Brazilian Coxinha: Crispy Chicken Croquettes with Creamy Filling

Few street foods capture the heart of Brazil quite like the Coxinha—a golden, teardrop-shaped croquette filled with creamy shredded chicken, wrapped in savory dough, and fried until irresistibly crisp. This snack, whose name literally means “little thigh”, mimics the shape of a chicken drumstick and has been a cherished part of Brazilian culinary culture for over a century.

Originating in São Paulo in the 19th century, Coxinha is said to have first been created in the royal kitchens to satisfy a young prince who adored chicken drumsticks. When cooks ran out of legs, they devised a clever substitute—shredded chicken encased in dough and shaped to resemble the real thing. Today, Coxinha is enjoyed at bakeries (padarias), food stalls, and festive gatherings across Brazil.

This recipe stays true to its traditional roots, balancing the soft, creamy chicken interior with a golden, crunchy exterior. Whether served as an appetizer, party snack, or casual street treat, Brazilian Coxinha is a bite-sized taste of Brazil’s vibrant food culture.

Ingredients (Serves 6–8)

For the Filling

• 2 chicken breasts (500 g / 1.1 lb), cooked and shredded

• 1 tbsp olive oil (15 ml)

• 1 small onion, finely chopped (80 g / 3 oz)

• 2 cloves garlic, minced

• 100 g (3.5 oz / ½ cup) cream cheese (or Catupiry for authenticity)

• Salt and black pepper, to taste

• 1 tbsp fresh parsley, chopped

• Optional: pinch of paprika or cayenne for spice

For the Dough

• 480 ml (2 cups) chicken stock (preferably from the poached chicken)

• 250 g (2 cups) all-purpose flour

• 1 tbsp unsalted butter (15 g / 0.5 oz)

• Pinch of salt

For Coating and Frying

• 2 large eggs, beaten

• 120 g (1 cup) breadcrumbs (preferably fine or Panko)

• Vegetable oil for deep frying (about 1 liter / 4 cups)

Ingredient Notes & Substitutions

• Catupiry Cheese: A creamy Brazilian cheese that gives Coxinha its signature texture. Substitute with cream cheese or mascarpone if unavailable.

• Gluten-Free: Replace flour with a gluten-free blend and use gluten-free breadcrumbs.

• Dairy-Free: Use plant-based cream cheese and vegan butter alternatives.

Instructions

Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Difficulty: Intermediate
Course: Snack / Appetizer
Cuisine: Brazilian

Step-by-Step Directions

1. Cook the Chicken (15 min)
   In a saucepan, boil chicken breasts in lightly salted water until tender (about 15 minutes). Remove and shred finely using two forks. Reserve 2 cups of the broth for the dough.

2. Prepare the Filling (10 min)
   Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add garlic. Stir in shredded chicken, season with salt, pepper, and optional paprika. Add cream cheese and parsley, mixing until creamy. Let cool completely.

   Pro Tip: Cooling the filling makes shaping easier and prevents the dough from tearing.

3. Make the Dough (15 min)
   In a large saucepan, combine chicken stock, butter, and salt. Bring to a gentle boil, then reduce heat and add flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball (about 3–5 minutes). Allow to cool slightly.

4. Shape the Coxinhas (20 min)
   Pinch off a golf-ball-sized piece of dough and flatten into a disc on your palm. Add a tablespoon of filling to the center. Fold edges over to enclose, then pinch and mold into a teardrop shape resembling a drumstick. Repeat with remaining dough and filling.

5. Coat for Frying (5 min)
   Dip each shaped coxinha into beaten egg, then roll in breadcrumbs until fully coated. For extra crunch, repeat once more.

   Pro Tip: Chill shaped coxinhas for 15 minutes before frying to help them hold shape.

6. Fry Until Golden (5–6 min)
   Heat vegetable oil in a deep pan to 180°C (350°F). Fry 4–5 coxinhas at a time until golden brown (about 5 minutes). Drain on paper towels.

7. Serve Hot
   Enjoy with ketchup, Brazilian-style chili sauce, or a side of lime wedges for balance.

Recipe Info Box

Nutrition Information (Per Serving)

Disclaimer: Nutrition values are estimates and may vary based on specific ingredients and preparation methods.

Tips, Variations & Notes

1. Make Ahead: Shape and freeze coxinhas before frying. They’ll keep for up to 1 month. Fry directly from frozen for an extra-crispy result.

2. Air Fryer Option: Brush lightly with oil and air fry at 190°C (375°F) for 12–15 minutes.

3. Cheese Lovers: Add a cube of mozzarella or requeijão to the filling for extra creaminess.

4. Spicy Kick: Mix in chopped chili or a dash of hot sauce.

5. Party Size: Make mini versions for appetizers—just adjust frying time to 2–3 minutes.

6. Serving Suggestion: Pair with Brazilian molho rosé (ketchup + mayo) or spicy pepper sauce.

7. Storage: Store fried coxinhas in the fridge for up to 3 days; reheat in oven or air fryer for best texture.

8. Avoid Soggy Coating: Always fry in hot oil (350°F/180°C) and avoid overcrowding.

FAQs

1. Can I bake Coxinha instead of frying?
Yes, brush lightly with oil and bake at 200°C (400°F) for 25–30 minutes until golden.

2. Can I use leftover chicken?
Absolutely. Shredded rotisserie or roast chicken works beautifully.

3. What oil is best for frying?
Use neutral oils like sunflower, canola, or vegetable oil for clean flavor.

4. How do I keep the filling creamy?
Don’t over-dry the chicken and blend it well with cream cheese while still warm.

5. Can I freeze them?
Yes, both shaped (unfried) and fried coxinhas can be frozen for up to 1 month.

6. Are they kid-friendly?
Definitely—just omit any spicy additions.

7. How do I prevent dough cracks?
Keep dough slightly warm and pliable while shaping.

8. What can I serve with Coxinha?
Great with lime wedges, chili sauce, or chilled beer.

Recipe Story & Cultural Context

Coxinha’s story mirrors Brazil’s melting-pot culinary identity—born from European influence, adapted through creativity, and elevated into a national treasure. Once a delicacy for the São Paulo elite, it evolved into a beloved street food staple sold at bus stations, bakeries, and beach kiosks. Its distinctive teardrop shape symbolizes Brazil’s knack for turning simple ingredients into artful creations.

Today, Coxinha represents comfort, nostalgia, and togetherness—a dish that bridges class divides and brings warmth to every gathering, from casual family events to festive celebrations.

Pairing Suggestions

• Drinks: Brazilian Guaraná Antarctica, freshly squeezed lime juice, or chilled lager.

• Sides: Pão de queijo (cheese bread) or pastéis (fried pastries).

• Occasions: Perfect for parties, picnics, or game-day snacks.

• Seasonal Tip: Enjoy warm in winter or serve with citrusy dips in summer.

Conclusion

Brazilian Coxinha is far more than a snack—it’s a piece of cultural heritage wrapped in golden dough. Its balance of creamy chicken filling and crisp exterior embodies Brazil’s soulful, flavorful approach to cooking. Once you master it, you’ll find yourself craving that perfect crunch again and again.

Try it, share it, and celebrate Brazilian flavor at home.
If you make this recipe, tag your creations online and share your version—every Coxinha tells a delicious story.

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