Authentic Coxinha De Frango
A classic Brazilian street food consisting of shredded seasoned chicken wrapped in a savory dough, shaped like a teardrop, and deep-fried to golden perfection.
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Ingredients
- 500 grams Chicken breast
- 3 cups Chicken broth
- 3 cups All-purpose flour
- 2 tablespoons Butter
- 1/2 cup Cream cheese (Requeijão style)
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 1/4 cup Fresh parsley, chopped
- 2 large Eggs, beaten
- 2 cups Breadcrumbs
- 1 liter Vegetable oil for frying
- 1 teaspoon Salt and paprika
Instructions
- 1
Boil the chicken breast in the chicken broth until fully cooked, then remove the chicken and shred it finely, reserving the broth.
- 2
In a pan, sauté the onions and garlic in a little oil, add the shredded chicken, parsley, paprika, and salt, then mix in the cream cheese and set aside to cool.
- 3
Bring the 3 cups of reserved chicken broth and butter to a boil in a large pot; once boiling, dump all the flour in at once.
- 4
Stir the dough vigorously over medium heat for 2-3 minutes until it forms a smooth ball and pulls away from the sides of the pot.
- 5
Let the dough cool slightly on a floured surface, then knead it until smooth while still warm.
- 6
Take a small piece of dough, flatten it into a disc, place a spoonful of chicken filling in the center, and pinch the dough upward to form a teardrop shape.
- 7
Dip each coxinha into the beaten eggs and then coat thoroughly with breadcrumbs.
- 8
Deep fry in hot oil (350°F/175°C) until golden brown and crispy, then drain on paper towels.
Nutrition per Serving
320
Calories
15g
Protein
35g
Carbs
14g
Fat
2g
Fiber
1g
Sugar
580mg
Sodium
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