“This Brazilian-style fried chicken is the ultimate dish to enjoy with friends and the futebol. We’ve taken the traditional Brazilian fried chicken dish frango à passarinho (which literally means ‘chicken in the style of a little bird’ because of the bite-sized pieces) and given it added crunch in the form of another well-loved Brazilian ingredient: matchstick potatoes. Best served with a beer in one hand and the remote control in the other. ”
- 450 g skinless, boneless free-range chicken thighs or breasts
- 2 cloves of garlic
- 1 onion
- 2-3 tablespoons cheiro verde , (equal quantities of chopped flat-leaf parsley and spring onion)
- 5 tablespoons fresh lime juice
- 125 g plain flour
- 1 teaspoon baking powder
- 2 teaspoons tempero baiano seasoning
- 1 large baking potato , (about 100g)
- vegetable oil , for deep frying
- 1 sprig of fresh flat leaf parsley
- chilli mayonnaise
- Cut the chicken into 3cm pieces, then place in a large bowl.
- Peel and finely chop the onion and garlic, then add to the chicken along with the cheiro verde and lime juice.
- Season with a pinch of sea salt and freshly ground black pepper. Toss to coat and leave to marinate for 20 to 30 minutes (or cover and chill for a couple of hours).
- Put the flour, baking powder and tempero baiano seasoning in a large bowl and mix well.
- Peel the potato, then finely grate it over the bowl using a mandolin. The pieces should be as fine as matchsticks. Mix the potatoes with the flour until evenly coated.
- Heat the oil in a deep-fat fryer to about 180°C/350°F.
- Add the potato and flour mixture to the bowl of marinated chicken and mix well.
- Fry the chicken in batches, making sure each piece is well coated with the potato matchsticks and batter. Fry each batch for 2 to 3 minutes, then turn it over and cook until both sides are evenly browned and crisp. Remove and drain on kitchen paper. Keep warm while frying the remaining chicken.
- Finely chop the parsley, and sprinkle over the chicken with a pinch of salt. Serve hot, with chilli mayonnaise on the side.
Source: Jamie Oliver