Just a heads up, Ohio City Chicken… does not contain chicken. The name comes from the early 1900s when chicken was, in fact, more expensive than pork in most parts of the U.S.A. The name stuck, so the street fare favorite still has the comically misleading name. Thankfully, nothing is misleading about the taste of Ohio City Chicken; it’s essentially chicken-fried pork on a skewer, so the pork says juicy and savory with plenty of crunch on each bite. It’s perfect for enjoying while on a leisurely walk through your favorite city or for just kicking back on the couch; it brings big city flavor wherever you are!


  • 1 (2-pound) pork sirloin or tenderloin, boneless and cut into 1 1/2-inch cubes
  • salt, to taste
  • ground black pepper, to taste
  • seasoned salt, to taste
  • 4 eggs
  • 3 tablespoons milk
  • 2 cups Italian seasoned bread crumbs
  • 2 cups water
  • 2 cups vegetable oil


Step 1 –Thread 2-3 cubes of the pork onto 4-inch skewers. If using wooden skewers, be sure to soak them first.

Step 2 –Sprinkle the pork on all sides with the salt, the pepper, and the seasoned salt.

Step 3 –In a small bowl, whisk the eggs and the milk together.

Step 4 –In a separate bowl, place the breadcrumbs.

Step 5 –Pour 2 cups of the water into a 9×13-inch baking dish with a wire rack set in the dish.

Step 6 –Preheat the oven to 350 degrees F.

Step 7 –Heat the oil in a large saucepan to 350 degrees F.

Step 8 –Dip each pork skewer into the egg mixture, then press them into the breadcrumbs to coat.

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Step 9 –Repeat the dredging process for each of the skewers, so each has a double coating.

Step 10 –Lower the pork skewers carefully into the hot oil, working in batches.

Step 11 –Fry until crisp and golden, about 3 minutes per side.

Step 12 –Transfer the pork skewers to a paper-towel-lined plate to drain.

Step 13 –Continue frying until all of the pork is cooked.

Step 14 –Arrange the skewers on the wire rack in the baking dish.

Step 15 –Cover the dish tightly with aluminum foil.

Step 16 –Bake the baking dish for 20 minutes.

Step 17 –Remove the foil and bake until the crumb coating is dried out, for about 10 minutes.

Step 18 –Serve hot.