Brasilian chicken bucket

Brasilian chicken bucket

Cabana The Cookbook
Martin Poole

This Brasilian-style fried chicken is the ultimate dish to enjoy with friends and the futebol. We’ve taken the traditional Brasilian fried chicken dish franga 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 Brasilian ingredient: matchstick potatoes. Best served with a beer in one hand and the remote control in the other.


Quantity Ingredient
450g skinless, boneless chicken thighs or breasts
2 garlic cloves, finely crushed
1 onion, finely chopped
2-3 tablespoons cheiro verde, (see note)
5 tablespoons lime juice
125g plain flour
1 teaspoon baking powder
2 teaspoons Bahian-spiced aubergine, tempero baiano seasoning only
1 large baking potato
vegetable oil, for deep frying
sprig flat-leaf parsley, finely chopped
Chilli mayonnaise, to serve
sea salt
freshly ground black pepper


  1. Cut the chicken into 3 cm pieces, then place in a large bowl. Add the garlic, onion, cheiro verde and lime juice, and season with salt and pepper. Toss to coat and leave to marinate for 20–30 minutes (or cover and chill for a couple of hours).
  2. 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.
  3. Heat the oil in a deep-fat fryer to about 180°C. 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 2–3 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. Sprinkle with parsley and salt and serve hot, with chilli mayonnaise on the side.


  • Cheiro verde consists of equal quantities of chopped flat-leaf parsley and spring onion.
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