Traditional Coxinhas (Brazilian Chicken Croquettes)

Name: Traditional Coxinhas (Brazilian Chicken Croquettes)
Prep time: 3 h
Yield: 40 Coxinhas
Ingredients: 1 ¾ cups milk; 1 ¾ cups chicken broth; 1 tablespoon salt; 3 ½ tablespoons butter; 2 potato; 3 ½ cups all-purpose flour; Note: If you’re in Brazil, use about 4 cups or 500 g of flour as it absorbs more liquid; 2 chicken breast; ¼ cup butter; 4 cloves garlic; 1 onion; 1 tablespoon paprika; 2 tablespoons cream cheese; 4 tablespoons tomato sauce; 1 tablespoon water; salt; black pepper; parsley; ½ cup milk; bread crumbs; egg; vegetable oil

User Reviews

5

4 reviews

Excellent

Prep Time
3 hrs
Servings
40 Coxinhas
Calories
87 kcal
Course
Snacks
Cuisine
Brazilian

Traditional Coxinhas (Brazilian Chicken Croquettes)

Felix Gray

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Learn how to make authentic Brazilian coxinha with savory chicken filling, crispy dough, and tips for perfect frying and storage. The perfect party snack for making memories!

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Ingredients

Servings

For the Dough:

1 ¾ cups milk 450 ml
1 ¾ cups chicken broth or water, 450 ml
1 tablespoon salt
3 ½ tablespoons butter 50 g
2 potato peeled and mashed (about 625 g, large
3 ½ cups all-purpose flour 450 g, sifted
Note: If you’re in Brazil, use about 4 cups or 500 g of flour as it absorbs more liquid

For the Filling:

2 chicken breast about 10.5 oz / 300 g, large, boneless, skinless
¼ cup butter 1/2 stick / 2 oz
4 cloves garlic minced or grated
1 onion finely chopped or grated, small
1 tablespoon paprika
2 tablespoons cream cheese
4 tablespoons tomato sauce
1 tablespoon water
salt to taste
black pepper to taste
parsley to taste, chopped

For Breading & Frying:

½ cup milk
bread crumbs
egg optional, you can use a water-cornstarch mixture for extra crunch, beaten
vegetable oil for frying

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Instructions

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Cook the Chicken:

In a pressure cooker, cook the chicken breasts in water or chicken broth for 10 minutes.
Let the pressure release naturally for 5 minutes.
Shred the chicken once it’s cool enough to handle and set aside. (Save the broth to use for the dough.)

Prepare the Filling:

In a large skillet, heat the butter over medium heat.
Add the onion and cook for 2 min. Add the garlic and cook for 2 more minutes.
Stir in the paprika, cream cheese, and tomato sauce.
Add the shredded chicken, season with salt and pepper, and mix in the parsley.
Set the filling aside to cool.

Make the Dough:

In a large pot, combine the milk, chicken broth, salt, butter, and mashed potatoes.
Bring the mixture to a boil, stirring occasionally.
Once boiling, gradually add the sifted flour, stirring constantly until a smooth dough forms.
Cook the dough for 5-7 minutes over medium-low heat, stirring until it pulls away from the sides of the pot and forms a ball.
Transfer it to a lightly oiled surface. Let the dough cool enough to handle.
When it cools down enough to handle, knead the dough until it becomes smooth and elastic. Always keep it covered with plastic wrap to prevent it from drying out.

Assemble the Coxinhas:

Take a piece of dough (about the size of a golf ball) and flatten it in your hand. Make the center thicker, forming a teardrop shape.
Place a tablespoon of the chicken filling in the center.
Carefully pinch the edges of the dough together, shaping it into a drumstick shape.
Repeat until all dough and filling are used.

Bread the Coxinhas:

Dip each coxinha in milk and roll them in bread crumbs until evenly coated.

Fry the Coxinhas:

Heat enough vegetable oil in a deep fryer or large sauce pan over medium heat to cover the coxinhas.
Fry in small batches, about 4-5 at a time, until golden brown, about 3-4 minutes per side.
Remove and place on paper towels to drain.
Serve warm! Coxinhas are best enjoyed fresh.

Notes

Notes & Tips
Crispy Dough Tip: If your dough is sticking to your hands, lightly oil them to make shaping easier.
Alternative Breading: Skip the egg wash and use a water-cornstarch mixture to make the coxinhas extra crispy. I don’t like using beaten egg to coat the coxinhas because it creates too much foam in the oil when frying.
Water and Cornstarch for Extra Crispiness: If you want an even crispier crust, you can make a mixture of water and cornstarch instead of using milk. For every 1 cup of water, add 2 tablespoons of cornstarch, mix well, dip the coxinhas in it, and then coat them in breadcrumbs. This will give them a perfect golden-brown, crispy exterior!
Freezing: Once breaded, you can freeze the coxinhas. Arrange them on a parchment-lined baking sheet, freeze until solid, then store them in a plastic bag for up to 2 months.
Frying Tip: Fry the coxinhas in small batches to ensure they cook evenly. Don’t overcrowd the pan. This helps the chicken stay warm and ensures crispy dough.
How to Store: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 10 minutes for a crisp texture.
Water and Cornstarch for Extra Crispiness: If you want an even crispier crust, you can make a mixture of water and cornstarch instead of using milk. For every 1 cup of water, add 2 tablespoons of cornstarch, mix well, dip the coxinhas in it, and then coat them in breadcrumbs. This will give them a perfect golden-brown, crispy exterior!
Hot Oil Safety: Never pour hot oil down your drain! Let it cool, then dispose of it properly in a sealed container.
Pronunciation Tip: The word "coxinha" is pronounced as koh-SHEEN-yah. You can now impress your friends with your knowledge of this beloved Brazilian street food!
Please note calories provided are only an estimate.