Coxinha de Frango Recipe: Crispy Brazilian Chicken Croquettes Made Easy

If you have never bitten into a golden, crunchy coxinha with a warm, savory chicken filling, you are in for a treat. This beloved Brazilian street food looks fancy but is surprisingly simple to make at home. Whether you fry it the traditional way or lighten things up in an air fryer, homemade coxinha de frango delivers comfort in every bite. Grab your apron, and let's make a batch that will disappear faster than you can say "passa uma coxinha!"

The Air Fryer Version: Healthier but Still Irresistible

Golden crispy chicken coxinha freshly made in an air fryer, showing a crunchy breaded exterior

This air fryer coxinha proves that you do not need a pot of hot oil to get that signature crunch. The dough comes together on the stovetop in minutes, the chicken filling is creamy and flavorful, and the air fryer works its magic to create a beautifully browned crust. It is a lighter take on the classic, but nobody at the table will notice the difference. Serve these warm with hot sauce or a simple salad for a satisfying snack or light meal.

2 cups all-purpose flour
2 cups chicken broth
1 tablespoon butter
2 cups cooked chicken breast, shredded
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons cream cheese
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
2 eggs, beaten
1 1/2 cups breadcrumbs
Cooking spray or a light brush of olive oil

In a saucepan, sauté the onion and garlic in butter until soft and fragrant.
Add the shredded chicken, cream cheese, parsley, salt, and pepper. Stir until the mixture is creamy and well combined, then set aside to cool.
For the dough, bring the chicken broth to a boil in a large pot. Add the flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pot.
Transfer the dough to a lightly floured surface and knead gently until smooth. Let it cool slightly so it is easy to handle.
Pinch off portions of dough, flatten them in your palm, and place a spoonful of chicken filling in the center. Fold the dough around the filling and shape it into a teardrop or drumstick form.
Dip each coxinha into the beaten eggs, then roll it in breadcrumbs until fully coated.
Preheat the air fryer to 400°F (200°C). Lightly spray the coxinhas with cooking spray and arrange them in a single layer in the basket.
Air fry for 12 to 15 minutes, turning halfway through, until golden and crispy. Work in batches if needed.
Serve hot and enjoy the crunch!

The Traditional Fried Classic: The Full Brazilian Experience

Traditional Brazilian fried chicken coxinhas piled on a plate with a crispy golden crust

Sometimes you just want the real deal, and this traditional coxinha delivers everything you love about the classic snack: a thin, crispy shell and a generous, creamy chicken heart. Frying gives the exterior an unbeatable crunch and a beautiful golden color that makes these croquettes the star of any party table. This version takes about 50 minutes from start to finish, and the steps are straightforward enough for first-timers. Invite a friend to help with the shaping, and turn it into a fun afternoon project.

3 cups all-purpose flour
3 cups whole milk (or chicken broth)
2 tablespoons butter
3 cups cooked chicken, shredded
1 onion, finely diced
3 garlic cloves, minced
4 tablespoons cream cheese or requeijão
1/2 cup chopped green onions
Salt, black pepper, and a pinch of paprika
3 eggs, beaten
2 cups breadcrumbs
Vegetable oil for frying

Heat a little oil in a pan and sauté the onion and garlic until golden. Add the shredded chicken, cream cheese, green onions, and seasonings, mixing until creamy. Set the filling aside.
In a large pot, heat the milk with the butter until it begins to simmer. Add the flour and stir constantly until a thick, smooth dough forms and pulls away from the pot.
Knead the dough briefly on a floured surface, then let it cool enough to handle.
Take small portions of dough, flatten them, and add a spoonful of chicken filling. Close the dough and shape each one into the classic teardrop coxinha form.
Roll each coxinha in beaten egg, then coat thoroughly with breadcrumbs.
Heat the oil in a deep pan to 350°F (175°C). Fry the coxinhas in batches until deep golden brown, about 4 to 5 minutes.
Drain on paper towels and serve immediately while hot and crunchy.

Whichever method you choose, homemade coxinha de frango is a rewarding recipe that brings a taste of Brazil straight to your kitchen. Make a big batch, share with friends, and watch them reach for seconds.