Coxinha

Step by stepInstructions

1. Make the filling: melt the butter in a skillet over medium heat, sauté the onion for 3 minutes, add the garlic for 1 minute, then stir in the shredded chicken, cream cheese, parsley, and salt; cook 2 minutes until creamy and set aside to cool.
2. Make the dough: bring the chicken broth and milk to a boil with 1 teaspoon of salt, then dump in the flour all at once and stir vigorously until a smooth, glossy ball forms, about 3 minutes.
3. Turn the dough onto a floured surface and knead until cool enough to handle, about 5 minutes.
4. Take a walnut-sized piece of dough, flatten it into a disc in your palm, place a heaping teaspoon of filling in the center, and shape it into a teardrop with a pointed tip, sealing the edges well.
5. Coat each coxinha in the beaten eggs, then roll in the breadcrumbs, pressing lightly to adhere.
6. Heat the oil to 350°F in a deep pot and fry the coxinhas in batches of 4 to 5 for 4 to 5 minutes, until deep golden brown and crisp; drain on paper towels and serve hot.