Frango a Passarinho (Brazilian Garlic Fried Chicken)

Pat the chicken pieces very dry, then toss with the lime juice, minced garlic, crumbled bay leaf, salt and pepper. Marinate at least 20 minutes (up to 2 hours in the fridge).

Lift the pieces out of the marinade and pat them dry again with paper towel. Wet chicken spits violently in hot oil and never crisps.

💡 This is a plain, flourless fry — the crust comes from dry skin meeting hot oil, so the drying step really matters.

Heat the oil in a deep pan to 170°C (a piece of garlic should sizzle steadily when dropped in). Fry the chicken in batches for 8–10 minutes, turning, until deep golden and cooked through.

Don't crowd the pan — fry in two or three batches so the oil stays hot. Rest the cooked pieces on a rack, not paper, so they stay crisp.

Once all the chicken is done, drop the heat and fry the sliced garlic in the same oil for 30–60 seconds, watching closely, until pale gold. Scoop it out the instant it colours.

💡 Garlic goes from golden to burnt-bitter in seconds. Pull it while it is still blond — the residual heat finishes it.

Pile the hot chicken in a bowl, scatter the fried garlic and chopped parsley over it, and toss so every piece is coated.

Serve immediately with lime wedges, and a cold drink if you are doing it properly.