Prepare to embark on a mouthwatering journey into the heart of Brazilian cuisine with the legendary coxinha - a crispy, golden treasure that's about to become your new obsession! These teardrop-shaped delights are more than just a snack; they're a culinary experience that combines the perfect crunch of breadcrumbs with tender, flavorful chicken inside. Whether you're a food adventurer or simply craving something extraordinary, this recipe will transport you straight to the vibrant streets of Brazil with every single bite.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Brazilian
Serves: 10 servings
Ingredients
- 2 cups shredded chicken
- 1 cup chicken broth
- 1 cup all-purpose flour
- 1/2 cup milk
- 1 egg
- Breadcrumbs for coating
- Oil for frying
- Salt and pepper to taste
Instructions
- Prepare the chicken filling by combining shredded chicken with salt and pepper in a bowl, mixing thoroughly to ensure even seasoning.
- In a saucepan, heat the chicken broth and milk together until warm but not boiling, creating a base for the dough.
- Gradually add all-purpose flour to the liquid mixture, stirring constantly to prevent lumps and create a smooth, soft dough.
- Remove the dough from heat and let it cool slightly until it's comfortable to handle, about 5-7 minutes.
- Knead the dough on a clean surface until it becomes elastic and smooth, ensuring no dry flour remains.
- Take small portions of dough and flatten them into thin circles using your hands or a rolling pin.
- Place a spoonful of seasoned chicken in the center of each dough circle.
- Carefully fold and shape the dough around the chicken, creating a teardrop or cone-like shape typical of coxinhas.
- Whisk the egg in a separate bowl to create an egg wash for coating.
- Dip each shaped coxinha first in egg wash, then roll in breadcrumbs, ensuring complete coverage.
- Heat oil in a deep fryer or large pan to 350°F (175°C) for optimal frying temperature.
- Carefully place breaded coxinhas into hot oil, frying until golden brown and crispy, approximately 3-4 minutes per batch.
- Remove coxinhas with a slotted spoon and drain on paper towels to remove excess oil.
- Let cool for a few minutes before serving to allow the filling to set and prevent burning.
- Serve warm with your favorite dipping sauce, such as chili sauce or garlic aioli.
Tips
- Temperature is Key: Ensure your oil is precisely at 350°F (175°C) for the crispiest exterior and most even cooking.
- Dough Consistency Matters: When mixing the dough, stir constantly to avoid lumps and achieve a smooth, elastic texture.
- Shaping Technique: Wet your hands slightly when forming the coxinhas to prevent the dough from sticking and create a more uniform shape.
- Don't Overcrowd: Fry in small batches to maintain oil temperature and ensure even browning.
- Drain Properly: Use paper towels to remove excess oil and keep your coxinhas crisp, not greasy.
- Make Ahead Tip: You can prepare and shape the coxinhas in advance, then refrigerate before the final breading and frying.
- Serving Suggestion: Pair with a zesty dipping sauce like chili sauce or garlic aioli to elevate the flavor experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 15g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 60mg
