Coxinha is a popular Brazilian street food that consists of a dough shaped into a little drumstick filled with well-seasoned shredded chicken, breaded, and then deep-fried until crispy and golden brown. They are the most famous Brazilian chicken croquettes (a national culinary marvel)!
Have you ever heard about, or perhaps even gotten a chance to experience a coxinha?
"Hum? Come again!!!"
Coxinha -- or "little drumstick" (literal translation) in Portuguese is a fried croquette molded into a shape resembling a chicken drumstick... Well, if you haven't had it, now is your chance!
I ain't kidding, folks! It is one of those Brazilian appetizers or small bites that ten out of ten people enjoy.
Yes, it is that good!
The name may vary according to the filling -- e.g. ground beef coxinha, chicken coxinha, shrimp coxinha, etc. You got the idea!
We are sharing the chicken coxinha recipe or chicken croquettes. So grab a glass of beer, caipirinha, or your favorite soda to pair with our coxinhas.
WHAT IS COXINHA?
'Coxinha de frango' ( pronounced like koh-SHEEN-yah dee FRAHN-goo), also known as 'coxinha de galinha', originated in São Paulo about 2 centuries ago.
It has become one of the most popular appetizers in Brazil, including in Rio de Janeiro. It consists of dough, originally made with wheat flour and chicken stock, which is filled with seasoned shredded chicken, shaped into a little chicken drumstick, and then deep-fried.
Coxinha is a street food snack, although common in snack bars, bakeries, and cafés. It is also served at birthday parties and many other events as an appetizer.
Some may roughly call them Brazilian chicken balls although "Brazilian chicken drumsticks" would be more appropriate.
I have been a fan of popular food for as long as I can remember, just like everyone else who has taken a bite of it. The thing is unforgettable!!
Moreover, it is both part of our easy Brazilian recipes and also traditional Brazilian foods.
Table of Contents
- 1 Ingredients and Substitutions
- 2 HOW TO MAKE COXINHA (CHICKEN CROQUETTES)
- 3 STEP 5: Fry coxinhas
- 4 TIPS FOR MAKING COXINHA RECIPE
- 5 Variations
- 6 Is Coxinha a Croquette or a Fritter?
- 7 Similar Foods
- 8 What to Serve with
- 9 STORAGE
- 10 More Brazilian Appetizer Recipes (or Street Foods):
- 11 Coxinha (Brazilian Chicken Croquettes Recipe)
Ingredients and Substitutions
For the coxinha filling
- 2 tablespoons olive oil (or mild vegetable oil)
- ½ cup yellow or white onion, finely minced
- 2 garlic cloves, finely minced
- 3 cups cooked chicken, finely shredded (you can use skinless baked chicken breast, or rotisserie chicken
- Salt to taste
- Black pepper to taste
- 1 pinch of red pepper flakes, optional and only if you enjoy the heat
- 3 tablespoons mayonnaise (or if available, Catupiry cheese or Brazilian cheese spread - also called requeijão. Room temperature cream cheese is also a good substitute)
- 3 tablespoons minced green onions (or chives)
For the coxinha dough
- 3⅓ cups chicken broth, liquid
- A pinch of salt, enough to taste
- ¼ teaspoon annatto (or turmeric), optional
- 2 teaspoons olive oil
- 3 cups all-purpose flour, sifted
Dredging
- 2 cups all-purpose flour
- 8 large egg whites, divided
- 2-3 cups of breadcrumbs, divided
For frying
- Enough vegetable oil to fully immerse the coxinhas for deep frying (Canola oil is a great option because it has a high smoking point and a mild flavor)
HOW TO MAKE COXINHA (CHICKEN CROQUETTES)
To make this traditional coxinha recipe, follow the steps below.
You will need to prepare the filling and the dough, shape them into small chicken drumsticks, breading, and then deep fry them.
STEP 1: Prepare the filling
Heat a large skillet over medium heat, add the oil and then cook the onion, stirring now and then, until soft and translucent (about 2-3 minutes). Add the garlic and cook for about 1 minute.
In a large bowl, place the finely shredded chicken and stir in the cooked onion and garlic mixture, salt, pepper, red pepper flakes (optional), the mayonnaise or Catupiry cheese, and green onions or chives. Set aside! NOTE: If desired, the coxinha filling can be prepared 1 or 2 days ahead and refrigerated in an airtight plastic container.
