How to Make the Perfect Coxinha
Brazilian · Medium · 75 min · 12 servings
Coxinha is one of Brazils most beloved street food snacks, shaped like a teardrop to mimic a chicken drumstick and filled with creamy shredded chicken. The crispy golden exterior gives way to a savory, moist filling that is completely irresistible at any time of day.
Why this recipe works
This Coxinha recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 75 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 g chicken breast cooked and shredded
- 200 g cream cheese softened
- 400 g all-purpose flour
- 500 ml chicken broth
- 200 g breadcrumbs
- 2 whole eggs beaten
Step by step instructions
Step 1: Make the Dough
Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Season with salt and reduce the heat slightly, then add all the flour at once while stirring vigorously with a wooden spoon. Continue stirring for 3 to 4 minutes until the dough pulls away from the sides of the pan and forms a smooth ball. Remove from heat and allow to cool enough to handle.
Step 2: Prepare the Filling
Mix the shredded cooked chicken with the softened cream cheese in a bowl until well combined and creamy. Season generously with salt and black pepper. If the mixture feels too loose, refrigerate for 15 minutes to firm it up before shaping.
Step 3: Shape the Coxinha
Divide the dough into 12 equal portions. Flatten each portion in your palm into a small disc, place a spoonful of chicken filling in the center, and carefully wrap the dough around the filling, pinching it at the top to form a teardrop or drumstick shape. Dip each piece into beaten egg and then roll in breadcrumbs to coat completely.
Step 4: Fry Until Golden
Heat vegetable oil in a deep pot to 175 degrees Celsius. Fry the coxinha in batches of 3 to 4 at a time, turning occasionally, until deep golden brown all over, about 4 to 5 minutes per batch. Drain on paper towels and serve hot with chili sauce or ketchup.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cream cheese → catupiry Brazilian cheese for a more authentic flavor
- chicken breast → rotisserie chicken for a quicker and smokier filling
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding flour to cold broth which prevents the dough from binding properly and becoming smooth
- Overcrowding the frying pot which drops the oil temperature and results in greasy coxinha
Nutrition facts
Per serving: 280 calories, 14g protein, 32g carbs, 11g fat, 2g fiber.
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