Fried Chicken Bites (Frango a Passarinho)
User Reviews
5
Fried Chicken Bites (Frango a Passarinho)
Description
The preparation begins by marinating skin-on chicken wings or cuts in lime juice, mustard, salt, and pepper to develop flavor and tenderize the meat. After marinating, the chicken is dredged in a mix of flour, cornmeal, salt, pepper, and optional paprika, creating a crisp coating once fried. The chicken is deep-fried in vegetable oil at 350°F (180°C) until cooked through and crispy, taking approximately 8 minutes for whole wings or less for smaller cuts.
Once fried, the chicken bites are drained on paper towels to remove excess oil. A garlic olive oil is prepared separately and tossed or drizzled over the fried chicken, along with chopped parsley, to add a fresh and aromatic finish. This dish combines the tangy marinade, crunchy crust, tender meat, and garlic-herb oil for a satisfying bite-size snack or appetizer suitable for several servings.
Leftover chicken should be refrigerated and consumed within three days. The chicken is best enjoyed fresh for maximum crispiness. Alternative cooking methods include air frying or oven baking, which can still produce a crispy texture when done carefully, such as using a wire rack to allow air circulation. Proper cutting technique separates wings into drumettes and wingettes for bite-sized pieces while saving wing tips for broth.
Ingredients
- lime juice fresh, from 2 limes
- 1 tablespoon Dijon mustard or 2 tablespoon regular yellow mustard
- 1½ tablespoons salt 1 teaspoon
- 3 teaspoons black pepper divided, ground
- 5 lbs chicken wings skin-on. NOTE: You can cook them whole or cut them at the joint (drumettes and wingettes)
- 1 cup all-purpose flour If on a keto diet, replace for almond flour
- 1 cup cornmeal If on a keto diet, replace for almond flour, or skip, yellow
- 1 teaspoon paprika optional, sweet
- vegetable oil enough to deep fry chicken pieces
- 8 garlic minced, large cloves
- 3-4 tablespoons olive oil
- 2 tablespoons parsley or more fresh, chopped
Instructions
- MARINATE: In a large Ziploc bag, mix in lime juice, mustard, 1½ tablespoons of salt, and 2 teaspoons of pepper. Place the small cuts of chicken inside, seal the bag, and try to cover the chicken with the mixture as much as possible. Let rest at room temperature for 30-60 minutes.
- BREAD THE WINGS: In another large Ziploc bag, mix the flour, cornmeal, 1 teaspoon salt, 1 teaspoon pepper, and paprika if desired. Remove the chicken pieces from the bag, shaking off excess marinade, and place into the flour mixture. Seal the bag and shake well until all pieces are well-covered with the flour mixture.
- DEEP-FRY: Heat the vegetable oil to 350 degrees F (180 degrees C), shake off excess flour, and deep fry chicken in batches. Avoid overcrowding the pan.
- It will take about 8 minutes (whole wings) or less (wingettes and drumettes), depending the size of the piece. Place fried chicken bites onto a large sheet pan lined with double paper towel to absorb excess oil.
- PREP THE GARLIC OIL: Meanwhile, toast minced garlic with olive oil over medium heat in a small to medium nonstick skillet -- just until garlic starts getting lightly brown. Watch carefully!
- Remove pan from the heat, let cool a bit, and spoon on top of the fried chicken bites. Sprinkle chopped parsley on top.
- SERVE: Serve by themselves or with French fries or yuca fries, and chilled beer or other drink of your choice.
Notes
- Store fried chicken bites refrigerated in an airtight container for up to 3 days; avoid freezing after frying to maintain crispness.
- For healthier alternatives, air fry at 350°F (180°C) preheated for 10 minutes or oven bake on a wire rack for even crisping.
- Cut chicken wings at the joints into drumettes and wingettes for easier frying and eating; save wing tips separately for making chicken broth.
- Pat chicken dry before marinating to improve coating adhesion and frying texture.
- Adjust seasoning by choosing Dijon or yellow mustard and optional paprika for depth of flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 4614 kcal
% Daily Value*
| Calories | 461.4kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 30.3g | 61% |
| Fat | 30.5g | 47% |
| Saturated Fat | 7.7g | 39% |
| Polyunsaturated Fat | 6.1g | 36% |
| Monounsaturated Fat | 13.8g | 69% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 117.9mg | 39% |
| Sodium | 1442.5mg | 60% |
| Potassium | 315.5mg | 7% |
| Fiber | 1.6g | 6% |
| Sugar | 0.3g | 1% |
| Vitamin A | 438.1IU | 9% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 32.9mg | 3% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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