Method :

1. In a large saucepan, bring chicken broth and butter to a boil.
2. Add the flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan.
3. Transfer the dough to a flat surface and knead gently until smooth once cool enough to handle.
4. Mix the shredded chicken with cream cheese, parsley, garlic powder, salt, and pepper in a bowl to create the creamy filling.
5. Take a small portion of dough, flatten it in your palm, place a tablespoon of filling in the center, and seal it to form a teardrop shape.
6. Dip each shaped coxinhas into the beaten eggs and roll thoroughly in the panko breadcrumbs to coat.
7. Heat oil in a deep fryer or heavy pot to 350°F (175°C) and fry the coxinhas in batches for 3-5 minutes until golden brown.
8. Remove with a slotted spoon and drain on paper towels before serving hot.

Why We Love This Recipe ?