COXINHA DE FRANGO RECIPE | Brazilian Chicken Drumsticks | Chicken Drumsticks | Coxhina | APPETIZER

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for frying.

Cook chicken in a pot with water until tender, about 30 minutes.

Shred cooked chicken and set aside.

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

Add diced carrots and cook until softened, about 5 minutes.

Stir in shredded chicken, cream cheese, parsley, black pepper, and salt; mix well and remove from heat.

In a separate pot, combine flour and chicken broth, stirring until a dough forms; cook for 5 minutes.

Let the dough cool slightly, then knead until smooth.

Take a small piece of dough, flatten it in your palm, and place a spoonful of the chicken filling in the center.

Fold the dough over the filling, shaping it into a teardrop or drumstick shape; seal edges well.

Dip each coxinha in beaten egg, then coat with bread crumbs.

Heat oil in a deep fryer or large pot to 350°F (175°C).

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

Remove from oil and drain on paper towels before serving.

Cooking Techniques

Spice Level:

Allergens