Coxinha

Method

1. 1

   Poach the chicken in salted water until cooked through, about 20 minutes. Reserve 500 ml of the broth and shred the meat finely.

2. 2

   Soften the onion and garlic in half the butter, stir in the shredded chicken, cream cheese and parsley, season, and cool the filling completely.

   💡 A warm filling melts holes in the dough shell — cold filling shapes cleanly.

3. 3

   Bring the reserved broth to a boil with the remaining butter, tip in the flour all at once, and beat over the heat into a smooth ball of dough, about 3 minutes. Cool until handleable.

4. 4

   Knead the dough briefly on an oiled surface until silky, then pinch off pieces, flatten into cups, fill each with a spoonful of chicken and pinch upward into a teardrop.

   💡 Wet fingertips smooth over any cracks and seal the point.

5. 5

   Dip each coxinha in beaten egg, then roll in breadcrumbs.

6. 6

   Deep-fry at 180°C in batches until deep golden, 4–5 minutes, and drain on paper towels.

7. 7

   Serve hot with hot sauce and cold beer — and warn newcomers about the molten middle.