If you’re craving a seriously satisfying savory snack that’s crispy, creamy, and downright addictive, look no further than Brazilian Chicken Croquettes (Coxinhas). These golden street food delights are famous for their crunchy breadcrumb exterior and luscious chicken filling, expertly wrapped in a soft, rich dough. Brazilian Chicken Croquettes (Coxinhas) are simply irresistible whether you serve them as an appetizer, party food, or just because you deserve something delicious. Trust me, once you try these, they will jump straight to the top of your must-make list!
Ingredients You’ll Need
Don’t be intimidated—every ingredient in Brazilian Chicken Croquettes (Coxinhas) is purposefully chosen to create that iconic taste and perfect texture. Each component, from juicy shredded chicken to silky cream cheese, plays a crucial role in constructing layers of flavor and crunch that make these croquettes so beloved.
- Olive Oil: Adds a subtle richness and helps sweat the aromatics for a fragrant filling.
- Onion: Brings sweetness and complexity to the filling—finely chop it for even distribution.
- Garlic: This classic gets sautéed just enough to deepen the flavor without overpowering the chicken.
- Cooked Shredded Chicken: The heart of the filling; using rotisserie chicken is a real timesaver here.
- Chicken Broth (for filling): Moistens the chicken, adds depth, and helps meld ingredients together.
- Cream Cheese: Makes the filling wonderfully creamy and a touch tangy—don’t skip it!
- Chopped Parsley: Adds a pop of brightness and color; fresh is best.
- Salt and Black Pepper: Essential for seasoning every layer thoroughly.
- Chicken Broth (for dough): Infuses the dough itself with even more chicken flavor.
- Unsalted Butter: Enriches the dough and provides irresistible tenderness.
- All-Purpose Flour: Forms the sturdy but soft dough that holds everything together.
- Pinch of Salt: Ensures your dough isn’t bland—seasoned dough is key!
- Eggs: Acts as a sticky base for the breadcrumbs to adhere and crisps up beautifully when fried.
- Breadcrumbs: For a truly crunchy exterior—panko or fine breadcrumbs both work.
- Vegetable Oil: Use plenty for deep-frying; peanut or canola oil are great options.
How to Make Brazilian Chicken Croquettes (Coxinhas)
Step 1: Prepare the Filling
Start by heating the olive oil in a large skillet over medium heat. Sauté chopped onion until it’s translucent and fragrant, about 3 minutes. Stir in the minced garlic, letting it bloom for just 30 seconds, then add your shredded chicken. Pour in the chicken broth and cream cheese, stirring until the mixture becomes creamy and thick. Once you’ve achieved that dreamily rich consistency, remove it from the heat, mix in the parsley, and season to taste with salt and pepper. Let the filling cool—you want it thick and manageable for stuffing later on.
Step 2: Make the Dough
For the dough, grab a large saucepan and bring the chicken broth and unsalted butter to a lively boil. Add all the flour and a pinch of salt in one go, then stir with gusto until a cohesive dough forms and pulls cleanly from the sides of the pan. Let it cool just enough to handle—it should feel warm and pliable but not burn your hands. This dough is the unsung hero of Brazilian Chicken Croquettes (Coxinhas), giving each bite that signature chewy, tender shell.
Step 3: Shape the Croquettes
Pinch off a golf-ball sized piece of dough and flatten it into a disk in your palm. Spoon a generous tablespoon of the cooled chicken filling into the center, then carefully fold the dough up and around. Gently pinch the edges closed and shape the whole thing into a cute little teardrop or drumstick. Repeat this process until you’re looking at a tray full of future Brazilian Chicken Croquettes (Coxinhas) ready for their crunchy debut!
Step 4: Bread and Fry
Set up a breading station: one bowl with beaten eggs, another with breadcrumbs. Dip each shaped croquette in egg, making sure it’s fully coated, then roll it in the breadcrumbs until covered. Heat your vegetable oil in a deep pot to 350°F (175°C). Fry the coxinhas in small batches for 3–4 minutes each, turning occasionally so they reach an even, golden-brown crispiness. Let them drain on paper towels—and prepare yourself, because the hardest part is not eating them all at once.
How to Serve Brazilian Chicken Croquettes (Coxinhas)
Garnishes
Garnishing your Brazilian Chicken Croquettes (Coxinhas) adds an extra touch of flair! A sprinkling of finely chopped parsley or cilantro is classic and gives a burst of fresh flavor. For a little zing, serve with lime wedges on the side—just a quick squeeze over a hot coxinha is pure magic.
