Coxinha
Ingredients
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- 6 cups water
- 1 1/4 pounds boneless skinless chicken breasts (~3 n/a chicken breasts)
- 1 small onion – halved
- 2 cloves garlic – crushed
- 2 1/2 teaspoons kosher salt – divided
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil – for sautéing
- 1 medium onion – finely chopped
- 2 cloves garlic – minced
- 1/4 cup parsley – chopped (~0.5 n/a parsleys)
- 1/4 cup scallion – chopped (~2 n/a green onions)
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 3 cups all-purpose flour
- 3 large egg – beaten
- 2 cups fine dry breadcrumbs
- 2 quarts vegetable oil – for deep-frying
Instructions
1. Poach the chicken: In a large pot, combine the water, chicken breasts, halved onion, crushed garlic, and 1 teaspoon of the kosher salt. Bring to a gentle boil over medium-high heat, reduce to a simmer, and cook until the chicken is just cooked through (165°F), 15–20 minutes. Transfer the chicken to a bowl. Measure and reserve 2.25 cups of the hot cooking liquid for the dough and filling; discard the aromatics.
2. Shred the chicken finely with two forks (or a stand mixer on low). Set aside to cool slightly.
3. Make the filling: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, 3–4 minutes. Stir in the minced garlic and cook 30 seconds. Add the shredded chicken, the remaining 0.5 teaspoon kosher salt for the filling, and the black pepper; cook, stirring, 2–3 minutes. Moisten with 0.25 cup of the reserved cooking liquid, then stir in the chopped parsley and scallions. Remove from heat and cool completely.
4. Make the dough: In a medium pot, combine the whole milk, 2 cups of the reserved cooking liquid, unsalted butter, and 1 teaspoon kosher salt. Bring to a boil over medium-high heat. Reduce heat to medium-low, add the all-purpose flour all at once, and stir vigorously with a wooden spoon until the dough pulls away from the sides, forms a cohesive ball, and a thin film coats the pot, 3–5 minutes. Turn the dough out onto a clean surface and knead until smooth and warm but not hot, 1–2 minutes. Cover with a towel and let rest 15 minutes.
5. Portion and fill: Divide the dough into 16 equal pieces and keep covered to prevent drying. Working one piece at a time, flatten into a 3-inch disc, place about 1.5 tablespoons of filling in the center, bring the edges up to enclose, and pinch to seal. Shape into a teardrop with a pointed tip. Repeat with remaining dough and filling.
6. Bread the coxinhas: Place the beaten eggs in a shallow bowl and the breadcrumbs in another. Dip each coxinha in egg, letting excess drip, then roll in breadcrumbs, pressing to adhere. Set on a tray.
7. Fry: Heat 2 quarts vegetable oil in a deep pot to 350–360°F. Fry 4–6 coxinhas at a time, turning occasionally, until deep golden and crisp, 3–5 minutes. Remove with a spider and drain on a rack or paper towels. Let the oil return to temperature between batches and repeat.
8. Rest and serve: Let the coxinhas stand 5 minutes to finish steaming inside. Serve hot.
Coxinha is a beloved Brazilian snack shaped like a little chicken drumstick, with a crisp breadcrumb crust giving way to a tender, savory interior. The filling is typically finely shredded chicken scented with onion, garlic, and fresh herbs, all wrapped in a rich, velvety dough made by cooking flour in seasoned broth and milk. Deep-fried until golden, each bite balances crunch and softness, with a gentle richness from buttered dough and a clean, well-seasoned chicken flavor. It’s hand-held, satisfying, and perfect alongside a cold drink at a bar or as a crowd-pleasing party bite.
Stories trace coxinha’s origins to São Paulo, where it gained fame in bakeries (padarias) and snack bars (lanchonetes) in the late 19th and early 20th centuries. The name means “little thigh,” echoing the folklore that a cook created the teardrop shape to imitate a drumstick using shredded meat. Over time, coxinha spread across Brazil and became a staple of street food culture and festive gatherings, spawning regional riffs like coxinha de frango com Catupiry (with creamy requeijão) while preserving its defining dough-and-chicken core.