Entree: Brazil – Brazilian Street Food – Frango a Passarinho (Small pieces of bone-in chicken marinated with garlic and citrus, deep-fried until crispy and served with salt and lime)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 9 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (wingettes, drumettes, and small thigh pieces), cut into 1–2 in (2.5–5 cm) pieces, approx. total weight indicated
- 6 cloves garlic, minced
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) coarse salt, plus more to finish
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) finely chopped fresh rosemary or 1/4 tsp (0.5 g) dried, optional (common in some variations)
- 1/4 cup (60 ml) all-purpose flour (for light dusting)
- Vegetable oil for deep frying, about enough to fill a pot 2–3 in (5–7 cm) deep (approx. amount depends on pot)
- 4 lime wedges for serving
- Chopped fresh parsley or cilantro for garnish, optional

Instructions

1. Combine minced garlic, lime juice, vinegar, 1 tsp (5 g) salt, black pepper, and rosemary if using in a large bowl; add the chicken pieces and toss to coat. Marinate refrigerated at least 30 minutes and up to 4 hours.
2. Remove chicken from refrigerator 15 minutes before frying to come toward room temperature; pat pieces dry with paper towels and lightly dust each piece with 1/4 cup (60 ml) flour to give a thin coating.
3. Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). There should be about 2–3 in (5–7 cm) oil depth so pieces can float.
4. Fry chicken in batches to avoid crowding, 6–9 minutes per batch for small pieces, turning as needed, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
5. Transfer fried pieces to a wire rack or paper towel-lined tray to drain briefly; immediately sprinkle with coarse salt to taste.
6. Serve hot with lime wedges for squeezing and garnish with chopped parsley or cilantro if desired.