Frango à Passarinho (Brazilian Crispy Garlic Chicken)

🧂 Ingredients

• 1 kg Chicken pieces (bone-in, skin-on, cut into small, bite-sized pieces)(Traditionally, thighs and drumettes are used, but you can use a mix of bone-in chicken parts cut into 1-2 inch pieces.)
• 10-15 cloves Garlic cloves(Adjust to your garlic preference. Some for marinating, some for frying.)
• 60 ml Lime juice(Juice of about 2 medium limes.)
• 1 cup All-purpose flour(For coating the chicken.)
• 1 teaspoon Salt(For seasoning the flour.)
• 0.5 teaspoon Black pepper(Freshly ground, for seasoning the flour.)
• 4-6 cups Vegetable oil or other neutral oil for frying(Enough to submerge chicken pieces halfway.)
• 0.25 cup Fresh parsley(Finely chopped, for garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: Peel and thinly slice 5-7 garlic cloves. In a large bowl, combine the chicken pieces, sliced garlic, lime juice, and 1 teaspoon of salt. Toss well to ensure all chicken pieces are coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.

   ⏱️ 2 hours (minimum)
2. 2

   Prepare the flour coating: In a shallow dish or a large resealable bag, combine the flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well.

   ⏱️ 5 minutes
3. 3

   Coat the chicken: Remove the chicken from the marinade, letting excess liquid drip off. Discard the sliced garlic from the marinade. Working in batches, add the chicken pieces to the seasoned flour and toss to coat evenly. Shake off any excess flour. Place the coated chicken on a wire rack set over a baking sheet.

   ⏱️ 10 minutes
4. 4

   Prepare the extra garlic: Peel and thinly slice the remaining 5-8 garlic cloves. Set aside.

   ⏱️ 5 minutes
5. 5

   First Fry (optional but recommended for extra crispiness): Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 175°C (350°F). Carefully add about half of the floured chicken pieces in a single layer, ensuring not to overcrowd the pot. Fry for 5-7 minutes, until lightly golden and cooked through. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Let the oil return to temperature between batches.

   ⏱️ 10-12 minutes
6. 6

   Second Fry (for ultimate crispiness): Increase the oil temperature to 190°C (375°F). Carefully add the partially fried chicken back into the hot oil in batches. Fry for another 3-5 minutes, or until deeply golden brown and very crispy. The chicken should sound crisp when moved in the oil. Remove and drain on paper towels. Repeat with remaining chicken.

   ⏱️ 8-10 minutes
7. 7

   Fry the extra garlic: While the chicken is undergoing its second fry (or immediately after), add the sliced garlic to the hot oil (190°C / 375°F). Fry for about 1-2 minutes, until golden brown and fragrant. Be careful not to burn it, as it will turn bitter. Remove with a slotted spoon and drain on paper towels.

   ⏱️ 2 minutes
8. 8

   Serve: Transfer the crispy chicken to a serving platter. Scatter the fried garlic slices over the top. Garnish generously with fresh chopped parsley. Serve immediately while hot and crispy.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The name 'Frango à Passarinho' translates to 'little bird style chicken', referring to the small, bite-sized pieces.
• ✓Don't skip the second fry! It's key to achieving that signature ultra-crispy texture.
• ✓Frying the extra garlic until golden brown adds a wonderful aroma and flavor. Watch it closely to prevent burning.
• ✓This dish is best enjoyed fresh and hot, straight from the fryer.
• ✓A cold Brazilian beer (like a Lager or Chopp) is the classic pairing for this salty, savory snack.

🔄 Variations

• For a richer flavor, add a tablespoon of soy sauce to the marinade.
• Some recipes include a pinch of chili flakes in the flour coating for a hint of heat.
• Serve with a side of creamy polenta or farofa (toasted cassava flour) for a more substantial meal.

🥗 Nutrition

Per serving