Coxinha de Frango
These are a staple of any Brazilian gathering, balancing a smooth, sturdy exterior with a moist, dense interior. Getting the dough consistency right is the hurdle; it must be supple enough to shape but thick enough to hold its form under heat.
Master the dough-to-stock ratio.
Ensure your chicken is cooled before assembly; working with hot filling will cause the dough to tear and lose its structural integrity during the fry.
- large heavy-bottomed pot
- wide skillet
- two shallow bowls for breading
- deep-fry thermometer
What goes in.
- 2 lbchicken breast, poached and shredded
- 4 cupsreserved chicken poaching liquid
- 2 tbspunsalted butter
- 4 cupsall-purpose flour
- 1yellow onion, finely minced
- 2 clovesgarlic, minced
- 1/2 cupfresh parsley, chopped
- 2large eggs, beaten
- 2 cupsbreadcrumbs
- 1 literoil for frying
Cooking the flour
When you add the flour to the boiling liquid, keep the heat on medium and stir vigorously with a wooden spoon until the dough pulls away cleanly from the sides of the pot and forms a single, smooth mass.
The method.
Prepare the filling
Sauté onions and garlic in a skillet. Add the shredded chicken and parsley. Cook until any excess moisture evaporates. The filling should be cohesive, not soupy.
Make the dough
Bring the poaching liquid and butter to a rolling boil in your heavy pot. Dump in all the flour at once and stir constantly. Continue cooking the dough over medium heat for 3 to 5 minutes until it is glossy and elastic.
Knead and cool
Turn the dough onto a floured surface. Once cool enough to touch, knead it briefly until it is completely smooth. Cover with plastic wrap to prevent a skin from forming.
Shape
Take a walnut-sized piece of dough, flatten it into a disc, place a spoonful of chicken in the center, and bring the edges up to form a teardrop shape.
Coat and fry
Dip each coxinha into the beaten eggs, then roll in breadcrumbs. Fry in 360°F oil until deep golden brown.
Other turns to take.
Catupiry
Add a small dollop of firm cream cheese inside the chicken filling before sealing the dough.
When it doesn't go to plan.
Use a fine-mesh strainer to ensure the poaching liquid is perfectly clear before adding the flour.
If the oil is too cool, the coxinha will soak up grease; test with a small piece of bread dough first.
Drain on a wire rack rather than paper towels to keep the base from steaming and softening.
The ones that keep coming up.
Why did my coxinha crack during frying?
The dough was likely too dry or wasn't kneaded enough. Ensure your flour-to-liquid ratio is accurate and the dough surface is uniform before shaping.