Coxinha de Frango
User Reviews
4.0
3 reviews
Good
-
Prep Time
1 hr
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Cook Time
mins
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Total Time
1 hr 30 mins
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Servings
30 coxinhas
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Calories
223 kcal
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Course
Main Course, Appetizer
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Cuisine
Brazilian
Coxinha de Frango
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Coxinha de frango is a Brazilian drumstick shaped fritter based on a mixture of shredded chicken that is wrapped in dough, then battered and deep-fried.
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Ingredients
For the filling
- 2 tablespoons olive oil
- 1 white onion , finely chopped
- 2 cloves garlic , pressed
- 1 rotisseriie chicken , deboned and finely shredded
- salt
- ground black pepper
- 3 tablespoons mayonnaise (or requeijão, creamy cheese)
- 3 tablespoons chopped scallions
- ½ bunch parsley , finely chopped
For the dough
- 3 cups chicken stock
- ¼ teaspoon salt
- 2 teaspoons olive oil
- 6 cups all-purpose flour , sifted
For dredging
- 8 large egg whites
- 3 cups breadcrumbs
For deep-frying
- vegetable oil
Instructions
Filling
- In a large skillet, heat the olive oil over medium heat. Add the white onion and cook, stirring occasionally, until soft and translucent for about 2 minutes. Add the garlic and cook for about 1 minute.
- In a large bowl, place the finely shredded chicken and stir in the cooked onion and garlic mixture, salt, pepper, the mayonnaise or Catupiry cheese, parsley and scallions. Set aside.
Dough
- In a large, non-stick saucepan, place the chicken stock, salt, and olive oil, and bring to a simmer over medium-low heat. When the stock is hot, add the sifted flour all at once while stirring very well. It will get more and more difficult to stir but continue to stir vigorously for about 1 minute or so until obtaining a uniformly lumpy dough.
- Remove from heat and transfer the coxinha dough to an electric mixer fitted with a hook attachment. Knead dough at low speed for about 5 minutes or until it becomes soft and smooth.
- Scrape dough from mixing bowl onto a well-floured surface with a dough scraper or spatula, and knead a little bit more by hand. Shape the coxinha dough into a flat disk and let rest for about 10 minutes at room temperature.
- Pinch off golf ball sized lumps of dough, then roll them with both hands into a ball and flatten them into small discs. Scoop about 1 tablespoon of the chicken filling onto the center of each circle.
- Pinch dough together at the top to seal, creating little drumstick or teardrop-shaped pouches. You should get between 25 and 30 coxinhas.
- In a bowl, lightly whisk egg whites together. Place bread crumbs in another bowl. Carefully dip each coxinha into the egg whites and then the breadcrumbs until fully coated.
- Pour enough vegetable oil into a heavy-bottomed pot. Heat to 350F/180C.
- Deep fry coxinhas in small batches for about 8 minutes, or until golden brown. Drain on paper towels, lightly season with salt, and serve hot.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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