Chicken Passarinho is the best bar snack and anyone who disagrees is wrong, after all this delicacy has conquered Brazil from north to south and is a lot of people’s favorite when it comes to snacks!
What is Chicken Bird?
Poultry chicken is a dish that is very popular in many countries and consists of small pieces of chicken fried in deep oil. The following cuts are used: back, wings, chest, thighs and thighs.
This name comes from two theories, the first saying that fried chickens look like birds due to their size and the other says that the pieces are so small that they could be eaten by a bird.
You’ll know, right? What matters to us is that they are delicious!
How to do it in the traditional method:
In a large bowl, place the chopped chicken pieces, add crushed garlic, lemon juice, salt to taste and black pepper, mix well and leave to rest in the refrigerator for the flavors to be absorbed.
In another bowl, coat the pieces with wheat flour. (you can add seasonings such as paprika, cumin or cayenne pepper to the wheat flour) but pay close attention to ensure that the pieces are completely covered by the crust.
Then heat enough vegetable oil in a pan to cover the chicken pieces. When the oil reaches approximately 180º, fry the pieces one by one until they are golden and crispy. Typically this takes between 6 to 7 minutes.
Using a slotted spoon, remove the pieces and let them drain on a plate lined with paper towels. A good idea is to season with pepper, parsley or chives while the oil is still hot.
And send it straight to the table because chicken with chicken has to be eaten hot!
Ingredients:
- 500g of chicken pieces that can vary between thighs, wings and breast
- 2 cloves of garlic, chopped
- 1 lemon juice
- Salt and black pepper to taste
- 1 cup of wheat flour
- Vegetable oil for frying
- Optional: red pepper flakes, fresh herbs to finish
Airfood – Let’s go with an Airfryer
Chicken has a lot of fat in the skin, which is why it is perfect for cooking in the Airfryer as the air heats it up and it fries in its own fat. It’s crispy and dry, but you can make it in the oven too. Just preheat the oven to 220ºC for 10 minutes, and then bake without covering it with aluminum foil. Since the cuts are small and it cooks quickly. But the secret is good seasoning, so write down this recipe and it’s a hit!
My Chicken Recipe
- 1 kilo of bird-cut chicken (small cuts)
- Olive oil – 1 tbsp. (soup)
- Shoyou – 1 cabbage. (soup)
- Mustard – 1 col. (soup)
- Paprika or coloring – 1 tbsp. (tea)
- 2 cloves of garlic, chopped
- 1 col. (soup) vinegar (any) or lemon juice
- Salt to taste
In the airfryer it takes 25 minutes at 200ºC, while in the oven it takes 35 minutes at 200º to 220ºC, but times may vary depending on the device, so be sure to use the good old “eye meter”. My airfryer has more than 3L of capacity and fits 1 kilo of chicken, but for smaller ones, the ideal is to never exceed 700g at a time to leave space for air to circulate.
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