STEP 2: Prepare the coxinha dough
In a large, non-stick saucepan, place the chicken broth (liquid), salt, annatto or turmeric (optional), and olive oil, and bring to a simmer over medium-low heat. When the stock is hot, add the sifted flour all at once while stirring very well. It will get more and more difficult to stir but continue to stir vigorously for about 1 minute or so until obtaining a uniformly lumpy dough.
Remove from the heat and transfer the dough to an electric mixer fitted with a hook attachment. Knead the dough at speed "2" for about 5 minutes or until it becomes soft and smooth (NOTE: If you don't have a mixer with a hook attachment, let the dough cool enough to handle and knead by hand very well).
Scrape the dough from the mixing bowl onto a well-floured surface with a dough scraper or spatula, and knead the ball of dough a little bit more by hand. Shape the savory dough into a flat disk and let rest for 5 to 8 minutes at room temperature.
Using a rolling pin, roll out the dough onto a well-floured surface until it is about ¼ to ⅛-inch thick. Using a 3¼-inch round cookie cutter, cut out disks of dough and place them on a baking sheet lined with parchment paper (a metal spatula can be useful to help pry the disks from the rolling surface). Aggregate the dough leftovers, re-roll, and cut out more disks. With the ⅛-inch thick dough, I was able to cut about 34 disks.
Scoop about 1 tablespoon of the chicken mixture onto the center of each disk.
STEP 3: Shape the coxinha dough and filling into a drumstick shape
Lightly oil your hands and shape the filled disks into drumsticks. First, fold the dough up and around the filling to form a U-shape like a taco.
Next, bring up the dough along the two open sides to enclose the dough in a beggar's purse shape.
Now form the neck of the coxinha between your encircled index finger and thumb, and gently press the filling down into the center as you close.
Pinch and seal the edges. Pull the dough at the top out slightly so that it resembles a drumstick without the bone (that is, like a pear or teardrop shape).
Use a moist towel to clean your fingers off each time they touch the filling. Make sure the dough has no cracks; if it does crack, wet your fingers in water and pinch the dough together. Flatten the rounded bottom of the coxinhas very minimally with the palm of your hand (just enough that they will be able to rest upright), and place shaped coxinhas on a baking sheet lined with parchment paper.
STEP 4: Dredge coxinhas
Prepare 3 separate bowls for the all-purpose flour, half of the egg whites (i.e. 4 egg whites mixed with 1 teaspoon of water), and half of the breadcrumbs (i.e. about 1-½ cups of breadcrumbs).
Pass the fritters through each bowl (flour, egg whites, and then breadcrumbs), shaking off any excess. The egg whites and breadcrumbs are divided for use in half-quantities because eventually, the bowl of whites will accumulate excess flour and the crumbs will accumulate excess whites. Both will need to be replaced to maintain an effective coating of the coxinhas as they are dredged.
STEP 5: Fry coxinhas
Pour enough vegetable oil into a frying machine or heavy-bottomed pot. Heat to 350 degrees F (180 degrees C). If you don't have a thermometer to measure the temperature, dip a small piece of the dough into the heated oil. If you hear a sizzling sound, the oil is ready.
Fry the fritters in batches. Please, do not place too many coxinhas or chicken croquettes in at the same time because this will lower the temperature, making the fritters oily. Make sure to turn all sides while frying the fritters so that they will brown evenly.
Transfer each coxinha to a baking sheet lined with a double sheet of paper towels to absorb any excess oil. To serve coxinhas warm, keep the finished batches in a warm oven until serving.
Serve them by themselves or with a side of ketchup, lime wedges, rosé sauce, or chimichurri sauce.
TIPS FOR MAKING COXINHA RECIPE
- You can prep this dish one or two days in advance and fry them before serving.
- Make sure to knead the dough well until it is smooth (or it will present lumps of flour) and let it rest for about 10 minutes.
- It is key you roll out the dough to ¼ to ⅛-inch thick; otherwise, it will be hard to shape them into drumsticks. The thicker, the more difficult. In addition, you will bite into a small amount of chicken filling.
- Before breading the coxinhas, make sure there are no cracks in the dough; otherwise, they will split open while frying. To fix the cracks, wet your fingers in water and pinch the dough together.
- Although you can season the breadcrumbs with a pinch of salt and pepper, I prefer not because it may make the exterior too brown while frying.
