Traditional Coxinha (Brazilian Chicken Croquettes)

I can’t count how many times I’ve heard, “When are you going to share your Coxinha recipe?” Well, today’s your lucky day, because I’m finally putting it all down on paper (or, well, screen). If you know, you know: Traditional Coxinha (Brazilian Chicken Croquettes) is the ultimate Brazilian snack, crispy on the outside, soft and savory on the inside, and filled with memories of family gatherings and happy moments.

But if you’ve never had one, let me set the scene. Imagine biting into a golden, crunchy croquette, shaped like a cute little teardrop and stuffed with flavorful shredded chicken and creamy cheese. You can’t stop at one, trust me. And the best part? Making them at home is a labor of love that’s 100% worth it. Plus, the look on everyone’s face when you serve these warm, homemade Coxinhas—chef’s kiss.

So, roll up your sleeves and let’s get into it. Because once you try making these yourself, you’ll never go back.

What is Coxinha?

Warm, crispy, golden-brown croquette shaped like a little teardrop, stuffed with seasoned shredded chicken and, if you’re lucky, a touch of creamy cheese. It’s the kind of snack that makes you forget everything else for a moment. In Brazil, Coxinha is the go-to treat for parties, family gatherings, or just because you need something amazing to munch on.

The story goes that Coxinha was born in São Paulo, created for a young Brazilian Prince who adored chicken thighs. The name itself, coxinha, literally means “little thigh,” which is why it’s shaped the way it is. But whether or not you buy into the royal origin tale, one thing’s for sure: Coxinha has become a beloved classic, loved by everyone from kids to grandparents.

And here’s the thing—it’s more than just food. It’s that comforting taste that reminds you of home, friends, and all the times you gathered around a plate of freshly fried Coxinhas, trying not to burn your mouth because you just couldn’t wait.

Coxinha Pronunciation

If you’re wondering how to pronounce coxinha, you’re not alone! This popular Brazilian street food is pronounced as koh-SHEEN-yah. The name means “little drumstick” in Portuguese, a nod to its drumstick shape that resembles a chicken leg. Now, when you share these tasty treats with friends and family, you can confidently share their name too!

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How to Make Coxinha:

Alright, let’s break down how to make Coxinha at home. It’s not difficult, but it does need some attention to detail. Trust me, once you get the hang of it, you’ll be cranking these out like you were born to do it.

1. Make the Filling

First up is the filling. Everything needs to be finely chopped and shredded. Why? Because there’s nothing worse than biting into a big chunk of onion when you’re expecting a perfectly balanced bite. Plus, those big pieces hog space that could be used for all the good stuff. So, take your time and make sure everything is evenly chopped and well-seasoned. It’s worth it, I promise.

Pro Tip: Season your filling generously. You don’t want bland bites. You’re aiming for a filling so good you’ll have to stop yourself from eating it straight out of the bowl.

2. Make the Dough

Now, onto the dough. There are two authentic routes you can take: with or without potato. Most people wouldn’t even notice the difference, but I’m team potato. Why? It makes the dough softer and creamier on the inside, which is a perfect contrast to the crispy exterior.

3. Putting It All Together

This is where it all comes together. Scoop some filling into the dough and shape it into that iconic teardrop. Don’t stress if your first few look a little wonky—practice makes perfect. For the filling, a little cream cheese works beautifully as a stand-in for traditional Catupiry or requeijão.

Pro Tip: When it’s time to coat your Coxinha, you’ve got options. Egg wash, milk, or even a cornstarch mixture if you’re going for that next-level crunch. I am not a fan of using egg wash. But, check out the recipe notes for all the details and choose your favorite method.

Ingredients and Substitutions

Dough Ingredients:

• Milk: 1 ¾ cups (450 ml)
• Chicken stock/broth: 1 ¾ cups (450 ml)
  • Note: I used store-bought, no-salt-added chicken stock. You can use homemade stock or even water. Adjust the salt if your broth is already salty.
• Salt: 1 tablespoon (15 grams)
• Butter: 3 ½ tablespoons (50 grams)
• Potatoes: 2 large potatoes, peeled and mashed (about 625 grams before peeling and cooking)
• All-purpose flour: 3 ½ cups (450 grams), sifted
  • Note: Flour in Brazil tends to absorb less liquid, so you may need around 4 cups (500 grams). In the U.S., you may need around 3 ¾ cups (475 grams).

