Coxinha Cream

Preparation Method

For the drumstick

Clean the drumsticks from the wings: make a cut around the bone near the meat, pull out and discard the smaller bone. Hold the larger bone by the end, and with the knife, push down all the surrounding cartilage and remove them, leaving the drumstick bone clean and visible. Season with salt and pepper.

In a frying pan, heat the oil and brown the drumstick skin. Set aside.

For the broth

In a saucepan, heat the water with the onion, carrot, celery and bay leaf. Let it cook over medium heat until it boils and reduces by half.

For the pasta

In a saucepan, heat the cream and add the reduced stock. Mix well and gradually add the flour and salt, stirring until it thickens and forms a dense cream. Turn off the heat and add the parsley, adjust salt and pepper if necessary.

For the breading

Wrap each drumstick in the cream, then coat in the egg and then in the panko flour. Fry in oil heated to 170°C until lightly browned and the inside is golden brown.

Tips: The internal temperature of the coxinha is 75°C to maintain juiciness and ensure that the cut is fully cooked.

To make breading easier, leave the drumsticks wrapped in the cream for 30 minutes in the fridge before breading.