Brazilian chicken bucket

Method

1. 1

   Cut the chicken into 3cm pieces, then place in a large bowl.

2. 2

   Peel and finely chop the onion and garlic, then add to the chicken along with the cheiro verde and lime juice.

3. 3

   Season with a pinch of sea salt and freshly ground black pepper. Toss to coat and leave to marinate for 20 to 30 minutes (or cover and chill for a couple of hours).

4. 4

   Put the flour, baking powder and tempero baiano seasoning in a large bowl and mix well.

5. 5

   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.

6. 6

   Heat the oil in a deep-fat fryer to about 180°C/350°F.

7. 7

   Add the potato and flour mixture to the bowl of marinated chicken and mix well.

8. 8

   Fry the chicken in batches, making sure each piece is well coated with the potato matchsticks and batter. Fry each batch for 2 to 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.

9. 9

   Finely chop the parsley, and sprinkle over the chicken with a pinch of salt. Serve hot, with chilli mayonnaise on the side.

Nutrition

calories

522 calories

fatContent

32.3 g

fiberContent

2.3 g

sugarContent

3.4 g

sodiumContent

1.1 g

proteinContent

26.8 g

carbohydrateContent

33.3 g

saturatedFatContent

5 g

Indicative values from the source, for the original recipe.

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