City chicken is an American dish local to the upper Ohio Valley, originally from the Great Depression, of pork or veal breaded, fried, and baked in order to simulate chicken. During the Depression, chicken was a luxury food, and simulating it with cheaper pork was a popular practice.
The dish still exists, and is typically made with spicy, generously-breaded meat that is quickly deep fried to establish a crunchy crust, and then baked for an hour to cook the meat through.