BrazilianMedium · Hot
Frango a Passarinho Garlic Fried Chicken
Small pieces of chicken thigh marinated in garlic and lime, then fried until the skin crisps and the meat inside stays juicy and fragrant. Parsley goes on at the end, still bright, cutting through the richness just enough. This is bar food and Sunday food all at once — addictive, pull-apart, and gone from the plate faster than it took to make.
Prep
15 min
Cook
30 min
Rest
2h
Total
2h 45m
Method
Marinate the Chicken
1
Score chicken thighs deeply with a knife - this lets the marinade penetrate deep and ensures crispy results.
2
Crush 6 garlic cloves with the flat of your knife and finely chop. In a large bowl, combine garlic, juice of 2 limes, 2 tsp salt, and 1 tsp black pepper.
3
Add chicken pieces to the marinade and toss well to coat. Cover and refrigerate for at least 2 hours, or overnight for deepest garlic flavor. Longer is always better with this one.
Set Up Coating Station
4
In a wide shallow dish or plate, combine all-purpose flour, 1 tsp salt, smoked paprika, and ½ tsp black pepper. Mix well until evenly distributed.
Coat & Fry
5
Remove chicken from marinade and pat slightly dry with paper towels - moisture is the enemy of crispiness. Dredge each piece generously in the seasoned flour, pressing firmly to adhere.
6
Heat sunflower oil in a deep heavy pot (a Dutch oven works beautifully) over medium-high heat until it reaches 350°F (175°C). A simple test: drop a pinch of flour in - it should sizzle immediately.
7
Working in batches to avoid crowding, carefully lower floured chicken pieces into the hot oil. Fry for 8-10 minutes per side until deeply golden and cooked through. Internal temperature should reach 165°F (74°C).
8
Remove finished pieces to a wire rack or paper towels to drain. Season immediately with a pinch of salt while still hot.
The Garlic Finish
9
While chicken drains, roughly chop remaining 4 garlic cloves and fresh cilantro.
10
In a small dry pan over medium heat, quickly sauté chopped garlic in a splash of oil until fragrant and just golden, about 30 seconds. Watch it carefully - burned garlic turns bitter fast.
11
Pour the sizzling garlic oil over the drained chicken and immediately scatter fresh cilantro on top. Toss gently to coat the crispy pieces.
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
1687
per serving
Calorie-dense · 1687 kcalSource of protein · 57gLow sugar · 3g
Protein
57g
Carbs
38g
Fat
148g
Sat. fat
18g
Fiber
5g
Sugar
3g
Sodium
1947mg
Dairy FreeEgg FreeNut FreeRefined GrainHeart HealthyHigh ProteinNutritionally BalancedIron RichSelenium Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.5
per serving
DCarbonBEU all-round· carbon sets the grade
Water
1.4m³
Land
137Pt
Runoff
0.4g P
Chicken Thighs drives 79% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
2
Sweet
6
Salty
4
Sour
2
Bitter
5
Spicy
Textures
CrispyTenderJuicy
Aromas
GarlickyHerbalSmokyCitrus
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenSmall Frying PanWire RackChef KnifeCutting BoardLarge Mixing BowlMeasuring CupsPaper TowelsPlastic Wrap
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Heat sunflower oil to 350°F (175°C) before frying. Use a thermometer to monitor temperature. Fried chicken must reach internal temperature of 165°F (74°C). Never add cold chicken directly to hot oil.
Cross Contamination
Raw poultry harbors pathogens. Use separate cutting boards and utensils for raw chicken. Never reuse marinade that has touched raw meat without boiling it first. Wash hands thoroughly with soap after handling raw chicken.
Storage
Consume fried chicken within 2 hours for optimal crispiness. Store leftovers in airtight container in refrigerator within 2 hours of cooking. Use within 3-4 days. Reheat to165°F before consuming.
High Risk Population
Poultry must be fully cooked to 165°F. Elderly, pregnant, immunocompromised, and young children are at higher risk for foodborne illness from undercooked poultry.
Handling
Marinate chicken in refrigerator at or below 40°F. Do not leave at room temperature. Pat chicken dry before coating to ensure crispy results and reduce splattering during frying.
Equipment Safety
Use deep heavy pot or Dutch oven for frying. Never fill oil more than halfway. Carefully lower chicken pieces into oil to avoid splashing. Keep water away from hot oil.
Pro Tips
Technique
Score the chicken pieces deeply before marinating — those cuts are your highways for all that beautiful garlic and lime to travel deep into the meat. In Minas we say a good passarinho is seasoned from the bone out.
Flavor Boost
Pat the chicken dry before dredging, and let the floured pieces rest for a minute before hitting the oil — this extra step creates a crust that clings tight instead of sliding off into the fryer.
Substitution
Traditional passarinho uses whole wings, but boneless chicken thighs work beautifully and stay incredibly juicy. Bone-in pieces just need a few extra minutes in the oil.
Equipment
A Dutch oven is your best friend here — the heavy bottom holds that 350°F temperature steady even when you add cold chicken. That consistent heat is what makes the difference between crispy golden and sad soggy.
From the chef
Frango a passarinho lives and dies by two things: the depth of the garlic marinade and the heat of the oil. You score the thighs deep so the lime and garlic can really get in there, then you let them sit overnight if you can stand the wait. The flour coating goes on just before frying — moisture is the enemy of that crust. Once they come out golden and crackling, a quick pour of sizzling garlic oil and a handful of fresh cilantro, and you finish every piece with a generous squeeze of lime. That bright hit against the richness is non-negotiable. Pull-apart, smoky, addictive — this is bar food and Sunday food all at once.
TagsFriedGarlicLimeCrispyBar SnackPub FoodMineira
AllergensWheatGluten
Source: generated · May 30, 2026