Coxinha is Brazil’s favorite snack. Crispy, golden, teardrop-shaped croquettes. Creamy shredded chicken filling with catupiry cheese. Street food magic. Fry them. Eat them. Fall in love.
Makes 15-20 coxinhas.
Make Dough
In a saucepan, combine chicken broth, milk, butter, and salt. Bring to a boil. Add flour all at once. Stir vigorously until dough forms a ball and pulls away from the pan. Remove from heat. Let cool slightly.
Make Filling
Heat olive oil in a skillet. Sauté onion and garlic until soft. Add shredded chicken, parsley, salt, and pepper. Cook 2 minutes. Set aside to cool.
Shape Coxinhas
Take a golf-ball-sized piece of dough (about 2 tablespoons). Flatten into a disc. Place a small spoonful of chicken filling and a dab of catupiry in the center. Seal tightly, shaping into a teardrop/drumstick shape.
Bread
Dip each coxinha in beaten egg, then roll in breadcrumbs.
Fry
Heat 2 inches of oil to 350°F (175°C). Fry coxinhas in batches (3-4 at a time) for 3-4 minutes until golden brown and crispy. Drain on paper towels.
Serve
Serve hot with hot sauce or just as they are. Brazilian street food at home. Irresistible.
Summary
Prep Time: 30 min | Cook Time: 20 min | Total: 50 min
Yield: 15-20 coxinhas | Difficulty: Medium
Storage Notes
- Best fresh.
- Freeze uncooked, breaded coxinhas for 3 months. Fry from frozen (add 2-3 minutes).
- Reheat cooked coxinhas in oven or air fryer at 375°F for 8-10 minutes.
- Never microwave — sogginess is the enemy.
- Perfect for parties.
