Coxinha

Steps

1. poach18 min
   chicken just cooked
   Gently poach the chicken in the stock until just cooked, then remove and shred it finely. Reserve the flavorful stock for the dough; overcooking the chicken now leaves a dry filling after frying.
2. saute8 min
   filling dry enough to mound
   Cook onion and garlic until soft, add the shredded chicken, season and cook until the filling is flavorful but not wet. Loose liquid creates steam pockets that can split the dough in the fryer.
3. mix8 min
   dough pulls cleanly from pan
   Bring measured chicken stock and butter to a boil, add the flour at once, and stir vigorously over medium heat until a smooth mass pulls away from the pan. This cooked flour dough must lose its raw flour taste and become strong enough to wrap the filling.
4. shape25 min
   sealed teardrops with even dough thickness
   Cool the dough until safe to handle, flatten portions into rounds, enclose a spoonful of chicken and pinch into the characteristic pointed teardrop. Keep the shell even; thin seams burst and thick bottoms remain doughy.
5. bread8 min
   fully breaded
   Dip each coxinha in beaten egg and coat completely with breadcrumbs. Press the crumbs gently into the surface, especially around the sealed point, to reinforce the shell.
6. fry12 min
   175 C / 350 F oil, evenly golden
   Fry in uncrowded batches until deep golden and crisp, letting the oil recover between rounds. The filling is already cooked, so the frying stage is about heating the center while rapidly crisping the dough and crumb exterior.
7. rest5 min
   drained and still hot
   Drain briefly on a rack or paper and serve hot after the interior steam settles. Holding them covered traps steam and quickly softens the breadcrumb shell.