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Crispy mock chicken legs with a Ritz cracker and cornflake coating on wooden skewers.

Old-fashioned Mock Chicken Legs

Victoria Sandra
Discover the nostalgic charm of Mock Chicken Legs, a Depression-era favorite. These crispy, golden meat logs offer a savory blend of pork and veal for a comforting, old-fashioned Sunday supper.
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Prep Time 25 minutes
Cook Time 24 minutes
Resting time 5 minutes
Total Time 54 minutes
Course Main Course
Cuisine American
Servings 12 legs
Calories 285 kcal

Equipment

  • Electric skillet
  • Baking sheet
  • Meat thermometer
  • Popsicle sticks

Ingredients
  

  • 1 egg, room temperature, lightly beaten
  • 1/2 cup cornflake crumbs
  • 1/4 cup milk
  • 2 tablespoons finely chopped green pepper
  • 1 teaspoon salt
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 12 Popsicle sticks

COATING:

  • 1 egg
  • 1/4 cup milk
  • 2 cups cornflake crumbs
  • Oil for frying

Instructions
 

Mix the Meat Base

  • In a large bowl, whisk together the lightly beaten egg, 1/2 cup cornflake crumbs, 1/4 cup milk, chopped green pepper, and salt until evenly moistened. If using poultry seasoning, stir it in now.
  • Gently crumble the ground pork and ground veal into the bowl. Mix by hand until just combined, being careful not to overwork the meat into a paste.

Shape and Bread the Legs

  • Divide the meat into 1/4 cup portions. Press each portion firmly around the top half of a Popsicle stick, creating a compact 3-inch log and ensuring there are no air pockets.
  • Prepare the coating by whisking one egg with 1/4 cup milk in a shallow dish. Place the remaining 2 cups of cornflake crumbs in another shallow dish. Roll each meat log in crumbs, dip in the egg wash, then coat again in crumbs.
  • Let the breaded legs rest for 5 minutes to allow the coating to set while you preheat the oven to 350 degrees F.

Fry Until Golden

  • Heat 1/4 inch of oil in an electric skillet to 375 degrees F. Fry the legs in small batches for about 1 minute per side until the exterior is golden and crisp.

Finish in the Oven

  • Place the browned legs on an ungreased baking sheet. Bake for 15 to 20 minutes until the internal temperature reaches 160 degrees F and no pink remains.

Notes

Pro Tip: Squeeze the meat mixture firmly around the stick to eliminate air pockets, ensuring the meat stays secure during frying and baking. If the mixture is too soft to shape, chill it for 30 minutes before forming.
Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in a 375 degree F oven or air fryer to restore the crispy texture of the breading.
Safety Tip: Always use a meat thermometer to ensure the ground meat reaches an internal temperature of 160 degrees F for safety and optimal juiciness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 16gFat: 15gSaturated Fat: 5gCholesterol: 85mgSodium: 460mgPotassium: 255mgFiber: 1gSugar: 2gVitamin A: 150IUVitamin C: 4mgCalcium: 35mgIron: 2mg
Keyword City Chicken, Depression era recipes, mock chicken legs
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