The old Brazilian Pavilion restaurant on E 53rd St served fried chicken with crisply fried garlic and parsley: Chicken Bossa Nova.
I ordered this many times over many years and continue to miss it. Does anyone have a recipe for their version, which I should point out was fried with a batter, not grilled with herbs?
It was particularly light and crispy, and I have wondered if tapioca flour was used as the breading.
Thanks for any guidance!