Coxinhas (Chicken Croquettes)

Ingredients

• 2 cup Cooked chicken breast, shredded
• 1/2 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 cup Chicken broth
• 1 cup All-purpose flour
• 1/4 cup Tapioca starch slurry
• 2 cup Breadcrumbs (gluten-free if needed)
• 3 cup Oil, for frying
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Parsley, chopped

Instructions

1. 1In a medium saucepan over medium heat, add the 1/2 medium onion, finely chopped, and the 2 cloves garlic, minced. Cook, stirring occasionally, for 3-5 minutes, or until the onion is softened and the garlic is fragrant.
2. 2Add the 2 cups cooked chicken breast, shredded, to the saucepan with the onion and garlic. Cook for another 2-3 minutes, stirring, until the chicken is heated through.
3. 3Pour in the 2 cups chicken broth and bring the mixture to a gentle simmer. Gradually whisk in the 1 cup all-purpose flour, stirring constantly to prevent lumps, until the mixture thickens into a cohesive dough. Cook for 5-7 minutes, stirring, until the dough pulls away from the sides of the pan.
4. 4Remove the saucepan from the heat. Stir in the 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp parsley, chopped. Let the dough cool for about 15-20 minutes, or until it is cool enough to handle.
5. 5Once the dough is cool enough to handle, scoop about 2 tablespoons of dough at a time and shape it into a teardrop or oval shape. Repeat with the remaining dough.
6. 6Prepare your breading station: Place the 1/4 cup tapioca starch slurry in one shallow bowl and the 2 cups breadcrumbs in another shallow bowl. Dip each shaped coxinhas first into the tapioca starch slurry, ensuring it is fully coated, then press it into the breadcrumbs, coating evenly.
7. 7In a large, heavy-bottomed pot or deep fryer, heat the 3 cups oil for frying over medium-high heat until it reaches 350°F (175°C).
8. 8Carefully place a few breaded coxinhas into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon to remove the cooked coxinhas from the oil and place them on a plate lined with paper towels to drain any excess oil.

Substitutions

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