Brazilian Chicken Croquettes (Coxinha) Recipe
Brazilian Chicken Croquettes, also known as Coxinha, are a beloved street food snack featuring a creamy shredded chicken filling wrapped in a soft dough and deep-fried to golden perfection. This recipe combines tender chicken with cream cheese and aromatic spices, encased in a homemade dough, then coated with panko breadcrumbs for a crispy exterior. Perfect for appetizers or snacks, these crispy, flavorful bites bring authentic Brazilian flavors to your kitchen.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Brazilian
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 white onion, diced
- 2 cups chicken, cooked and shredded
- ½ teaspoon paprika or cayenne pepper
- Salt, to taste
- 4 oz cream cheese
- 3 tablespoons fresh parsley, chopped
Dough
- 1 tablespoon unsalted butter
- 2 cups whole milk
- ¼ cup chicken broth
- 2 cups all-purpose flour
Coating and Frying
- 1 egg, beaten
- 2 cups panko breadcrumbs
- Oil, for deep frying
Instructions
- Sauté the aromatics and chicken: In a medium pot, heat olive oil over medium heat. Add the minced garlic and diced onion, sautéing until soft and lightly browned. Stir in the shredded chicken along with salt and paprika (or cayenne pepper) to taste. Cook for a few minutes until flavors are melded.
- Prepare the filling mixture: Transfer the chicken mixture to a bowl. Add the cream cheese and chopped fresh parsley, mixing thoroughly until creamy and well combined. Set aside.
- Make the dough: In the same pot used for the chicken, add the butter, chicken broth, and whole milk. Bring the mixture to a boil over medium heat. Once boiling, gradually stir in the all-purpose flour until a thick dough forms and pulls away from the sides of the pot.
- Knead the dough: Transfer the dough to a flat surface and knead it while it is warm but not hot to touch. Knead until smooth and pliable.
- Shape the croquettes: Pinch off a portion of dough about the size of a large egg and roll it into a ball. Flatten the ball into a disk with your hands. Place a spoonful of the chicken filling in the center, then carefully wrap the dough around it to form a pear-shaped croquette, making sure there are no holes or gaps.
- Coat the croquettes: Heat oil to 350˚F (180˚C) in a deep pot. Dredge each shaped croquette first in the beaten egg, then coat thoroughly with panko breadcrumbs for a crispy texture.
- Deep fry: Fry the croquettes in batches in the hot oil until golden brown and heated through, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels or a wire rack.
- Serve: Serve the Brazilian chicken croquettes hot for the best flavor and texture. Enjoy immediately!
Notes
- Ensure the oil temperature is maintained at 350˚F (180˚C) to achieve a crispy exterior without absorbing excess oil.
- You can substitute cream cheese with requeijão (Brazilian cream cheese) for a more authentic taste if available.
- The dough needs to be warm but not hot before shaping to avoid cracking.
- Leftover croquettes can be frozen before frying; fry directly from frozen at a slightly lower temperature.
- For a spicier version, increase cayenne pepper or add some hot sauce to the chicken filling.
Keywords: Brazilian chicken croquettes, Coxinha recipe, deep-fried snacks, Brazilian street food, chicken croquettes, appetizer, crispy chicken bites