Chicken Brazilian Fingers Sausage (with Sandwich French (fries Chicken)) Recipe

Prepare chicken and marinade

Trim chicken breasts and cut into 3/4-inch thick strips (fingers). Place in a bowl and add minced garlic, lime juice, smoked paprika, ground cumin, dried oregano, 1 tsp salt, 1 tsp black pepper and 2 tbsp light olive oil. Toss to coat and let marinate at room temperature for 15 minutes (or refrigerate up to 1 hour).

Set up breading station

Place flour in a shallow dish. In a second shallow dish, whisk together 2 large eggs and 3 tbsp milk. In a third dish, combine 1.5 cups breadcrumbs with 1/4 cup grated Parmesan (if using).

Bread the chicken

Dredge each marinated chicken strip first in flour (shake off excess), then dip into the egg wash, and finally press into the breadcrumb mixture to fully coat. Place breaded fingers on a wire rack or baking sheet while you heat the oil.

Fry the chicken

Pour about 1 cup cooking oil into a large skillet to a depth of ~1/4 inch and heat over medium-high until shimmering (around 350°F / 175°C if using a thermometer). Fry chicken fingers in batches for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain. Keep warm in a low oven (200°F / 95°C) if needed.

If using whole fresh smoked sausage or linguica, slice into 1/2-inch medallions or leave whole. Heat 1 tsp vegetable oil in a separate skillet over medium heat. Add sausage and cook, turning occasionally, until browned and heated through, about 6–8 minutes. If left whole, cook 8–10 minutes, turning to brown all sides. Remove and keep warm. Sausage can be served alongside the fingers or sliced and added into sandwiches.

Cook the fries

Bake or deep-fry frozen shoestring fries according to package instructions until crisp. If baking, spread on a single layer, toss with 1 tsp oil, salt and 1/4 tsp pepper, and bake at 425°F (220°C) for 12–18 minutes, turning halfway, until golden and crisp.

Prepare rolls and condiments

Split rolls horizontally. Spread mayonnaise and mustard on the cut sides of each roll. Layer lettuce, tomato slices and pickles on the bottom half.

Assemble sandwich

Place 3–4 warm chicken fingers per sandwich (or sliced sausage) on top of the vegetables. Add additional condiments or hot sauce if desired. Close sandwiches and press gently. Serve immediately with hot fries and sausage on the side.

Serve lime wedges and sprinkle chopped parsley or cilantro over the chicken fingers and fries for brightness. Offer hot sauce at the table. Adjust salt and pepper to taste.