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Frango a Passarinho Fried Chicken

A global fried chicken showdown. Joshua Weissman finds out who does it best.

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Prep
15 minutes
Cook
5 minutes
Total
20 minutes
Serves
4
people
Frango a Passarinho Fried Chicken
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Ingredients

Marinade:

  • 4 boneless chicken thighs, cut into ½ inch pieces
  • 1 bunch parsley, chopped
  • 4 garlic cloves, crushed
  • 1 small yellow onion, chopped
  • 3 sprigs fresh oregano, picked and chopped
  • ¼ cup (60g) lemon juice
  • 1 Tbsp (15g) olive oil
  • 2 tsp (8g) kosher salt

‍Dredge:

  • 2 cups (280g) all purpose flour
  • 1 tsp (4g) baking powder
  • 2 tsp (8g) kosher salt
  • 3 quarts (2.8L) vegetable oil

Directions

  1. In a medium mixing bowl add parsley, garlic, onion, oregano, lemon juice, olive oil, salt, and chicken, and mix by hand until fully combined. Cover and refrigerate for 1-2 hours. 
  2. In a large mixing bowl, whisk together flour, baking powder, and kosher salt. Add chicken and toss by hand until fully coated.  Shake off excess dredge from chicken before frying. 
  3. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C).  Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.

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