In a large saucepan over medium high heat, bring the broth to a boil. Stir in the salt. Reduce heat to medium low and slowly stir in the flour. Once all the liquid has been absorbed, transfer to a clean surface. Let cool as needed, then knead 1-2 minutes until a smooth dough. Cover and let cool in the fridge at least 15 minutes and up to 1 hour.

Season the chicken with salt, black pepper, and paprika. If using chicken breasts, slice the chicken in half lengthwise to reduce cooking time.

Add 1-2 tbsp. olive oil to an skillet over medium high heat. Add the chicken to sear 2-3 minutes on each side. Reduce heat to medium, add 1/4 cup water, and cover to cook 10-15 minutes, until completely cooked through.

Let the chicken rest 8-10 minutes, before either shredding between two forks or in the stand mixer fitted with the whisk attachment.

Roll a golf-sized ball of the dough in-between the palm of your hands. Press out on a clean (and floured, if needed) surface to 1/8" thick. Add 1-2 tablespoons of the chicken filling. Enclose the dough around the filling, then use the palm of your hands to help form into a teardrop-like shape. Repeat with remaining dough.

Set up the battering station with three bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs until smooth. In the third bowl, add the panko breadcrumbs.

Dredge each coxinha through the flour, then the eggs, and lastly the breadcrumbs. Press the breadcrumbs into the dough to ensure it's well-coated.

Bring a saucepan with 4-6" of neutral frying oil to 350F, or until glistening.

Working in small batches, fry 2-3 coxinha at a time until deeply golden. Remove with a slotted spoon to a paper towel lined plate.

Enjoy warm with ranch, or other favorite dipping sauce, on the side!