Side Dishes
These croquettes are perfect solo, but if you’d like to turn them into a bigger spread, try pairing them with bright Brazilian sides like vinagrete (a zingy salsa), creamy potato salad, or even a green salad drizzled with citrus vinaigrette. They also shine alongside a spicy dipping sauce or a homemade garlic mayo for dunking.
Creative Ways to Present
For parties, stand Brazilian Chicken Croquettes (Coxinhas) upright in shot glasses with dipping sauce at the bottom, or skewer them and serve tapas-style for a playful twist. Arrange them in a wreath on a large platter with a bowl of aioli in the center—guests won’t be able to resist!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, store your completely cooled coxinhas in an airtight container in the fridge for up to three days. Their crust will hold up nicely, and they make an excellent next-day snack or lunch treat.
Freezing
Brazilian Chicken Croquettes (Coxinhas) are made for freezing! Shape and bread them, then freeze in a single layer on a tray. Once frozen solid, transfer to a zip-top bag, separating layers with parchment. Fry straight from frozen—just add a minute or two to the cooking time, and they’ll emerge as golden and crispy as ever.
Reheating
To reheat, pop croquettes in a 350°F (175°C) oven for 8–10 minutes until heated through and the exterior is crunchy again. Avoid microwaving, if possible, as it softens the coating—oven or air fryer is your friend here.
FAQs
Can I use rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is a perfect shortcut for Brazilian Chicken Croquettes (Coxinhas), cutting down on prep time and adding extra flavor to the filling. Just shred it well and follow the recipe as usual.
What’s the secret to getting that perfect crispy crust?
The double breading process—egg then breadcrumbs—is key. Make sure your oil is hot enough (about 350°F) before frying, and never overcrowd the pan to avoid soggy results. Crispy perfection: achieved!
Can I bake these instead of frying?
While traditional Brazilian Chicken Croquettes (Coxinhas) are fried for signature crunch, you can bake them on a lightly oiled baking sheet at 400°F for 18–22 minutes, flipping once. The exterior won’t be quite as crispy, but they’re still absolutely delicious.
What’s the best way to shape coxinhas?
Shape them into teardrops or drumsticks by pinching the dough up around the filling, then gently rolling and forming until they have that classic pointed tip. A little practice makes perfect—and it’s a fun kitchen project!
How do I keep the filling from leaking out?
Be sure to seal the dough tightly around the filling, pinching any seams. If the dough cracks, just smush it back together with damp fingers. Letting the filling cool completely before shaping also prevents leaks.
Final Thoughts
If you’ve never tried your hand at homemade Brazilian Chicken Croquettes (Coxinhas), this is your sign to go for it! With their irresistible crunch and creamy chicken center, they’re guaranteed to impress anyone lucky enough to try one. Gather your ingredients, invite some friends, and turn your kitchen into your very own Brazilian street food stand—you won’t regret it!
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Brazilian Chicken Croquettes (Coxinhas) Recipe
- Total Time: 1 hour
- Yield: 20 croquettes 1x
- Diet: Non-Vegetarian
Description
These Brazilian chicken croquettes, known as coxinhas, are savory teardrop-shaped snacks filled with a creamy chicken mixture. Crispy on the outside and deliciously flavorful on the inside, they are a popular street food in Brazil.
Ingredients
For the filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1/2 cup chicken broth
- 1/4 cup cream cheese
- 2 tablespoons chopped parsley
- Salt and black pepper to taste
For the dough:
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 2 cups all-purpose flour
- Pinch of salt
For breading:
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- Vegetable oil for frying
Instructions
- Prepare the filling: Sauté onion in olive oil until softened. Add garlic, chicken, broth, and cream cheese. Cook until thickened. Season with parsley, salt, and pepper.
- Make the dough: Boil chicken broth and butter. Stir in flour and salt until dough forms. Let cool.
- Assemble: Flatten dough, add filling, shape into teardrops. Dip in eggs, coat with breadcrumbs.
- Fry: Fry in oil until golden brown. Drain and serve.
Notes
- Rotisserie chicken can be used for a shortcut.
- Croquettes can be frozen before frying.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Stovetop, Deep-Frying
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 croquette
- Calories: 140
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 35 mg
