Brazilian Chicken Croquettes (Coxinha)
Coxinha Say it: ko-SHEE-nyah
Coxinha is Brazil’s beloved teardrop-shaped snack: a crisp, golden shell made from a dough of chicken broth and flour, wrapped around a creamy, savory shredded chicken filling. It is sold in snack bars, bakeries and street stalls across the country and is a staple at parties and gatherings. The name means 'little thigh,' a nod to its shape. The contrast of the crunchy crust and soft, juicy chicken center, often enriched with cream cheese, makes it irresistible.
Brazilian Chicken Croquettes (Coxinha)
Coxinha
Pronounced ko-SHEE-nyah
- Serves
- 6
- Prep
- 45 min
- Cook
- 45 min
- Total
- 1 hr 30 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Breading and frying
Method
Make the filling. warm the olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Add the garlic and cook 30 seconds more.
Stir in the shredded chicken, 1/2 cup chicken broth, Catupiry or cream cheese, parsley, salt and pepper. Cook, stirring, until the cheese melts and the mixture is creamy but not wet, 3–5 minutes. Remove from heat and let cool completely.
Make the dough. in a medium saucepan, bring 2 cups chicken broth and the butter to a boil over medium-high heat. Add the flour and salt all at once; stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides, about 2 minutes.
Transfer the dough to a clean surface and knead briefly until smooth. Let cool until just warm to the touch.
Set up breading. whisk the eggs with the water in a shallow dish. Place the breadcrumbs in another shallow dish.
Shape. with lightly oiled hands, roll about 2 tablespoons (30 g) of dough into a ball, then flatten into a 3-inch round. Place 1–2 teaspoons of filling in the center. Fold the dough over the filling, seal, then pinch one end into a point to form a teardrop. Repeat with remaining dough and filling.
Bread. dip each shaped coxinha into the egg mixture, then roll in breadcrumbs, pressing gently to coat. Place on a tray.
Fry. heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C). Fry the coxinhas in batches, 3–4 at a time, turning occasionally, until deep golden brown and crisp, 4–5 minutes. Drain on paper towels and serve warm.
Regional variants
Some cooks use shredded beef or a vegetarian heart-of-palm filling; baked or air-fried versions are popular modern twists.
Cook's notes
- Chill the shaped coxinhas for 30 minutes before frying to help them hold their shape.
- For a more traditional filling, use Catupiry if you can find it; softened cream cheese is a practical substitute.
- Keep the oil between 340–350°F (170–175°C) so the crust crisps without absorbing too much oil.
Serve with
Serve hot with molho de pimenta (spicy pepper sauce), lime wedges, or a cold beer.
Make ahead and storage
Shaped, unbreaded coxinhas can be frozen on a tray, then transferred to a bag for up to 1 month; thaw slightly, bread, and fry. Leftover fried coxinhas reheat in a 350°F (175°C) oven for 10 minutes.
