Gluten-Free Coxinha de Frango

Discover the irresistible charm of Gluten-Free Coxinha de Frango, a Brazilian street food classic reinvented for gluten-free diets! These golden, crispy teardrop-shaped delights feature a rich, savory filling of shredded chicken, seasoned with garlic, onion, and a touch of paprika for bold flavor. The dough, crafted with gluten-free all-purpose flour and almond milk, achieves a smooth, elastic texture that wraps the filling perfectly. Coated in gluten-free breadcrumbs and fried to perfection, these coxinhas deliver a satisfying crunch with every bite. Perfect as an appetizer or party snack, this recipe caters to anyone craving authentic Brazilian flavors without compromising dietary needs. Serve them warm with your favorite dipping sauce and watch them disappear in no time!

Nutriscore Rating: 63/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 500 grams Chicken breasts
• 500 milliliters Gluten-free chicken broth
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 2 tablespoons Olive oil
• 250 grams Gluten-free all-purpose flour
• 100 milliliters Unsweetened almond milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 50 grams Butter
• 100 grams Gluten-free breadcrumbs
• 2 large Eggs
• 500 milliliters Vegetable oil, for frying

Directions

Step 1

Start by cooking the chicken: In a large pot, combine the chicken breasts and gluten-free chicken broth. Bring to a boil, then reduce the heat and let it simmer until the chicken is fully cooked, about 15-20 minutes.

Step 2

Remove the chicken from the broth, saving the broth for later. Shred the chicken using two forks and set aside.

Step 3

In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.

Step 4

Add the shredded chicken to the skillet. Season with salt, pepper, and paprika. Stir well to combine and cook for another 5 minutes. Set aside.

Step 5

Now prepare the dough: In a medium saucepan, bring the reserved chicken broth, butter, and almond milk to a boil. Reduce the heat to low and add the gluten-free all-purpose flour while stirring continuously until the mixture forms a smooth and consistent dough. Cook for 1-2 more minutes, stirring continuously.

Step 6

Transfer the dough to a lightly floured surface and let it cool slightly. Knead the dough until it becomes smooth and elastic.

Step 7

To assemble: Take a small piece of dough and flatten it on your palm. Place a tablespoon of chicken filling in the center and fold the dough around it, shaping it into a teardrop or drumstick shape. Repeat with the remaining dough and filling.

Step 8

For coating: Beat the eggs in a bowl. Dip each coxinha in the beaten eggs, then roll them in gluten-free breadcrumbs until fully coated.

Step 9

In a large pan, heat vegetable oil to 180°C (350°F). Fry the coxinhas in batches until golden brown, about 4-5 minutes per batch.

Step 10

Remove and drain on paper towels. Serve warm.

Nutrition Facts

Serving size	2263.6 grams (2263.6g)

Amount per serving	% Daily Value*
Calories	7394

Total Fat 607.00g	778%
Saturated Fat 105.80g	529%
Polyunsaturated Fat 4.20g
Cholesterol 900mg	300%
Sodium 5755mg	250%
Total Carbohydrate 311.00g	113%
Dietary Fiber 12.60g	45%
Total Sugars 9.60g
Protein 183.90g	368%

Vitamin D 127IU	636%
Calcium 450mg	35%
Iron 11mg	60%
Potassium 589mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.4%

Protein: 9.9%

Carbs: 16.7%