Crispy and Juicy 'Passarinho' Style Chicken

Prepare the marinade by mixing the water, the juice from one squeezed lime, and the three minced garlic cloves in a container.

Season the marinade mix with paprika, oregano, thyme (optional), a generous pinch of baking soda, and a little olive oil.

Add the small chicken pieces (or chopped drumettes/thighs) to the marinade, ensuring they are well coated.

Refrigerate the marinated chicken for a period of four hours so the flavors are fully absorbed.

Heat a generous amount of lard in a deep pot until it reaches approximately 350°F (180°C).

Deep-fry the chicken pieces in the hot lard until they achieve a deep golden color and are crispy.

Remove the chicken from the pot and drain the excess fat. Serve immediately, ideally accompanied by hot sauce.