Coxinha (Brazilian Fried Chicken Croquettes)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is cost-effective and saves prep time.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning is a budget-friendly alternative.

Slow cook chicken legs with salt, pepper, and garlic powder for 6 hours until ready to shred.

Chop 1 onion and 6 cloves of garlic.

Strain the leftover liquid from the slow-cooked chicken.

In a large cast iron skillet, fry the chopped onions and garlic until tender.

Add the shredded chicken to the skillet and mix together.

Prepare a sauce with tomato paste, salt, pepper, and ground cumin, then add it to the skillet.

Add a lot of chopped parsley to the skillet and stir-fry until everything is well combined.

In a cast iron pot, bring 6 cups of chicken broth to a rolling boil.

Stir in 6 cups of flour until it forms a thick dough, then let it cool for 1 hour.

Knead the cooled dough by hand until it's smooth enough to handle.

Take a handful of dough and shape it around the chicken filling to form a coxinha.

Prepare breadcrumbs and beat 3 eggs for breading.

Dip each coxinha in the egg wash, then coat with breadcrumbs.

Heat about 2 inches of oil in a heavy pot to a temperature slightly above 350 degrees Fahrenheit.

Deep-fry the coxinhas for about 3-4 minutes until the coating is golden brown.

Serve the coxinhas hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens