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Ingredients
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Filling (Frango)
Dough
Coating & Frying
Method
Filling (Frango)
Poach the chicken
Place chicken breasts in a medium pot with 800 ml water, bay leaf and crushed garlic. Bring to a gentle simmer, reduce heat and poach for 15–18 minutes until cooked through. Remove chicken to a plate and reserve 500 ml of the poaching liquid (strain and cool). Discard bay leaf and garlic solids.
Shred the chicken
When chicken is cool enough to handle, shred it finely using two forks or pulse briefly in a food processor for a finer texture. Set shredded chicken aside.
Sauté aromatics and combine
Heat 1 tbs olive oil in a skillet over medium heat. Add chopped onion and sauté 4–5 minutes until translucent. Season with 1.5 tsp salt and 1/2 tsp black pepper. Add shredded chicken and stir to combine and warm through for 2–3 minutes. Turn off heat and stir in 50 g cream cheese (optional) and 2 tbsp chopped parsley. Taste and adjust seasoning. Let filling cool completely before shaping.
Dough
Bring liquids to a boil
In a heavy saucepan combine 500 ml reserved chicken broth, 120 ml milk, 30 g butter and 1/2 tsp salt. Bring to a rolling boil over medium heat, stirring so butter melts and salt dissolves.
Add flour and form dough
Remove pan from heat and immediately add 350 g all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth, glossy dough forms and pulls away from the pan (about 1–2 minutes). Return to low heat and cook, stirring constantly, for another 1 minute to dry the dough slightly.
Cool and knead
Transfer dough to a bowl and let cool 8–10 minutes until warm but not hot. Knead briefly in the bowl or on a lightly floured surface for 1 minute to make it smooth and pliable. The dough should be soft and not sticky; if extremely sticky, let cool slightly or dust with a few extra grams of flour (add sparingly).
Portion dough
Divide dough into 12 equal portions (about 55–65 g each). Keep portions covered with a clean towel to prevent drying while you shape.
Shaping & Coating
Shape Coxinha
Take one dough portion in your palm and flatten into a small cup. Place about 1.5 tbsp (roughly 20–25 g) of cooled chicken filling in the center. Gather edges of dough around the filling and seal, shaping into a teardrop or drumstick shape with a pointed top. Repeat with remaining portions.
Coat
Set up a dredging station: one bowl with 80 g flour, one with 2 beaten eggs, and one with 200 g breadcrumbs. Lightly dust each shaped coxinha in flour, dip into beaten egg, then roll in breadcrumbs to fully coat. Press breadcrumbs gently so they adhere. Place coated coxinhas on a tray and chill in the fridge 15–20 minutes to firm up (helps prevent breakage during frying).
Frying & Serving
Heat oil and fry
Pour about 1 liter vegetable oil into a deep, heavy pot or deep fryer and heat to 175°C (347°F). Fry coxinhas in small batches, turning occasionally, until golden brown and crisp, 3–4 minutes per batch. Maintain temperature between 170–180°C to ensure even cooking and prevent oil absorption. Use a slotted spoon to transfer to a wire rack or paper towels to drain.