Coxinha

🧂 Ingredients

• 400 g Shredded cooked chicken(Can be from boiled or roasted chicken breasts or thighs. Ensure it's finely shredded.)
• 100 g Cream cheese(Full-fat cream cheese for best results. Catupiry is a traditional Brazilian choice.)
• 500 ml Chicken broth(Low-sodium is recommended so you can control the saltiness.)
• 2 cups All-purpose flour(Approximately 250g. Sifted for a smoother dough.)
• 2 tbsp Butter(Unsalted butter.)
• 1 tsp Salt(Or to taste. Adjust based on the saltiness of your chicken broth and chicken.)
• 0.5 tsp Black pepper(Freshly ground, or to taste.)
• 2 Eggs(Beaten, for egg wash. Use one for dredging if preferred.)
• 2 cups Breadcrumbs(Panko breadcrumbs are recommended for extra crispiness. Regular fine breadcrumbs also work.)
• for frying Vegetable oil(A neutral oil like canola, sunflower, or vegetable oil. Enough for deep frying (at least 3-4 inches deep).)

👨‍🍳 Instructions

1. 1

   Prepare the chicken filling: In a bowl, combine the finely shredded chicken with the cream cheese, salt, and pepper. Mix thoroughly until well incorporated and creamy. Set aside.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a medium saucepan, heat the chicken broth and butter over medium heat until the butter is melted and the broth is simmering. Gradually whisk in the sifted all-purpose flour. Continue to stir and cook the mixture, stirring constantly with a wooden spoon, until it forms a cohesive ball that pulls away from the sides of the pan. This should take about 5-7 minutes. The dough will look slightly sticky but should be manageable.

   ⏱️ 15 minutes
3. 3

   Knead and cool the dough: Transfer the dough ball to a lightly floured surface or a clean bowl. Knead it for a minute or two until it's smooth and pliable. Let the dough cool slightly for about 10-15 minutes until it's comfortable to handle.

   ⏱️ 15 minutes
4. 4

   Shape the coxinhas: Take a portion of the dough (about 2-3 tablespoons) and flatten it in your palm. Place about 1-2 tablespoons of the chicken filling in the center. Carefully wrap the dough around the filling, pinching and sealing the edges to enclose it completely. Shape the dough into a teardrop or drumstick shape, tapering one end. Repeat with the remaining dough and filling.

   ⏱️ 30 minutes
5. 5

   Bread the coxinhas: Set up a breading station with the beaten eggs in one shallow dish and the breadcrumbs in another. Dip each shaped coxinha first into the beaten egg, ensuring it's fully coated, and then transfer it to the breadcrumbs. Press gently to coat evenly. Place the breaded coxinhas on a plate or baking sheet.

   ⏱️ 15 minutes
6. 6

   Fry the coxinhas: Heat about 3-4 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 170°C (340°F). Carefully add the coxinhas to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 4-6 minutes, turning occasionally, until they are deep golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a wire rack set over paper towels to drain excess oil.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓The dough should be smooth, pliable, and slightly elastic. If it's too sticky, add a little more flour; if too dry, a tiny bit more broth or butter.
• ✓The teardrop shape is traditional and resembles a chicken drumstick, but feel free to shape them as desired.
• ✓Ensure the oil is at the correct temperature before frying. Too low, and they'll absorb too much oil; too high, and they'll burn before cooking through.
• ✓For a crispier coating, you can double-dip: egg, breadcrumbs, egg again, then breadcrumbs.
• ✓Coxinhas can be shaped and breaded ahead of time and refrigerated or frozen before frying.

🔄 Variations

• Use Catupiry cheese as the sole filling for an authentic Brazilian taste.
• Add finely chopped jalapeños or a pinch of cayenne pepper to the chicken filling for a spicy version.
• Experiment with different herbs like parsley or cilantro in the filling.

🥗 Nutrition

Per serving