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Fried wings (Pohana krilca)


Thoroughly mix flour and all spices in one bowl. Beat eggs into a second bowl. Prepare a third bowl with breadcrumbs.

Dry off chicken parts with a towel and first coat them with flour mixture. It needs to be an even coat and without too much flour (tap the excess). Once coated, transfer to the second bowl with egg wash and just quickly coat both sides. Do not leave chicken in egg for more than a few seconds. Lastly, transfer to the last bowl with breading and make sure it’s fully coated, without any wet spots. Place on rack once done and repeat for each piece of chicken.

Add enough oil into the pan to cover pieces to about ⅔ of their height. Heat to medium (4-5/10) and drop chicken in. Move it slightly to ensure it doesn’t stick. Flip every few minutes until golden brown (about 15 minutes or so).

If you’re using bigger chicken parts (e.g. drumsticks), lower the temperature slightly so it cooks longer. It’s best if all your chicken parts are similar in size.

Once done, place on a cooling rack for 5 minutes before serving.


1.5 kg Chicken party wings 3 lb (or a really small parted chicken)

Dredge 1

100 g All-purpose flour ⅔ cup
10 g Salt 2 tsp
3 g Garlic powder 1 tsp
3 g Smoked paprika 1 tsp
1 g Black pepper ⅓ tsp

Dredge 2

5 Eggs

Dredge 3

Breadcrumbs (panko for better crunch)