Brazilian Coxinha — Chicken Croquettes with Cream Cheese
Coxinha is Brazil's most iconic street food: a soft dough made with chicken broth, generously filled with creamy shredded chicken and cream cheese, then fried to a golden, crispy crust. Its teardrop shape resembles a chicken drumstick, and every bite reveals an irresistible, flavorful, melting center. An appetizer that takes you straight to the streets of São Paulo.
🛒 Ingredients
16 servings
- For the dough:
- 2 cups hot chicken broth
- 2 cups all-purpose flour
- 1 tablespoon butter
- 1 teaspoon salt
- For the filling:
- 10.5 oz cooked shredded chicken breast
- 5.3 oz cream cheese (such as Philadelphia) or ricotta
- 1 medium onion, finely minced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon sweet paprika
- Salt and freshly ground black pepper
- For the breading:
- 2 eggs, beaten
- 1 1/2 cups fine breadcrumbs
- Sunflower oil for frying (about 1 quart)
Watch the original video
Watch on TikTokDirections
- 1
Prepare the filling: heat the olive oil in a skillet over medium heat. Sauté the onion for 5 minutes until translucent, then add the garlic and cook for 1 minute. Stir in the shredded chicken, paprika, salt, and pepper. Mix well and remove from heat.
- 2
Stir the cream cheese into the chicken mixture while still warm. Add the parsley and mix until you have a smooth, creamy filling. Refrigerate for 15 minutes.
- 3
Prepare the dough: bring the chicken broth to a boil with the butter and salt in a large saucepan. Remove from heat and pour in the flour all at once. Mix vigorously with a wooden spoon until a ball forms and pulls away from the sides of the pan.
- 4
Knead the dough by hand on a floured surface for 3-4 minutes until it reaches a smooth, supple texture, similar to playdough. Let cool for 10 minutes.
- 5
Shape the coxinhas: take a ball of dough about the size of a golf ball (approx. 2 oz). Flatten it in your palm to form a 3-inch disk. Place a generous tablespoon of filling in the center.
- 6
Close the dough around the filling by pinching the edges together and shaping the coxinha into an elongated teardrop or chicken drumstick shape. Ensure there are no openings. Repeat with the remaining dough and filling.
- 7
Bread the coxinhas: dip them in the beaten eggs, let the excess drip off, then roll them in the breadcrumbs, pressing lightly to ensure they adhere. Set aside on a tray.
- 8
Heat the oil to 350°F in a deep pot or fryer. Fry the coxinhas 4 to 5 at a time for 4-5 minutes, turning halfway through, until they reach a uniform golden brown color.
- 9
Drain on paper towels and serve immediately with sweet chili sauce or sour cream.
💡 Chef's Tip
The secret to a coxinha that doesn't burst during frying: the dough must be thick enough (at least 1/6 inch) and the filling must be cold when shaping. If the filling is too hot, it produces steam and causes the coxinha to burst in the oil. You can prepare the raw coxinhas the day before and keep them in the refrigerator, which firms up the dough even better before frying.
