Coxinha

Ingredients

Vegetable oil

for frying

Breadcrumbs

1 cup, for coating

Eggs

2, beaten (for coating)

Black pepper

1/2 teaspoon

Salt

to taste

Butter

2 tablespoons

Milk

1 cup

All-purpose flour

2 cups

Chicken broth

1/2 cup

Garlic

2 cloves, minced

Onion

1, finely chopped

Chicken breast

2 cups, cooked and shredded

Instructions

1. In a skillet, heat a tablespoon of vegetable oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.
2. Add the shredded chicken and chicken broth to the pan. Cook for about 5-7 minutes until the mixture is well combined and the liquid has evaporated. Season with salt and black pepper to taste. Remove from heat and set aside to cool.
3. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2-3 minutes, stirring constantly, until the mixture forms a paste (roux).
4. Gradually add the milk to the roux, stirring continuously to avoid lumps. Cook until the mixture thickens and pulls away from the sides of the pan, about 5-7 minutes.
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 (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the chicken filling in the center and shape the dough into a teardrop shape, completely enclosing the filling. Repeat with the remaining dough and filling.
7. Dip each coxinha into the beaten eggs, then roll them in breadcrumbs to ensure an even coating.
8. Heat enough vegetable oil in a deep pan or fryer to submerge the coxinhas. Fry the coxinhas in batches until they are golden brown and crispy, about 4-5 minutes per batch.
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, ideally with a side of hot sauce or a tangy dipping sauce, such as aioli or chimichurri.