How to Make Coxinha de Frango: Authentic Brazilian Chicken Croquettes Recipe

Coxinha de frango is one of Brazil's most beloved savory snacks, recognized by its distinctive teardrop shape and irresistibly creamy chicken filling. This guide walks you through preparing authentic coxinhas from scratch, covering the dough, the seasoned filling, and the frying process so you can achieve a crisp golden exterior and a tender, flavorful center every time.

Coxinha de frango: 7 maneiras deliciosas para incrementar o salgado

These golden coxinhas show the ideal result: a smooth, well-sealed dough shell encasing a moist chicken filling. The recipe below focuses on a creamy, well-seasoned filling and a dough that holds its shape during frying, giving you a reliable foundation for classic coxinhas or any creative variation you wish to try.

• 500 g boneless chicken breast, cooked and shredded
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 200 ml whole milk
• 2 tablespoons all-purpose flour (for the filling)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 250 ml water or reserved chicken broth
• 250 ml whole milk (for the dough)
• 2 tablespoons unsalted butter
• 250 g all-purpose flour (for the dough)
• 2 large eggs, beaten
• 200 g breadcrumbs
• Vegetable oil for frying

1. Heat the olive oil in a pan and sauté the onion and garlic until translucent.
2. Add the shredded chicken and tomato paste, stirring to combine.
3. Pour in the milk, sprinkle the flour, and cook over medium heat until the mixture thickens into a creamy filling.
4. Season with salt and pepper, fold in the parsley, and set aside to cool completely.
5. For the dough, bring the water or broth, milk, and butter to a boil in a large saucepan.
6. Add the flour all at once and stir vigorously until the dough pulls away from the sides of the pan.
7. Transfer the dough to a lightly floured surface and knead until smooth and slightly cool.
8. Take small portions of dough, flatten them in your palm, and place a spoonful of filling in the center.
9. Shape each portion into the classic teardrop coxinha form, sealing the edges firmly.
10. Dip each coxinha into the beaten eggs, then coat evenly with breadcrumbs.
11. Heat the vegetable oil to 180°C (350°F) and fry in batches until deep golden brown.
12. Drain on paper towels and serve warm.

Coxinha de frango com catupiry | Flamboesa

This variation features the addition of creamy catupiry-style cheese, a classic pairing that adds richness to the shredded chicken. To adapt the recipe above, fold 150 g of creamy cheese into the cooled filling before shaping, or place a small dollop of cheese in the center of each coxinha along with the chicken mixture. Ensure the dough is well sealed around the filling so the cheese stays contained during frying.

• 1 recipe of the dough and filling above
• 150 g creamy catupiry-style cheese, chilled
• Additional breadcrumbs as needed for coating
• Vegetable oil for frying

1. Prepare the chicken filling as described and allow it to cool completely.
2. Chill the creamy cheese so it is firm and easier to portion.
3. Flatten portions of dough and add a spoonful of chicken filling plus a small piece of chilled cheese.
4. Seal carefully and shape into teardrop coxinhas, ensuring no filling is exposed.
5. Coat with beaten egg and breadcrumbs, pressing gently so the coating adheres.
6. Fry in batches at 180°C (350°F) until evenly golden, then drain and serve warm.

Coxinha De Frango Com Catupiry | Flamboesa

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Aprenda A Fazer A Tradicional Coxinha De Frango

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