Frango a PassarinhoGarlic Fried Chicken
The ultimate bar food.
Frango à Passarinho is a popular boteco fried chicken dish. Small bone-in cuts are marinated in garlic, dry white wine, and citrus, tossed in a thin cornstarch coating, and deep-fried until crisp. The dish is finished with crunchy golden garlic chips.
Ingredients
- 1000 g Bone-In Chicken (Chopped 30-40g Pieces) — Primary Protein Base
- 20 g Fresh Garlic Paste — Marinade Flavor Base
- 50 ml Dry White Wine — Acidity & Tenderizer
- 30 ml Fresh Lime Juice — Bright Acid Accent
- 12 g Fine Sea Salt — Seasoning
- 40 g Cornstarch — Thin Crisping Shell
- 30 g Sliced Garlic Chips — Crispy Finishing Topping
- 15 g Parsley (Chopped) — Fresh Finish
Method
- Marinate small bone-inMarinate small bone-in chicken pieces in garlic paste, white wine, lime juice, salt, and pepper for 2 hours
- Drain off excessDrain off excess marinade, then toss the chicken lightly with cornstarch to create a thin exterior coating
- Fry in oilFry in oil heated to 170°C for 8 to 10 minutes until golden brown and cooked to an internal temperature of 74°C
- In a separateIn a separate pan, fry thinly sliced garlic in warm oil over low heat until golden, then drain immediately
- Toss the hotToss the hot fried chicken with the garlic chips and chopped parsley
Questions
How long does Frango a Passarinho take?
About 2 hours of prep and 8 minutes of cooking — 2 hours 8 minutes total, yielding 4 portions.
Why fry the garlic separately?
Garlic slices burn in the time the chicken needs. Fry them until just golden, lift them out, crisp the chicken in the flavored oil, then return the garlic at the end.
What cut is best for frango à passarinho?
Small bone-in pieces — wings and hacked-up whole small bird are traditional. Bone-in is non-negotiable: the crust forms around the bones.