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Frango a Passarinho (Brazilian Fried Chicken)

Posted on by John Reynolds

frango a passarinho, brazilian fried chicken, piled on a white dish with a lime wedge garnish

Nearly every culture has a version of battered and fried chicken. From katsu in Japan to pollo frito in Italy, the combination of juicy chicken coated and a crunchy crust is a universal favorite. No surprise, then, that Brazil has its own version of fried chicken: frango a passarinho. It is a staple in the bar scene but is just as delicious when enjoyed at home. 

What is Frango a Passarinho?

Frango a passarinho has a somewhat comical English translation: “chicken like a little bird.” The name is a reference to the bite sized pieces that are used. A whole roasting chicken is reduced to mini morsels; you are effectively making a “little bird” from the bigger bird, or chicken. It’s probably best not to think too much about it. 

When Do Brazilians Eat Frango a Passarinho?

Brazilian fried chicken is often featured on petiscos menus. Petiscos are simply the Brazilian version of tapas–small dishes meant to be shared with friends at a crowded boteco, or bar. Brazilians will often make a night of it, socializing and wandering from bar to bar, enjoying frequent little bites to help insulate against the inebriating effects of alcohol. (Check out our recipe for montaditos for another petisco favorite.)

Do You Have to Use a Whole Chicken?

No, in fact our recipe for frango a passarinho uses only wings and drumettes. Traditional recipes often call for chopping up a whole chicken into tiny pieces–.even the wings are divided into two or three pieces. We’re of the opinion that this is a) too much work and b) too little reward per piece, especially when navigating around bones. Furthermore, the dark meat of the wings and drumettes is less prone to drying out than breast meat, which means you can get a crispier crust without overcooking them. 

Do You Marinate Frango a Passarinho?

Yes, a simple marinade of garlic, lime juice, salt, and pepper is used to pump up the flavor and texture of your Brazilian fried chicken. We also like to add a little brown sugar for sweetness and some fresh, chopped cilantro for an herbaceous kick. You only need to marinate the chicken for an hour, but overnight will be ideal. 

Recipe for Brazilian Fried Chicken (Frango a Passarinho)

Ingredients:

2 lbs chicken wings and drumettes
4 cloves garlic, finely minced
Juice of 2-3 limes (four tablespoons)
2 tsp salt
Freshly ground black pepper
½ cup chopped cilantro
2 tbsp brown sugar
1.5 cups flour
Vegetable oil for frying
Chopped cilantro and lime wedges for garnish

Instructions:

  1. In a large bowl, whisk together the minced garlic, lime juice, 1 tsp salt, black pepper, brown sugar and cilantro. Toss in the chicken and stir until evenly coated, then let it marinate in the fridge for at least 1 hour.
  2. Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).
  3. While the oil is heating, prepare your flour mixture: mix the flour, 1 tsp of salt, and a few grinds of black pepper in a shallow container. 
  4. Add a few pieces of chicken to the flour mixture and roll to coat. Shake off any excess and transfer the chicken to a tray or dish. Repeat until all the chicken has a nice dusting of flour.
  5. Place half the chicken carefully in the hot oil and cook until crisp and golden brown and they reach an internal temperature of 165 degrees fahrenheit. This should take around 10-12 minutes. Transfer the chicken to a cooling rack lined with paper towels. Repeat this process with the rest of the chicken.
  6. Add a squeeze of lime over the finished chicken and garnish with fresh cilantro and lime wedges. 

Tips for Extra Crispy Brazilian Fried Chicken

  1. Make sure the oil is the right temperature. Oil that is too hot will result in a burnt crust and raw chicken. By contrast, oil that is too cold can result in a soggy crust that is too oily and pale in color.
  2. Fry the chicken in batches. Overcrowding the pot will drop the oil temperature and cause uneven cooking.
  3. When dredging the chicken in the flour mixture, press the pieces into it with a good amount of force. This helps the mixture stay onto the chicken when frying. 

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Chicken Milanesa (Crispy Breaded Chicken Cutlets)

Posted on by John Reynolds

Chicken milanesa with a lemon wedge and fried potatoes

When something is prepared “a milanesa” in Brazil, it generally means some kind of meat has been pounded thin, breaded, and fried crisp. Americans have similar recipes that use this technique, such as chicken fried steak and the borrowed German dish, schnitzel. Brazilians tend to favor poultry and beef over pork, so today we will be making chicken milanesa. Served simply with a squeeze of lemon or on top of a toasted brioche bun, chicken milanesa is an easy comfort food dish that is perfect for a busy weeknight meal. 

Why is it Called Chicken Milanesa?

In English, Chicken a Milanesa is known as “Milanese Chicken” or “Milan Chicken.” This is because the particular dredging and frying style has origins in Milan, Italy. Traditionally, veal was the meat of choice, but beef, pork, and chicken are also popular options. 

