Entree: Brazil – Sao Paulo – Frango à Passarinho (Crispy, garlic-seasoned bite-sized fried chicken pieces served with lime)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in chicken pieces (about 8–10 pieces: wings, drumettes, small thigh pieces), skin on
- 6 cloves (approx. 5/8 oz (18 g)) garlic, minced
- 3 tbsp (45 ml) fresh lime juice
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 g) chopped fresh parsley
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1/2 tsp (1 g) baking powder
- 1/2 tsp (1 g) smoked paprika (optional)
- 4 cups (960 ml) vegetable oil or peanut oil for deep frying
- 1 lime, cut into wedges, for serving
- 1–2 small fresh hot peppers (malagueta or jalapeño), sliced, optional

Show original ingredient measurements

- 2 lb (900 g) bone-in chicken pieces (about 8–10 pieces: wings, drumettes, small thigh pieces), skin on
- 6 cloves (approx. 18 g) garlic, minced
- 3 tbsp (45 ml) fresh lime juice
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 g) chopped fresh parsley
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1/2 tsp (1 g) baking powder
- 1/2 tsp (1 g) smoked paprika (optional)
- 4 cups (960 ml) vegetable oil or peanut oil for deep frying
- 1 lime, cut into wedges, for serving
- 1–2 small fresh hot peppers (malagueta or jalapeño), sliced, optional

Instructions

1. Combine minced garlic, lime juice, salt, pepper, and parsley in a large bowl. Add the chicken pieces and toss to coat. Cover and refrigerate to marinate for at least 30 minutes and up to 2 hours.
2. In a shallow bowl, whisk together flour, cornstarch, baking powder, and smoked paprika. Remove chicken from marinade, shake off excess liquid, and dredge pieces in the flour mixture until well coated. Let rest on a wire rack for 10 minutes to set the coating.
3. Heat oil in a deep pot or deep-fryer to 325°F (160°C). Fry chicken in batches without crowding for 6–8 minutes until just cooked through and pale golden. Remove to a rack and drain.
4. Increase oil temperature to 375°F (190°C). Return chicken to the hot oil in batches and fry 2–3 minutes more until deep golden-brown and very crisp. Drain on paper towels or a rack.
5. Immediately season with a little extra salt if desired, squeeze lime wedges over the chicken, scatter sliced hot peppers if using, and serve hot with extra lime wedges and chopped parsley.