Authentic Brazilian Chicken Coxinha Recipe: A Step-by-Step Guide

Coxinha de frango is one of Brazil's most beloved savory snacks, recognized by its distinctive teardrop shape and irresistibly crispy golden coating. These delightful treats consist of a tender shredded chicken filling wrapped in a smooth dough, breaded, and deep-fried until perfectly crunchy. Whether you are hosting a gathering, preparing party appetizers, or simply craving a taste of Brazilian comfort food, this coxinha recipe delivers authentic flavor with straightforward steps that any home cook can master. The combination of creamy chicken filling and crispy exterior makes coxinha a crowd-pleasing favorite that disappears quickly from any table.

Traditional Brazilian Chicken Coxinha

Golden fried Brazilian chicken coxinhas arranged on a serving plate

This classic version showcases the iconic teardrop shape that makes coxinha instantly recognizable. The dough comes together with chicken broth for extra depth of flavor, while the filling features seasoned shredded chicken combined with creamy cream cheese. Each piece is carefully shaped by hand, coated in breadcrumbs, and fried to a beautiful golden brown. Serve these warm as an appetizer or snack, and watch them vanish before your eyes.

2 cups shredded cooked chicken breast
1 cup chicken broth
1 cup whole milk
2 cups all-purpose flour
1 tablespoon butter
1 small onion, finely diced
2 garlic cloves, minced
4 ounces cream cheese, softened
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
2 eggs, beaten
2 cups fine breadcrumbs
Vegetable oil for frying

Heat butter in a large saucepan over medium heat and sauté the onion and garlic until fragrant and translucent.
Add the shredded chicken, parsley, salt, and pepper, stirring to combine. Mix in the cream cheese until the filling is creamy, then remove from heat and set aside to cool.
In a separate saucepan, bring the chicken broth and milk to a gentle boil. Add the flour all at once and stir vigorously until a thick, smooth dough forms and pulls away from the sides of the pan.
Transfer the dough to a lightly floured surface and knead briefly until smooth. Let it cool slightly so it is easy to handle.
Take a small portion of dough and flatten it in your palm. Place a spoonful of chicken filling in the center and fold the dough around it, pinching the edges to seal and shaping it into a teardrop form.
Dip each coxinha into the beaten eggs, then roll thoroughly in breadcrumbs until evenly coated.
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the coxinhas in batches for 3 to 4 minutes until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels. Serve warm and enjoy.

Simple Chicken Coxinha Recipe

Homemade chicken coxinhas with a crispy breadcrumb coating ready to serve

This approachable variation keeps the preparation simple without sacrificing the signature taste that makes coxinha so special. It is an excellent choice for beginners or anyone looking for a streamlined version that still produces impressive results. The filling stays moist and flavorful, while the breadcrumb coating provides that satisfying crunch in every bite.

2 cups cooked chicken, finely shredded
1 cup water or chicken stock
1 cup all-purpose flour
1 tablespoon olive oil
1 tomato, seeded and diced
1 teaspoon paprika
3 tablespoons cream cheese
Salt and pepper to taste
2 eggs, whisked
1 1/2 cups breadcrumbs
Oil for deep frying

Warm the olive oil in a skillet and cook the tomato with paprika until softened.
Stir in the shredded chicken and cream cheese, seasoning with salt and pepper. Cook for a few minutes until well combined, then set the filling aside.
Bring the water or stock to a boil in a saucepan, add the flour, and stir constantly until a firm dough forms.
Allow the dough to cool enough to handle, then divide it into equal portions.
Flatten each portion, add a spoonful of filling, and shape into the traditional teardrop form, sealing the edges firmly.
Coat each shaped coxinha in whisked eggs and then in breadcrumbs.
Fry in hot oil at 350°F (175°C) until evenly golden and crisp, about 3 to 4 minutes.
Drain on paper towels and serve immediately while hot.