- The amount of oil to fry them will depend on the size of your pan and how deep it is. But it has to be enough to cover the coxinhas. One thing is sure: if not using a frying machine, choose a heavy-bottomed pot that can resist high temperatures.
- Fry in small batches - do NOT overcrowd the pan, or you will decrease the oil temperature rendering coxinhas with an oily exterior.
- If you don't find Catupiry cheese or requeijão, you may use room temperature cream cheese or mayo. In any case, the filling has to be moist. You don't want to bite into a dry filling, do you?
Variations
The most popular is the classic, coxinha de frango (chicken croquettes). But there are other common variations as follows:
Filling
The final name is determined by the filling:
- Coxinha de carne (ground beef croquette)
- Coxinha de camarão (shrimp croquette)
- Also, coxinha de palmito (heart of palm croquettes)
- Coxinha de carne seca ou carne de sol (shredded beef jerky croquettes), cheese coxinha, among others
Each of the above can be also filled with catupiry cheese which would be added to the name (i.e. coxinha de frango com catupiry, or chicken and catupiry croquettes).
In addition, some regional variations add another type of vegetable to the filling (some versions add peas, corn, mushrooms, etc) and even Auracaria nuts.
Dough
The classic is the one made with flour. But here are a few variations:
- Yuca dough coxinha (the main ingredient of the dough is mashed yuca or cassava)
- Potato dough coxinha (the main ingredient is mashed potatoes)
Recently, there is a trend to use Brazilian cheese bread batter as the dough for coxinha. Some are even using brigadeiro dough to make a coxinha de morango (a fresh strawberry rolled in brigadeiro ). The latter is not served as an appetizer of course. It is a sweet treat!
Cooking Method
Although the traditional cooking method is deep-frying, you can alternatively bake or air-fry coxinhas. In these cases, they are called:
- Coxinha assada (baked coxinha)
- Coxinha na airfryer (Air fryer coxinha)
Is Coxinha a Croquette or a Fritter?
Both croquettes and fritters consist of small bites deep-fried in hot oil. This is why can be so confusing!
The difference is:
- Croquettes are a piece of dough made with a binder (i.e. flour, mashed potatoes, etc) with a filling, which is breaded and then deep-fried (e.g Brazilian coxinha).
- On the other hand, fritters consist of a portion of meat, seafood, fruit, or vegetable that has been battered or breaded and deep-fried, i.e. American chicken nuggets. It can also be a portion of deep-fried dough without other ingredients, i.e. beignets.
Similar Foods
Coxinha is a type of croquette. No wonder you may find some other world dishes that share some similarities to the Brazilian croquette. Here are a few:
- Cuban croquetas (ham croquettes)
- Brazilian rissoles (it has a coxinha dough and can be filled with different fillings but it resembles a mini breaded deep-fried empanada)
- Dutch kroketten (beef croquettes)
- Portuguese or Brazilian Cod Cakes (aka bolinho de bacalhau)
- Colombian papas rellenas (stuffed potato croquettes)
- Italian arancine (rice croquettes)
What to Serve with
Here are some options:
- Sauce -- Some options are rosé sauce, or chimichurri sauce.
- Condiment -- ketchup and/or mayonnaise ate the staples in Brazil for this appetizer.
- Drink -- Pair with a super cold beer, caipirinha, or guaraná soda (it tastes somewhat similar to Ginger Ale)
STORAGE
After frying each coxinha, let them cool and then store them in Ziploc bags (small batches) in the fridge for up to 2-3 days.
How to Freeze
Do not freeze fried coxinhas because they will become mushy!
Instead, freeze raw coxinhas (small batches) in a freezer bag for up to 3 months. The best way to freeze them is by placing raw coxinhas on a lined parchment paper baking sheet, keeping a little distance between them, covering with plastic wrap, and then placing them in the freezer for about 2-3 hours, or until solid. Transfer them to freezer bags and put them back in the freezer.
Fry them frozen right before serving. It will take more time to cook (about extra 1-2 minutes). They may become a bit darker than fresh coxinhas.
How to Reheat
INDIVIDUAL PORTION: To reheat, you can wrap each chilled coxinha individually in a wet paper towel, place onto a microwave-safe plate, and heat it in the microwave for about a minute or until hot.
BATCH: You can place a batch onto a parchment-lined baking sheet and reheat it in the oven at 350 F for about 5-8 minutes, or until hot.
