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Coxinha de Frango
Brazilian chicken croquettes - teardrop-shaped fried dough stuffed with creamy shredded chicken. A beloved and iconic Brazilian snack.
đ§ Ingredienser
- 400 g Cooked and shredded chicken(Can use rotisserie chicken for convenience.)
- 120 g Cream cheese(Full-fat recommended for best texture. Room temperature is ideal.)
- 500 ml Chicken stock(Low-sodium is preferred to control saltiness.)
- 2 cups All-purpose flour(Approximately 250g.)
- 2 tbsp Unsalted butter(Approximately 30g.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black pepper(Or to taste.)
- 2 Eggs(For egg wash.)
- 2 cups Plain breadcrumbs(Approximately 200g. Panko breadcrumbs can be used for extra crispiness.)
- for frying Vegetable oil or other neutral oil(Enough to fill a deep pot or Dutch oven to at least 3 inches deep.)
đšâđł Instruktioner
- 1
Prepare the chicken filling: In a medium bowl, combine the shredded chicken, cream cheese, salt, and pepper. Mix thoroughly until well combined and creamy. If the mixture seems too dry, add a tablespoon of chicken stock. Cover and refrigerate while you prepare the dough.
â±ïž 15 minutes - 2
Make the dough: In a medium saucepan, combine the chicken stock, butter, and salt. Bring to a rolling boil over medium-high heat, ensuring the butter is fully melted. Remove the saucepan from the heat immediately. Add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a cohesive ball and pulls away from the sides of the pan. This should take about 1-2 minutes. Let the dough cool in the saucepan for about 10 minutes, then transfer it to a clean bowl and let it cool further until it's comfortable to handle (about 15-20 minutes).
â±ïž 30 minutes (including cooling) - 3
Shape the coxinhas: Once the dough is cool enough to handle, knead it briefly on a lightly floured surface until smooth. Take a portion of dough (about 2-3 tablespoons), flatten it into a disc in your palm, and place about 1-2 tablespoons of the chicken filling in the center. Carefully enclose the filling with the dough, sealing the edges completely. Shape the stuffed dough into a teardrop or drumstick shape, tapering one end. Repeat with the remaining dough and filling.
â±ïž 40 minutes - 4
Bread the coxinhas: Prepare two shallow dishes: one with the beaten eggs (add a splash of water or milk if desired) and another with the breadcrumbs. Dip each shaped coxinha first into the egg wash, ensuring it's fully coated, then roll it in the breadcrumbs, pressing gently to adhere. Place the breaded coxinhas on a baking sheet lined with parchment paper. For an extra crispy coating, you can double-dip: dip in egg, then breadcrumbs, then egg again, and finally breadcrumbs.
â±ïž 15 minutes - 5
Fry the coxinhas: Heat the oil in a deep pot or Dutch oven to 175°C (350°F). Carefully add the coxinhas to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are deep golden brown and crispy. Use a slotted spoon to remove the fried coxinhas and place them on a wire rack set over a baking sheet to drain any excess oil.
â±ïž 20 minutes
đĄ Proffstips
- âEnsure the dough is completely cool before shaping to prevent it from becoming sticky and difficult to handle.
- âThe teardrop shape is traditional, resembling a chicken drumstick. Pinching the 'bone' end can enhance this look.
- âFor an extra crunchy exterior, consider double-breading the coxinhas (egg wash, breadcrumbs, egg wash, breadcrumbs).
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use Catupiry (a famous Brazilian creamy cheese) as part of or instead of the cream cheese in the filling for an authentic touch.
- Add finely chopped cilantro, parsley, or a pinch of chili flakes to the chicken filling for a fresh or spicy kick.