Frango A Passarinho (Brazilian Fried Chicken)

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?

The English translation is: “chicken like a little bird.” The name is a reference to the bite sized pieces that are used in cooking.

When Do Brazilians Eat Frango A Passarinho?

Brazilian fried chicken is often featured on petiscos menus. Petiscos are simply the Brazilian version of tapas–or appetizers 

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

Do You Have To Use A Whole Chicken?

We’re of the opinion that this is:  A) too much work and  B) too little reward per piece, especially when navigating around bones.

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. We also like to add a little brown sugar ...

Do You Marinate Frango A Passarinho?

 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

- 2 lbs chicken wings and drumettes

- Juice of 2-3 limes (four tablespoons)

- 2 tsp salt

Ingredients:

- 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... 

Instructions:

... Toss in the chicken and stir until evenly coated. Let it marinate in the fridge for at least 1 hour.

Instructions:

3. While the oil is heating, prepare your flour mixture...

2. Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).

Instructions For Flour Mixture:

Mix the flour, 1 tsp of salt, and a few grinds of black pepper in a shallow container.

Instructions:

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.

Instructions:

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.

Instructions:

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.

Lindo Maravilhoso!

Add a squeeze of lime over the finished chicken and garnish with fresh cilantro and lime wedges. 

Tips For Extra Crispy 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.

Tips For Extra Crispy Fried Chicken

 By contrast, oil that is too cold can result in a soggy crust that is too oily and pale in color.

Tips For Extra Crispy Fried Chicken

2. Fry the chicken in batches. Overcrowding the pot will drop the oil temperature and cause uneven cooking.

Tips

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. 

Still Too Much Work?

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