If you have ever dreamed of biting into a flaky, golden treat bursting with savory chicken inside, then the Brazilian Chicken Croquettes (Coxinhas) Recipe is about to become your new obsession. These beloved Brazilian snacks capture the perfect balance of creamy mashed potato dough wrapped around a rich, flavorful shredded chicken filling, all deep-fried to crispy perfection. Whether you’re looking to impress guests, whip up a comforting snack, or explore authentic flavors, this recipe delivers that signature coziness and irresistible appeal that make coxinhas a national treasure in Brazil.
Ingredients You’ll Need
This Brazilian Chicken Croquettes (Coxinhas) Recipe relies on simple but essential ingredients that each play a vital role in building its luscious texture and hearty flavor. From the creamy mashed potatoes to the fragrant garlic and paprika, every element comes together beautifully to create a snack that’s completely crave-worthy.
- Whole milk (1¾ cups): Adds creaminess and moisture to the dough for the perfect soft but sturdy shell.
- Chicken broth or water (1¾ cups): Used in the dough and cooking chicken, it infuses subtle richness and flavor depth.
- Salt (1 tablespoon): Enhances every flavor in both dough and filling.
- Butter (3½ tablespoons + ¼ cup): Creates a silky, tender dough and adds richness to the filling’s sautéed vegetables.
- Potatoes (2 large peeled and mashed): Give the dough its distinctive smooth, creamy texture and body.
- All-purpose flour (3½ cups, sifted): The foundation of the dough, binding everything into shape.
- Chicken breasts (2 large boneless, skinless): Cooked and shredded to form the tender, protein-packed filling.
- Garlic (4 cloves, minced): Brings a fragrant warmth to the filling.
- Onion (1 small, finely chopped): Adds sweetness and depth when sautéed.
- Paprika (1 tablespoon): A smoky, mildly spicy note that elevates the filling beautifully.
- Cream cheese (2 tablespoons): Binds the filling ingredients with a tangy creaminess.
- Tomato sauce (4 tablespoons): Injects moistness and a subtle tang.
- Water (1 tablespoon): Helps balance the filling’s texture.
- Black pepper (to taste): For a gentle kick and seasoning balance.
- Fresh chopped parsley (to taste): Adds freshness and a pop of color.
- Milk (½ cup, for breading): Used to help breadcrumbs adhere perfectly.
- Bread crumbs (as needed): Provide the signature crunchy coating.
- Vegetable oil (for frying): Essential for achieving that golden, crispy exterior.
How to Make Brazilian Chicken Croquettes (Coxinhas) Recipe
Step 1: Cook and Shred the Chicken
Start by boiling the boneless chicken breasts in water or chicken broth for about 10 minutes. This quick cooking ensures the meat stays tender and juicy. Once cooked, let the chicken rest for 5 minutes so juices redistribute, then shred it finely by pulling the meat apart with forks. Don’t throw away that flavorful broth—it’s a secret ingredient for the dough’s luscious texture.
Step 2: Prepare the Filling
Sauté the finely chopped onion in butter for about 2 minutes until softened and translucent. Then add minced garlic, cooking for another 2 minutes to release its aroma. Stir in paprika and cream cheese, letting the cream cheese melt into the mixture, creating a creamy base. Add tomato sauce, shredded chicken, salt, pepper, and chopped parsley. Mix everything thoroughly and allow the filling to cool—this chilling step helps the flavors meld beautifully.
Step 3: Make the Dough
In a pot, combine whole milk, reserved chicken broth, salt, butter, and mashed potatoes, bringing this mixture to a boil. Slowly sift in the flour while stirring continuously until the dough pulls away from the pot’s sides and forms a smooth mass—this typically takes 5 to 7 minutes. Transfer the dough to a lightly oiled surface, cool it slightly, and knead until perfectly smooth. This dough is the secret to the iconic coxinha shape and tender bite.
Step 4: Shape the Croquettes
Pinch off golf ball-sized pieces of dough and flatten each with your hands, making sure the center is a bit thicker—this prevents breaking once filled. Place a generous spoonful of the chicken filling in the center, then carefully gather and pinch the edges to seal completely, shaping it into the traditional drumstick form. Keep the dough pieces covered with a damp cloth to prevent drying out as you work.
Step 5: Bread the Coxinhas
Dip every shaped croquette into milk to moisten the surface, then roll it thoroughly in bread crumbs for a crunchy outer layer. This step is crucial to achieving that legendary golden crispness after frying.
Step 6: Fry Until Golden Perfection
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the croquettes in batches, turning occasionally, until they turn a gorgeous golden brown and develop a crunchy crust—this usually takes 3 to 4 minutes per side. Once cooked, drain them on paper towels to remove excess oil.
Step 7: Enjoy While Warm
Serve your fresh Brazilian Chicken Croquettes (Coxinhas) Recipe warm, so the filling remains tender and the crust is perfectly crisp. These bites are ideal as an appetizer or a savory snack anytime.
How to Serve Brazilian Chicken Croquettes (Coxinhas) Recipe
Garnishes
A sprinkle of fresh parsley or a dash of paprika over the coxinhas adds just the right touch of color and a hint of brightness that lifts the flavors. Sometimes, a squeeze of lime or a side of spicy dipping sauce makes the experience even more exciting.
Side Dishes
Coxinhas pair wonderfully with classic Brazilian sides like vinaigrette salad or a light green salad to balance the fried crispiness. A chilled glass of caipirinha or a refreshing iced tea can complete your serving for the perfect gathering menu.
