Classic Brazilian Chicken Coxinha

1.In a medium saucepan, bring the chicken broth, butter, and salt to a boil over medium heat.

2.Once boiling, reduce heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 2-3 minutes. Remove from heat and let cool slightly.

3.While the dough cools, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.

4.Add the shredded chicken to the skillet, stirring to combine. Cook for 2 minutes to heat through.

5.Remove from heat and stir in the chopped parsley and green onions. Season with salt and black pepper to taste. Set the filling aside to cool.

6.Once the dough is cool enough to handle, knead it briefly on a clean surface until smooth.

7.Divide the dough into 12 equal portions. Flatten each portion into an oval shape in your palm.

8.Place about 2 tablespoons of the chicken filling in the center of the dough oval.

9.Carefully mold the dough around the filling, shaping it into a teardrop or drumstick shape, ensuring the filling is completely enclosed and the surface is smooth.

10.In a small bowl, warm the milk. In another bowl, beat the eggs.

11.Dip each shaped coxinha first into the warm milk, then into the beaten eggs, and finally coat with breadcrumbs. Repeat for all pieces.

12.Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C). The oil should be enough to fully submerge the coxinhas.

13.Fry the coxinhas in batches, without overcrowding, for about 4-5 minutes or until golden brown and crispy.

14.Use a slotted spoon to remove the coxinhas and drain them on paper towels.

15.Serve hot as a snack or appetizer with your favorite dipping sauce, such as spicy ketchup or garlic mayonnaise.