Brazilian Frango à Passarinho, Crispy Garlic Chicken Bites

📍 Where this dish comes from: Brasília · Cathedral of Brasília
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Frango à passarinho, little-bird chicken, is the crunchy, garlicky fried chicken that arrives on a platter at Brazilian botecos alongside a cold drink. The chicken is chopped into small pieces, marinated in lime and garlic, and fried until crackling. Without the flour coating many versions use, it stays crisp and fully keto.

Per serving: 606 calories · 4.2 g net carbs · 49 g protein · 43 g fat (calculated from the ingredients)

What You’ll Need

Brazilian Frango à Passarinho, Crispy Garlic Chicken Bites

Frango à passarinho, little-bird chicken, is the crunchy, garlicky fried chicken that arrives on a platter at Brazilian botecos alongside a cold drink. The chicken is chopped into small pieces, marinated in lime and garlic, and fried until crackling. Without the flour coating many versions use, it stays crisp and fully keto.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Course: Main Course

Cuisine: Brazilian

Servings: 4 servings

Calories: 606kcal

Ingredients

• 2 1/2 pounds chicken wings split into flats and drumettes
• 6 cloves garlic finely grated, plus 6 cloves thinly sliced
• 3 tablespoons fresh lime juice
• 2 teaspoons fine salt
• 1/2 teaspoon freshly ground black pepper
• Avocado oil or lard for frying (about 2 tablespoons absorbed)
• 1/4 cup chopped fresh parsley
• Lime wedges for serving

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Instructions

• Toss the wings with the grated garlic, lime juice, salt and pepper. Refrigerate for 30 minutes to 2 hours.
• Pat the chicken very dry with paper towels; dry skin is what makes it crisp.
• Heat 1 1/2 inches of oil in a deep, heavy pot to 325°F (165°C). Fry the chicken in batches for 10 minutes, then lift it out onto a rack.
• Raise the oil to 375°F (190°C) and fry the chicken a second time for 3 to 4 minutes, until deep golden and crackling. Drain on the rack.
• Fry the sliced garlic in the hot oil for 20 to 30 seconds, just until pale gold, and lift it out with a slotted spoon. Toss the chicken with the fried garlic and parsley and serve with lime wedges.

Notes

Frying twice is the secret: the first fry cooks the meat, the second crisps the skin. Watch the garlic closely, as it goes from golden to bitter in seconds. For an air fryer, cook at 380°F (195°C) for 22 to 25 minutes, shaking twice, then toss with garlic sautéed in a little butter.

Chef's Tip: Ask your butcher to chop a whole chicken into small pieces through the bone, the way Brazilian butchers do. Wings are the easiest home substitute.

Keto Swap: Many boteco versions dust the chicken in wheat flour or cornstarch before frying. Double frying gives a crisp skin with no flour at all.

Success Tip: Serve it as finger food for game night with a bowl of garlic mayonnaise and a few hot pepper sauces.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 606kcal | Protein: 49g | Fat: 43g | Fiber: 0.4g

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About This Dish

The name à passarinho, in the style of a little bird, refers to the small pieces, which are roughly the size of a little bird. It is one of the classic petiscos, or shared snacks, of the Brazilian boteco, the neighborhood bar. The dish is traditionally made by chopping a whole chicken, bones and all, into bite-size chunks. Fried garlic scattered on top is the signature finish. Botecos often serve it with lime wedges and a cold beer while friends watch football together.

Pairs Well With

• Brazilian Salada de Maionese, Creamy Vegetable and Egg Salad
• Brazilian Tabule, Brazilian-Lebanese Parsley and Cauliflower Salad

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Cathedral of Brasília). See all Brazilian recipes