Brazilian Coxinha

Coxinha is Brazil’s most beloved street food – golden, teardrop-shaped croquettes filled with seasoned shredded chicken and cream cheese, then breaded and deep-fried to crispy perfection. The name means “little thigh” in Portuguese, as the shape is meant to resemble a chicken drumstick.

Found in every padaria (bakery) and lanchonete (snack bar) across Brazil, coxinhas are the ultimate party appetizer and comfort food. Making them at home takes some effort, but the result is absolutely worth it.

Ingredients

For the Dough

• 2 cups chicken broth
• 1 tbsp butter
• 1/2 tsp salt
• 2 cups all-purpose flour

For the Filling

• 2 cups cooked chicken, finely shredded
• 4 oz cream cheese, softened
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For Breading

• 2 eggs, beaten
• 2 cups fine breadcrumbs
• Vegetable oil for deep frying

Instructions

1. Make the filling: Heat olive oil in a skillet. Saute onion and garlic until soft (3 minutes). Add shredded chicken, cream cheese, parsley, salt, and pepper. Stir until cream cheese melts and everything is well combined. Let cool completely.
2. Make the dough: In a saucepan, bring chicken broth, butter, and salt to a boil. Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and pliable. Let cool until comfortable to handle.
4. Pinch off a golf-ball sized piece of dough. Flatten it in your palm into a disc about 3 inches wide. Place a tablespoon of filling in the center.
5. Wrap the dough around the filling, shaping it into a teardrop (drumstick) shape with a pointed tip at the top. Make sure there are no holes or cracks.
6. Dip each coxinha in beaten egg, then roll in breadcrumbs until evenly coated.
7. Heat oil to 350 degrees F. Fry coxinhas in batches for 4-5 minutes until deep golden brown. Drain on paper towels.
8. Serve hot with ketchup, hot sauce, or mustard on the side.

Pro Tips

• Use hot broth for the dough – the boiling liquid cooks the flour instantly, creating the smooth, elastic dough that makes coxinha special.
• Chill before frying – refrigerating shaped coxinhas for 30 minutes before breading helps them hold their shape during frying.
• Shred the chicken very finely – the filling should be smooth and cohesive, not chunky. Use two forks or pulse briefly in a food processor.

Serving Suggestions

Serve coxinhas as appetizers at parties or as a snack with Brazilian guarana soda. They pair wonderfully with other Brazilian favorites like pao de queijo (cheese bread) and pasteis. For a complete Brazilian appetizer spread, add some kibes (Middle Eastern-influenced meat croquettes) and esfihas.

Prep Time: 45 minutes | Cook Time: 20 minutes | Servings: 20 coxinhas (serves 6-8)

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