Brazilian Coxinha (Chicken Croquettes)

Let me tell you about my absolute favorite Brazilian snack. Coxinha. These little teardrop shaped chicken croquettes are crispy on the outside, creamy and savory on the inside, and they taste like every party I have ever loved. If you have ever been to a Brazilian gathering, you know these disappear off the platter in about four seconds flat.

I am half Brazilian, raised here in Kansas City, and coxinha is one of those foods that instantly connects me to that side of my family. My relatives would make giant batches for birthdays and holidays, and the whole kitchen would smell like frying dough and home. Making them now feels like wrapping myself in a little piece of that heritage, and I love getting to pass that on to my own kiddo.

What makes coxinha special

The name actually means little thigh, because the classic teardrop shape is meant to look like a little chicken drumstick. The dough is made by cooking flour right into seasoned broth, which gives it that soft, almost pillowy texture once fried. Inside, you get savory shredded chicken, often with a little cream cheese or the traditional Brazilian catupiry for extra creaminess.

I will be honest, they take a little patience to shape. But there is something so soothing about sitting at the counter forming each one, and the payoff is absolutely worth it. Put on a podcast, pour yourself something cold, and make it a little project.

A few things that help

Frying at home is way less scary with the right setup. Here are the things I lean on.

• A deep fry thermometer so your oil stays at the perfect temp
• A spider strainer for lifting them out without splatter
• A heavy dutch oven that holds heat beautifully for frying

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Tips from my kitchen

Make the filling ahead so it is fully cooled before you shape, which makes everything so much easier. Chill the dough too so it is not sticky. And fry in small batches so the oil temperature stays steady and you get that gorgeous deep golden crust every time.

Brazilian Coxinha

Crispy, teardrop shaped chicken croquettes with a creamy shredded chicken center, a true Brazilian party classic.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 18 coxinhas

Course: Appetizer

Cuisine: Brazilian

Ingredients Method Notes

Ingredients

  

For the filling

• 2 cups cooked shredded chicken
• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1/4 cup cream cheese
• salt and pepper to taste

For the dough and coating

• 2 cups chicken broth
• 1 tbsp butter
• 2 cups all purpose flour
• 2 eggs, beaten
• 2 cups breadcrumbs
• oil for frying

Method

 

1. Make the filling. Heat the olive oil and cook the onion and garlic until soft. Stir in the shredded chicken, tomato sauce, and cream cheese, season, and let cool.
2. Make the dough. Bring the broth and butter to a simmer, then add the flour all at once and stir vigorously until a smooth dough forms and pulls from the pan.
3. Turn the dough out, let it cool enough to handle, then knead until smooth. Chill for about 20 minutes.
4. Take a small piece of dough, flatten it in your palm, add a spoonful of filling, and shape into the classic teardrop, sealing well.
5. Dip each coxinha in beaten egg, then roll in breadcrumbs.
6. Fry in 350F oil until deep golden, a few at a time. Drain on paper towels and serve warm.

Notes

Chill the dough before shaping so it is easier to handle. Traditionally a little cream cheese or catupiry goes in the center with the chicken.

A taste of home

If you make these, I really hope they bring a little of that warm, festive Brazilian party energy into your kitchen. They certainly do in mine. Serve them warm with a squeeze of lime or a little hot sauce and watch them vanish.

So glad you are here.
xo, Pam