Crispy and golden outside, soft and even inside. Regardless of the recipe, this is how it is good fried chicken it must be. There are many versions, ranging from the traditional crassic to the bird (the icon of the bar!), here is the Japanese crab, wrapped in a thin and crispy dough. Many bars and restaurants in the capital city of São Paulo are recreating the tradition in their own way – check out the sidewalk below.
But if the idea is to do it at home, it is worth following some tips. Everything that is prepared, it all starts with the marinade, which must be done in advance. “During frying, the chicken is covered on the outside and steamed inside. A good marinade is important for the chicken to soak up the flavor during the process,” taught chef Thiago Bañares, from Kotori.
Another tip is oil temperature. According to chef Gustavo Rodrigues, from Lobozó restaurant, it is best to keep it between 175°C and 180°C. “The chicken should always be fried at a low temperature, so that the skin does not burn on the outside and cooks on the inside,” he said. As for oil, Bañares’ recommendation is peanut oil. “As it is difficult to find, it can be corn oil, which adds a special flavor to the chicken”, confirmed the head of Kotori.
As well as the grilled chicken that makes the rustic restaurant famous, under the direction of chefs Gustavo Rodrigues and Marcelo Corrêa Bastos, and sociologist Carlos Alberto Dória, the fried chicken is based on the fast-growing country bird that Villa Germania production (SC). Sliced chicken, sprinkled with orange, garlic and rosemary, is passed in a large mass, based on corn and cachaça, and is fried for a long time at a low temperature. The result is a chicken that is crispy on the outside and juicy on the inside. It is served with pequi mayonnaise and tamarind sauce (from R $ 38, with 6 pieces).
Wherever: R. Medeiros de Albuquerque, 436, Vila Madalena. 93056-2146. 12pm / 5pm and 6pm / 10pm (Sun. and Mon. 12pm / 5pm. Closed on Tuesday). Offered by lobozo.com.br and Rappi.
Although the symbol of the place is yakitori (skewer based on grilled chicken on the grill), the menu prepared by chef Thiago Bañares also offers room for fried chicken. Wakadori no karage (R$45) is made with chicken, marinated in soy sauce, sake, garlic and sesame oil, before going to the fryer, it is wrapped in a thin dough, made with corn starch. , potato starch, paprika. and shaoxing (Chinese rice wine). It arrived at the table with fried peppers, Sicilian lemon and mayonnaise based on mustard and rice vinegar.
Wherever: R. Canon Eugênio Leite, 639, Pinheiros. 3891-0043. 19:00 / 23:30 (Saturday 12:00 / 16:00 and 19:00 / 23:30. Sun. 12:00 / 17:00). Delivered by Rappi.
The American cuisine is located in front of a square in Pinheiros, which is an invitation to take your order at the table, cross the street and sit at one of the outdoor tables. From the menu prepared by André Sono, the highlights are suggestions based on the type of fried chicken (American) style of Nashville, in which boneless thighs and drumsticks are processed in milk (which helps to soften meat) and baking in wheat flour and baking. fried fried.
They are served as snacks (from R$18), which can be combined with sauces such as space (sweet chilli root) and relish (mayonnaise, onion, pickles, dill, ketchup and mustard). This chicken also serves as a base for two sandwiches: fat chicken (breaded chicken, mixed cheese, iceberg lettuce, pickles and sweet sauce, R$ 24) and space (breaded chicken smeared with space sauce, pickles and mayonnaise) with lettuce, served on a hamburger bun, R$26).
Wherever: R. Cunha Gago, 854, Pinheiros. 12pm / 12am (Thurs 12pm / 2pm Fri & Sat 12pm / 4pm Sun 12pm / 2pm). Delivered by Rappi.
With more than 60 years of tradition, the chain of pizzerias with six locations in the capital of São Paulo is also known for its excellent offer of à la carte dishes. One of the most popular dishes is chicken with bird (from R$ 52, half portion). The chicken pieces spend three to four days in the marinade according to the wine and spices – hidden by the label. In order for the pieces to be golden outside and succulent inside, two frying pans are made: one in soft oil and the other at medium temperature. The chicken and the bird are finished with fried garlic as per tradition and it arrives at the table with lemon.
Wherever: Pamplona Street, 1873, Gardens. 3887-0702. 18:00 / 23:30 (Saturday and Sunday 11:00 / 16:00 and 18:00 / 23:30). Delivered himself and by Rappi.
Riots in Brazil
In the restaurant, chef Bruno Hoffmann reinterprets Brazilian cuisine in his own way. And one of them is their type of chicken and bird (R$ 42), which is made with thighs, legs and wings, fried, then coated with a sweet and sour and slightly spicy glaze, based on charge and fermented Brazilian pepper (a Korean version of gochujang, produced by Agui Kimchi). As per tradition, it is finished with fried garlic and lettuce leaves from Fazenda Cubo.
Wherever: R. Medeiros de Albuquerque, 270, Vila Madalena. 3037-7431. 19:00 / 22:30 (Friday 19:00 / 23:00 Saturday 12:30 / 16:00 and 19:00 / 23:00).
Best known for ramen, the restaurant – with two units in the capital city of São Paulo – also serves the traditional chicken dish (R$30), Japanese-style fried chicken. It is made with boneless thigh and drumstick, which is mixed with garlic, onion, ginger and pepper, the chicken is wrapped in dough on potato starch, corn and the sauce made with the pit and made round before frying. It is served with coleslaw and egg mayonnaise.
Wherever: R. Dr. Rafael de Barros, 262, Paraíso. 3262-1654. 11:30 am / 2:30 pm and 6:00 pm / 10:00 pm (Friday and Saturday 11:30 am / 3:00 pm and 6:00 pm / 10:00 in the evening they cover the Sun)
Kinboshi Izakaya & Karaoke
Izakaya located in Paraíso attracts both karaoke fans, who leave their voices in one of the designated rooms of the space, and fans of Japanese dishes prepared by Fernando Kuroda. And one of the items on the menu is karage, which is served in bone (R$ 27) and in teishoku, a dish that includes gohan, missoshiru and salad (R$ 45). In its version, the Japanese-style fried chicken is based on the thigh and drumsticks soaked in soy sauce and other spices, which is cooked in a mixture of wheat flour and corn and fried ground.
Wherever: R. Colonel Oscar Porto, 319, Paraíso. 3637-5387. 11:30 am / 2:30 pm and 7 pm / 12 am. (Saturday 12:00 pm / 3:00 pm and 7:00 pm / 12:00 am closed Sun.). Delivered himself and by Rappi.
+The best content in your email for free. Choose your favorite Terra Journal. Click here!