The Best Protein Coxinha Without Frying (Air Fryer)

In a saucepan, combine the chicken broth, milk, and butter. Season with a little salt and bring the mixture to a boil.

Mix the all-purpose flour with the isolate protein powder and add everything at once to the pan with the boiling liquids. Stir vigorously until the dough pulls away from the bottom of the pan and forms a cohesive, cooked ball.

Transfer the cooked dough to a bowl and open up the sides so it cools completely.

For the filling, finely chop the yellow onion, garlic, and aromatic pepper. Sauté these seasonings in a pan with a drizzle of olive oil.

Add the shredded chicken to the sauté and season with turmeric, hot paprika, black pepper, and salt. Mix well until the seasonings are incorporated.

Turn off the heat on the filling and add the ricotta cheese spread and fresh herbs. Mix and set aside to cool.

Prepare the breading base by mixing the almond flour with the grated Parmesan cheese in a separate container.

With hands lightly oiled, take portions of the cooled dough, fill with the chicken mixture, and shape into the coxinha form.

Dip the shaped coxinhas first into the lightly beaten egg white, and then immediately into the almond flour and Parmesan mixture.

Place the breaded coxinhas in the air fryer preheated to 400ºF (200ºC). Cook for approximately 30 minutes, checking for doneness until golden brown and crispy.