Brazilian Coxinhas (Chicken Croquettes)
Crisp teardrop-shaped Brazilian chicken croquettes with a creamy shredded filling and golden breadcrumb coating.
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.
Nutrition
Calories: 190kcalCarbohydrates: 19gProtein: 9gFat: 9gSaturated Fat: 3gCholesterol: 38mgSodium: 270mgFiber: 1gSugar: 1g