Creative Ways to Present
For parties, try serving your Brazilian Chicken Croquettes (Coxinhas) Recipe on colorful platters with an array of dipping sauces such as garlic aioli, spicy chimichurri, or creamy yogurt-based dips. You can also skewer mini coxinhas with cocktail picks for a stylish, easy-to-eat snack presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store cooled coxinhas in an airtight container in the refrigerator for up to 2 days. The dough tends to firm up, so reheating properly is key to restoring that fresh-cooked texture.
Freezing
You can freeze uncooked, shaped coxinhas by placing them on a tray and flash freezing until solid, then transferring to a freezer bag. Freeze for up to 1 month. This method makes it super easy to enjoy fresh coxinhas on demand by frying straight from frozen.
Reheating
To reheat, bake leftover croquettes in a 350°F oven for 10–15 minutes or fry quickly in hot oil until hot and crisp again. Microwaving is less ideal as it softens the crispy breading and makes the dough chewy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have a richer flavor and stay juicier when shredded, which can add extra deliciousness to your coxinhas. Just make sure to cook and shred them finely.
Is there a gluten-free option for this recipe?
Traditional coxinhas use all-purpose flour and breadcrumbs, so they are not gluten-free. However, you can experiment with gluten-free flour blends for the dough and gluten-free breadcrumbs for breading to suit dietary needs.
What makes the dough so creamy and soft?
The secret lies in combining mashed potatoes with milk, chicken broth, butter, and sifted flour cooked together until smooth. This creates a tender, elastic dough that encases the filling perfectly.
Can I bake the coxinhas instead of frying?
While frying gives that classic golden crunch, baking is possible for a lighter version. Brush the breaded coxinhas with oil and bake at 400°F for about 20 minutes, turning halfway. The texture will be less crispy but still tasty.
How do I prevent the dough from drying out while shaping?
Keep any dough balls and finished shaped coxinhas covered with a damp kitchen towel or plastic wrap between steps. This simple trick prevents cracking and keeps working with the dough much easier.
Final Thoughts
I can’t recommend diving into this Brazilian Chicken Croquettes (Coxinhas) Recipe enough—it’s a joy to make and even better to share. From the cozy flavors to the crispy exterior, every bite feels like a mini celebration of authentic Brazilian comfort food. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this unforgettable, crowd-pleasing snack!
Print
Brazilian Chicken Croquettes (Coxinhas) Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Snack
- Method: Frying
- Cuisine: Brazilian
Description
Brazilian Chicken Croquettes, known as Coxinhas, are savory, drumstick-shaped snacks with a creamy chicken filling encased in a tender dough, coated in breadcrumbs, and deep-fried to a golden crisp. This recipe yields 12 delicious croquettes perfect for appetizers or a tasty snack.
Ingredients
Dough Ingredients
- 1¾ cups whole milk (450 ml)
- 1¾ cups chicken broth or water (450 ml)
- 1 tablespoon salt
- 3½ tablespoons butter (50 g)
- 2 large peeled and mashed potatoes (625 g)
- 3½ cups sifted all-purpose flour (450 g)
Filling Ingredients
- 2 large boneless, skinless chicken breasts (300 g)
- ¼ cup butter (½ stick)
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon paprika
- 2 tablespoons cream cheese
- 4 tablespoons tomato sauce
- 1 tablespoon water
- Salt and black pepper, to taste
- Fresh chopped parsley, to taste
Breading & Frying
- ½ cup milk (for breading)
- Bread crumbs (as needed)
- Vegetable oil (for frying)
Instructions
- Cook and shred chicken: Boil the chicken breasts in water or chicken broth for about 10 minutes until cooked through. Let them rest for 5 minutes, then finely shred the meat. Reserve the broth for making the dough.
- Prepare the filling: In a pan, sauté the chopped onion in butter for 2 minutes. Add minced garlic and cook for another 2 minutes until fragrant. Stir in paprika, cream cheese, tomato sauce, shredded chicken, salt, pepper, and fresh parsley. Mix well and allow the filling to cool completely.
- Make the dough: In a pot, bring the milk, reserved chicken broth, salt, butter, and mashed potatoes to a boil. Gradually add the sifted flour while stirring continuously until the dough becomes smooth and pulls away from the sides of the pot, about 5–7 minutes. Transfer the dough to an oiled surface, let it cool slightly, and knead until smooth.
- Shape the coxinhas: Take a piece of dough about the size of a golf ball and flatten it with a thicker center. Place a spoonful of the chicken filling in the middle, pinch the edges to seal completely, and shape it into a drumstick form. Keep the dough covered while working to prevent it from drying out.
- Bread the croquettes: Dip each formed coxinha in milk, then coat thoroughly with bread crumbs to ensure an even crust.
- Fry the coxinhas: Heat vegetable oil to 350°F (175°C) in a deep pan or fryer. Fry the croquettes in batches, cooking 3 to 4 minutes per side until they are golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve: Serve the coxinhas warm as a delicious snack or appetizer.
Notes
- Ensure the dough is cool enough to handle before shaping to prevent burns and easier molding.
- Keep the formed coxinhas covered with a damp cloth while working to prevent drying.
- Use fresh breadcrumbs for best texture, or lightly toast store-bought breadcrumbs before using.
- You can prepare the dough and filling in advance and refrigerate before assembling and frying.
- Maintain oil temperature to avoid greasy croquettes; do not overcrowd the pan while frying.