More Brazilian Appetizer Recipes (or Street Foods):
- Brazilian cheese bread (pão de queijo)
- Risoles
- Beef empanadas (pastel de carne)
- Shrimp mini pot pies (empadinha de camarão)
- Grilled cheese sticks
PIN & ENJOY!
Coxinha (Brazilian Chicken Croquettes Recipe)
Equipment
- 1 stovetop
- 4 bowls
- 2 Pans
- 1 Stand mixer
- 1 Rolling pin
- 1 Cookie cutter 3¼-inch round
- 1 baking sheet
- 1 frying machine
Ingredients
For the Coxinha Filling
- 2 tablespoons olive oil or a mild vegetable oil
- ½ cup yellow or white onion finely minced
- 2 garlic cloves finely minced
- 3 cups cooked chicken finely shredded (you can use skinless baked chicken breast, or rotisserie chicken
- Salt to taste
- Black pepper to taste
- 1 pinch of red pepper flakes optional and only if you enjoy the heat
- 3 tablespoons mayonnaise or if available, Catupiry cheese or Brazilian cheese spread - also called requeijão. Room temperature cream cheese is also a good substitute
- 3 tablespoons minced green onions or chives
For the Coxinha Dough
- 3⅓ cups chicken broth liquid
- A pinch of salt enough to taste
- ¼ teaspoon annatto or turmeric, optional
- 2 teaspoons olive oil
- 3 cups all-purpose flour sifted
Dredging
- 2 cups all-purpose flour
- 8 large egg whites divided
- 2-3 cups breadcrumbs divided
For Frying
- Enough vegetable oil to fully immerse the coxinhas for deep frying Canola oil is a great option because it has a high smoking point and a mild flavor
Instructions
Prepare the filling
- Heat a large skillet over medium heat, add the oil and then cook the onion, stirring now and then, until soft and translucent (about 2-3minutes). Add the garlic and cook for about 1 minute.
- In a large bowl, place the finely shredded chicken and stir in the cooked onion and garlic mixture, salt, pepper, red pepper flakes(optional), the mayonnaise or Catupiry cheese, and green onions or chives. Set aside! NOTE: If desired, the coxinha filling can be prepared 1 or 2 days ahead and refrigerated in an airtight plastic container.
Prepare the coxinha dough
- In a large, non-stick saucepan, place the chicken broth (liquid), salt, annatto or turmeric (optional), and olive oil, and bring to a simmer over medium-low heat. When the stock is hot, add the sifted flour all at once while stirring very well. It will get more and more difficult to stir but continue to stir vigorously for about 1 minute or so until obtaining a uniformly lumpy dough.
- Remove from the heat and transfer the dough to an electric mixer fitted with a hook attachment. Knead the dough at speed "2" for about 5 minutes or until it becomes soft and smooth (NOTE: If you don't have a mixer with a hook attachment, let the dough cool enough to handle and knead by hand very well).
- Scrape the dough from the mixing bowl onto a well-floured surface with a dough scraper or spatula, and knead the ball of dough a little bit more by hand. Shape the savory dough into a flat disk and let rest for 5 to 8 minutes at room temperature.
- Using a rolling pin, roll out the dough onto a well-floured surface until it is about ¼ to ⅛-inch thick. Using a 3¼-inch round cookie cutter, cut out disks of dough and place them on a baking sheet lined with parchment paper (a metal spatula can be useful to help pry the disks from the rolling surface).
- Aggregate the dough leftovers, re-roll, and cut out more disks. With the ⅛-inch thick dough, I was able to cut about 34 disks.
- Scoop about 1 tablespoon of the chicken mixture onto the center of each disk.
Shape the coxinha dough and filling into a drumstick shape
- Lightly oil your hands and shape the filled disks into drumsticks. First, fold the dough up and around the filling to form a U-shape like a taco.
- Next, bring up the dough along the two open sides to enclose the dough in a beggar's purse shape.
- Now form the neck of the coxinha between your encircled index finger and thumb, and gently press the filling down into the center as you close.
- Pinch and seal the edges. Pull the dough at the top out slightly so that it resembles a drumstick without the bone (that is, like a pear or tear drop shape).
- Use a moist towel to clean your fingers off each time they touch the filling. Make sure the dough has no cracks; if it does crack, wet your fingers in water and pinch the dough together. Flatten the rounded bottom of the coxinhas very minimally with the palm of your hand (just enough that they will be able to rest upright), and place shaped coxinhas on a baking sheet lined with parchment paper.
