Coxinha brazylijskie kotleciki - Kotlet.TV

Poach chicken in chicken broth until cooked through, about 20-25 minutes.

Remove chicken, reserving broth, and shred into small pieces.

In a skillet, melt butter over medium heat and sauté onion and garlic until translucent.

Add shredded chicken, salt, black pepper, and parsley; mix well and cook for 5 minutes.

In a saucepan, combine flour and milk, stirring constantly until a dough forms, about 5-7 minutes.

Remove dough from heat and let cool slightly.

Take a small piece of dough and flatten it in your palm.

Place a spoonful of chicken filling in the center and fold the dough over to form a teardrop shape.

Repeat with remaining dough and filling.

Dip each coxinha in beaten eggs, then coat with breadcrumbs.

Heat oil in a deep pot over medium-high heat until shimmering.

Fry coxinhas in batches until golden brown, about 4-5 minutes per side.

Remove coxinhas and drain on paper towels.

Serve warm with dipping sauce of choice.

Equipment Needed

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