Fried Breaded Chicken/Pork Skewers | Slovenian Palčki | Ocvrta Nabodala
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- Опубликовано: 7 фев 2025
- Episode #61:Fried Breaded Chicken/Pork Skewers or Slovenian Palčki (Ocvrta Nabodala). These skewers are crispy on the outside and so juicy on the inside! This recipe has been a staple in our family! My Mama has perfected it, I will be sharing her secret that makes the meat on the stick so juicy and flavourful. It is a dish that is usually found on the table at all of our family gatherings - right next to the chicken schnitzel. It’s perfect for parties, potlucks or your next family meal. It will be a HUGE hit with both the adults and children! Are you ready let’s get started!
Print recipe here: sloveniankitch...
⬇️⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️⬇️
How to Make the Skewered Meat on a stick:
1. Cut Pork/chicken into 3/4″ wide pieces and add to a large mixing bowl.
2. Season with 1 tsp seasoning salt, 1 tsp paprika, 1/2 tsp sea salt, 1 tsp garlic powder, *add enough liquid from the pickled red pepper preserves, start with 1/4 to 1/2 cup. ** This is the magic that will make your meat so tender and juicy. The vinegar juice from the pickled red pepper preserves really tenderizes the meat and adds such delicious flavour
3. Mix it all together well. Cover the bowl with clear plastic wrap. Marinate in the refrigerator for 1 hour or overnight ( I have also breaded and fried right away without any marinating and they still turned amazing)
4. Cut the pickled red peppers into small 3/4” squares. Skewer the meat onto the wooden sticks, add 1-2 red peppers pieces in between the meat.
5. For the breading process you will require 3 shallow bowls/dishes/trays:
❥ First dish is filled with 1 cup of all purpose flour
❥ second dish is the egg mixture: 2 eggs, juice from 1/2 of a lemon, 2 Tablespoons milk, 1/2 tsp paprika, 1 tsp garlic powder, 1 tsp sea salt, Beat all together until well combined
❥ Third dish is filled with 1 cup of bread crumbs
6. In a large non-stick pan, one that is large enough to fit the skewered breaded meat sticks. Add enough oil to generously cover the bottom. Place over medium heat. Sautee the breaded skewers for about 2-3 minutes per side or until well browned on all sides and 165˚F at the thickest part of the chicken on a thermometer. Place on a plate that is lined with paper towel or a baking tray with a rack over top - for the excess oil.
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Mmm, Michelle! My mouth is drooling, and my eyes can't stop staring! This looks so tempting I don't know what to do! 🤤😅
Thank you 😊 It’s so delicious
theres a polish deli near my house and they sell these from their hot table amongst other things
they are amazing
Awesome! Let me know if you give my recipe a try. :)
My best mate is from Slovenian and now she has a fun way to share dishes that I can try and cook tyty
Love it!! Happy cooking and baking :)
Love these ! I am thrilled to have found your channel. I actually used your cepvacici recipe today… the meat is marinading tonight to be cooked up tomorrow. Excited to have them served up with some ajvar!
This makes me so happy to hear! Please let me know what you thought of the cevapcici! So glad that you found me too
Love it !!!! 😱😍😍😍💘💖💖💖💖
Hvala lepa!
Prosim! Dober tek
I call that City Chicken, Palcki sounds like Paczki Polish donut but whatever you call it they are one of my favorites, nice job.👍
Thank you so much. They are a favourite at my house too!!
@@SlovenianKitchenbyMichelle Your prep was right on and i could taste the finished product and they wouldn't last more then a day at my house.❤
Gaaaah I miss this thaaank yooou xoxox🥰🥰🥰🥰
My absolute pleasure!! Enjoy 💗
Wow it must be so good 😮
It’s so delicious ❤️ A family favourite!!
The pepper juice! What a great idea!
It makes a huge difference. Let me know what you think if you try it!! ❤️
I did and it made the meat so tender!
We made these for very family gathering
Love it!! Family favourite 💗
The SNPJ face book sent me here today but I've seen your videos before, don't know why I didn't hit subscribe. I did not see this in the old Slovenian Women's Union cookbooks but my grandmother made it all the time. If you get to the 40th Slovenefest do stop to say a quick hello. I'll be in the Crafter's Bazaar, I'm the Slovenian potter, I'll be there with the poticnica.
I am so glad that you’re here and that you found me too! Thank you for your kind words and for subscribing xo
Had them when growing up. I think it was a Midwestern thing as we called them City Chicken here in Cleveland. They were all pork so we kids wondered what is up with the name. LOL
Haha that’s funny 😄
Am I to understand that you don't bake them after frying? Most recipes I have seen do this additional step, is there a reason that some bake as well as fry? Recipe looks amazing btw. Is that pork shoulder?
No we don’t bake them after frying. Perhaps because we don’t use large pieces?! Yes I used pork shoulder in this video :) let me know if you give it a try!