Coxinha (Brazilian Chicken Croquettes)

Coxinha — which means "little thigh" — is Brazil's most iconic street food salgado (savoury snack), shaped to resemble a chicken drumstick. A dough made from wheat flour and chicken stock encases a filling of shredded chicken seasoned with cream cheese, onion, and parsley. Each piece is breaded and deep-fried until the exterior is shatteringly crisp and golden, while the interior is soft, savoury, and yielding. Sold at padarias (bakeries), street carts, and children's birthday parties throughout Brazil, coxinha is part of the national fabric. São Paulo claims it most fiercely, with dedicated coxinharias serving them by the dozen alongside ice-cold beer.

Serves: 4 (makes approximately 16 coxinhas)

Ingredients

Filling:

• 400g (14 oz) boneless chicken breast
• 500ml (2 cups) chicken stock
• 150g (5 oz) cream cheese
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 3 tbsp fresh parsley, finely chopped
• Salt and pepper to taste

Dough:

• 500ml (2 cups) chicken stock (from poaching)
• 300g (10.5 oz) plain wheat flour
• 1 tbsp butter
• 1 tsp salt

Coating:

• 2 eggs, beaten
• 150g (5 oz) breadcrumbs
• Neutral oil for deep-frying

Instructions

1. Poach chicken breast in stock for 20 minutes. Remove, shred finely, and reserve all the stock.
2. Mix shredded chicken with cream cheese, diced onion, garlic, parsley, salt, and pepper. Refrigerate filling while you make the dough.
3. Bring 500ml of the reserved stock to a boil with butter and salt. Reduce heat and add all the flour at once, stirring vigorously with a wooden spoon for 3-4 minutes until the dough pulls away from the sides of the pan and forms a smooth, non-sticky mass. Remove from heat and allow to cool for 15 minutes.
4. Divide dough into 16 equal balls. Flatten each ball in the palm of your hand into a circle about 8cm (3 in) in diameter. Place a spoonful of filling in the centre, gather the dough edges upward around the filling, and pinch closed, then shape into a teardrop pointing downward — the classic drumstick shape.
5. Dip each coxinha in beaten egg, then roll in breadcrumbs to coat evenly.
6. Heat oil in a deep saucepan to 175°C (350°F). Fry coxinhas in batches of 4-5 for 4-5 minutes, turning occasionally, until deep golden brown all over. Drain on paper towel.

Cook's Notes: The dough consistency is critical — it should be pliable but not sticky. If it cracks when you shape it, it is too dry; knead in a tiny amount of warm stock. Coxinhas can be shaped and refrigerated up to 24 hours before frying. Serve with a simple dipping sauce of ketchup and mustard stirred together, the traditional Brazilian pairing.