Por
Master Receita Solta
"Chicken coxinha is Brazil's most traditional savory pastry, made with cooked wheat dough in chicken broth and filled with seasoned shredded chicken breast. The dough is kneaded hot until elastic and shaped into the classic drop form. Breaded in egg and breadcrumbs, deep frying at 180°C ensures a crispy golden crust and soft filling."
- Cook the flour into the boiling chicken broth all at once, stirring constantly until it pulls away from the bottom of the pan. - Knead the dough while still warm on a clean surface to achieve a smooth texture and prevent cracking during shaping. - Deep-fry in clean oil at 180°C in small batches to keep the heat stable without soaking the snack.
In a pan, melt the butter and sauté the onion and garlic until golden.
Add the shredded chicken breast, parsley, salt, and pepper, and saute for another 5 minutes.
Reserve the filling and, in another pan, heat the chicken broth until boiling.
Add the wheat flour and salt all at once, mixing quickly until a homogeneous dough forms.
Remove the dough from the pan and knead it until it cools and is smooth.
Shape small portions of the dough, fill with the chicken, and shape into the coxinha format.
Pass the coxinhas in the beaten eggs and then in the breadcrumbs.
Heat the oil and fry the coxinhas in batches until golden.
Remove with a slotted spoon and place on paper towels to absorb excess oil.
Encontramos os melhores utensílios e ingredientes para você preparar Chicken Coxinha: The True Brazilian Delight com perfeição.
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- Coxinha with catupiry: place a teaspoon of culinary requeijão in the center of the cavity next to the shredded chicken. - Mini coxinhas for parties: shape 20-gram snacks each to serve as a fried appetizer at celebrations. - Cassava Coxinha: add 200g of cooked and squeezed cassava to the hot broth before incorporating the wheat flour.
- The homemade chicken broth can be enriched with a teaspoon of annatto to give a golden color to the dough. - The butter in the dough can be substituted with artisanal lard or culinary margarine with 80% fat content. - Traditional breadcrumbs can be replaced with finely ground panko breadcrumbs to produce a more aerated texture.
Store the fried coxinhas in a container lined with paper towels in the refrigerator for up to 3 days. Reheat in a preheated oven at 200°C or in the air fryer for 8 minutes to restore the external crispiness.
Freeze the raw coxinhas already shaped and breaded on a baking sheet for 2 hours at -18°C and bag them for up to 90 days. Fry the units directly frozen in hot oil at 170°C over low heat.
Serve accompanied by homemade chili pepper sauce, fresh lemon wedges, dark mustard, and a cold guaraná soda or pilsen beer.
The explosion results from air trapped inside the dough when sealing the tip, overly moist filling releasing internal steam under pressure, or oil temperature being too low when immersing.
The temperature should be between 175°C and 180°C. When placing a wooden toothpick in the oil, if bubbles form actively around it immediately, the oil is ready for frying.
Yes. Warm kneading rearranges the cooked starch chains and develops uniform elasticity, preventing dry lumps that crack the dough when shaping.
Yes. Brush or spray oil on the breaded shell and bake in the air fryer at 200°C for 12 to 15 minutes, flipping halfway through to brown both sides evenly.
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Esta receita de frango crocante de forno utiliza flocos de farelo para uma casquinha dourada e estaladiça, mantendo a carne suculenta. Perfeita para quem busca sabor e saúde.
