Preheat oil in a deep frying dish to 360 degrees F.
In a medium sized pot, bring water or chicken broth to a boil.
Gradually add the 2 cups of flour to the the water or broth. Stir vigorously until mixture becomes a firm dough (Coxinha). Remove and chill in the refrigerator until cool.
Remove coxinha and filling from the refrigerator.
Using floured hands, shape the coxinhas by rolling them into the size of golf balls, then hollow out the middle for the filling.
Press a golfball-sized (about 1 1/2 tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling.
Pull up the sides of the dough to approximate a drumstick shape, flouring hands as necessary.
Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan and season with salt and pepper.
Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for an hour.
Fry them in batches until deep golden brown.
Serve hot and enjoy!
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