Chicken Drumstick ( 4 )

Chicken Drumstick

A Brazilian chicken coxinha is a popular savory snack in Brazil, consisting of shredded chicken encased in a dough, shaped into a teardrop or drumstick shape, coated in breadcrumbs, and deep-fried until golden and crispy. It’s a beloved treat often enjoyed at parties, gatherings, or as a street food snack. The dough is typically made with chicken broth, flour, and butter, creating a tender yet sturdy casing for the flavorful chicken filling. Coxinhas are versatile and can be served as an appetizer, snack, or even as part of a meal. They’re loved for their crunchy exterior and deliciously savory interior, making them a must-try for anyone looking to explore Brazilian cuisine.

For the dough:
2 cups of chicken broth (can be substituted with water)
2 cups of all-purpose flour
2 tablespoons of butter or margarine
Salt to taste
For the filling:
2 chicken breasts, cooked and shredded
1 small onion, chopped
2 cloves of garlic, minced
1 tomato, chopped
Parsley and green onions, to taste
Salt and pepper, to taste
1 tablespoon of olive oil
For coating:
2 eggs, beaten
Bread crumbs
For frying:
Oil for frying

Making the filling:
In a pan, sauté the onion and garlic in olive oil until golden brown.

Add the shredded chicken and sauté for a few minutes.
Add the chopped tomato, parsley, green onions, salt, and pepper. Cook for a few more minutes until all ingredients are well combined. Set aside.

Making the dough:
In a saucepan, heat the chicken broth (or water) with butter and a pinch of salt until boiling.
Add the flour all at once and stir vigorously until the dough comes away from the sides of the pan and forms a ball. This should take a few minutes.
Transfer the dough to a flat surface and let it cool slightly.

Assembling the coxinhas:
Take portions of dough and flatten them into disks in the palm of your hand.
Place some of the chicken filling in the center of each dough disk.
Close the dough around the filling, shaping it into a teardrop shape with your hands to ensure it is tightly sealed.Dip each coxinha in the beaten eggs and then coat them with breadcrumbs, ensuring they are fully covered.

Frying the coxinhas:
Heat the oil in a deep pan to frying temperature (approximately 170°C/340°F).
Fry the coxinhas in small batches, being careful not to overcrowd the pan and ensuring they are submerged in the oil.
Fry until the coxinhas are golden brown and crispy on the outside.
Remove the coxinhas from the oil with a slotted spoon and place them on paper towels to drain any excess oil.

This chicken coxinha recipe yields approximately 20 medium-sized coxinhas. The quantity may vary depending on the size of the coxinhas you shape. Considering a serving of 2 to 3 coxinhas per person, this recipe would comfortably serve 6 to 10 people as a snack or part of a meal. If you wish to serve more people, you can adjust the ingredients according to your needs.

Serve the coxinhas hot as a snack or as part of a meal. Enjoy!