Entree: Slovenia – Southern Culinary Region – Ocvrti Piščanec (Classic Slovenian-style breaded and fried chicken with a crisp golden crust)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 cups (240 g) all-purpose flour
- 1 tbsp (15 g) sweet paprika
- 2 tsp (10 g) fine salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 large eggs
- 1/2 cup (120 ml) milk
- 2 cups (200 g) fine dry breadcrumbs (or panko)
- 1 tsp (5 g) dried marjoram or thyme (optional, Southern Slovenia preference)
- 1 cup (240 ml) lard or vegetable oil for frying, plus more as needed (for shallow frying) OR 6 cups (1.4 l) vegetable oil for deep frying
- Lemon wedges for serving (optional)

Instructions

1. Pat chicken pieces dry with paper towels and season evenly with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. Let rest 15 minutes.
2. In a shallow bowl whisk eggs and milk together. In another bowl combine flour, paprika, remaining 1 tsp (5 g) salt, 1/2 tsp (2.5 g) black pepper, and dried marjoram if using. Place breadcrumbs in a third bowl.
3. Dredge each chicken piece first in the seasoned flour, shaking off excess, then dip into the egg-milk mixture, and finally press into the breadcrumbs to form an even coating. Set coated pieces on a wire rack for 10 minutes.
4. For shallow frying: heat 1 cup (240 ml) lard or vegetable oil in a large heavy skillet over medium heat until shimmering (about 350°F/175°C). For deep frying: heat oil in a deep pot to 350°F (175°C).
5. Fry chicken in batches without crowding. For shallow fry, place pieces skin-side down and cook 6–8 minutes per side, turning carefully, until coating is deep golden and internal temperature reaches 165°F (74°C). For deep fry, cook 10–12 minutes until golden and cooked through. Adjust heat to maintain roughly 325–350°F (160–175°C) oil temperature.
6. Transfer fried chicken to a wire rack set over a baking sheet and let rest 5 minutes; sprinkle with additional salt to taste. Keep warm in a 200°F (95°C) oven if cooking in batches.
7. Serve hot with lemon wedges and traditional accompaniments such as boiled or roasted potatoes and a simple green salad.