Brazilian Chicken Coxinha

Experience the irresistible taste of Brazilian Chicken Coxinha—crispy, golden croquettes filled with creamy shredded chicken, ready in about 2 hours for the ultimate street food snack from Brazil.

Prep Time 1 hr

Cook Time 45 mins

Rest Time 15 mins

Total Time 2 hrs

Cooking Method: Baked

Cuisine: Brazilian

Courses: Fried, Lunch

Difficulty: Intermediate

Cooking Temp: 175 C

Servings: 4

Estimated Cost: $ 20

Calories: 280

Best Season: Suitable throughout the year

Description

Brazilian Chicken Coxinha is a beloved street food that consists of a savory, seasoned chicken filling encased in a soft dough, shaped like a teardrop (resembling a chicken drumstick), then breaded and deep-fried to golden perfection. The dough is made from the same flavorful broth used to cook the chicken, giving it extra depth and richness. Whether served as a party appetizer or a comforting snack, Coxinhas are a crispy, creamy, handheld bite of Brazil's culinary soul.

Ingredients

2 tablespoons vegetable oil – (30 ml)
1 small onion – (70 g)
2 cloves garlic – (6 g)
2 cups cooked, shredded chicken – (300 g)
1/4 cup cream cheese – (60 g)
Salt and pepper – to taste
2 tablespoons chopped parsley – (8 g)
For the dough
2 cups chicken broth – (480 ml)
2 tablespoons unsalted butter – (30 g)
2 cups all-purpose flour – (250 g)
For coating and frying
2 eggs – beaten
1 1/2 cups breadcrumbs – (150 g)
Vegetable oil – for deep-frying

Instructions

1
Prepare the filling: In a skillet, heat the vegetable oil over medium heat. Sauté the chopped onion and garlic until fragrant and translucent. Add the shredded chicken, cream cheese, salt, pepper, and parsley. Mix well and cook for 2–3 minutes until the filling is creamy and well combined. Let it cool.
2
Make the dough: In a saucepan, bring the chicken broth and butter to a boil. Reduce heat to low and add the flour all at once, stirring vigorously with a wooden spoon. Continue to stir until the dough pulls away from the sides of the pan and forms a ball. Let it cool slightly before handling.
3
Shape the coxinhas: Take a golf ball-sized piece of dough and flatten it in your hand. Place a spoonful of chicken filling in the center and shape the dough around it, pinching and molding it into a teardrop or drumstick shape. Repeat with the remaining dough and filling.
4
Coat and fry: Dip each coxinha into the beaten eggs, then roll it in breadcrumbs until fully coated. Heat vegetable oil in a deep fryer or deep saucepan to 350°F (175°C). Fry the coxinhas in batches until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels.
5
Rest and serve: Let the fried coxinhas rest for 10–15 minutes before serving to avoid burning your tongue with the hot filling. Serve warm with hot sauce, ketchup, or just on their own—these bites are pure Brazilian comfort food!

Keywords: Brazilian Coxinha, chicken coxinha, Brazilian street food, chicken croquettes, Brazilian snacks

Read it online: https://www.leonisteam.com/recipe/brazilian-chicken-coxinha/