The Milanese method of preparing fried meat is a series of steps: 

  1. The meat is pounded thin to tenderize and allow it to cook quickly and evenly.
  2. The pounded cutlet is dredged in flour.
  3. The meat is dipped in a beaten egg mixture.
  4. The meat is dipped into seasoned breadcrumbs.
  5. The meat is pan-fried in oil until crisp and golden.

Vegetarian Milanese Chicken

Again, Milanese-style refers more to the dredging method and less to the actual protein used. This means you can easily substitute vegetarian options and fry them the same way you would chicken, beef, etc. 

Eggplant works well as a substitute, since it has a firm texture. You could also use firm tofu or tempeh; however, when using vegetables, soybean products, or other vegetarian options, skip the step where you pound it flat. You’ll just wind up with a crumbly or slimy mess that does not lend itself to dredging and frying. 

Sauce for Chicken Milanesa

Chicken Milanese is traditionally served with a lemon wedge. It is a refreshing way to cut through what might otherwise be a somewhat greasy dish. You can elevate that twist of citrus by incorporating lemon juice and a little zest in a creamy, tangy butter sauce:

Chicken Milanesa Lemon Garlic Cream Sauce

3 oz unsalted butter, cut into 1-inch pats
2 cloves garlic, minced
6 oz dry white wine
8 oz chicken stock
8 oz heavy cream
Juice of two lemons
1 tsp lemon zest
½ tsp salt (more to taste)
Freshly ground black pepper

Simply melt one pat of butter in a saucepan over medium heat. Saute the garlic until fragrant, then add in the wine, stock, heavy cream, salt, and a few twists of freshly ground black pepper. Bring to a boil and then lower to a high simmer. When the mixture has thickened, add in the remaining butter, lemon juice, and lemon zest. Stir until the butter is melted. 

Milanese Chicken Sandwich

If you want to use your breaded chicken a milanesa for a sandwich, do so by all means! Lightly toast a brioche or potato bun and spread a little mayo or aioli on it. Top the chicken with some fresh lettuce and a thick slice of tomato, and you’ve got a chicken sandwich to rival your favorite fast food place. 

Panko vs Italian Breadcrumbs for Milanese Chicken

As an Italian recipe, traditional chicken milanesa calls for Italian-style breadcrumbs. However, we like to incorporate a little panko as well for added crunch. Panko breadcrumbs are much larger than their finer, Italian counterparts; adding them thickens the crust a bit and makes it all the crispier.

Recipe for Chicken Milanesa

Ingredients:

Serves 4

4 chicken breast cutlets (around 6 oz each)
½  cup seasoned Italian breadcrumbs
½ cup panko
½ cup all purpose flour
1 oz freshly grated parmesan or pecorino cheese
2 large eggs
1 tsp lemon zest
Salt
Freshly ground black pepper
Vegetable oil

Directions:

  1. Pound the chicken cutlets to a thickness of about ¼”. An easy way to do this is to place one on a cutting board, cover it with cling film, and pound with a meat tenderizer. Season each cutlet with salt and pepper.
  2. Set up your chicken milanesa dredging station: put the breadcrumbs, lemon zest, and parmesan cheese in one shallow bowl and mix to combine; put the eggs in another bowl and whisk thoroughly; finally, put the flour into another shallow dish and season lightly with salt and pepper. Mix to combine.
  3. Put around one cup of vegetable oil in a heavy skillet and heat over medium high heat. To see if it is ready, toss a few breadcrumbs in. If they sizzle right away, the oil is hot enough. The oil should be shimmering, not smoking. If this is the case, remove it from the heat and let it cool down a little.
  4. Take one of your chicken cutlets and coat it with the flour mixture. Shake it to remove any excess, then dip it into the egg mixture. Let any extra egg drip off before finally coating the chicken in the breadcrumb and cheese mixture. Repeat this process with each of your cutlets.
  5. Fry the cutlets in the oil until they are crisp and golden brown (about 3 minutes per side). Transfer them to a baking sheet lined with paper towels to drain any excess oil. 
  6. Serve your beautiful chicken milanesa with a fresh lemon wedge or with your lemon garlic cream sauce (see above). Enjoy!

More Great Brazilian Recipes to Try:

 

Savory Hand Pies with Chicken (Empadinha de Frango)

Posted on by John Reynolds

Brazilian savory hand pies with chicken and green olives

Empadinhas are a very popular street food in Brazil, along with classics like kibbeh, acaraje, and pao de queijo (Brazilian cheese bread). They are a savory hand pie that can be filled with any kind of meat and vegetables. In many cases, you may also find sweet empadinha with fillings like fruit and dulce de leche. Our recipe today is for a creamy and delicious chicken hand pie. A flaky, crisp crust is stuffed with shredded chicken mixed with herbs, spices, and of course, requeijao (Brazilian cream cheese). 

What are Hand Pies?

