Main Dishes

Frango a Passarinho | Brazilian Fried Chicken

Become a fried chicken legend with Joshua Weissman's recipes.

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Prep:
1 hour, 15 minutes
Cook:
10 minutes
Serves:
4
people
Frango a Passarinho | Brazilian Fried Chicken
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Ingredients

Marinade:

  • 4 boneless chicken thighs, cut into ½” pieces
  • 4 garlic cloves, crushed
  • 1 small yellow onion, chopped
  • 1 bunch parsley, chopped
  • 4 Tbsp (40g) lemon juice
  • 1 Tbsp (12g) olive oil
  • 1 Tbsp (3g) oregano
  • ¼ tsp (2g) ground cumin
  • ⅛ tsp (>1g) white pepper
  • ⅛ tsp (>1g) cayenne powder
  • Kosher salt to taste

Dredge:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (6g) baking powder
  • 1 cup (240ml) vegetable oil for frying
  • Kosher salt to taste

Directions

  1. Start by cutting chicken into ½'' cubes. Combine with garlic, yellow onion, parsley, lemon juice, olive oil, oregano, cumin, white pepper, and cayenne powder. Let marinate for 1-2 hours.
  2. In a medium mixing bowl, whisk together kosher salt, all-purpose flour, and baking powder.
  3. Remove chicken pieces from the marinade and add to the bowl with the flour mixture. Mix well to evenly coat the chicken pieces in the dredge.
  4. Heat vegetable oil in a large cast iron pan to 350°F (175°C) and add chicken pieces. Shake off extra flour before adding.
  5. Cook chicken pieces for 8-10 minutes or until pieces are golden brown and crispy.
  6. Transfer to a wire rack-lined baking sheet and season with salt.

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