Brazilian Chicken Appetizer (Coxinhas De Galinha)

Recipe by Pneuma
YIELD: 12 pieces


  • cooking oil, for frying
  • 1 12
  • 1 -2
    cup water
  • 1
    small onion, chopped
  • 2
    garlic cloves, minced
  • salt and pepper
  • 1
    cup breadcrumbs, or as needed
  • For the dough
  • 1
    cup rice flour
  • 2 12
    cups milk
  • 12
    cup butter
  • 3
    egg yolks
  • 14
    teaspoon chili sauce
  • Serve with
  • chili salsa (optional if you want it hot or not)


  • Heat cooking oil on a pan and when hot enough, add and brown the chicken at both sides.
  • Add 1-2 cups of water enough to boil chicken for 20 mins or until tender. Don't forget to cover it. Drain and set aside liquid.
  • When chicken is cool enough, separate the meat from the bones. Cut the breast into12 long strips and set aside.
  • Mince the rest of the meat and combine with onion, cloves, salt and pepper. You can use a food processor to make the mincing and mixing quick just by pulsing it. Set aside. You can also set aside the thin bones to serve as a sticks for the chicken later on.
  • For the dough: mix rice flour with milk, add enough chicken juices that was set aside to make a firm dough. Then, add butter and egg yolks to soften it. Add and mix the minced chicken. Add chili sauce and mix.
  • Divide dough in 12 equal parts. Flatten it a bit with palm, add a piece of chicken breast from near the edge. Roll to cover then shape it like a bulb or teardrop with a tapered end. You can push in the thin bones at the thin part of the shaped dough so they looks like chicken drumsticks.
  • Roll in breadcrumbs and fry in hot oil until golden brown putting it on strainer or napkins to help drain excess oil.
  • Serve with chili salsa.