As the name suggests, a hand pie is a filled pastry that is designed to be eaten with your hands. It is small enough to eat on the go, and contained enough so that you don’t get too messy while eating it. Nearly every culture around the world has some version of savory hand pies, from Cornish pasties to Mexican empanadas. The size, shape, and filling of the pies can vary greatly, depending on local tastes. 

In Brazil, savory hand pies have a signature round shape that can be attained using a muffin tin or cupcake pan. 

Tips for the Perfect Mini Pie Crust

You want your savory hand pies to have a crust that is both flaky and tender. Everyone has their own tips and tricks for a good pie crust, but we feel the answer to the perfect shell is simplicity: butter, flour, salt, and, instead of water, an egg yolk or two for moisture and a deep golden color. The following tips will help keep your crust flaky and tender:

  • Make sure the butter you are using is cold. You want it to crumble into the flour, not mix into it completely. 
  • Use your fingers to pinch the butter in with the flour until it resembles coarse sand. It doesn’t have to be perfect. 
  • When it comes time to add the yolk, don’t over mix. Blend just enough to incorporate the ingredients relatively uniformly.
  • Don’t skip chilling your dough. It allows for two things: 1) the gluten in the flour can relax, making it less tough and easier to roll out; and 2) it re-hardens the butter, which will help the pie shells maintain their shape. 

Empadinha Filling Ideas

Today, we are using shredded chicken, parsley, garlic, onion, boiled eggs, green olives, seasonings, and requeijao cream cheese as the filling for our savory hand pies. You may notice some similarities between these ingredients and another Brazilian favorite: pizza! Brazilian pizza is often topped with boiled egg and olives, and a favorite variation is drizzled with Catupiry (a popular brand of requeijao). 

With that in mind, you could channel your kitchen alchemist and add in other Brazilian pizza toppings, like ham, calabresa sausage, and bell peppers. The sky’s the limit when it comes to the fillings you choose! 

Vegetarian Savory Hand Pies

There are also plenty of options for vegetarian fillings for you empadinhas. We love a mixture of curried potatoes, green peas, and hearts of palm. A simple filling of burgundy mushrooms encased in a flaky crust also wouldn’t go amiss. 

Empadinha de Frango Recipe (Savory Hand Pies with Chicken)

Makes about 10 mini pies

Ingredients:

For the pie crust

2 cups all purpose flour
5 tablespoons unsalted butter, cold and cubed
2 eggs, plus one for egg wash
1 tablespoon water
1 tsp kosher salt

For the filling

1 cup shredded chicken (chicken breast or leftover rotisserie chicken is great)
½ sweet yellow onion, diced
2 cloves of garlic, minced
2 oz diced green olives
2 oz fresh parsley, chopped
7 oz requeijao
1 tbsp paprika (not smoked)
Freshly ground black pepper
Two boiled eggs, diced
Salt to taste 

Directions:

Make the Crust

  1. In a mixing bowl, add the flour, cubed butter and salt. Pinch the mixture together with your hands until it is fully incorporated, resembling coarse sand.
  2. Add in one egg yolk and one whole egg and continue kneading until you have a uniform, smooth dough.
  3. Wrap the dough in cling film and refrigerate for thirty minutes.

Make the Filling

  1. If your chicken is not cooked already, boil two chicken breasts in a pot of salted water or chicken stock. Simmer on high for 15 to 20 minutes, until cooked through. Remove the chicken breasts and shred them with two forks. Set the chicken aside. 
  2. Next, heat a skillet over medium heat with a drizzle of extra virgin olive oil. Add in your onions and cook until they are softened and translucent. Add in the garlic and cook for a further 30 seconds, just until fragrant. 
  3. Reduce the heat to medium low and stir in your shredded chicken, paprika, and Brazilian cream cheese. Simmer the ingredients for a few minutes, until warmed through.
  4. Add in a few twists of black pepper, then taste for salt. You may not need much: Brazilian cream cheese is already salty, as are the olives you will be using. 
  5. Remove the skillet from the heat and stir in your chopped eggs, parsley, and diced olives. 

Assemble the Savory Hand Pies

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Retrieve the pie dough from the refrigerator. 
  3. Take about two tablespoons of the dough and press it into the bottom of your muffin tin (grease it first!), lining it completely to form a cup shape. Let a little of the dough hang past the top of the well.  
  4. Repeat this process until you have ten shells.
  5. Fill each shell to the brim with your chicken filling. 
  6. For the tops of your savory hand pies, take another tablespoon of dough and flatten it into a disc to cover each one. Pinch the seams to seal your pies. 
  7. Make an egg wash with one large egg beaten with around a tablespoon of water. Brush the tops of your hand pies with the wash, then put them in the oven.
  8. Bake the empadinhas until they are golden brown (around half an hour). Enjoy hot or at room temperature. 

More Great Brazilian Recipes to Try:

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