Coxinha

Step 1

Place chicken breast in a pot with 1 cup chicken broth. Bring to a boil, reduce heat, and simmer for 15-18 minutes until cooked through.

Step 2

Remove chicken, let cool slightly, then shred finely with two forks.

Step 3

Heat 2 tablespoons butter in a skillet over medium heat. Sauté diced onion and garlic for 2-3 minutes until fragrant.

Step 4

Add shredded chicken, green olives, and parsley. Cook for 2 minutes, stirring occasionally. Season with salt and pepper. Transfer to a bowl and refrigerate.

Step 5

Heat 2 cups chicken broth, 4 tablespoons butter, and 1 teaspoon salt in a pot until butter melts.

Step 6

Remove from heat and stir in 2 cups flour until a thick paste forms. Let cool for 5 minutes.

Step 7

Once cool enough to handle, stir in 2 egg yolks until fully incorporated. Refrigerate for 15 minutes.

Step 8

With wet hands, take 2 tablespoons dough and flatten in your palm. Place 1 teaspoon filling in the center, fold dough around it, and shape into a teardrop or cone.

Step 9

Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 10

Coat each coxinha lightly in flour, then egg, then panko breadcrumbs. Place on a plate.

Step 11

Heat oil to 350°F in a deep pot or fryer. Fry coxinhas in batches for 2-3 minutes until golden brown, turning once halfway through.

Step 12

Drain on paper towels and serve hot with hot sauce or ketchup.