Frango a passarinho

Ingredients

• 2lemons, juiced
• 1 tablespoonDijon mustard (or 2 tablespoons ordinary yellow mustard)
• 1½ tablespoons, plus 1 teaspoonsalt
• 3 teaspoons, dividedground black pepper
• 2.2 kgchicken, cut into small pieces (drumsticks, thighs or wings)
• 125 g (1 cup)plain flour (or ground almonds for a low-carb alternative)
• 120 g (1 cup)cornflour (or ground almonds for a keto alternative)
• 1 teaspoonsweet paprika (optional)
• enough for fryingvegetable oil
• 8 large clovesgarlic, chopped
• 3–4 tablespoonsolive oil
• 2 tablespoons, or morefresh parsley, chopped

Instructions

1. 1

   Marinate the chicken

   In a large food-safe bag, combine the lemon juice, mustard, 1½ tablespoons of salt and 2 teaspoons of pepper. Add the chicken, seal the bag and mix thoroughly. Leave at room temperature for 30–60 minutes.

2. 2

   Coat the pieces

   In another large bag, mix the plain flour, cornflour, 1 teaspoon of salt, 1 teaspoon of pepper and the paprika, if using. Lift the chicken from the marinade, shaking off the excess, then add it to the flour mixture. Seal the bag and shake until all the pieces are coated.

3. 3

   Fry in batches

   Heat the vegetable oil to 180°C. Shake excess flour from the chicken and fry in batches so the oil temperature does not drop. Small pieces such as wings take about 8 minutes; drumsticks and similar pieces take about 12 minutes.

4. 4

   Drain the chicken

   Arrange the fried chicken in a large, shallow baking tray lined with a double layer of kitchen paper to soak up excess oil.

5. 5

   Make the garlic sauce

   Meanwhile, toast the chopped garlic with the olive oil in a small frying pan over a medium heat, just until the garlic starts to turn lightly golden. Take care not to burn it. Remove the pan from the heat, let it cool a little, then spoon the garlic and oil over the chicken.

6. 6

   Finish and serve

   Scatter the chopped parsley over the chicken. Serve on its own or with chips and cold beer, or another drink of your choice.

What is frango a passarinho?

Frango a passarinho is a Brazilian dish of small, often bone-in, chicken pieces that are seasoned, coated and fried. Its name means roughly “little bird-style chicken”, referring to the small pieces rather than to a particular bird.

This version uses a lemon and mustard marinade, a two-flour coating and a warm garlic-and-olive-oil finish. Those layers bring tang, crunch and a savoury aromatic topping to a dish made for sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 535 calories, 39g protein, 20g carbs, 33g fat.

The chicken supplies most of the protein, while the flour and cornflour coating provide carbohydrates. The frying oil and olive-oil garlic topping contribute much of the fat. Serve a portion with a generous salad or vegetables alongside the suggested chips to balance the plate.

The marinade and coating

Lemon and mustard: the lemon juice seasons the chicken with acidity, while mustard adds a sharp, savoury note. The 30–60 minute rest gives the seasoning time to reach the surface of the pieces.

Flour mixture: plain flour and cornflour make up the coating, with paprika as an optional addition. Shake off excess marinade before coating so the flour clings without forming a thick, wet layer.

Frying in batches

Oil temperature: heat the vegetable oil to 180°C before adding the chicken. Frying too many pieces at once lowers the temperature and can leave the coating greasy.

Batch size: leave room around the pieces and work in batches as needed. Keep the oil at the stated temperature between batches for more even frying.

How to judge doneness

Timing: small pieces such as wings take about 8 minutes, while drumsticks and similar pieces take about 12 minutes. Piece size and shape affect how quickly they cook, so use the times as a guide.

Texture: the coating should look crisp and golden before the pieces are lifted from the oil. Because the chicken is bone-in, check the thickest part of a larger piece is cooked through before serving.

The garlic and oil finish

Garlic: cook it over medium heat only until it begins to turn lightly golden. Garlic can darken quickly, so take the pan off the heat promptly to avoid a bitter taste.

Olive oil: spoon the warm garlic oil over the drained chicken, then scatter over the parsley. This finish adds a fragrant, glossy contrast to the crisp coating.

Serving and timing

Serve the chicken soon after frying, while its coating is at its crispest. Chips are a natural accompaniment, and the recipe also suggests beer or another drink of your choice.

The stated total time is 53 minutes, including the 30–60 minute marinating rest. To keep the fried pieces crisp while finishing batches, drain them in a single layer rather than piling them up.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a more even pace.
• Shake off excess marinade before coating to help the flour mixture adhere.
• Use a thermometer to bring the oil to 180°C before frying.
• Fry the chicken in batches rather than crowding the pan.
• Keep a close eye on the garlic and remove it from the heat as soon as it starts to turn golden.
• Drain the chicken on a double layer of kitchen paper before adding the garlic oil.

Variations

• Use yellow mustard: swap the Dijon for 2 tablespoons of ordinary yellow mustard.
• Add paprika: include the optional teaspoon of sweet paprika in the flour mixture.
• Try ground almonds: use them instead of the flours for the stated low-carb or keto alternatives.
• Add more parsley: increase the chopped parsley to taste for a fresher finish.
• Serve with chips: add chips alongside the chicken for a more substantial sharing meal.

Common mistakes to avoid

• Crowding the pan: the oil temperature drops and the coating can turn greasy; fry in batches.
• Skipping the temperature check: oil that is not at 180°C can affect the frying; heat it to the stated temperature first.
• Leaving excess marinade on: a wet surface can make the coating uneven; shake the pieces before dredging.
• Burning the garlic: it can become bitter; take the pan off the heat once the garlic just starts to turn golden.
• Piling up the fried chicken: trapped steam can soften the coating; arrange the pieces on the lined tray.

How to store

Refrigerate leftover chicken in a covered container once cooled and eat within 2 days. Reheat in an oven until hot throughout; the coating may be less crisp than when freshly fried.

Frequently asked questions