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Brazilian chicken croquettes known as coxinhas are the ultimate savory treat perfect for anytime snacking or as a showstopper at parties. Each bite combines ultra creamy dough with a flavorful, cheesy chicken filling then a crunchy golden shell. Making them is a hands on project, but the result is always worth it
Making these always draws my family into the kitchen and the whole process becomes a fun group effort. The excitement when the first batch comes out of the fryer and everyone gathers around the plate never gets old
Ingredients
- Whole milk: Brings extra richness to the dough opt for fresh dairy when possible
- Chicken broth: Creates depth of flavor in the dough homemade broth makes this next level
- Salt: Brings out all the other flavors so use good quality fine salt
- Butter: Helps the dough stay tender and adds richness always use real butter
- Peeled and mashed potatoes: Provide moisture and make the dough pillowy try Yukon Gold or Russets for the best texture
- Sifted all purpose flour: Gives structure I always sift to avoid lumps and get a smooth dough
- Boneless skinless chicken breasts: Let you shred easily after simmering look for fresh not frozen
- Minced garlic and chopped onion: Essential for a savory aromatic filling pick firm onions and fresh garlic
- Paprika: Brings color and gentle warmth Spanish smoked paprika is my secret
- Cream cheese: Creates a creamy tang in the filling use full fat for best flavor
- Tomato sauce: Adds touch of acidity and color go for a simple no added sugar variety
- Fresh chopped parsley: Brightens everything choose perky fresh bunches
- Milk: Is for breading whole or low fat both work
- Bread crumbs: Make the crunchy shell panko is great if you want an extra crisp
- Vegetable oil: For frying fill your pot at least 2 inches deep and use a neutral oil like canola or sunflower
Step-by-Step Instructions
- Cook and Shred Chicken:
- Begin by simmering chicken breasts in water or broth over gentle heat for 10 minutes. Let the chicken rest uncovered for five minutes to keep it juicy. Shred finely with two forks and keep the cooking liquid aside for your dough
- Prepare the Chicken Filling:
- Melt butter in a nonstick skillet over medium heat and cook the finely chopped onions until translucent about two minutes. Add garlic and sauté until fragrant for two more minutes. Stir in paprika then blend in cream cheese and tomato sauce creating a creamy base. Add shredded chicken and toss to coat completely. Sprinkle with salt black pepper and fresh parsley to taste. Set aside to cool
- Cook the Dough Base:
- In a large saucepan combine milk reserved broth salt butter and mashed potatoes. Bring to a gentle boil over medium heat stirring frequently. Gradually add sifted flour while stirring to avoid lumps. Continue stirring for five to seven minutes until the dough becomes very smooth glossy and pulls away from the sides of the pot forming a mass. Turn dough out onto an oiled surface and let it cool to handle. Knead briefly until smooth and elastic
- Shape the Coxinhas:
- Take a golf ball sized piece of dough and press it flat in your palm keeping the center thicker so filling does not leak out. Spoon a generous portion of the cooled chicken filling into the center. Pinch edges upward to seal and form a pointy drumstick shape. Place shaped coxinhas on a tray and cover with plastic wrap while you repeat. Keeping the dough covered prevents it from drying
- Bread and Fry:
- Dip each coxinha in milk then roll generously in bread crumbs coating all sides. Heat vegetable oil in a deep pot until shimmering and carefully fry in batches. Turn as needed for even color and cook for three to four minutes per side until golden brown and crisp. Drain well on paper towels to keep the shell extra crunchy
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My favorite part is adding that spoonful of cream cheese to the chicken filling it makes everything meld together. The first time my kids helped shape coxinhas they giggled over their odd shapes but everyone loved eating them just as much
Storage Tips
These croquettes store beautifully. After frying let them cool completely then keep in an airtight box in the fridge for up to three days. For longer keeping freeze them in a single layer then stack in bags once solid reheat in a hot oven straight from the freezer for a super crisp shell. Always avoid microwaving as it can make the crust soggy
Ingredient Substitutions
No chicken breast Swap in leftover roasted chicken or even turkey finely shredded. Do not have cream cheese soft goat cheese or ricotta will still give a creamy texture. For a dairy free dough use olive oil instead of butter and a creamy nut based milk instead of dairy milk
Serving Suggestions
Serve hot and crisp with fresh lime wedges and extra parsley on top. A side of garlicky mayo dip or a classic Brazilian vinaigrette makes these even more irresistible. I love to pile these onto a platter for celebrations or tuck a few into school lunch boxes for a special treat
Cultural History
Coxinhas date back to Brazilian roadside kiosks and bakeries for over a century they are a beloved part of street food culture. Their teardrop shape is said to imitate a chicken drumstick and they have become a staple at every big party from birthdays to weddings across Brazil
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There is nothing quite like the magic of biting into a freshly fried coxinha with its crunchy exterior and rich gooey chicken center. The first time I made these for my family we polished off the entire batch before they even cooled and the memory of that shared joy is why I keep making them
Frequently Asked Questions
- → What makes Brazilian chicken croquettes unique?
The creamy, mashed potato-enriched dough surrounds a seasoned chicken filling and is fried for extra crispiness, creating a signature contrast in texture and flavor that's iconic in Brazilian street food.
- → How do I get a smooth dough for the croquettes?
Gradually add sifted flour to the boiled milk, broth, butter, and potatoes, stirring constantly until a firm, lump-free dough forms and pulls away from the pot sides.
- → Can I use leftover chicken for the filling?
Yes, shredded leftover chicken works well—just ensure it's well-seasoned and mixed with creamy ingredients for an authentic texture and taste.
- → What oil works best for frying?
Choose neutral vegetable oil with a high smoke point, such as canola or sunflower, to achieve a golden, crisp coating without overpowering the flavors.
- → Can these croquettes be made ahead?
Assemble and refrigerate before breading and frying, or freeze after shaping; fry just before serving for best freshness and crunch.