Coxinha de Frango Frita: Authentic Brazilian Chicken Croquettes Recipe

Coxinha de frango frita is one of Brazil's most beloved savory snacks, a golden teardrop-shaped croquette filled with creamy shredded chicken and wrapped in a crisp, deep-fried dough shell. Found in padarias, street corners, and family kitchens across the country, this iconic treat combines a silky chicken filling with a firm dough that fries to perfection. Whether you are hosting a party, preparing a weekend snack, or simply craving a taste of Brazil, this step-by-step recipe will guide you through making coxinha de frango from scratch. The process is approachable, the ingredients are simple, and the result is a batch of irresistible croquettes with a crunchy exterior and a savory, comforting center.

Golden Coxinha de Frango Freshly Fried

These freshly fried coxinhas show the classic teardrop shape and deep golden crust that make this snack so recognizable. A well-made coxinha has a thin, sturdy shell that holds the filling securely while staying crisp on the outside and tender within. Serve them hot straight from the oil, or at room temperature as a party appetizer. Pair with a dipping sauce such as hot malagueta pepper sauce or a simple garlic mayonnaise for extra flavor.

• 2 chicken breasts (about 1 lb), cooked and shredded
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tomato, seeded and diced
• 1 cup chicken broth
• 1 cup whole milk
• 2 tablespoons all-purpose flour (for the filling)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 cups all-purpose flour (for the dough)
• 2 cups chicken broth (for the dough)
• 1 tablespoon butter
• 2 eggs, beaten
• 2 cups breadcrumbs
• Vegetable oil for deep frying

1. Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until soft and fragrant.
2. Add the diced tomato and cook for 2 minutes, then stir in the shredded chicken and chicken broth.
3. Sprinkle the 2 tablespoons of flour over the mixture and stir constantly until it thickens into a creamy filling.
4. Season with salt and black pepper, fold in the parsley, and set the filling aside to cool completely.
5. For the dough, bring the chicken broth and butter to a boil in a saucepan, then add the 2 cups of flour all at once.
6. Stir vigorously until the dough pulls away from the sides of the pan and forms a smooth ball. Let it cool slightly.
7. Knead the dough on a lightly floured surface until smooth, then divide it into small portions.
8. Flatten each portion in your palm, place a spoonful of chicken filling in the center, and shape into a teardrop, sealing the edges well.
9. Dip each coxinha into the beaten eggs, then roll in breadcrumbs until fully coated.
10. Heat the vegetable oil to 350°F (175°C) and fry the coxinhas in batches until deep golden brown, about 4 to 5 minutes.
11. Drain on paper towels and serve hot.

Perfectly Shaped Coxinha de Frango Ready to Serve

This close-up reveals the contrast between the crunchy breaded shell and the moist, flavorful chicken filling inside. Achieving this texture depends on two details: chilling the filling so it holds its shape, and keeping the frying oil at a steady temperature so the crust cooks evenly without absorbing excess oil. Making coxinhas at home lets you control the seasoning and filling quantity, and they can be frozen before frying for later use. Simply shape, bread, and freeze on a tray, then fry from frozen when a craving strikes.

• Shredded chicken filling, cooled and chilled
• Smooth, firm dough made with broth and flour
• Beaten eggs for binding the coating
• Fine dry breadcrumbs for a crisp crust
• Neutral frying oil at 350°F (175°C)
• Paper towels for draining excess oil
• Optional dipping sauces: hot pepper sauce, garlic mayo, or catupiry-style cream cheese

1. Chill the prepared chicken filling in the refrigerator for at least 30 minutes before shaping.
2. Portion the dough into equal pieces and keep them covered with a damp cloth to prevent drying.
3. Shape each coxinha carefully, pinching the seams closed so the filling does not leak during frying.
4. Bread each piece thoroughly, pressing the breadcrumbs gently so they adhere to the egg wash.
5. Fry in small batches, turning occasionally, until evenly golden and crisp.
6. Drain well and serve immediately while the crust is at its crunchiest.

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