Dredge coxinhas
- Prepare 3 separate bowls for the all-purpose flour, half of the egg whites(i.e. 4 egg whites mixed with 1 teaspoon of water), and half of the breadcrumbs (i.e. about 1-½ cups of breadcrumbs).
- Pass the fritters through each bowl (flour, egg whites, and then breadcrumbs), shaking off any excess. The egg whites and breadcrumbs are divided for use in half-quantities because eventually, the bowl of whites will accumulate excess flour and the crumbs will accumulate excess whites. Both will need to be replaced to maintain an effective coating of the coxinhas as they are dredged.
Fry coxinhas:
- Pour enough vegetable oil into a frying machine or heavy-bottomed pot. Heat to 350 degrees F (180 degrees C). If you don't have a thermometer to measure the temperature, dip a small piece of the dough into the heated oil. If you hear a sizzling sound, the oil is ready.
- Fry the fritters in batches. Please, do not place too many coxinhas or chicken croquettes in at the same time because this will lower the temperature, making the fritters oily. Make sure to turn all sides while frying the fritters so that they will brown evenly.
- Transfer each coxinha to a baking sheet lined with a double sheet of paper towels to absorb any excess oil. To serve coxinhas warm, keep the finished batches in a warm oven until serving.
- Serve them by themselves or with a side of ketchup, lime wedges, rosé sauce, or chimichurri sauce.
Recipe Notes
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This post was first published on July 14, 2014.
Dedy@Dentist Chef says
Wow, looks adorable lil fritter,
we used to had this kind of chicken fritter and its called ballen in Indonesia
Denise Browning says
How interesting, Dedy! It seems many different cultures have their own version of chicken fritters but there are a few similarities among them all.
Kiran @ KiranTarun.com says
I'm a huge sucker for fritters and this is no exception!!
Denise Browning says
Thank you, Kiran! Enjoy...
Raymund says
Another something new to me, love to learn all of this new food that I never heard or seen of now I am informed 🙂
Looks like a dumpling but South American style, love to try this someday
Denise Browning says
You won't regret, Raymund!
These fritters are amazing!
Francesca says
I have a serious love affair with cozinha!! I had them for the first time at a Brazilian girlfriend's house a few years ago and immediately asked how she made them. To my sadness, she said she got them from a Brazilian cater (here, in Holland!) and assured me they were impossible to make.
So now, naturally, I have to make some for her 🙂
Thanks Denise!
Denise Browning says
Thank you, Francesca! My husband and I are crazy for these coxinhas. Believe me: They are much easier to make than it looks. All the work involved pays off when one takes a bite. 🙂 After frying them and letting them cool down, you can freeze them in a ziploc bag. Before eating, place them onto a baking sheet lined with parchment paper at 350 F for about 8 to 10 minutes or until they are completely heated. In general, I make a large batch to save me time.
Kumar's Kitchen says
such a lovely way of making stuffed chicken fritters...the stuffing must taste awesome and the dough made with flour and broth must be flavorful too....can't think of a better time to snack on these little drumsticks...than now cause its quite cloudy outside...will be making some now by substituting chicken with textured soy mince...thanks for sharing this delicacy 🙂
Denise Browning says
My pleasure, Kumar!!!! Enjoy these stuffed with minced soy...Have a great week!
Lail | With A Spin says
Utterly delicious. Love the Coxinha de Frango!
Denise Browning says
Lail: Thank you!
John@Kitchen Riffs says
I love fritters of any kind. And wine. Of any kind. 😉 So this is the perfect post for me. Really love the recipe for Coxinha de Frango. Of course I'm not sure I could pronounce it after a glass or two of wine! Fun post -- thanks.
Denise Browning says
LOL... Thanks, John!!!! I am glad that you enjoy both this tapa and also its pairing Rioja wine.
Kate @ ¡Hola! Jalapeño says
Um yum! I've never heard of these but they look killer! And that wine selection seems just the thing for a warm summer evening!
Denise Browning says
Thank you, Kate! Since this wine is served chilled and is quite refreshing, it makes perfect for a summer get together. It pairs well with this warm appetizer for sure.
Sugar et al says
These chicken fritters are unique. I am loving the way they are shaped and the crispy coating is perfect. I am going to visit a Brazilian restaurant soon and look for all the wonderful treats you've shared. Or maybe I will move right next to you:-)
Denise Browning says
I hope you enjoy the food of the Brazilian restaurant you are up to visit... It would be a pleasure to have you living next door so we both could share dishes from our cuisines. I would be quite happy to try yours!