Filling Ingredients:

• Boneless, skinless chicken breasts: 2 large (about 10.5 oz / 300 grams)
• Butter: ¼ cup (4 tablespoons / ½ stick)
• Garlic: 4 cloves, minced or grated
• Onion: 1 small, finely chopped or grated
• Paprika: 1 tablespoon, you can also substitute it for colorau (a typical brazilian seasoning)
• Cream cheese: 2 tablespoons, can be susbtituted by requeijao (a Brazilian cheese)
• Tomato sauce: 4 tablespoons
• Water: 1 tablespoon
• Salt and black pepper: To taste
• Chopped parsley or green onions: To taste

For Breading & Assembly:

• Milk: ½ cup
• Breadcrumbs
• Cream cheese: 8 oz block (you may not need all of it), you can also use Brazilian cheeses like requeijao or catupiry if you can find them where you live. ( This is Optional, you don’t have to add cream cheese, you can add just the chicken filling if you prefer). Here I had made two version one with just chicken, and one with chicken and cream cheese. I have to say my personal favorite is chicken + cream cheese.

Instructions:

Coxinha Filling:

1. Cook the chicken breast in a pressure cooker with two cups of chicken broth or water for 10 minutes. Naturally release for 5 min. Drain, shred, and set aside. (Set aside the the cooking liquid to use to make the dough later)
2. In a pan, heat oil and sauté garlic until golden. Add the onion and cook for 2 minutes. Add the garlic and stir for two more minutes
3. Stir in paprika, cream cheese and tomato sauce and shredded chicken, season with salt and pepper, and add parsley.
4. Set aside to cool.

Coxinha Dough:

1. Peel and quarter the potatoes, then cook until very tender. Mash while still warm and set aside.
2. In a large pot, combine the milk, chicken broth, salt, butter, and mashed potatoes. Bring to a boil.
   Tip: I like to use the leftover cooking liquid from the chicken (strained through a sieve) and add some more water or broth to complete the 450 ml of broth needed. This gives the dough a richer flavor
3. Add flour all at once and stir vigorously until the dough pulls away from the sides and forms a ball.
4. Transfer the dough to an oiled surface and let it cool slightly. Knead until smooth and cover with plastic wrap to prevent drying.

Assembling the Coxinha:

1. Take a portion of dough about the size of a golf ball and flatten it in your hand. Make sure to keep the center slightly thicker than the edges. This will help hold the savory chicken filling securely and create the classic tear drop shape when you close i
2. Add a dollop of cream cheese and a spoonful of chicken filling. Press down to compact.
3. Fold and seal the dough into the teardrop shape.
4. Dip in milk and coat with breadcrumbs.

Frying:

• Fry in hot oil until golden brown
  • .Frying Tip: When it’s time to fry your coxinhas, make sure to work in small batches. Frying too many at once can lower the oil temperature, resulting in unevenly cooked coxinhas that may not develop that perfect golden, crispy exterior. Keep the oil at medium heat and maintain the right temperature to ensure each batch turns out beautifully golden brown.
• Once your coxinha are fried to a golden brown, set them on paper towels to drain excess oil before serving. This keeps them crisp and removes any excess grease.
• Serve warm—coxinhas are best enjoyed fresh when they’re still crispy on the outside and tender on the inside.

Important Tip: Please remember, never pour hot oil or any used cooking oil down your drain. This can lead to serious plumbing issues and environmental harm.

What to Do Instead:

1. Let It Cool: Allow the oil to cool completely after frying.
2. Store It: Pour the cooled oil into a sealed, disposable container.
3. Dispose Properly: Throw the container in the trash or check if your local recycling center accepts used cooking oil for recycling.

How to Serve

Serve your coxinha warm as an appetizer or snack. They’re perfect for dipping—think tangy BBQ sauce, creamy ranch, or a zesty hot sauce. But honestly, I think they’re just as amazing on their own! In Brazil, coxinhas are a party staple, often seen at birthday celebrations and other special occasions. So go ahead and share them with friends and family or enjoy them on your own (I won’t judge 😉)

How to Store and Freeze

• Freezing Coxinha: After shaping and breading your coxinha, arrange them in a single layer on a tray and cover with plastic wrap. Place the tray in the freezer. Once they’re fully frozen, transfer the coxinha into a sealed plastic bag or airtight container. You can store them in the freezer for up to 2 months. This is a great way to prepare them in advance for a party or quick snack.
• Frying Frozen Coxinha: When you’re ready to fry, you can cook them directly from the freezer, but I recommend letting them thaw slightly. Frying them straight from frozen may cause the filling to stay cold while the outside cooks, which isn’t ideal. So, give them a little time to cool down first if you prefer a perfectly warm filling.
• Storing Leftovers: If you have any leftover coxinha (which is rare, right?), store them in an airtight container in the fridge for up to 3 days. To reheat, it’s best to pop them in the oven at 350°F (175°C) for about 10 minutes to get them crispy again. You can also reheat them in the air fryer for 5–6 minutes for that perfect crunch!.

FAQs

Serving freshly fried Brazilian snacks like coxinhas guarantees they’ll be the hit of any celebration!
Next time, if you’re craving a tasty appetizer that everyone will love, you know exactly where to turn. Ready to make your own Brazilian chicken croquettes (aka coxinha de frango)? Give this coxinha recipe a try, and let me know how it goes! Don’t forget to share your photos with me – I’d love to see your creations!