Ingredients
- 450 gr. skinless, boneless free-range chicken thighs or breasts
- 2 cloves of garlic
- 1 onion
- 2 – 3 tablespoons cheiro verde , equal quantities of chopped flat-leaf parsley and spring onion
- 5 tablespoons fresh lime juice
- 125 gr. plain flour
- 1 teaspoon baking powder
- 2 teaspoons tempero baiano seasoning
- 1 large baking potato , about 100 gr.
- vegetable oil , for deep frying
- 1 sprig of fresh flat leaf parsley
- chilli mayonnaise
Method
- Cut the chicken into 3cm pieces, then place in a large bowl.
- Peel and finely chop the onion and garlic, then add to the chicken along with the cheiro verde and lime juice.
- Season with a pinch of sea salt and freshly ground black pepper.
- Toss to coat and leave to marinate for 20 – 30′, or cover and chill for a couple of hours.
- 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.
- 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′, 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.
- Finely chop the parsley, and sprinkle over the chicken with a pinch of salt.
- Serve hot, with chilli mayonnaise on the side.