Entree: Slovenia – National Cuisine – Ocvrti Piščanec (Crispy breaded fried chicken seasoned in a simple Central European style)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 15 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each
- 1 1/2 cups (360 ml) buttermilk
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 1 tsp (3 g) sweet paprika
- 2 cups (250 g) all-purpose flour
- 2 large eggs
- 1 tbsp (15 ml) water
- 2 cups (200 g) fresh breadcrumbs or panko
- 1/2 cup (60 g) grated Parmesan or hard cheese (optional)
- 1 tsp (5 g) dried marjoram or oregano (optional - common in Slovenian seasoning)
- Vegetable oil for frying, enough for 1–2 in (2.5–5 cm) in a skillet (about 2–3 cups / 480–720 ml depending on pan)
- Lemon wedges for serving
- Chopped fresh parsley for garnish

Instructions

1. Pat the chicken thighs dry and season all over with 1 1/2 tsp (7.5 g) salt and 1/2 tsp (2.5 g) black pepper. Place in a bowl and pour over the buttermilk; cover and refrigerate for at least 1 hour or up to overnight.
2. In a shallow dish mix the flour with paprika and remaining 1/2 tsp (2.5 g) salt. In a second shallow dish beat the eggs with 1 tbsp (15 ml) water. In a third dish combine breadcrumbs with the Parmesan and dried herb if using.
3. Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, then the egg wash, then press into the breadcrumb mixture to fully coat. Set on a rack and let rest 10–15 minutes to help the coating adhere.
4. Heat oil in a large heavy skillet over medium heat until shimmering; oil should register about 325–350°F (160–175°C) for shallow frying. Add chicken, skin side down, without crowding the pan (work in batches if needed).
5. Fry chicken 6–8 minutes per side, adjusting heat as necessary so coating browns evenly and internal temperature reaches 165°F (74°C). If pieces are thick, cover and reduce heat for a few minutes to cook through, or finish in a 375°F (190°C) oven for 8–10 minutes.
6. Transfer cooked chicken to a paper towel–lined tray to drain briefly. Sprinkle with a little extra salt if desired and serve hot with lemon wedges and chopped parsley.