This recipe for mock chicken legs is a nostalgic dish that brings back memories of simpler times. Ground pork and veal are shaped into drumsticks and coated with cornflake crumbs for a delicious and fun meal. Enjoy making new memories with this classic recipe!

What sets Mock Chicken Legs apart is their ability to offer a guilt-free indulgence without compromising on taste. Whether you follow a vegetarian or vegan lifestyle or simply enjoy exploring new culinary horizons, these plant-based marvels provide a satisfying and cruelty-free alternative to traditional meat-based dishes. They are a testament to the growing creativity and innovation in plant-based cuisine, appealing to both those seeking ethical choices and those looking to expand their gastronomic repertoire.

Mock Chicken Legs can be enjoyed in various ways, just like their poultry counterparts. Serve them alongside classic comfort food sides like mashed potatoes, gravy, and steamed vegetables for a nostalgic, home-cooked meal. Alternatively, feature them as the star of a vibrant salad or pair them with a variety of sauces or glazes to enhance their unique flavors.

PREP: 20 MIN

COOK: 25 MIN

MAKES: 1 DOZEN

INGREDIENTS

• 1 egg, lightly beaten
• ½ cup cornflake crumbs
• ¼ cup milk
• 2 tablespoons finely chopped green pepper
• 1 teaspoon salt
• ¾ pound ground pork
• ¾ pound ground veal
• 12 Popsicle sticks

FOR COATING:

• 1 egg
• ¼ cup milk
• 2 cups cornflake crumbs
• Oil for frying

INSTRUCTIONS

1. Prepare the meat mixture:
   • In a large bowl, combine the beaten egg, cornflake crumbs, milk, chopped green pepper, and salt.
   • Crumble the ground pork and veal over the mixture and mix well until combined.
   • Shape ¼ cup of the meat mixture around each Popsicle stick, forming them into 3-inch logs resembling chicken legs.
2. Coat the mock chicken legs:
   • In a shallow bowl, whisk together the egg and milk.
   • Place the cornflake crumbs in another shallow bowl.
   • Coat each mock chicken leg in the cornflake crumbs, then dip it in the egg mixture, and coat it again in the cornflake crumbs.
   • Let the coated legs stand for 5 minutes to allow the coating to adhere.
3. Fry the mock chicken legs:
   • In an electric skillet or frying pan, heat about ¼ inch of oil to 375°F (190°C).
   • Fry the legs in batches, a few at a time, for 1 minute on each side or until golden brown.
   • Drain the fried legs on paper towels to remove excess oil.
4. Bake the mock chicken legs:
   • Arrange the fried legs on an ungreased baking sheet.
   • Bake the legs at 350°F (175°C) for 15-20 minutes or until there is no pink remaining and a thermometer inserted reads 160°F (71°C).
5. Serve and enjoy:
   • Once baked, serve the mock chicken legs hot and enjoy them as a delicious and nostalgic main dish.

SERVING SUGGESTION:

• Serve these mock chicken legs as a fun and flavorful main dish. They can be enjoyed on their own or paired with your favorite side dishes for a complete meal.
• Mock chicken legs, also known as city chicken, gained popularity during the Great Depression as a cost-effective alternative to chicken. The recipe uses ground pork and veal shaped into drumsticks, making it a creative and budget-friendly meal. It was particularly popular in upstate New York and other parts of the country where chicken and eggs were scarce and expensive.