Flying žganci (Leteči žganci)
The wittily, almost ironically named popular dish of the workers in the city harbor along the Ljubljanica River in the 17th century, refers to fried chicken thighs and wings.
Žganci were indeed an everyday staple, often synonymous with poverty and survival.
INGREDIENTS
- 1 kg chicken legs and wings
- salt
- 200 g flour
- 3 eggs
- 250 g breadcrumbs
- frying oil (originally, flying žganci were fried in lard or linseed oil)
PREPARATION METHOD
Pat dry the chicken legs and wings with paper towels and season them with salt.
Prepare three deep plates: pour flour into the first one, beat the eggs in the second one, and pour breadcrumbs into the third one. First, coat the chicken pieces in flour, then dip them in the eggs, and finally coat them with breadcrumbs.
Pour oil into a deep pot, enough to cover 2-3 fingers deep. Once the oil is hot, carefully place the chicken pieces into it. Cover the pot for the first ten minutes of frying and cook over moderate heat, then uncover, flip the chicken, and fry for another five minutes or until the chicken is thoroughly cooked.