Classic Coxinha Recipe: Brazilian Chicken Croquettes

Coxinha is one of the most beloved snacks in Brazil—these delicious little chicken croquettes are found in bakeries, street food stalls, and homes throughout the country. The name coxinha means little thigh in Portuguese, and these tasty snacks are traditionally shaped to resemble chicken drumsticks. This coxinha recipe creates the perfect balance of a crispy, golden exterior with a creamy, flavorful chicken filling that makes these treats absolutely addictive. Whether you are serving them at a party, packing them for a picnic, or simply craving a delicious snack, this coxinha recipe will not disappoint.

The origins of coxinha can be traced back to São Paulo in the 19th century. According to food historians at Britannica, the snack was created as a way to use leftover chicken and make it more appealing to children. What started as a practical solution to avoid food waste evolved into one of Brazil most iconic and beloved snacks. Today, coxinha is enjoyed by people of all ages and has become a symbol of Brazilian comfort food that brings back nostalgic memories for many Brazilians living abroad. This classic coxinha recipe allows you to recreate this beloved treat in your own kitchen.

Making Perfect Coxinha

This coxinha recipe requires several components coming together harmoniously: a creamy chicken filling, a smooth dough coating, and a crispy breading. The filling is made with shredded chicken cooked in a flavorful broth, mixed with cream cheese or requeijão (Brazilian cream cheese) for richness. The dough is typically made with chicken broth, butter, and flour, creating a pliable coating that holds its shape during frying. The final step—coating in breadcrumbs—creates that irresistible crispy exterior that makes coxinha so satisfying. The key to a successful coxinha recipe lies in properly seasoning each component and ensuring the dough is smooth and workable.

Quick Facts

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Servings: 20 pieces

Ingredients

For the Filling

• 2 chicken breasts, boneless and skinless
• 4 cups chicken broth
• 1 onion, quartered
• 2 cloves garlic
• 1 bay leaf
• 1 cup cream cheese or requeijão
• 1/4 cup chopped green onions
• Salt and pepper to taste

For the Dough

• 2 cups chicken broth (from cooking the chicken)
• 4 tablespoons butter
• 2 cups all-purpose flour
• 1 teaspoon salt

For Breading

• 2 eggs, beaten
• 1.5 cups breadcrumbs
• Oil for frying

Step-by-Step Instructions

Step 1: Cook the Chicken
Place the chicken breasts in a large pot with the chicken broth, onion, garlic, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the chicken is fully cooked and tender. Remove the chicken from the broth and let it cool. Strain and reserve the broth for the dough. This flavorful broth is essential for your coxinha recipe.

Step 2: Prepare the Filling
Shred the cooled chicken into fine pieces using two forks. In a bowl, combine the shredded chicken with cream cheese, chopped green onions, salt, and pepper. Mix until well combined. The filling should be creamy and cohesive. Set aside. This chicken filling is what makes this coxinha recipe special.

Step 3: Make the Dough
In a large saucepan, heat the reserved chicken broth and butter over medium heat until the butter melts and the liquid is hot. Gradually add the flour and salt, stirring constantly with a wooden spoon. Continue stirring until the dough comes together and pulls away from the sides of the pan. Cook for 2-3 minutes more, stirring constantly. This creates the perfect dough for your coxinha recipe.

Step 4: Shape the Coxinha
Let the dough cool until it is handleable. Take about 2 tablespoons of dough and flatten it in your palm. Place a small amount of chicken filling in the center, about 1 teaspoon. Fold the dough around the filling and shape into an oval or drumstick shape. Repeat with remaining dough and filling. This shaping technique is crucial for any good coxinha recipe.

Step 5: Bread and Fry
Beat the eggs in a shallow bowl. Roll each shaped coxinha in the beaten egg, then coat thoroughly in breadcrumbs. Heat oil in a deep pot or fryer to 350°F (175°C). Fry the coxinha in batches for 4-5 minutes until deep golden brown and crispy. Remove and drain on paper towels. The final frying step completes this coxinha recipe perfectly.

Chef Tips for Success

Tip 1: Properly Season the Broth
The chicken broth is the foundation of flavor for both the filling and the dough in this coxinha recipe. Make sure to season it well during cooking so that flavor permeates the chicken and the dough. A well-seasoned broth makes all the difference in your coxinha recipe.

Tip 2: Maintain Oil Temperature
Maintaining consistent oil temperature is crucial for achieving crispy coxinha without burning the exterior while the interior remains undercooked. Keep the oil at 350°F (175°C) and fry in small batches. Proper temperature control is essential for any fried coxinha recipe.

Tip 3: Double Bread for Extra Crunch
For an extra crispy exterior, you can dip the coxinha in egg and breadcrumbs, then repeat the process for a double coating. This creates an even crunchier texture that is absolutely delicious. Many fans of coxinha recipe prefer this double-coating technique.