Authentic Brazilian Coxinha (Crispy Chicken Croquettes)

The Undisputed King of Brazilian Street Food: Coxinha de Frango

If you ask any Brazilian what food brings instant nostalgia of birthday parties, neighborhood snack bars (botecos), and bakeries, the answer is unanimous: Coxinha (pronounced ko-SHEEN-ya).

Literally meaning “little chicken thigh,” coxinhas are shaped like miniature drumsticks. They feature a tender, savory dough cooked directly in rich chicken broth, wrapped around a spiced shredded chicken and cream cheese filling, then coated in fine breadcrumbs and fried to golden, shattering crispness.

Follow Chef Mary’s foolproof dough ratio and shaping technique to master this culinary masterpiece at home.

---

Ingredients (US Customary & Metric Grams)

For the Seasoned Shredded Chicken Filling:

• Boneless, Skinless Chicken Breast: 1 lb / 450g
• Olive Oil: 2 tablespoons / 30ml
• Yellow Onion (Finely Minced): 1 small / 100g
• Garlic Cloves (Minced): 3 cloves
• Tomato Paste: 2 tablespoons / 32g
• Sweet Paprika: 1 teaspoon / 3g
• Ground Cumin: ½ teaspoon / 1g
• Fresh Parsley & Scallions (Cheiro-Verde, Finely Chopped): ¼ cup / 15g
• Fine Sea Salt & Fresh Black Pepper: To taste
• Cream Cheese or Catupiry: ½ cup / 120g

For the Velvet Broth Dough (Massa da Coxinha):

• Chicken Broth (Reserved from poaching the chicken): 2 cups / 480ml
• Whole Milk: 1 cup / 240ml
• Unsalted Butter: 3 tablespoons / 45g
• Fine Sea Salt: 1 teaspoon / 6g
• All-Purpose Flour: 3 cups / 375g

For Breading & Frying:

• Whole Milk or Egg Wash: ½ cup / 120ml
• Fine Breadcrumbs or Japanese Panko (crushed fine): 2 cups / 200g
• Neutral Vegetable Oil (for deep frying): 4 cups / 1 liter

---

Step-by-Step Instructions

1. Poach & Shred the Chicken

1. In a pot, cover the chicken breast with 4 cups of salted water. Bring to a boil, then reduce heat and simmer gently for 20 minutes until cooked through.
2. Remove the chicken and shred finely with two forks or in a stand mixer. Crucial: Strain and reserve the poaching broth for the dough!
3. In a skillet, heat the olive oil over medium heat. Sauté the onions and garlic until fragrant and translucent (3 minutes).
4. Stir in tomato paste, paprika, cumin, and the shredded chicken. Cook for 3 minutes, then remove from heat and stir in the chopped fresh parsley and cream cheese. Season with salt and black pepper to taste. Let cool completely.

2. Cook the Silky Dough (Cozinhar a Massa)

1. In a large saucepan, bring 2 cups of the reserved chicken broth, 1 cup of whole milk, butter, and salt to a rolling boil over medium-high heat.
2. Once boiling, dump all the flour at once into the liquid.
3. Immediately reduce heat to medium-low and stir vigorously with a sturdy wooden spoon. The mixture will clump together and form a heavy ball of dough.
4. Continue cooking and pressing the dough against the bottom and sides of the pot for 3 to 4 minutes to cook out the raw flour taste. The dough is done when it completely pulls away from the bottom and leaves a light white film.
5. Transfer the hot dough to a clean countertop. Allow to cool for 5 minutes, then knead by hand for 2 minutes until completely smooth, soft, and pliable. Cover with plastic wrap so it doesn’t dry out.

3. Shape the Signature Teardrop (Modelar)

1. Grease your hands with a light drop of oil. Pinch off a golf-ball-sized piece of dough (about 1.5 oz / 45g).
2. Roll it into a smooth ball, then flatten it into a flat disc in the palm of your hand, keeping the center slightly thicker and edges thinner.
3. Spoon 1 heaping tablespoon of the chicken filling into the center.
4. Gently cup your hand to bring the edges of the dough upward around the filling. Pinch the dough together at the top, squeezing out any trapped air, and shape it into a pointed teardrop drumstick.

4. Bread & Fry to Golden Crunch

1. Dip each shaped coxinha into the milk (or beaten egg wash), letting excess drip off.
2. Roll thoroughly in fine breadcrumbs until completely coated.
3. Heat 2 to 3 inches of vegetable oil in a heavy Dutch oven to 365°F (185°C).
4. Fry coxinhas in batches of 3 or 4 for 4 to 5 minutes, turning occasionally, until deep golden-brown and crispy.
5. Drain on paper towels and serve piping hot with hot pepper sauce (molho de pimenta) and lime wedges!

---

Chef Mary’s Pro Tips

• Knead while warm: Kneading the dough while still warm from the pot develops just enough gluten to create a velvety, crack-free exterior that is effortless to shape.
• Make-Ahead & Freezing: Place uncooked breaded coxinhas on a parchment-lined baking sheet and freeze solid. Store in zip-top freezer bags for up to 3 months. Fry straight from the freezer at 350°F (175°C) for 6 to 7 minutes.