Traditional Coxinhas (Brazilian Chicken Croquettes)

Equipment

Stand mixer (with whisk attachment) or two forks to shred the chicken
large pot for frying coxinhas
Potato ricer for mashing the potatoes smoothly

Ingredients

For the Dough:

1 ¾ cups 450 ml milk
1 ¾ cups 450 ml chicken broth or water
1 tablespoon salt
3 ½ tablespoons 50 g butter
2 large potatoes peeled and mashed (about 625 g)
3 ½ cups 450 g all-purpose flour (sifted) Note: If you’re in Brazil, use about 4 cups or 500 g of flour as it absorbs more liquid
Note: If you’re in Brazil, use about 4 cups or 500 g of flour as it absorbs more liquid

For the Filling:

2 large boneless skinless chicken breasts (about 10.5 oz / 300 g)
¼ cup butter 1/2 stick / 2 oz
4 cloves garlic minced or grated
1 small onion finely chopped or grated
1 tablespoon paprika
4 tablespoons cream cheese
4 tablespoons tomato passata
salt and black pepper to taste
chopped parsley to taste

For Assembly, Breading & Frying:

½ cup milk
1 tablespoon cornstarch
bread crumbs
8 oz cream cheese optional
vegetable oil for frying

Instructions

Cook the Chicken:

In a pressure cooker, add enough water or chicken broth to the pot to fully cover the chicken breasts. Cook for 10 minutes.
2 large boneless skinless chicken breasts
Let the pressure release naturally for 5 minutes.
Shred the chicken once it’s cool enough to handle and set aside. (Save the broth to use for the dough.)

Prepare the Filling:

In a large skillet, heat the butter over medium heat.
¼ cup butter
Add the onion and cook for 2 min. Add the garlic and cook for 2 more minutes.
1 small onion, 4 cloves garlic
Stir in the paprika, cream cheese, and tomato sauce.
1 tablespoon paprika, 4 tablespoons cream cheese, 4 tablespoons tomato passata
Add the shredded chicken, season with salt and pepper, and mix in the parsley.
salt and black pepper, chopped parsley
Set the filling aside to cool.

Make the Dough:

Peel and cut the potatoes into chunks. Boil them in water until soft, then drain well. Pass the cooked potatoes through a potato ricer (or mash them until smooth). Set aside.
2 large potatoes
In a large pot, combine the milk, chicken broth, salt, butter, and mashed potatoes.
1 ¾ cups 450 ml milk, 1 ¾ cups 450 ml chicken broth or water, 1 tablespoon salt, 3 ½ tablespoons 50 g butter
Bring the mixture to a boil, stirring occasionally.
Once boiling, gradually add the sifted flour, stirring constantly until a smooth dough forms.
3 ½ cups 450 g all-purpose flour (sifted)
Cook the dough for 5-7 minutes over medium-low heat, stirring until it pulls away from the sides of the pot and forms a ball.
Transfer it to a lightly oiled surface. Let the dough cool enough to handle.
When it cools down enough to handle, knead the dough until it becomes smooth and elastic. Always keep it covered with plastic wrap to prevent it from drying out.

Assemble the Coxinhas:

Take a piece of dough (about the size of a golf ball) and flatten it in your hand.
Place the chicken filling in the center, then add a little cream cheese on top if you’re using it.
8 oz cream cheese
Carefully pinch the edges of the dough together, shaping it into a drumstick shape.
Repeat until all dough and filling are used.

Bread the Coxinhas:

In a large mug or cup, dissolve the cornstarch in the milk. Stir occasionally while breading, as the mixture may settle on the bottom.
½ cup milk, 1 tablespoon cornstarch
Dip each coxinha in milk and roll them in bread crumbs until evenly coated. Set them aside on a tray lined with parchment paper.
bread crumbs

Fry the Coxinhas:

Heat enough vegetable oil in a deep fryer or large sauce pan over medium heat to cover the coxinhas.
vegetable oil
Fry in small batches, about 4-5 at a time, until golden brown, about 3-4 minutes per side.
Remove and place on paper towels to drain.
Serve warm! Coxinhas are best enjoyed fresh.

Video

Notes

Notes & Tips

Crispy Dough Tip: If your dough is sticking to your hands, lightly oil them to make shaping easier.

Alternative Breading: Skip the egg wash and use a water-cornstarch mixture to make the coxinhas extra crispy. I don’t like using beaten egg to coat the coxinhas because it creates too much foam in the oil when frying.

Freezing: Once breaded, you can freeze the coxinhas. Arrange them on a parchment-lined baking sheet, freeze until solid, then store them in a plastic bag for up to 2 months.

Frying Tip: Fry the coxinhas in small batches to ensure they cook evenly. Don’t overcrowd the pan. This helps the chicken stay warm and ensures crispy dough.

How to Store: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 10 minutes for a crisp texture.

Hot Oil Safety: Never pour hot oil down your drain! Let it cool, then dispose of it properly in a sealed container.

Pronunciation Tip: The word "coxinha" is pronounced as koh-SHEEN-yah. You can now impress your friends with your knowledge of this beloved Brazilian street food!

Flour Amount: If you’re in Brazil, use about 4 cups (500 g) of flour, as it tends to absorb more liquid.

Please note calories provided are only an estimate.

Nutrition