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Brazilian coxinhas are irresistibly crispy chicken croquettes filled with savory spiced chicken and wrapped in a pillowy dough. They are perfect for parties celebrations or simply when you want to treat yourself to an iconic Brazilian snack at home. I have always been amazed at how quickly a platter of coxinhas disappears at family gatherings.
I first made these when longing for a taste of Brazil after a vacation and since then they are always a special request at birthdays and holidays. Making coxinhas together is a delicious way to bring the family into the kitchen.
Ingredients
- Whole milk: brings rich flavor to the dough and keeps it tender choose full-fat for best results
- Chicken broth: gives depth to the dough save the poaching liquid for authentic taste
- Salt: seasons every layer use fine sea salt for even seasoning
- Butter: adds richness and helps the dough stay soft use unsalted for better control
- Peeled and mashed potatoes: make the dough extra creamy smooth out any lumps for the best texture
- Sifted all-purpose flour: forms the structure measure carefully for the right consistency
- Boneless skinless chicken breasts: are lean and absorb all the flavor shred finely for easier shaping
- Minced garlic and chopped onion: create a fragrant flavorful filling use fresh and chop finely
- Paprika: boosts color and adds gentle warmth try smoked paprika for a deeper taste
- Cream cheese: lends creaminess to the chicken filling go for real cream cheese not spreadable tubs
- Tomato sauce: gives a mild tang and brightens the filling opt for a smooth sauce with no added sugar
- Fresh chopped parsley: offers a fresh note always choose vibrant green leaves
- Milk: helps the breading stick use regular or plant-based if needed
- Bread crumbs: create that addictive crunch choose fine dry crumbs for best results
- Vegetable oil: is ideal for frying use a neutral oil with a high smoke point like canola or sunflower
Step-by-Step Instructions
- Prepare and Shred Chicken:
- Cook chicken breasts in simmering water or broth on medium heat for 10 minutes covered. Allow the chicken to rest for 5 minutes off the heat then shred it finely using two forks this makes sure your filling is tender and easy to mold. Save all the cooking liquid for the dough.
- Flavor the Filling:
- In a medium skillet melt the butter over medium heat and sauté chopped onion for 2 minutes until just translucent. Add minced garlic and cook for another 2 minutes until fragrant but not browned. Stir in paprika followed by cream cheese tomato sauce and a splash of water. Once combined fold in the shredded chicken along with salt pepper and parsley. Taste and adjust seasoning then set the mixture aside to cool completely before filling.
- Cook the Dough:
- In a large pot bring the milk chicken broth salt butter and mashed potatoes to a gentle boil over medium heat stirring frequently. Gradually sift in the flour whisking constantly to avoid lumps and cook for 5 to 7 minutes until a thick smooth dough forms that pulls away from the sides of the pot. Turn out onto a lightly oiled surface and let cool a few minutes so it is comfortable to knead by hand until smooth.
- Shape the Coxinhas:
- Pinch off golf ball-sized pieces of dough and flatten each into a thick disc keeping the center thicker than the edges. Spoon a generous amount of the cooled chicken filling in the center then bring up the edges and pinch to seal shaping into a teardrop or drumstick shape. Keep unused dough covered so it does not dry out.
- Bread and Fry:
- Dip each shaped coxinha into a shallow bowl of milk then roll in fine bread crumbs to coat completely. Heat vegetable oil in a deep skillet or fryer to 350 degrees F. Fry coxinhas in batches for 3 to 4 minutes per side turning as needed until deeply golden and crisp. Remove with a slotted spoon and drain on paper towels before serving hot.
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My favorite part is always adding a little extra parsley for color I remember when my niece tried her first coxinha and now she always helps with shaping them at family get-togethers.
Storage Tips
Cooled coxinhas can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage arrange breaded but uncooked coxinhas on a parchment-lined tray and freeze until solid then transfer to a freezer bag. Fry straight from frozen but allow an extra two minutes for perfect crispiness. Always reheat leftovers gently in an oven or air fryer so they stay crunchy.
Ingredient Substitutions
If chicken breast is unavailable leftover rotisserie chicken works well just be sure to chop or shred it finely for easy filling. For a vegetarian twist sauté mushrooms with onion and garlic or use jackfruit as a chicken substitute. Gluten-free flour and bread crumbs will swap seamlessly into the dough and breading for those with sensitivities.
Serving Suggestions
Serve coxinhas with a simple side of spicy chili sauce or garlicky mayonnaise for dipping. Pair them with a light salad and cold drinks for a festive appetizer spread. They also make a fun addition to a picnic or packed lunch because they hold up well when made ahead.
Cultural-Historical Context
Coxinhas originated in São Paulo and are now loved across Brazil as a treasured snack. Their famed teardrop shape is said to mimic a chicken leg. They are a must-have for birthday buffets and were always present at my cousins’ festas juninas. Making coxinhas at home brings a little slice of Brazilian celebration wherever you are.
Frequently Asked Questions About Recipes
- → How do I shred chicken for coxinhas easily?
Boil chicken breasts just until cooked, let them cool off, then grab two forks or just use your fingers to pull it apart. It should turn out nice and fluffy for the filling.
- → Is it possible to freeze coxinhas before cooking?
Totally. Bread and shape your coxinhas, snap freeze on a tray, pop them in a container, then stash them in the freezer. When you’re ready, fry straight from frozen and just add another minute or so.
- → What keeps the dough from sticking to my hands?
Rub a bit of neutral oil on your hands before you start shaping dough. It's a lifesaver for making everything smooth and easy to handle.
- → What can I swap for cream cheese inside?
Ricotta or creamy requeijão both do the trick. Mascarpone or even Greek yogurt will work if you want some tanginess or a silky texture.
- → Any tricks to make coxinhas super crunchy?
Skip the milk and dunk them in a slurry of water and cornstarch before you breadcrumb. That’ll give your coxinhas an awesome crackly crust after frying.