Brazilian Pasteis With Chicken Fried Chicken (Pastel Frito De Frango)


This fried chicken batter yields the crispiest, spiciest, homemade fried chicken I have ever tasted! It has been a picnic favorite in my family for years & tastes equally good served hot or cold.

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1 quart vegetable oil for frying

4 ⅓ cups all-purpose flour, divided

1 ½ tablespoons garlic salt

1 tablespoon ground black pepper

1 tablespoon paprika

½ teaspoon poultry seasoning

1 ½ cups beer, or as needed

2 egg yolks, beaten

1 teaspoon salt

¼ teaspoon ground black pepper

1 (3 pound) whole chicken, cut into pieces

Mix 3 cups flour, garlic salt, 1 tablespoon pepper, paprika, và poultry seasoning together in a medium bowl.

Stir 1 một nửa cups beer, remaining 1 1/3 cups flour, egg yolks, salt, và 1/4 teaspoon pepper together in a separate bowl; thin with more beer if batter is too thick.

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Moisten chicken pieces with a little water, then dip in seasoned flour mixture. Shake off excess & dip in beer batter, then dip in the seasoned flour mixture once more.

Lower chicken pieces carefully into the hot oil in batches. Fry until crispy and well-browned, about 15 to 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer khổng lồ a paper towel-lined plate to lớn drain.


Editor"s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.