- Prepare the Ingredients
Gather all components: 1/4 cup unsalted butter, 1 cup each chicken broth and whole milk, 2 cups all-purpose flour, 2 cups shredded cooked chicken, 1/2 small diced onion, 2 minced garlic cloves, 1 tbsp tomato paste, 1/4 cup softened cream cheese, 2 tbsp chopped parsley, 2 beaten eggs, 2 cups fine breadcrumbs, and about 6 cups vegetable oil for frying. Season everything generously with salt and pepper.
- Make the Dough (Massa)
In a medium saucepan, combine butter, chicken broth, and milk. Bring to a simmer over medium heat. Reduce heat to low and whisk in the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth, thick ball that pulls away from the pan sides, about 3-5 minutes. Transfer dough to a plate, spread thinly, and cool completely (chill for 30 min).
- Prepare the Filling
While dough cools, make the filling. In a skillet over medium heat, sauté the onion in a bit of oil until soft, about 4 minutes. Add garlic and tomato paste; cook for 1 minute until fragrant. Stir in shredded chicken, cream cheese, and parsley. Cook until creamy and combined, 2-3 minutes. Season well with salt and pepper. Let cool.
- Shape the Coxinhas
Once dough is cool, take a golf-ball sized portion (about 2 tbsp). Flatten it in your palm into a 3-inch round. Place a heaping teaspoon of the cooled chicken filling in the center. Carefully wrap the dough around the filling, pinching to seal, then shape into a smooth teardrop (drumstick) form. Repeat with remaining dough and filling.
- Coat and Fry
Set up a breading station: beaten eggs in one bowl, breadcrumbs in another. Roll each shaped coxinha first in the beaten egg, letting excess drip off, then coat thoroughly in breadcrumbs. In a deep pot, heat oil to 350°F. Fry coxinha in batches (don't crowd) until deep golden brown and crisp, 4-5 minutes. Drain on a wire rack over a paper towel-lined sheet. Serve immediately.
- Calories:285 kcal
- Protein:12 g
- Carbohydrates:22 g
- Sugar:2 g
- Salt:0.4 g
- Energy:1190 kJ
- Fat:16 g
It all starts with a craving for a perfect bite: that first crackle of golden breadcrumbs giving way to a velvety, savory interior, a flavor explosion that brings a busy street in São Paulo right to your kitchen. That’s the magic I was after when I perfected this coxinha recipe. Forget bland, dense versions; we’re making the real deal—crispy, creamy, and utterly moreish Brazilian chicken croquettes that are pure joy to share.
The Legend of this Coxinha Recipe
The story of the coxinha—which translates to “little thigh”—is as rich as its filling. Legend has it a 19th-century Brazilian princess’s favorite part of the chicken was the thigh. When supplies ran low, a clever cook shredded the rest of the bird, wrapped it in dough, and shaped it into the form she loved. The result was an instant, beloved classic. Making this Brazilian chicken coxinha at home continues a delicious, inventive tradition.
What Makes a Great Brazilian Chicken Ball
Texture is everything. The shell must be shatteringly crisp, a feat achieved by a double coating of flour and breadcrumbs. Inside, the dough should be tender and slightly chewy, encasing a filling that’s creamy, not dry. The secret? A base of milk and chicken broth cooked with butter and flour until it forms a pliable, smooth paste. This unique dough, called massa, is what makes a brazilian croquette distinct from any other fritter.
The Pro-Tip: Temperature is Your Friend
My biggest “aha!” moment with this coxinha de frango recipe was learning to respect the temperature of the dough. It must be completely cool to the touch before you start shaping, or it will be a sticky, frustrating mess. I spread mine on a plate and pop it in the fridge for 30 minutes. Chilled dough is firm, easy to handle, and ensures your brazilian fried chicken balls hold their iconic teardrop shape beautifully.
Serving & Pairing Your Coxinha Chicken
Serve these hot from the fryer. A classic trio of dipping sauces is non-negotiable: a vibrant homemade hot sauce (pimenta), a squeeze of fresh lime, and a creamy garlic mayo. For a true Brazilian experience, pair them with a chilled, limeade-like suco de maracujá (passion fruit juice) or an ice-cold beer. They’re also fantastic as part of a larger spread with other snacks from our recipe collection.
Variations & Substitutions
This brazilian chicken croquettes recipe is wonderfully adaptable. For a coxinha recipe with potatoes, replace half the wheat flour with mashed potato in the dough—it adds a lovely tenderness. Vegetarian? Use hearts of palm or jackfruit for the filling. For a gluten-free version, use a 1:1 gluten-free flour blend for the dough and crumbs. The core coxinha ingredients are simple, so feel free to make them your own. Exploring different brazilian chicken croquettes is half the fun.
Make-Ahead & Storage Tips
You can prepare the filling and dough a day ahead. Once shaped, uncooked coxinha freeze brilliantly. Arrange them on a parchment-lined baking sheet, freeze solid, then transfer to a bag. Fry directly from frozen, adding an extra minute or two. Leftover cooked coxinha brazilian chicken croquettes re-crisp well in a 375°F oven for about 10 minutes.
Your Coxinha Recipe FAQs
Can I bake these instead of frying?
While frying delivers the iconic crispness, you can bake at 400°F on an oiled rack for 20-25 minutes, flipping halfway. Brush with oil first for better browning. The texture will be different but still delicious.
What’s the best way to shred the chicken?
Poach boneless, skinless thighs in seasoned water or broth until tender, then use two forks or your hands. Thighs stay juicier than breast for this brazilian coxinha recipe. For more on perfect poaching, check out this guide on Serious Eats.
So, there you have it. My foolproof path to golden, crave-worthy coxinhas. It’s a recipe that rewards a little patience with immense flavor and that incredible, signature texture. I promise, once you master this version, those store-bought imitations will never satisfy again. Now, go warm up that oil and get shaping. I’d love to hear how yours turn out—tell me in the comments!
