Super Crispy Brazilian Bite-Size Chicken Pieces

Name: Super Crispy Brazilian Bite-Size Chicken Pieces
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: Brésilienne
Ingredients: 12 chicken pieces, cut at the joints; 5 garlic cloves, crushed with salt; 1 onion, finely chopped; 4 tablespoons fresh parsley and chives, finely chopped; 5 tablespoons fresh lime juice; 1 teaspoon Brazilian seasoning (or a mix of paprika, cumin, and oregano); 1 cup all-purpose flour; 1 tablespoon dried oregano; 1 teaspoon baking powder; Vegetable oil for deep frying; Salt and black pepper to taste

By Marie Lefebvre · Updated October 27, 2026

Inspired by beloved Brazilian street food stalls, these golden bite-size chicken pieces deliver an irresistible crunch with every bite. A quick lime, garlic, and herb marinade infuses the meat with bright, bold flavor before a light seasoned coating fries up perfectly golden. Great as party finger food or a casual weeknight dinner the whole family will love.

Prep⏱️ 30 min

Servings👥 12 servings

Difficulty📊 Easy

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🛒 Ingredients

12 servings

12 chicken pieces, cut at the joints
5 garlic cloves, crushed with salt
1 onion, finely chopped
4 tablespoons fresh parsley and chives, finely chopped
5 tablespoons fresh lime juice
1 teaspoon Brazilian seasoning (or a mix of paprika, cumin, and oregano)
1 cup all-purpose flour
1 tablespoon dried oregano
1 teaspoon baking powder
Vegetable oil for deep frying
Salt and black pepper to taste

🛍️ Recommended tools

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Directions

1
In a large bowl, combine the chicken pieces with crushed garlic, chopped onion, fresh herbs, lime juice, and the seasoning blend. Toss well to coat every piece evenly.
2
Allow the chicken to marinate for 10 minutes at room temperature, letting the flavors soak in.
3
In a separate bowl, whisk together the flour, dried oregano, and baking powder until combined.
4
Pour the flour mixture over the marinated chicken. Cover the bowl and shake it vigorously so each piece gets a thorough, even coating.
5
Heat a generous amount of oil in a deep, heavy-bottomed pot until very hot — a pinch of flour dropped in should sizzle immediately.
6
Fry the chicken in batches, avoiding overcrowding, until deep golden brown and cooked through, about 15 minutes total.
7
Transfer to a paper towel-lined plate to drain, arrange on a serving platter, garnish with fresh parsley, and serve at once.

💡 Chef's Tip

Add a tablespoon of cornstarch to the flour for an even crunchier crust. Serve with lime wedges and a tangy hot sauce for the full street-food experience.