Nancy@SpicieFoodie says
I love learning about Brazilian food. These fritters look scrumptious! Thanks for sharing this great recipe.
Denise Browning says
Thank you for stopping by, Nancy! Enjoy this popular Brazilian appetizer...
Liz says
What marvelous fritters! I love the shape...sheer perfection!
PS..I'm thrilled that you were named a top mom blogger!!! Well deserved, my friend!
Denise Browning says
Thank you a lot, Liz! I had to pinch myself to believe it... Hehe!
These are very traditional fritters from my home country... A real fave of many!
Mi Vida en un Dulce says
Looks like not too complicate to make, right? and look fantastic...!!!
Denise Browning says
It is easier than it looks, Nydia!
Daniela says
This chicken fritters and a nice glass of Rioja wine looks like the perfect combination to me!
Makes a great appetizer.
Denise Browning says
Thank you! they pair very well together. They are a real treat for a get together.
Deb says
What an amazing recipe! Coxinhas are new to me. How I would love to have you teach a cooking class with these on the menu! And we would have a glass of wine while we are learning your outstanding technique.....
Denise Browning says
Thank you, Deb! I would love to cook with you this and other dishes from my home country. Cheers, my dear!
SallyBR says
Another great trip through memory lane! I only attempted to make coxinhas once, with pathetic results that made a complete mess in my kitchen, and left me frustrated and feeling completely un-Brazilian.... it's been many many years, so I should take a deep breath and try it again. I like your use of turmeric, nice yellow color it gave to the coxinhas.
Denise Browning says
Thank you, Sally! You are not alone. I also have tried to make these many years ago and simply experienced a disaster and a lot of frustration. But we all should persist to eat what we love, right? 🙂 This is why I kept trying... This was the very first time that I finally got great results out of it. It took me a while to photograph and writing detailed instructions so no one else would wind up having a kitchen disaster making these. I hope this time you are successful as I was. This became my family cherished recipe! We made a bunch of those and they were eaten in a short time. My husband is already requesting these coxinhas again. I would be happy to answer any questions that you have. Have a great wee, my dear!
Shashi @ runninsrilankan says
Wow - I've never heard of coxinha de frango but am drolling here - so much deliciousness!
In Sri Lanka I used to eat something very similar - called Chinese rolls (not sure why they were called Chinese rolls -seeing we were in Sri Lanka) but they were a slightly thinner dough , filled with meat and veggies and dredged in flour before frying.
Denise Browning says
How interesting, Shashi! I would love to try your version...
Little Cooking Tips says
Yummy yummy yummy! Delicious work Denise! Loved the pics with the how-to instructions as well:) You can totally transform leftover chicken this way.
We're also very sorry for the Brazilian team, the last two games where a disaster...This isn't a sports blog of course, but Panos says Scolari with his choices of Fred, Hulk etc is to blame:) Anyway, what's done is done, and the future will surely be brighter for Brazil! Great hosting of the tournament though!
Have a beautiful, sunny, joyful week Denise!
Denise Browning says
Thank you, Mirella!
Brazil will be okay. We will pick up our pieces as we always have done, and will persist. The future will bring new opportunities to win. Germany played well and they deserved to win for their hard work.
I am so sorry for Greece as well. But this the world of the sports.
Wishing you a wonderful week as well. Please, say hi to Panos for me.
Thalia @ butter and brioche says
yum.. these look so interesting! never heard of them before - i always discover something new when i visit your website. thanks for sharing denise!
Denise Browning says
Thank you, Thalia, for visiting my site! I hope you try them one day. These are a fave of many, many people -- both Brazilians and other people who have tried these.
Lady Lilith says
The chicken looks so crispy and delicious.
Denise Browning says
Thanks, Lady Lilith! They are not actually fried chicken drumsticks but chicken fritters made from a dough and shaped into drumsticks.
Juliana says
Oh Denise...que saudades de comer uma coxinha...now you got me craving for it. Yours look delicious, I so wish to live next door to you so I could enjoy all this treats...
Have a beautiful week dear 😀
Denise Browning says
Juliana: It would be a pleasure to share with you this and many other Brazilian dishes. I hope you can try to make this recipe at home. It is easier than it looks. 🙂
Wishing you an awesome week!