Preparation

• 1.

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

• 2.

  Add the shredded chicken, chicken broth, salt, pepper, and paprika. Cook for about 5 minutes until the mixture is thick. Let it cool.

• 3.

  In a saucepan, combine the remaining chicken broth and milk; bring to a simmer. Gradually stir in the flour and mix until it forms a dough-like consistency.

• 4.

  Knead the dough for a couple of minutes until smooth. Let it cool slightly.

• 5.

  Once the dough is cool enough to handle, take a small piece and flatten it in your palm. Place a spoonful of the chicken filling in the center and fold the edges over to create a shape resembling a teardrop or drumstick. Seal well by pinching the edges.

• 6.

  Dip each coxinha in the beaten eggs and then coat with breadcrumbs.

• 7.

  In a deep pan, heat the vegetable oil to 350°F (175°C). Fry coxinhas in batches until golden brown, about 3-4 minutes per side.

• 8.

  Remove from oil and place on paper towels to drain excess oil. Serve warm.