Brazilian Fried Chicken

Method11 steps · about 8 hr 50 min

1. 1

   Step 1: In a medium bowl, season chicken (1) pieces with salt and pepper (to taste)

   Uses 1 whole chicken cut into chunks *step by step above (wings OK to use) · salt and pepper to taste

2. 2

   Step 2: Season with the juice of one lime and add the lime rind as well.

   Uses seasoned chicken · 1 whole lime (plus lime slices and wedges for garnish and serving - optional)

3. 3

   Step 3: Add the crushed garlic (2-3), the onion (½) slices and mix well

   Uses lime-seasoned chicken · 2-3 crushed garlic cloves (plus 2 garlic cloves sliced for garnish - optional) · ½ onion (sliced)

4. 4

   Step 4: Cover with the buttermilk (2-3 cups), and let it marinate covered in the fridge for at least 30mins (I marinate overnight ~8hours)

   Marinate chicken in buttermilk · 30 minUses chicken with marinade aromatics · 2-3 cups of buttermilk

5. 5

   Step 5: Remove the chicken pieces from the brine and pat dry with a paper towel and place the chicken pieces in a clean bowl or tray

   Uses marinated chicken

6. 6

   Step 6: Combine about 1 cup flour, 1 tablespoon cornstarch and about 1 teaspoon salt. Dust the drained chicken with only as much of this mixture as needed to absorb surface moisture; set aside. Discard any unused coating mixture that contacted raw chicken.

   Uses drained chicken · About 1 cup all-purpose flour for dusting; use only as needed · 1 tablespoon cornstarch for coating · About 1 teaspoon salt for the flour coating

7. 7

   Step 7: Add about a tsp of the oil to a deep pot or frying pan and fry lime slices to use as your garnish and to flavor the oil (optional), after the limes are fried, removed them and place them in a tray lined with paper towels

   Uses 4–8 cups frying oil (source: 1–2 US quarts) · Extra lime, sliced for optional fried garnish and wedged for serving

8. 8

   Step 8: Add about 2 more tbsp of oil to the pan and fry the garlic (2 cloves) slices until they are golden brown, then remove them from the heat and place them on the paper towel lined tray

   Uses 4–8 cups frying oil (source: 1–2 US quarts) · 2 cloves garlic, sliced for optional garnish

9. 9

   Step 9: Add the remaining frying oil to the pan and heat to 350°F (175°C).

   Uses 4–8 cups frying oil (source: 1–2 US quarts)

10. 10

    Step 10: Working in batches, fry in the hot oil until golden brown and the chicken reaches 165°F (74°C) at its thickest part, approximately 14 minutes per batch. Drain on a paper-towel-lined tray or a cooling rack.

    Approximate initial check per chicken batch · 14 minUses dusted chicken · hot frying oil

11. 11

    Step 11: Serve the chicken with parsley (1 TBSP), lime wedges, and any prepared fried lime slices and garlic chips. Season with more salt and pepper to taste, if needed.

    Uses fried chicken · optional fried lime slices · optional fried garlic chips · Extra lime, sliced for optional fried garnish and wedged for serving · 1 TBSP chopped parsley (for serving) · salt and pepper to taste