Frango a Passarinho | Brazilian Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Joshua Weissman•
Aug 22, 2025
Ingredients (15)
Marinade
Dredge
Directions
Start by cutting chicken (4) into 0.5 cube cubes. Combine with garlic (4 cloves), yellow onion (1 small), parsley (1 bunch), lemon juice (4 Tbsp), olive oil (1 Tbsp), oregano (1 Tbsp), cumin (¼ tsp), white pepper (⅛ tsp), and cayenne powder (⅛ tsp). Let marinate for 1-2 hours.
In a medium mixing bowl, whisk together kosher salt, all-purpose flour (2 cups), and baking powder (1 tsp).
Remove chicken pieces from the marinade and add to the bowl with the flour mixture. Mix well to evenly coat the chicken pieces in the dredge.
Heat vegetable oil (1 cup) in a large cast iron pan to 350°F and add chicken pieces. Shake off extra flour before adding.
Cook chicken pieces for 8-10 minutes or until pieces are golden brown and crispy.
Transfer to a wire rack-lined baking sheet and season with salt.
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