Golden and crisp on the outside, tender and creamy on the inside—Brazilian Coxinha is a cherished street food and party snack made from savory shredded chicken and cream cheese encased in a soft dough, then breaded and deep-fried until perfectly golden. These iconic teardrop-shaped croquettes are beloved throughout Brazil and are sure to impress at any gathering.
Why You’ll Love This Recipe
Coxinha is more than just a snack—it’s a flavorful bite of Brazilian culinary tradition. The combination of juicy chicken and rich cream cheese wrapped in a soft, buttery dough and coated in crispy breadcrumbs offers a perfect textural contrast. They’re crowd-pleasing, easy to make in batches, and absolutely addictive. Whether you’re entertaining guests or exploring new flavors, coxinhas are sure to be a hit.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the dough:
- 2 cups chicken broth
- 2 cups all-purpose flour
- 2 tbsp butter
- 1/2 tsp salt
For the filling:
- 2 cups cooked, shredded chicken breast
- 1/2 small onion, finely chopped
- 2 tbsp olive oil
- 2 tbsp cream cheese (e.g., Catupiry or Philadelphia)
- Salt and pepper to taste
- Chopped parsley (optional)
For breading and frying:
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for deep frying
Directions
- In a large saucepan, combine chicken broth, butter, and salt. Bring to a boil over medium heat.
- Lower the heat, then add the flour all at once, stirring vigorously until a smooth, cohesive dough forms and pulls away from the sides of the pan.
- Allow the dough to cool slightly, then knead it on a clean surface until smooth. Cover and set aside.
- For the filling, sauté the chopped onion in olive oil until translucent. Add the shredded chicken and cook for 1–2 minutes, mixing well.
- Stir in the cream cheese and season with salt, pepper, and chopped parsley if using. Set aside to cool.
- To assemble, take a small portion of dough and flatten it in your hand. Place about 1 tablespoon of the chicken filling in the center.
- Carefully mold the dough around the filling and shape it into a teardrop or drumstick form. Repeat until all dough and filling are used.
- Dip each coxinha into the beaten egg, then roll in breadcrumbs to coat evenly.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry the coxinhas in batches for 3–4 minutes or until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels. Serve warm.
Servings and timing
Servings: 12–15 coxinhas
Prep time: 40 minutes
Cook time: 20 minutes
Total time: 1 hour
Variations
- Spicy Kick: Add chopped chili or hot sauce to the filling for a spicier version.
- Cheese-Stuffed: Insert a small cube of cheese in the center of the filling for a melty surprise.
- Baked Version: For a lighter alternative, brush with oil and bake at 400°F (200°C) for 25–30 minutes until golden.
- Vegetarian: Use mashed potatoes, cheese, or sautéed mushrooms as a meat-free filling.
- Mini Coxinhas: Make smaller versions for appetizers or party platters.
Storage/reheating
Store leftover coxinhas in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 350°F (175°C) oven for 10–15 minutes until heated through and crisp. They can also be frozen (uncooked or cooked) for up to 1 month. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I freeze coxinhas before frying?
Yes, you can freeze them after shaping and breading. Freeze on a baking sheet, then transfer to a freezer bag. Fry from frozen without thawing.
What is the best chicken to use?
Cooked, shredded chicken breast is traditional, but thighs can also be used for more flavor.
Can I make the dough ahead of time?
Yes, the dough can be prepared a day ahead and stored in the refrigerator, wrapped tightly.
What is Catupiry cheese?
Catupiry is a Brazilian creamy cheese often used in coxinha. Philadelphia cream cheese is a good substitute.
How do I get the perfect shape?
Flatten the dough evenly, use a tablespoon of filling, and mold it gently into a teardrop shape with slightly damp hands.
Can I bake coxinhas instead of frying?
Yes, brush them with oil and bake at 400°F (200°C) for 25–30 minutes, turning once, until golden.
Why is my dough cracking?
Overcooked dough or dry filling may cause cracks. Make sure the dough is pliable and filling is moist but not watery.
Can I use a different filling?
Absolutely. Beef, cheese, vegetables, or even pulled pork can be used as filling alternatives.
How can I make them more flavorful?
Add herbs, garlic, or spices like paprika to the dough or filling for more depth of flavor.
What oil is best for frying?
Neutral oils with high smoke points, like vegetable or canola oil, are ideal for frying coxinhas.
Conclusion
Brazilian Coxinha is a flavorful and iconic snack that captures the heart of Brazilian cuisine. With its golden crispy shell and creamy chicken filling, this croquette is both comforting and festive. Whether served at parties, enjoyed as a street food snack, or made at home for a special treat, coxinhas are a true culinary delight worth mastering.
Print
Brazilian Coxinha (Chicken Croquettes)
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 15 coxinhas
- Category: Snack
- Method: Deep Fried
- Cuisine: Brazilian
- Diet: Halal
Description
Les Coxinhas brésiliens traditionnels sont des croquettes dorées en forme de larme remplies de poulet crémeux râpé, panées et frites pour une collation croustillante et savoureuse appréciée dans tout le Brésil.
Ingredients
- 2 tasses de bouillon de poulet
- 2 tasses de farine tout usage
- 2 cuillères à soupe de beurre
- 1/2 cuillère à café de sel
- 2 tasses de poitrine de poulet cuite et effilochée
- 1/2 petit oignon, finement haché
- 2 cuillères à soupe d’huile d’olive
- 2 cuillères à soupe de fromage à la crème (par exemple, Catupiry ou Philadelphia)
- Sel et poivre au goût
- Persil haché (facultatif)
- 2 œufs battus
- 1 tasse de chapelure
- Huile végétale, pour la friture
Instructions
- Dans une casserole, porter à ébullition le bouillon de poulet, le beurre et le sel. Baisser le feu et ajouter la farine d’un seul coup en remuant vigoureusement jusqu’à obtenir une pâte lisse. Laisser refroidir légèrement, puis pétrir jusqu’à obtenir une pâte lisse.
- Pour la garniture, faire revenir l’oignon haché dans l’huile d’olive jusqu’à ce qu’il soit translucide. Ajouter le poulet effiloché et remuer. Incorporer le fromage frais et assaisonner de sel, de poivre et de persil si désiré.
- Prenez une petite portion de pâte et aplatissez-la dans votre main. Déposez une cuillère à soupe de garniture au centre et formez une goutte. Répétez l’opération avec le reste de pâte et de garniture.
- Trempez chaque coxinha dans l’œuf battu, puis enrobez-les de chapelure.
- Chauffer l’huile dans une poêle profonde à 175 °C. Faire revenir les coxinhas par lots jusqu’à ce qu’ils soient dorés, environ 3 à 4 minutes.
- Égoutter sur du papier absorbant et servir chaud.
Notes
- Le fromage Catupiry est traditionnel, mais le fromage à la crème Philadelphia fonctionne également bien.
- Vous pouvez congeler les coxinhas façonnés et crus pour les faire frire plus tard.
- Servir avec de la sauce piquante ou du chimichurri pour tremper.
Nutrition
- Serving Size: 1 coxinha
- Calories: 160
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
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