Coxinhas are beloved Brazilian party snacks shaped like little teardrops. A creamy shredded chicken filling sits inside a tender dough shell before the croquettes are breaded and fried.
Cook the filling until thick and cool it completely before shaping. The dough should be warm and pliable, while the oil needs steady heat for a crisp coating without a greasy finish.
Oil your hands lightly when shaping the coxinhas and chill the formed croquettes for 20 minutes before frying. This helps the seams stay closed.
Serving Suggestions
Serve hot with a creamy chili sauce, lime wedges, or a simple tomato salsa. They are excellent as a party snack alongside guaraná or cold beer.
Recipe Notes
Freeze shaped, un-fried coxinhas on a tray, then transfer them to a bag for up to 1 month. Fry from frozen over slightly lower heat until hot in the center.
Brazilian Coxinhas (Chicken Croquettes)
Equipment
- Medium saucepan
- Large pot
- Mixing bowls
- Deep skillet or fryer
- Slotted spoon
Ingredients
Chicken Filling
- 1 lb boneless chicken breast cooked and shredded
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1/2 cup cream cheese softened
- 2 tbsp fresh parsley chopped
Dough
- 3 cups chicken stock
- 2 tbsp unsalted butter
- 2 cups all-purpose flour
- 1/2 tsp fine salt
Coating and Frying
- 2 large eggs beaten
- 1 cup breadcrumbs fine
- 4 cups neutral frying oil or enough for deep frying
Instructions
Cook the filling:
- Heat the olive oil in a skillet. Cook the onion until soft, add the garlic, and cook for 30 seconds. Stir in the shredded chicken, cream cheese, parsley, and a pinch of salt.
- Cook until the mixture is cohesive and no longer wet. Transfer to a bowl and cool completely.
Make the dough:
- Bring the chicken stock, butter, and salt to a simmer in a large pot. Add the flour all at once and stir vigorously until a smooth dough forms and pulls away from the sides.
- Turn the dough onto a lightly greased surface and knead carefully until smooth. Cool until warm but comfortable to handle.
Shape and fry:
- Divide the dough into 18 pieces. Flatten each piece, place a spoonful of filling in the center, and pinch the dough around it into a sealed teardrop shape.
- Dip each coxinha in beaten egg, roll in breadcrumbs, and fry at 350 F (175 C) until deeply golden. Drain on a rack and serve hot.
Notes
- Cool the filling fully before shaping so the dough does not soften.
- Keep the oil near 350 F (175 C) for an even crust.
- Use a wire rack rather than paper towels to preserve crispness.