Frango a Passarinho Fried Chicken
A global fried chicken showdown. Joshua Weissman finds out who does it best.
Joshua Weissman•
Aug 22, 2025
Ingredients (12)
Marinade
Dredge
Directions
In a medium mixing bowl add parsley (1 bunch), garlic (4 cloves), onion (1 small), oregano (3 sprigs), lemon juice (¼ cup), olive oil (1 Tbsp), salt (2 tsp), and chicken (4), and mix by hand until fully combined. Cover and refrigerate for 1-2 hours.
In a large mixing bowl, whisk together flour (2 cups), baking powder (1 tsp), and kosher salt (2 tsp). Add chicken (4) and toss by hand until fully coated. Shake off excess dredge from chicken before frying.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil (3 quarts) and heat to 350°F. Once the oil is hot, add the chicken (4), working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
