Coxinha Chicken Croquettes (Printable Recipe)
Brazilian coxinhas with a crispy outside, yummy chicken and cheesy center, wrapped in potato dough. Perfect for passing around.
# Ingredients You'll Need:
→ Dough
01 -
450 g sifted all-purpose flour (use 500 g if using Brazilian flour)
02 -
625 g peeled potatoes, mashed (about 2 big ones)
03 -
50 g unsalted butter
04 -
1 tablespoon salt
05 -
450 ml chicken broth or plain water
06 -
450 ml whole milk
→ Filling
07 -
1 tablespoon water
08 -
4 tablespoons tomato sauce
09 -
2 tablespoons cream cheese
10 -
Salt and ground black pepper, as you like
11 -
Fresh parsley, chopped (optional)
12 -
1 tablespoon paprika
13 -
1 small onion, chopped up
14 -
4 garlic cloves, minced
15 -
60 g unsalted butter (about 1/4 cup)
16 -
300 g boneless chicken breasts (usually 2 pieces)
→ Breading & Frying
17 -
Bread crumbs, enough to coat
18 -
120 ml milk
19 -
Vegetable oil for frying
# Steps to Follow:
01 -
Dip your formed coxinhas in milk first, then roll them with bread crumbs so they're totally coated. Warm up enough vegetable oil to 180°C in a deep pan or fryer. Fry the coxinhas in small groups, turning them now and then, and cook both sides for 3–4 minutes until they're crunchy and golden. Drain with some paper towels. They're best served warm.
02 -
Take the cooled dough and break it into pieces the size of golf balls. Squish one in your palm and press a thumbprint in the middle so it’s a bit thicker there. Drop in some filling, close up the edges so nothing leaks, and pinch the top to make that classic drumstick shape. Wrap any dough you're not using right away under plastic so it doesn't dry up.
03 -
Pour milk, saved chicken broth, salt, butter, and those mashed potatoes into a large pot. Stir it as you bring everything to a simmer. Dump in flour slowly, mixing all the time, so you don’t get lumps. Once the dough is smooth and pulls off the pot sides (about 5–7 minutes), turn it out onto a greased surface. Cool it off, knead by hand until it feels stretchy and smooth.
04 -
In a pan, melt your butter and fry the chopped onion for a couple of minutes. Add the garlic and let that cook too. Toss in paprika, cream cheese, tomato sauce, shredded chicken, a splash of water, salt, pepper, and parsley if you want. Take it off the heat and wait until it cools down to use.
05 -
Put chicken breasts in a pot, cover with broth or water, and bring it to a low simmer for 10 minutes until they’re fully cooked. Let them sit in the pot for 5 minutes, then shred the chicken into small pieces. Save the cooking liquid—you’ll need it for the dough.
# Extra Tips:
01 -
If the dough keeps sticking, rub a bit of oil on your hands when working with it.
02 -
You can swap milk for a water and cornstarch mix if you want the shells extra crispy.
03 -
Freeze breaded but uncooked coxinhas in a bag. They keep for 2 months and fry up fine from frozen if you let them thaw a little first.
04 -
It’s pronounced something like koh-SHEEN-yah.