Coxinha De Frango Recipe

Prepare the Dough

In a saucepan over medium heat, combine chicken broth, butter, salt, and black pepper. Bring to a boil.

Once boiling, reduce heat to low and add the all-purpose flour, stirring quickly until the mixture forms a dough.

Remove from heat and let it cool slightly. Once cool, add the eggs one at a time, mixing well to fully incorporate.

Prepare the Filling

In a skillet over medium heat, add a little oil and sauté the chopped onion and minced garlic until softened.

Add the shredded chicken, cream cheese, parsley, salt, and black pepper. Stir until well combined and the mixture is heated through.

Remove from heat and allow the filling to cool before assembling the coxinhas.

Assemble Coxinhas

Take a small ball of dough (about the size of a golf ball) and flatten it in your palm.

Place a spoonful of the filling in the center, then fold the dough over the filling to form a teardrop shape, sealing the edges well.

Prepare for Breading

In a bowl, beat the eggs and milk together. Place breadcrumbs in another bowl.

Dip each coxinha first in the egg mixture, then roll in breadcrumbs until fully coated.

Fry the Coxinhas

In a large saucepan or deep fryer, heat the vegetable oil to 350°F (175°C).

Fry the coxinhas in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.