In a saucepan, add the chicken breast and cover with water. Bring to a gentle boil, then simmer for 15 minutes until cooked through. Remove the chicken, reserve 250 ml of the stock for the dough, and allow the meat to cool before shredding finely with a fork.

Heat olive oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add the shredded chicken and season with salt and pepper. Stir in cream cheese and parsley to create a moist and creamy texture. Remove from the heat and let it cool.

In a medium saucepan, combine the reserved chicken stock, milk, butter, and a pinch of salt. Bring to a gentle boil, then add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.

Transfer the hot dough to a clean surface and knead lightly until smooth and pliable. This helps achieve a firm yet elastic consistency for shaping. Allow it to cool until comfortable to handle.

Take a small portion of dough (about the size of a large walnut). Flatten it in your palm and spoon a little chicken filling into the centre. Close the dough around the filling and shape into a teardrop or drumstick form by pinching the top gently. Continue until all dough and filling are used.

Dip each shaped coxinha into the beaten eggs, then roll in breadcrumbs until evenly coated. Place them on a tray and chill for 15 minutes to firm up before frying.

Heat vegetable oil in a deep pan to 170°C. Fry the coxinhas in small batches for about 3–4 minutes, turning occasionally until golden and crisp. Drain on paper towels to remove excess oil.

Serve warm, ideally with a side of chilli sauce or ketchup. Coxinha pairs beautifully with a cold drink or Brazilian guaraná soda. The crisp exterior and creamy chicken filling make every bite irresistible.