Coxinha (Brazilian Chicken Croquettes That’ll Make You Samba)

Coxinha means “little thigh,” and one bite explains why. These Brazilian street food icons are shaped like chicken legs, filled with savory shredded chicken and melty catupiry cheese, then fried until they look like golden teardrops of joy.

Yes, they’re a project. No, it’s not hard. The dough comes together like a dream, the filling is forgiving, and the crunch is absolutely worth the effort. Make a batch and watch them disappear.

Ingredients

Makes 20-24 coxinhas.

For the Filling:

• 2 cups cooked shredded chicken
• ½ cup chicken broth
• ½ cup cream cheese or catupiry (Brazilian cream cheese)
• ¼ cup onion, finely chopped
• 2 cloves garlic, minced
• Salt, pepper, parsley to taste

For the Dough:

• 2 cups chicken broth
• 2 cups (260g) all-purpose flour
• 2 tablespoons butter
• ½ teaspoon salt

For Breading + Frying:

• 2 eggs, beaten
• 1½ cups panko breadcrumbs
• Vegetable oil for frying

Step-by-Step Instructions

Step 1: Make the Filling

1. Sauté onion and garlic until soft. Add shredded chicken, broth, salt, pepper, and parsley. Cook until liquid absorbs. Cool slightly. Mix in cream cheese.

Step 2: Make the Dough

1. In a pot, bring chicken broth, butter, and salt to a boil. Add flour all at once. Stir vigorously until dough forms a ball and pulls away from the sides. Remove from heat and let cool slightly.

Step 3: Shape the Coxinhas

1. Take a small piece of dough (about 2 tablespoons). Flatten into a disc. Place 1 teaspoon of filling in the center. Seal into a teardrop shape (pointy at one end).
2. Repeat with remaining dough and filling.

Step 4: Bread the Coxinhas

1. Dip each coxinha in beaten egg, then roll in panko.

Step 5: Fry

1. Heat oil to 350°F (175°C). Fry 4-5 coxinhas at a time for 3-4 minutes until golden brown and crispy.

Step 6: Serve

1. Drain on a wire rack. Serve hot with hot sauce or lime wedges.

Summary

Prep Time: 45 minutes | Cook Time: 15 minutes | Total Time: 1 hour

Yield: 20-24 coxinhas

Difficulty: Medium (shaping takes practice)

Storage Notes

Fridge (unfried): Keep breaded coxinhas in the fridge for 1 day. Fry fresh.

Freezer (unfried): Freeze breaded coxinhas on a tray, then bag. Fry from frozen at 350°F for 4-5 minutes.

Reheat (fried): Air fryer at 350°F for 5-6 minutes. Never microwave—soggy sadness.