Mock Chicken Legs
Posted: 05/29/25
Updated: 06/11/25
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These easy to make mock chicken legs are made from cubed pork, skewered and breaded for a crispy outside and tender inside. Made to look like chicken legs, these skewers can be dipped in all your favorite sauces and paired with mashed potatoes and a simple green salad!
What We Love About This Recipe
- You might be wondering, what are mock chicken legs? The idea of mock chicken legs started in the Great Depression, when butchers combined cubes of different meats together to create a stick of meat that resembled a chicken leg. This mock chicken legs recipe, also known as City Chicken, is made from cubed pork for loads of flavor! Believe it or not, chicken used to be more expensive than pork. That is why this mock chicken legs recipe really caught on!
- To get a crispy outer layer and a tender, juicy middle, the best method of cooking is to fry it first and then bake it in the oven. Frying it for a short amount of time in hot oil will ensure that the breading on the outside gets nice and crispy. The oven will work its magic to make sure the meat is cooked all the way through without compromising any of that crispy goodness!
Cheryl’s Tips
- You can use pork shoulder or pork loin chops to make city chicken. Pork shoulder is more budget friendly, but can have a chewier texture. Both options will work well for this recipe!
- Make sure to use a wire rack! The best way to ensure that you get these nice and crispy is to bake them on a baking sheet lined with a wire rack. That way the skewer will get crispy on all sides and not just the top!
- Serve with your favorite dipping sauces and sides like mashed potatoes or mac and cheese. Don’t forget a broccoli side salad for some balance!
More Dinner Recipes to Try
- Baked Chicken Wings
- Marry Me Chicken (Chicken in a Sun-Dried Tomato Cream Sauce)
- Sous Vide Flank Steak
- Lollipop Chicken Legs
- Keto Smothered Pork Chops
- Grilled Meatloaf
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Mock Chicken Legs
These easy to make mock chicken legs are made from cubed pork, skewered and breaded for a crispy outside and tender inside.
servings
Ingredients
- 1 lb pork cut into 2-inch cubes
- salt & black pepper to taste
- 2 eggs
- ¼ cup milk
- 1 cup panko breadcrumbs
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- vegetable oil for frying
Instructions
- Preheat oven to 350° Fahrenheit and heat ½ inch of oil in a large skillet to 350° Fahrenheit.
- Season pork cubes with a pinch of salt and black pepper. Then, slide 4 cubes onto each skewer.
- Whisk together the eggs and milk in shallow bowl. In a separate shallow bowl, mix together the panko breadcrumbs, salt, garlic powder, onion powder, and black pepper.
- Dip skewered pork into breadcrumbs, then egg mixture, then breadcrumbs again.
- Fry skewers 3-5 minutes or until golden brown on all sides. Then place on a wire rack and bake for an additional 20 minutes, or until cooked through.
Notes
- Make sure to use a wire rack when baking! The best way to ensure that you get these nice and crispy is to bake them on a baking sheet lined with a wire rack. That way the skewer will get crispy on all sides and not just the top!
- To store: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until heated through to keep them crispy!
Nutrition Information
Calories: 269kcal | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 0.01g | Total Carbs: 9g | Fiber: 1g | Sugar: 1g | Net Carbs: 8g | Vitamin C: 1mg | Cholesterol: 110mg | Sodium: 916mg | Potassium: 284mg | Calcium: 52mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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