Coxinhas

Coxinhas are a popular Brazilian snack, known for their deliciously crispy exterior. They consist of a soft, doughy shell made with chicken stock and flour, enveloping a moist and flavorful filling of finely shredded chicken. These fritters can be made in various sizes, from bite-sized for party snacks to larger portions for a fulfilling meal. Often enjoyed with hot sauce, they offer a delightful combination of textures and flavors, making them a beloved treat in Brazilian cuisine.

Coxinhas (Brazilian Chicken Fritters)

Itamar Santos
Course Appetizer
Cuisine Brazilian

Ingredients
  

Filling

  • 2 boneless chicken breast halves
  • 1 tbsp vegetable oil
  • 1 tbsp grated onion
  • 1 small garlic clove minced
  • tsp annatto powder
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped scallion
  • salt and pepper to taste

Dough

  • 2 c. chicken stock
  • 2 % c. flour
  • 2 tbsp powdered milk
  • 2 tbsp butter room temperature
  • 1 tsp salt

Molding and Frying

  • 1 egg white
  • 1 cup fine bread crumbs or panko
  • vegetable oil for frying

Instructions
 

Filling

  • Cook chicken in about 3 cups of water.
  • Reserve 2 cups of the cooking liquid to prepare the dough.
  • Finely shred chicken.
  • Heat oil in a saucepan, add onion, then garlic and then annatto.
  • Fry until golden brown.
  • Add shredded chicken and about 3 tablespoons cooking liquid; the chicken should be moist, but not runny.
  • Turn off the heat and add chopped herbs.
  • Season to taste with salt and pepper.

Dough

  • Process all ingredients in a food processor until smooth.
  • Cook in a heavy pan, over medium heat, stirring constantly until the dough forms a ball that pulls away from the sides of the pan (make sure there are no wet spots in the dough).
  • Let it cool and use to mold the coxinhas.

Molding and Frying

  • Take a portion of dough about the size of a golf ball and flatten into a disk about 4 inch thick.
  • Mound a teaspoon of filling in the center; don’t let the filling touch the edges of the dough.
  • Carefully mold the dough around the filling, forming a pear-shaped bundle.
  • Make sure the filling is well sealed in the dough, smooth the surface and removed excess dough from the top.
  • Use your hands to spread a thin layer of egg white on the coxinha and dip in bread crumbs.
  • Fry in hot oil until golden brown; drain on paper towels.

Notes

A golden, crispy exterior surrounds a layer of soft dough filled with lightly seasoned, moist shredded chicken. Coxinhas can be molded as big, individual pieces (virtually a meal), or bite-sized for parties. Some people eat them dotting each bite with hot sauce. Ground coriander or poultry seasoning can be substituted for annatto.