Tasty Skewered City Chicken

Growing up, my father loved city chicken. I did too: it was a fun way to eat meat. It was a little crunchy, moist and fun to pull off the skewer. As a kid, I ate it with ketchup. As an adult, I’ll probably just eat it as-is.

If you’ve never had city chicken, you might be surprised to learn that it doesn’t actually contain chicken.  It takes its name because its crispy coating is reminiscent of southern-style deep fried chicken. I’ve seen it made with veal and pork, but I make mine with cubed pork sirloin. I have also seen recipes made with ground pork, but I think the whole pork chunks is much tastier. That may just be because that’s how my mom used to make it.

Instead of the traditional flour coating I used Trader Joe’s almond meal mixed with savory spices and salt, pepper and garlic. You could add pretty much any spice you like, though. As with any breading, you’ll throw a lot of it away– but you need to have a nice amount on a plate to assure even coating.

I also sautéed mine in coconut oil. Be sure to watch the oil carefully as it heats as it has a low smoke point.

Skewered City Chicken


  • 1/2 cup almond meal
  • 1/2 tsp. salt (I used seasoned salt)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1/4 each dried rosemary and thyme (or any of your favorite spices)
  • Sprinkle of paprika
  • 1 egg, lightly beaten
  • 3 T coconut oil (or oil of choice)
  • 1 pound cubed pork sirloin (two inch cubes, approximately)
  • 4 bamboo skewers, soaked in water for an hour before cooking
  • Chopped parsley (optional, for garnish)
  1. Preheat oven to 325 degrees. Place coconut oil into a frying pan and allow it to melt and get hot over medium-low heat (about five minutes).
  2. Mix together almond meal, salt, pepper and spices onto a plate or shallow bowl to create breading.
  3. Place beaten egg into a small bowl. This will be used to coat the meat so the breading will stick.
  4. Skewer the pork onto the bamboo skewers. You should divide the amount of pork you have by four– each skewer should have about four ounces of meat on it.
  5. Roll the meat skewers into the egg, then dredge them in the almond flour breading on all sides. Be sure to get the coating into hard to reach crevices.
  6. Place the breaded meat skewers into the hot oil. Fry on each side of the skewer for about two minutes per side. This will crisp the breading.
  7. Place the par-cooked meat skewers onto a lightly greased baking sheet. Bake for about 20 minutes, then let sit for another five minutes to allow the juices time to settle. Add parsley for garnish, if desired.
  8. Serve and enjoy!
Nutrition: Makes 4 servings. Each skewer has approximately 225 calories, 14g of fat, 14g of protein, 1g net carbohydrates and 1g fiber.

Need Ingredients for That Recipe?


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About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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