Brazilian-Style Chicken Nuggets

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Brazilian style chicken nuggets recipe, a delightful twist on the classic snack that will transport your taste buds to the vibrant streets of Brazil. These nuggets are made with tender chicken pieces marinated in a blend of traditional Brazilian spices, giving them a unique and irresistible flavor. Coated in a crispy golden crust, these nuggets are perfect for dipping in tangy sauces or enjoying on their own. Whether you're looking for a fun party appetizer or a quick and easy meal, this recipe is sure to please.

Keywords: Brazilian style, chicken nuggets, recipe, marinated, crispy.

Brazilian style chicken nuggets recipe details

Brazilian style chicken nuggets recipe, recipe Rating: 4.7
Number of votes:117

Don’t let those teenagers at the fast food joint have all the fun–you can make these Brazilian chicken nuggets, known as coxinhas, at home.
Ready in: 50 mins

Ingredients

Makes: 20 Coxinhas

• For Dough:
• 1 envelope Knorr(R) cream of chicken soup mix
• 2 cups milk
• 2 egg yolks, beaten
• 1/2 cup cornstarch
• 1/2 cup flour
• For Filling:
• 2 tablespoons olive oil
• 1 white onion, fine diced
• 1 small tomato, fine diced
• 1 clove garlic, minced
• 1 teaspoon salt
• 2 tablespoons minced fresh parsley
• 1/2 pound cooked chicken, shredded
• 1/2 pound cooked pork loin, shredded
• Ground white pepper, to taste
• For Coating:
• 2 egg whites
• 2 cups bread crumbs
• Oil to deep fry

Preparation method

Prep: 25 mins | Cook: 25 mins

1. To prepare dough, heat the soup mix and milk to boiling in a saucepan over medium heat, stirring continuously. Remove the pan from the stove and add the egg yolks, cornstarch, and flour. Put it back on the stove and stir until the mixture doesn’t stick to the saucepan. Let cool.
2. To prepare filling: in a skillet over medium heat, cook onion in olive oil until translucent, about 8 minutes. Then add the diced tomato, garlic, salt, and parsley; and cook for about 1 minute more.
3. Add chicken and pork and cook for another 3 minutes. Taste, then add white pepper as needed.
4. Preheat deep fryer to 350 degrees F.
5. Whip egg whites in small bowl, just until loosened. Pour bread crumbs in a shallow dish.
6. Take golf-ball-sized balls of the dough mixture and, on a floured surface, roll out into a 1/4-inch thick circle. Place about 1 tablespoon of the filling on center of dough. Fold up sides of dough and pinch to seal, forming a teardrop shape. Repeat for all dough and filling.
7. Roll each in egg whites, then dredge in bread crumbs. Deep fry in batches until dark golden brown, then drain on paper towels.