’ve got city chicken listed for just $4. Each one costs $9.99 and is made with tender cubed pork that is skewered, lightly breaded, and pan-fried with gravy made in-house. You can get it hot and ready to eat, or you can get it fully cooked and put it in the fridge to heat up later. They need 24 hours to process orders, so plan ahead or call them if you need something quickly. Call them at 586-786-9230 (Shelby) or 586-263-7870 (Clinton) or check their website to make sure they’re open. This tells you what to look for in your own area, even if you’re not nearby.

What the Heck Is City Chicken, Anyway?

That being said, let’s talk about what city chicken is. Surprise, it doesn’t have any chicken in it! I know, I know—blow your mind, right? City chicken is a classic American dish that is made by threading cubes of pork (or veal or a mix of the two) onto skewers, coating them in bread crumbs, and then frying them until golden and crispy. For that extra comfort food feel, it’s often finished off in the oven or cooked slowly with gravy.

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.

The texture? Oh man, it’s got that crispy outside from the breading and a juicy, tender inside if done right. Some places serve it with a tangy dipping sauce or a hearty gravy to dunk those skewers in. If you ain’t tried it yet you’re in for a treat—it’s like a nostalgia trip on a stick!

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

Here’s the thing city chicken isn’t as common as say, burgers or pizza. It’s more of a regional thang, tied to those Midwest roots. If you’re outside of places like Pennsylvania or Ohio, you might get some blank stares when askin’ 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.

The point is, don’t give up if it ain’t sittin’ on a shelf at your regular supermarket. City chicken is a bit of a treasure hunt, but that’s half the fun, ain’t it?

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