Empanada de Frango: Crispy Brazilian Chicken Pastry Recipe

If you're looking for a snack that delivers a golden, shatteringly crisp shell wrapped around a juicy, savory filling, this Brazilian-style chicken empanada is exactly what you need. Known as empanada de frango, these handheld pastries are a beloved treat across Brazil, sold at lanchonetes, bakeries, and street corners alike. The combination of a flaky dough and a warmly seasoned chicken filling makes them irresistible whether served as an appetizer, party food, or a comforting afternoon snack. Best of all, they're straightforward to make at home. In this post, we'll walk through two delicious approaches to preparing empanada de frango, covering the ingredients you'll need and step-by-step instructions so you can achieve that perfect golden bite every time.

Simple Homemade Chicken Empanada

Golden fried chicken empanadas arranged on a plate, showing a crisp, flaky crust

This version focuses on a classic, no-fuss preparation that yields beautifully golden empanadas with a tender dough and a rich, well-seasoned shredded chicken filling. It's the kind of recipe that comes together with pantry staples and rewards you with a batch of crowd-pleasing snacks. Serve them hot with a dipping sauce of your choice, or enjoy them on their own.

2 cups all-purpose flour
1 teaspoon salt
3 tablespoons cold butter or shortening, cubed
1 egg, lightly beaten
1/2 cup cold water (plus more if needed)
2 cups cooked chicken, shredded
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon tomato paste
1/2 teaspoon paprika
Salt and black pepper to taste
2 tablespoons chopped parsley or cilantro
Vegetable oil for frying

In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Add the beaten egg and cold water gradually, mixing until a smooth dough forms. Knead briefly, cover, and rest in the refrigerator for 30 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant and softened.
Stir in the shredded chicken, tomato paste, and paprika. Season with salt and pepper, and cook for a few minutes until the filling is well combined. Remove from heat and fold in the chopped parsley.
On a floured surface, roll out the dough to about 1/8-inch thickness and cut into circles of roughly 5 inches in diameter.
Place a spoonful of filling in the center of each circle, fold the dough over, and press the edges firmly to seal. Crimp with a fork if desired.
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the empanadas in batches for 2 to 3 minutes per side, until golden brown and crisp.
Drain on paper towels and serve warm.

Baked Empanada de Frango

Freshly baked chicken empanadas on a baking sheet with a golden, flaky surface

Prefer a lighter alternative? Baking these empanadas still gives you a lovely crisp exterior while keeping the filling moist and flavorful. This method is ideal for making larger batches and works wonderfully for meal prep or a relaxed weekend lunch. Brush the tops with egg wash for a glossy, professional-looking finish.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup warm milk
1 egg yolk (for egg wash)
2 cups cooked chicken, shredded
1 tomato, seeded and diced
1/2 cup corn kernels
1/2 cup cream cheese or requeijão
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 tablespoon chopped green onions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Add the vegetable oil and warm milk, and mix until a soft dough forms. Knead gently until smooth.
In a separate bowl, combine the shredded chicken, diced tomato, corn, cream cheese, oregano, salt, pepper, and green onions until evenly mixed.
Roll out the dough on a floured surface to about 1/8-inch thickness and cut into circles.
Spoon the filling onto one half of each circle, fold over, and seal the edges by pressing firmly with a fork.
Arrange the empanadas on the prepared baking sheet and brush the tops with egg yolk.
Bake for 20 to 25 minutes, until puffed and golden brown.
Let them cool slightly before serving. They're delicious warm or at room temperature.

Whichever method you choose, these empanadas de frango are a fantastic way to turn simple ingredients into something special. The crispy exterior gives way to a savory, comforting filling that keeps everyone coming back for more. Make a batch for your next gathering, or keep them on hand for quick snacks throughout the week. Once you try them homemade, you'll understand why this recipe is a favorite in Brazilian kitchens.