Coxinhas de Frango Recipe: Crispy Brazilian Chicken Croquettes Made Easy

Coxinhas de frango are one of Brazil's most beloved savory snacks, and for good reason. These golden, teardrop-shaped croquettes wrap a creamy shredded chicken filling in a smooth dough, then fry (or air-fry) them until shatteringly crisp. While they look impressive, making coxinhas at home is entirely achievable with a few simple techniques. This recipe walks you through the dough, the filling, and the shaping process step by step, so you can serve warm, homemade coxinhas that rival any boteco snack counter. Whether you are preparing them for a family gathering, a party, or a cozy weekend treat, this coxinha de frango recipe delivers reliable, crowd-pleasing results every time.

Classic Fried Coxinhas de Frango

Golden fried Brazilian coxinhas de frango arranged on a serving platter

This version produces the traditional deep-fried coxinha: a thin, sturdy dough shell around a moist, well-seasoned chicken filling. The dough comes together in minutes on the stovetop, and the filling can be prepared ahead of time, making assembly much easier. Serve these hot with a small dish of hot sauce or a simple vinaigrette on the side.

2 cups all-purpose flour
2 cups whole milk (or chicken broth for a richer flavor)
2 tablespoons unsalted butter
1 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts (about 1 pound)
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup canned crushed tomatoes
1/2 cup chicken broth
1/2 cup cream cheese, at room temperature
2 tablespoons chopped fresh parsley
Black pepper to taste
2 eggs, beaten
2 cups fine breadcrumbs
Vegetable oil, for frying

Place the chicken breasts in a saucepan, cover with water, season with salt, and simmer for 20 minutes until cooked through. Shred the chicken with two forks and set aside.
In a skillet, heat the olive oil over medium heat and sauté the onion until soft, about 4 minutes. Add the garlic and cook for 30 seconds.
Stir in the crushed tomatoes and chicken broth, then add the shredded chicken. Cook for 5 minutes until the mixture thickens slightly. Season with salt and pepper.
Remove from heat, stir in the cream cheese and parsley, and let the filling cool completely.
For the dough, combine the milk, butter, and salt in a saucepan and bring to a gentle boil. Add the flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan, about 3 minutes.
Transfer the dough to a lightly greased surface and knead gently until smooth. Let it cool until easy to handle.
Pinch off portions of dough and flatten each into a small disc in your palm. Place a spoonful of filling in the center, fold the dough over, and shape into a teardrop, sealing the edges well.
Dip each coxinha into the beaten eggs, then roll in breadcrumbs to coat evenly.
Heat the vegetable oil to 350°F (175°C) and fry the coxinhas in batches for 3 to 4 minutes until deep golden brown. Drain on paper towels.
Serve warm and enjoy.

Coxinha de Frango na AirFryer: A Lighter Take

Crispy air-fried coxinha de frango on a plate with dipping sauce

If you prefer a lighter option without deep frying, the air fryer delivers excellent results with far less oil. The breadcrumb coating still turns crisp and golden, while the creamy chicken center stays moist. Assemble the coxinhas exactly as above, then cook them in a preheated air fryer at 400°F (200°C) for about 12 to 15 minutes, turning halfway through. Brush or spray them lightly with oil before cooking for the best browning. These air-fried coxinhas are best enjoyed fresh from the basket, paired with a fresh salad or a dipping sauce of your choice.