🐔 Crispy Chicken Coxinha (Brazilian Croquettes)

Golden, teardrop-shaped croquettes filled with creamy chicken and veggies, wrapped in savory dough, and fried until irresistibly crispy.

📋 Ingredients

For the Dough:

3 cups chicken broth
3 cups all-purpose flour
1 tsp salt

For the Filling:

1½ lbs boneless, skinless chicken (thighs or breasts)
1 tsp each: paprika, salt, black pepper
1 carrot, peeled and finely chopped
½ yellow onion, finely chopped
3 garlic cloves, minced
2 tbsp olive oil
Juice of 1 lime
8 oz cream cheese or ½ cup shredded mozzarella

For the Breading:

3 large eggs
1 cup flour
2 cups plain panko breadcrumbs
Neutral frying oil (canola, vegetable, etc.)

To Serve:

Ranch dressing or your favorite dipping sauce

👨‍🍳 Instructions

1️⃣ Make the Dough:

In a large saucepan, bring the chicken broth to a boil over medium-high heat. Stir in salt.
Reduce heat to medium-low and gradually stir in flour until a thick dough forms.
Transfer dough to a clean surface. Let cool slightly, then knead for 1–2 minutes until smooth.
Cover and refrigerate for at least 15 minutes (or up to 1 hour).

2️⃣ Prepare the Chicken Filling:

Season chicken with paprika, salt, and pepper.
Heat 1–2 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes per side.
Add ¼ cup water, cover, and reduce heat to medium. Cook 10–15 minutes until fully cooked.
Rest chicken for 8–10 minutes, then shred with two forks or a stand mixer.
In the same skillet, heat 1 tbsp olive oil. Sauté carrot, onion, and garlic for 5–6 minutes.
Mix sautéed veggies with shredded chicken, cream cheese or mozzarella, and lime juice until creamy. (Tip: warm over low heat to help melt cheese if needed.)

3️⃣ Assemble the Coxinha:

Roll golf ball-sized pieces of dough between your hands. Flatten each to about ⅛" thickness.
Add 1–2 tbsp chicken filling to the center, then close the dough around it.
Shape into a teardrop or drumstick-like form. Repeat with all dough and filling.

4️⃣ Bread & Fry:

Set up three bowls: flour in one, beaten eggs in the second, and panko in the third.
Dredge each coxinha in flour, then egg, then breadcrumbs — pressing gently to coat well.
Heat 4–6" of frying oil in a deep saucepan to 350°F.
Fry 2–3 coxinhas at a time until deeply golden (about 3–4 minutes).
Transfer to a paper towel-lined plate.

5️⃣ Serve:

Enjoy warm with ranch or your favorite dipping sauce — they’re crispy on the outside, creamy on the inside, and bursting with flavor.

💡 Pro Tips

Cool the dough before kneading — it’s hot right off the stove!
Keep hands floured when shaping to prevent sticking.
Try a cream cheese + mozzarella combo for a melty interior.
Add a pinch of cayenne or red pepper flakes to the filling for a spicy kick.

🥂 Perfect Pairings

A cold Brazilian Guaraná soda or light lager
Chimichurri dipping sauce
A crunchy green salad with citrus vinaigrette

❓FAQs

Can I make these ahead?
Yes! Assemble and refrigerate before frying, or freeze and fry straight from frozen (just add 1–2 more minutes to the cook time).

Do I have to use cream cheese?
No — mozzarella works well too, or try a blend for creaminess and stretch.

Can I bake instead of fry?
You can! Brush with oil and bake at 400°F for 20–25 minutes, turning once halfway.

Brazilian Coxinha (Chicken Croquettes)