Gluten-Free Coxinha de Frango
Experience a taste of Brazil with this Gluten-Free Coxinha de Frango, a delightful spin on a classic street food that's perfect for those with gluten sensitivities. These golden, crispy snacks feature a soft, savory dough made with gluten-free all-purpose flour and almond milk, enveloping a flavorful shredded chicken filling infused with garlic, onion, paprika, and a hint of black pepper. Each coxinha is delicately shaped into its signature teardrop form, coated in gluten-free breadcrumbs, and fried to perfection for a tantalizing crunch. Whether served as an appetizer, party snack, or indulgent treat, these indulgent bites promise a harmonious blend of seasoned chicken and buttery dough while remaining completely gluten-free. Make them the centerpiece of your next celebration or savor them warm with your favorite dipping sauce!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
Remove the chicken from the broth, saving the broth for later. Shred the chicken using two forks and set aside.
In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
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.
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.
Transfer the dough to a lightly floured surface and let it cool slightly. Knead the dough until it becomes smooth and elastic.
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.
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.
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.
Remove and drain on paper towels. Serve warm.
Nutrition Facts
Calories |
7394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 607.0 g | 778% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 5755 mg | 250% | |
| Total Carbohydrate | 311.0 g | 113% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 9.6 g | ||
| Protein | 183.9 g | 368% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 450 mg | 35% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 589 mg | 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.
