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This Brazilian chicken croquettes recipe makes the famous coxinha—a savory street snack wrapped in tender dough and fried until crisp. Friends beg for these at gatherings because they disappear in minutes and always transport me back to family celebrations growing up.
The first time I made these for my kids we all stood around the kitchen sneaking hot coxinhas as fast as they cooled and I realized why my grandmother’s platters never made it to the dinner table untouched
Ingredients
- Whole milk: adds creamy richness to the dough use whole for best texture
- Chicken broth: enriches flavor reserve cooking liquid for this step
- Salt: enhances every layer of flavor choose fine sea salt if possible
- Butter: boosts tenderness and flavor in both dough and filling
- Peeled mashed potatoes: give velvety softness and help bind the dough select starchy russets if you can
- Sifted all-purpose flour: gives structure and body to the wrap sift for a smooth dough
- Boneless skinless chicken breasts: provide the classic filling poach gently for most tender results
- Minced garlic cloves: bring zest and heat buy fresh and mince just before using
- Finely chopped small onion: creates the savory base look for firm sweet-smelling onions
- Paprika: delivers color and depth opt for sweet style not smoked
- Cream cheese: adds a creamy richness blending into the chicken filling use brick style
- Tomato sauce: gives a subtle tang and moisture use plain no herbs
- Fresh chopped parsley: brings brightness and color buy flat-leaf if you can
- Milk: moistens for breading whole milk fries best
- Bread crumbs: add crunch go for finer grind for best crust
- Vegetable oil for frying: pick a neutral high-heat oil like canola or sunflower
Step-by-Step Instructions
- Cook the Chicken and Reserve Broth:
- Start by simmering the chicken breasts fully submerged in broth or water on medium heat for 10 minutes. Let rest five minutes for juices to settle then shred finely with forks. Strain and save the cooking liquid for the dough.
- Make the Chicken Filling:
- Melt butter in a skillet over medium-low heat. Sauté the chopped onion for two minutes until sweet and translucent then stir in minced garlic and cook two more minutes. Sprinkle in paprika and cook to bloom its flavor. Add cream cheese tomato sauce one tablespoon of water shredded chicken salt black pepper and parsley. Stir until cohesive and creamy. Remove from heat and let cool fully so the filling firms up.
- Prepare the Coxinha Dough:
- In a large pot combine milk reserved chicken broth salt butter and mashed potatoes. Bring mixture to a gentle simmer mixing until smooth. Gradually stir in sifted flour in batches. Stir vigorously for five to seven minutes over medium heat until dough forms a glossy ball and pulls cleanly from side of pot. Turn out onto a lightly oiled countertop and let cool until comfortable to knead.
- Shape and Fill the Croquettes:
- With oiled hands pinch off golf ball-sized pieces of dough. Flatten each into disks thicker in the center. Spoon a generous portion of chicken filling in the middle. Pinch and seal edges closing completely then gently roll into teardrop or drumstick shapes. Keep unused dough covered with plastic so it stays moist.
- Breading and Frying:
- Dip shaped coxinhas into milk coating all surfaces then dredge in breadcrumbs for even coverage. Heat vegetable oil to shimmering in a deep pan about 350 F. Fry croquettes in batches turning occasionally for three to four minutes each side until deep golden brown. Transfer to a paper towel lined tray to drain oil and serve warm while crisp.
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My favorite part is shaping them with my daughter she is always eager to pinch shut the edges and the giggles as we sneak tastes before they hit the table make this snack a true family tradition
Storage Tips
Cool any leftover coxinhas completely before storing. Keep in airtight containers in the fridge up to three days. For longer keeping freeze breaded uncooked croquettes on a tray then bag once solid. To reheat fry straight from frozen until hot and crispy.
Ingredient Substitutions
No chicken breasts Use cooked thighs for juicier filling or even shredded rotisserie chicken
No all-purpose flour Use bread flour for a chewier dough but avoid cake flour as it lacks strength
Lactose free Swap in plant-based butter and unsweetened soy milk for a dairy-free version
Serving Suggestions
Serve coxinhas with wedges of lime and a bright salsa for dipping. They shine next to Brazilian favorites like rice and beans or a simple green salad. I love piling them on platters for parties with big pitchers of guava juice or sweetened iced tea.
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Cultural Context
Coxinhas are a cherished street food in Brazil shaped like a chicken drumstick as a nod to their origins supposedly made to mimic fancy cuts when real drumsticks were in short supply. Today they are synonymous with celebrations from birthday parties to crowded beach stands and every cook has their own “secret” filling blend.
Frequently Asked Questions
- → What makes coxinha dough unique?
Its soft texture comes from mashed potatoes combined with flour, milk, and broth, creating a pliable, flavorful wrapper.
- → How do you shape the traditional drumstick form?
Flatten a golf ball-sized piece of dough, place filling in the center, then pinch and seal edges, tapering one end to mimic a drumstick.
- → Can you prepare coxinha ahead of time?
Yes, breaded coxinhas freeze well for up to 2 months. Fry them directly from frozen for convenience.
- → What tips help ensure crispy coxinha?
Coat in milk or water-cornstarch mixture and breadcrumbs, then fry in sufficiently hot oil to achieve a golden, crunchy shell.
- → What fillings complement the original chicken blend?
While classic coxinha uses chicken, variations include cheese, seasoned beef, or vegetarian options with mushrooms or vegetables.