Brazilian Coxinha (Crispy Brazilian Chicken Croquettes)
Coxinha is a beloved Brazilian snack with a crispy shell and a savory chicken filling. Perfect for sharing and impossible to stop eating.
Ingredients for Coxinha
For the Dough: Flour, milk, butter, and chicken stock create a rich, flavorful base.
For the Filling: Shredded chicken mixed with cream cheese, sautéed onion, salt, pepper, and optional chili powder.
For Coating & Frying: Flour, egg yolk, and breadcrumbs form a crunchy shell, fried in neutral oil until golden.
Variations of Coxinha
- Vegetarian: Swap chicken for lentils, mashed potatoes, or beans.
- Cheese-Only: Fill with mozzarella for gooey cheese bombs.
- Beef Coxinha: Ground or shredded beef for a hearty twist.
How to Make Crispy Brazilian Coxinha
Keesha’s Tips & Tricks
- Use Warm Dough: I like to shape the dough while it’s still warm; it’s softer and way easier to work with. Plus, it doesn’t crack when you’re folding in the filling.
- Chill Before Frying: Once they’re shaped, I pop them in the fridge for 15 to 20 minutes. It helps them hold together in the fryer and gives me time to clean up.
What is Coxinha Served With?
- Pão de Queijo: Brazilian cheese bread made with cassava flour.
- Salsa: Try salsa de molho pimenta (hot pepper sauce) or feijoada as a dip or spread.
- Salad: A simple green salad with avocado, cherry tomatoes, cucumber, or beets.
How to Store Coxinhas?
Coxinhas are best eaten fresh, but they can be stored in the fridge for 3–4 days or frozen for up to three months. Make sure they are completely cooled down before storing. Then place a layer of wax paper between each coxinha so they don’t stick together.
FAQs about Brazilian Coxinha
More Delicious Recipes
If you love crispy, snackable comfort food like coxinha, you’ll want to try these Jamaican Dumplings, Colombian Chicken Empanadas, and Spinach and Feta Empanadas next. And for something sweet, Fried Apple Rings or fluffy Puff Puff are always a good idea.
BRAZILIAN COXINHAS
Now that you know all about Coxinha, it’s time to give them a try! When it comes to finger food, coxinhas definitely steal the limelight in Brazil. Whether you’re a fan of Brazilian food or not, I promise you that these delicious snacks will change your mind. They are the perfect appetizer for any event and can be enjoyed by the entire family.
Ingredients
FOR THE CHICKEN:
- 2 Chicken Breasts
- ½ Celery
- 1 Carrot
- ¼ Rutabaga
- 2 cups Water or chicken stock
- 1 tablespoon Oil
- 1 Onion
- 1 teaspoon Chili
- 1 teaspoon Thyme
- 1 tablespoon Crushed Red Pepper
- Salt and pepper to taste
- 3 tablespoons Parsley freshly chopped
- 1/4 cup Cream Cheese
FOR THE DOUGH:
- 2 cups Flour
- 2 cups Water or Milk
- 2 tablespoons Chicken stock
- 1 tablespoon Butter
FOR THE COXHINAS:
- 2 cups breadcrumbs finely grated
- 2 Eggs yolk
- Vegetable oil for frying
Instructions
CHICKEN:
- Cook the chicken with vegetable or chicken stock. Add some vegetables like carrots, celery, onion and rutabaga.
- Cook the chicken until it is fork tender (around 20 to 25 minutes or until chicken is just cooked through).
- Shred the chicken in a food processor or with two forks.
- Then, sauté the onions until translucent and add the chicken. Mix everything together and season with salt, pepper, and chili.
- Add the cream cheese and parsley, set aside.
DOUGH:
- In a non-stick saucepan, place the chicken stock, and bring to simmer over medium-low heat.
- When the stock is hot, add the sifted flour little by little while stirring constantly.
- Continue to stir vigorously until obtaining a lump-free tough.
- Make sure the dough is soft and well stirred.
- While it is still warm, knead the dough with a scraper or spatula until it is silky and smooth. Let it rest for about 15 minutes at room temperature.
- Make sure to cover the dough, you can also put a little bit of oil for an even smoother result.
COXINHAS:
- Now it’s time to form your coxinhas, chose your desired size, and make them according to the amount of dough.
- Flatten each piece of dough to a disc, then take a tablespoon or your hands to put the filling into the middle of the dough.
- Press the dough close around the filling, shaping it like a teardrop.
- Continue the prosses on each coxinha.
- In a bowl, lightly whisk egg yolk. Place bread crumbs and flour in two separate bowls and carefully dip each coxinha into the flour first, then into the egg yolk, and at the end into the breadcrumbs until fully coated.
- Pour enough vegetable oil into a heavy-bottomed pot and heat over medium-high heat (175°C/ 350°F).
- Fry your Coxinhas until they are golden brown
Notes
You can use Philadelphia Cream Cheese if you can’t get any Catupiry. You can freeze your coxinhas before frying and enjoy them on another day. Don’t defrost them before frying.
You can use the water from the chicken breast to make the dough. Just drain the chicken stock first.
Nutrition
Serving: 1 portionCalories: 463kcalCarbohydrates: 63gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 108mgSodium: 439mgPotassium: 575mgFiber: 4gSugar: 5gVitamin A: 2406IUVitamin C: 11mgCalcium: 113mgIron: 5mg
Tried this recipe?Let me know how it was!
