Coxinha

Ingredients

• Vegetable oil (for frying)
• Breadcrumbs (2 cups)
• Egg (2, beaten)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Butter (2 tablespoons)
• Milk (2 cups)
• All (purpose flour - 2 cups)
• Chicken broth (1 cup)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Chicken breast (2 cups, cooked and shredded)

Instructions

1. In a pan, heat some oil and sauté the onion and garlic until translucent.
2. Add the shredded chicken and chicken broth to the pan. Cook for a few minutes until the mixture is well combined and the liquid has evaporated. Season with salt and pepper. Set aside to cool.
3. In a separate saucepan, melt the butter over medium heat. Add the flour and cook for a few minutes, stirring constantly, until the mixture forms a paste.
4. Gradually add the milk to the saucepan, stirring continuously to avoid lumps. Cook until the mixture thickens and pulls away from the sides of the pan.
5. Remove the saucepan from heat and let the dough cool slightly. Once cooled, knead the dough until smooth.
6. Take a small portion of the dough and flatten it in your hand. Place a spoonful of the chicken filling in the center and shape the dough into a teardrop shape, enclosing the filling completely. Repeat with the remaining dough and filling.
7. Dip each coxinha into the beaten eggs, then roll them in breadcrumbs to coat evenly.
8. Heat vegetable oil in a deep pan or fryer. Fry the coxinhas in batches until golden brown and crispy.
9. Remove the coxinhas from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Serve the coxinhas hot and enjoy!