Description
Traditional Brazilian Coxinhas are crispy, golden croquettes filled with tender shredded chicken seasoned with aromatic herbs and spices. Perfect as a savory snack or appetizer, these treats feature a creamy interior wrapped in a soft dough and a perfectly crunchy exterior. This recipe guides you through making authentic Coxinhas with tips for flawless dough and flavorful filling, ideal for family gatherings or parties.
Ingredients
Scale
Dough
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon salt
- 2 cups all-purpose flour
Filling
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Coating and Frying
- 2 eggs, beaten (for egg wash)
- 1 1/2 cups bread crumbs
- Oil for frying (neutral oil with high smoke point)
Instructions
- Prepare and Shred the Chicken: Boil the chicken breasts in salted water until fully cooked. Once cooled, shred the chicken finely using forks or your hands. Set aside.
- Cook the Filling: Sauté the chopped onion and garlic in a pan until fragrant. Add the shredded chicken, salt, pepper, and parsley. Mix well and remove from heat.
- Make the Dough: In a pot, bring chicken broth, milk, butter, and salt to a boil. Gradually add flour while stirring constantly until the dough forms a smooth, firm ball that pulls away from the sides. Transfer to a clean surface to cool slightly.
- Shape the Coxinhas: Flatten small pieces of dough into discs. Place a spoonful of filling in the center and mold the dough around it, shaping into a teardrop or drumstick form. Repeat for remaining dough and filling.
- Bread the Coxinhas: Dip each shaped coxinha into beaten eggs, then roll evenly in bread crumbs for a crispy crust.
- Fry to Golden Perfection: Heat oil to 350°F (175°C). Fry coxinhas in batches for 4-5 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.
Notes
- Use warm broth to make smoother dough that is easier to handle.
- Don’t overfill the coxinhas to prevent breaking during frying.
- Wet your hands slightly when shaping to avoid sticking.
- Maintain proper oil temperature for crispy, non-greasy results.
- For extra crunch, double coat by repeating the egg wash and breadcrumb step.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Brazilian
Nutrition
- Serving Size: 2 coxinhas
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 65mg
Keywords: Coxinhas, Brazilian snacks, chicken croquettes, fried appetizers, party snacks