Traditional Brazilian Chicken Coxinha Recipe: A Complete Step-by-Step Guide

Coxinha de frango is one of Brazil's most beloved savory snacks, recognized by its distinctive teardrop shape and golden, crispy exterior. This traditional recipe transforms simple ingredients—shredded chicken, a rich tomato-based filling, and a smooth dough—into a crowd-pleasing appetizer perfect for parties, gatherings, or an afternoon treat. Whether you are discovering Brazilian cuisine for the first time or looking to recreate a childhood favorite, this detailed guide walks you through every stage, from preparing the filling to achieving that iconic crunchy breadcrumb coating. With clear instructions and practical tips, you will be able to make authentic coxinhas at home with confidence.

The Classic Coxinha de Frango

The classic coxinha de frango features a creamy, well-seasoned chicken filling encased in a firm dough made from chicken broth and flour, then shaped into its signature drumstick form. The shaping technique is what gives coxinha its identity, and with a little practice, each piece becomes easier to form. Frying at the correct temperature ensures the exterior turns deeply golden while the inside remains tender and moist. This version stays close to the traditional preparation found in Brazilian homes and snack bars, relying on straightforward pantry ingredients and careful seasoning.

• 2 chicken breasts (about 500 g), cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tomatoes, seeded and diced
• 2 tablespoons tomato paste
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 3 cups chicken broth (reserved from cooking the chicken)
• 2 tablespoons butter
• 3 cups all-purpose flour
• 2 eggs, beaten
• 2 cups breadcrumbs
• Vegetable oil for frying

Traditional Easy Coxinha Recipe

This traditional easy recipe highlights the simplicity behind a genuinely authentic coxinha. The filling comes together in a single pan, and the dough is prepared with the same chicken broth used to cook the meat, which deepens the flavor of every bite. Once the dough is ready, shaping, breading, and frying follow in quick succession. The result is a batch of golden coxinhas with a savory chicken center and a satisfyingly crisp shell, ideal for serving warm with hot sauce or a fresh salad.

• Shredded chicken filling prepared as above
• Dough made from 3 cups flour, 3 cups chicken broth, and 2 tablespoons butter
• 2 beaten eggs for breading
• 2 cups breadcrumbs for coating
• Vegetable oil for deep frying

1. Heat the olive oil in a large skillet over medium heat and sauté the onion and garlic until softened and fragrant.
2. Add the diced tomatoes and tomato paste, cooking for about five minutes until the mixture thickens slightly.
3. Stir in the shredded chicken, salt, and black pepper, mixing well to combine. Cook for an additional five minutes, then fold in the chopped parsley and set the filling aside to cool.
4. In a large saucepan, bring the chicken broth and butter to a gentle boil. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth dough.
5. Transfer the dough to a lightly floured surface and knead briefly until it becomes smooth and manageable. Let it cool for several minutes.
6. Take a portion of dough and flatten it in your palm. Place a spoonful of chicken filling in the center, fold the dough around it, and seal the edges, shaping it into a teardrop or drumstick form. Repeat with the remaining dough and filling.
7. Dip each coxinha into the beaten eggs, then roll it in the breadcrumbs until fully coated.
8. Heat the vegetable oil to about 350°F (175°C). Fry the coxinhas in batches for three to four minutes, turning occasionally, until golden brown and crisp.
9. Remove with a slotted spoon and drain on paper towels. Serve warm and enjoy.

For the best results, keep the oil at a steady temperature so the coxinhas cook evenly without absorbing excess grease. Uncooked, breaded coxinhas can also be frozen and fried directly from frozen, making this recipe a convenient option for advance preparation. Whether served as a party appetizer or a savory snack, this traditional coxinha de frango delivers authentic Brazilian flavor in every crispy bite.

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