Coxinha de Frango Recipe: Crispy Brazilian Chicken Croquettes Made Easy

If there is one snack that captures the heart of Brazilian home cooking, it is the coxinha de frango. These golden, teardrop-shaped croquettes wrap a creamy shredded chicken filling in a silky dough, then fry until shatteringly crisp. They are the life of every birthday party, the star of the afternoon coffee table, and the ultimate comfort food. The best part? You do not need to be a professional chef to make them at home. With a few simple steps and a little patience, you can master this classic recipe and watch them disappear faster than you can fry them.

Traditional Coxinha de Frango: The Classic You Will Love

Golden fried coxinha de frango croquettes on a plate with a creamy chicken filling

This first version is all about tradition. The dough is soft and slightly tangy thanks to the chicken broth, and the filling is rich, creamy, and packed with shredded chicken and a touch of cream cheese. It is the kind of coxinha that reminds you of grandma's kitchen, where everything was made from scratch and served with a cup of hot coffee. Take your time shaping the croquettes, and do not skip the chilling step before frying. Trust me, it makes all the difference.

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

Start with the filling: heat the olive oil in a skillet and sauté the onion and garlic until fragrant.
Add the shredded chicken, tomato paste, salt, and pepper, and stir well for a few minutes.
Remove from the heat and fold in the cream cheese and parsley. Set aside to cool completely.
For the dough, bring the chicken broth, milk, and butter to a boil in a large saucepan.
Add the flour all at once and stir vigorously until the dough pulls away from the sides of the pan.
Transfer the dough to a floured surface and knead until smooth and slightly cool to the touch.
Pinch off a piece of dough, flatten it in your palm, and place a spoonful of filling in the center.
Shape the dough around the filling into a teardrop, closing the top neatly.
Dip each croquette in beaten egg, then roll in breadcrumbs until fully coated.
Chill in the refrigerator for at least 30 minutes for better texture.
Fry in hot oil until deep golden brown, then drain on paper towels.

Easy and Extra Crispy Coxinha de Frango

Extra crispy coxinha de frango with a crunchy golden breadcrumb coating served on a dish

If you love a serious crunch, this is your version. The secret lies in a double breading technique—a light dusting of flour, then egg, then breadcrumbs—which creates an unbeatable shell. The dough here is slightly firmer, which makes shaping easier for beginners. Serve these beauties with hot sauce or a simple garlic mayo, and prepare for compliments. They freeze beautifully too, so consider making a double batch and keeping some on hand for busy days.

3 cups all-purpose flour
3 cups hot chicken broth
1 tablespoon butter
1 teaspoon salt
2 cups shredded chicken
1 onion, chopped
2 garlic cloves, minced
1 cup tomato sauce
1/2 cup heavy cream
1 cup panko breadcrumbs
2 eggs, whisked
2 tablespoons cornstarch
Oil for deep frying

Sauté the onion and garlic in a pan, then add the chicken and tomato sauce.
Cook until slightly reduced, then stir in the heavy cream and set the filling aside.
Whisk the hot chicken broth, butter, and salt in a pot, then stir in the flour until a firm dough forms.
Knead the dough briefly on a clean surface and let it cool.
Take small portions of dough, flatten, and add the cooled filling.
Shape each into a firm teardrop and pinch the seam tightly closed.
Dust with cornstarch, then dip in egg and coat generously with panko breadcrumbs.
Freeze for 20 minutes or refrigerate for an hour before frying.
Deep fry in hot oil until the crust is golden and crispy.
Drain and serve immediately while hot.