Brazilian Coxinha

Instructions

1. Prepare the dough
   In a large saucepan, bring chicken broth, butter, and salt to a boil. Reduce heat to low and gradually add flour, stirring constantly until the mixture forms a smooth dough that pulls away from the sides of the pan. Remove from heat and let cool until comfortable to handle.
2. Make the filling
   In a skillet over medium heat, sauté onion and garlic until translucent. Add shredded chicken, cream cheese, parsley, and lime juice. Stir until well combined and cream cheese is melted. Season with salt and pepper to taste. Remove from heat and let cool.
3. Shape the coxinhas
   Take a golf ball-sized piece of dough and flatten it in your palm. Place a tablespoon of chicken filling in the center. Carefully bring the edges of the dough together, pinching to seal completely. Shape into a teardrop or chicken thigh shape. Repeat with remaining dough and filling.
4. Bread the coxinhas
   Dip each shaped coxinha into beaten eggs, then roll in breadcrumbs until completely coated. Place on a baking sheet and refrigerate for 30 minutes to firm up.
5. Fry until golden
   Heat oil in a deep fryer or large pot to 350°F (175°C). Fry coxinhas in batches, turning occasionally, until golden brown on all sides, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
6. Serve
   Let cool slightly before serving. Coxinhas are traditionally served with hot sauce or chimichurri on the side.