City Chicken is sometimes known as a faux chicken because it isn’t truly chicken. Although it is commonly mistaken for a Polish recipe, it is not from Poland. What’s the story behind this dish?
City Chicken, a Polish-American cuisine that dates back to the turn of the century, has its origins in Pittsburgh, Pennsylvania, and Cleveland, Ohio, and has since migrated to Great Lakes towns such as Detroit, Michigan and Buffalo, New York. From the Rust Belt, nostalgic comfort cuisine.
Small pieces of meat, mainly pig or veal, were used because they were less costly than chicken during the Great Depression. Scraps of flesh were frequently utilized, which were skewered and shaped to resemble a chicken leg. It was fried or baked after being breaded.
He claimed that the last time he tasted City Chicken was in a Strip District restaurant near Polish Hill (site of the Immaculate Heart of Mary Church) on a trip to Pittsburgh. The Strip District is worth a visit if you’re ever in the region.