Coxinha
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.
Crispy Brazilian chicken croquettes shaped like drumsticks and packed with creamy shredded chicken filling.
Nutrition per serving
Ingredients
Filling
Dough
Coating
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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