Super Crispy 'Little Bird' Style Chicken - Dad's Recipes

Prepare the meat, removing excess skin and fat from the chicken thighs and drumsticks.

Cut the chicken into small pieces, in the 'Frango a Passarinho' style; use a sharp knife to cut through the bones easily.

Season the chicken pieces by mixing salt, mashed garlic, smoked paprika, ground ginger (if using), lemon zest and juice, freshly ground black pepper, and oil.

Prepare the dredging flour by seasoning it with a little salt, paprika, and pepper.

Lightly coat the chicken pieces in the seasoned flour, shaking off the excess to form a thin crust.

Heat the oil over medium heat; the temperature should not be too high initially to ensure the chicken cooks through.

Fry the chicken in batches, allowing them to cook completely, which may take about 15 minutes per frying batch.

Remove the fried chicken and drain the excess oil before serving.