Brazilian Fried Chicken Stuffed Bread (Fogazza)
Fogazza is a classic Brazilian street snack that delivers the best of both worlds: a soft, pillowy dough that turns perfectly golden and crispy when fried, wrapped around a boldly seasoned shredded chicken filling. Whether you're hosting a party or craving a satisfying afternoon bite, these little pockets of joy never disappoint. Make a big batch — they disappear fast!
🛒 Ingredients
12 servings
- 15 g (½ oz) fresh baker's yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon margarine, softened
- 1 egg
- 1½ cups (375 ml) warm water
- About 4¾ cups (600 g) all-purpose flour
- 1 large chicken breast, cooked and shredded
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt, black pepper, sweet paprika and fresh parsley to taste
- Vegetable oil for deep-frying
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Directions
- 1
Combine yeast and sugar in a bowl, let stand for 5 minutes until foamy and active.
- 2
Add softened margarine, beaten egg and warm water to the yeast mixture, then gradually work in the flour combined with salt.
- 3
Knead on a floured surface for 8 minutes until the dough is smooth, elastic and no longer sticks to your hands.
- 4
Divide into 12 equal pieces, shape into balls and let rise covered with a damp cloth until doubled, about 40 minutes.
- 5
Sauté garlic and onion in olive oil until softened, add shredded chicken and spices, cook for 5 minutes then allow to cool completely.
- 6
Roll each dough ball into a flat round, place a heaped spoonful of filling in the center and seal the edges firmly by pressing with your fingers.
- 7
Deep-fry in hot oil at 350 °F (175 °C) for 3–4 minutes, turning once, until evenly golden brown.
- 8
Drain on paper towels and serve hot.
💡 Chef's Tip
Always let the chicken filling cool completely before assembling — warm filling creates steam that can burst the seal during frying. Press the edges firmly and use a fork to crimp for extra security.
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