Frango à Passarinho (Brazilian Crispy Garlic Chicken)

 

 Frango à Passarinho (Brazilian Crispy Garlic Chicken) is one of Brazil’s most popular chicken dishes—crispy, bite-sized pieces of bone-in chicken tossed with heaps of golden, toasted garlic and fresh cilantro.

Prep time: 15 mins | Marinate time: 1–2 hours | Cook time: 20 mins | Servings: 4

Ingredients

• Chicken: 2.5 lbs. bone-in chicken thighs or drumsticks, chopped into small 1.5 to 2-inch bite-sized pieces
• Marinade: 4 cloves garlic (minced), ¼ cup fresh lime juice, 3 tbsp cachaça or white rum (optional, for tenderizing), 1 tsp sweet paprika, 1 tsp salt, ½ tsp black pepper
• Dredge & Frying: 1 cup all-purpose flour (or cornstarch for extra crunch), neutral oil for frying (vegetable or canola)
• Garlic Topping & Garnish: 8 cloves garlic (sliced thin or coarsely chopped), ½ cup fresh cilantro or parsley (chopped), lime wedges for serving

1.Marinate the chicken: Marinate for at least 1 hour for deep flavor.

In a large bowl, combine the chopped chicken pieces with minced garlic, lime juice, cachaça (if using), paprika, salt, and black pepper. Toss well to coat evenly. Cover and refrigerate for at least 1 hour (or overnight).

2.Crisp the garlic topping: Fry low and slow so the garlic turns golden, not burnt.

In a deep skillet or heavy pot, heat 1–2 inches of oil over medium heat. Add the sliced garlic and fry for 1 to 2 minutes, stirring constantly until light golden brown. Immediately scoop out the crispy garlic with a slotted spoon and drain on paper towels. Set aside.

3.Dredge the chicken: A thin, light coating ensures maximum crunch.

Bring the oil up to 350°F (175°C). Remove the chicken pieces from the marinade, shake off excess liquid, and light dredge each piece in the flour (or cornstarch) until lightly coated.

4.Fry until golden and cooked through: Work in batches to keep the oil hot.

Carefully drop the chicken pieces into the hot oil in batches. Fry for 10–12 minutes, turning occasionally, until golden brown, crispy, and cooked to an internal temperature of 165°F. Remove and drain on a wire rack or paper towels.

5.Toss and serve: Serve hot while the chicken is at peak crispness.

Transfer the hot fried chicken to a large serving bowl. Sprinkle with the reserved crispy fried garlic and chopped fresh cilantro or parsley. Toss gently to distribute. Serve immediately with fresh lime wedges on the side.