Crispy Chicken Coxinha

Ingredients

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (200g) mashed potatoes 1 cup (200g) mashed potatoes
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, bring water to a boil. Add mashed potatoes, flour, vegetable oil, salt, black pepper, garlic powder, onion powder, and paprika. Stir well until the mixture forms a smooth dough.
2. 2.
   Transfer the dough to a lightly floured surface and let it cool for a few minutes.
3. 3.
   In a bowl, combine the shredded chicken and chopped parsley. Season with salt and pepper to taste.
4. 4.
   Take a small portion of the dough and flatten it in your palm. Place a spoonful of the chicken filling in the center and shape the dough into a teardrop, enclosing the filling completely. Repeat with the remaining dough and filling.
5. 5.
   Dip each Coxinha into the beaten eggs, then roll them in breadcrumbs until fully coated.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the Coxinhas in batches until golden brown and crispy, approximately 5-6 minutes.
7. 7.
   Remove the Coxinhas from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Crispy Chicken Coxinhas hot and enjoy!

Treat your ingredients with care...

• Mashed Potatoes — Ensure the mashed potatoes are smooth and free from lumps to achieve a consistent dough texture.
• Cooked Chicken — Use boneless, skinless chicken breasts or thighs for the filling. You can cook the chicken by boiling, baking, or grilling it until fully cooked and then shred it using a fork.

Tips & Tricks

• For an extra burst of flavor, add a small amount of cream cheese or cheddar cheese to the chicken filling.
• To make the Coxinhas even crispier, you can double coat them by dipping them in beaten eggs and breadcrumbs twice.
• If you prefer a spicier kick, add a pinch of chili powder or cayenne pepper to the dough or chicken filling.
• Serve the Coxinhas with a side of hot sauce or chimichurri for dipping.
• Leftover Coxinhas can be reheated in the oven to regain their crispiness.

Serving advice

Serve the Crispy Chicken Coxinhas as a snack or appetizer. They are best enjoyed while still warm and crispy.

Presentation advice

Arrange the Coxinhas on a platter, garnish with fresh parsley, and serve with a side of dipping sauce. The teardrop shape of the Coxinhas adds an elegant touch to the presentation.