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Crunchy on the outside and soft inside, these Brazilian coxinhas pack juicy, seasoned chicken into a fluffy shell. They’re the go-to for parties or anytime you’re craving a classic Brazilian snack at home. I’m still amazed at how nobody ever leaves them behind at gatherings—they vanish fast.
I whipped these up after coming back from Brazil to beat the post-trip blues, and now my family insists on them for every party. Pulling everyone into the kitchen makes the whole coxinha process extra fun and memorable.
Tasty Ingredients
- Peeled potatoes (mashed): smooth and creamy, mash them super well so your dough’s nice and silky
- All-purpose flour (sifted): the glue that holds your dough together—measure level, not heaping
- Whole milk: makes everything richer, stick with whole for the tastiest dough
- Chicken broth: brings real depth—use your poaching liquid for a punch of flavor
- Salt: seasons every bite, fine sea salt spreads the taste better
- Butter: makes your dough soft and a little richer—unsalted is easiest to manage flavor
- Boneless chicken breast (skin off): lean and soaks up seasoning like a sponge, shred it up fine for easier shaping
- Onion (chopped) and garlic (minced): these make the filling smell and taste incredible—go fresh if you can
- Paprika: brings warmth and a pretty look, use smoked for added oomph
- Cream cheese: adds creaminess, use brick cream cheese, not the spreadable kind
- Tomato sauce: adds a little zing—plain and unsweetened is best
- Chopped fresh parsley: gives a nice pop of green, make sure the leaves are fresh and bright
- Milk: helps bread crumbs stick for frying, any kind works
- Bread crumbs: make that classic shattering crunch—fine, dry ones coat best
- Vegetable oil: the best for frying since it’s neutral; go for canola or sunflower for less smoke
Simple How-To
- Bread and Fry:
- Dip each shaped ball in a bit of milk, roll it around in breadcrumbs so it’s fully coated. Heat up your oil in a frying pan or deep fryer to about 350 F. Fry coxinhas a few at a time, turning until all sides are super crispy and a deep golden color—roughly 3 or 4 minutes per side. Lift them out, rest on paper towels and serve nice and hot.
- Shape the Dough:
- Grab pieces of dough about golf-ball size, press each one into a chunky disc, thick in the center. Pop a spoon of your cooled chicken mixture right in the middle, pull up the edges and pinch them shut so you get that classic teardrop or drumstick look. Keep your extra dough under a towel so it doesn't go dry.
- Cook the Dough:
- Pour milk, broth, salt, butter, and mashed potatoes into a big pot over medium while stirring all the time. Once it’s bubbling, add the flour in small bits while whisking non-stop so there’s no lumps. Cook for about 5–7 minutes until you get a thick, smooth dough that pulls away from the pan. Spread it onto an oiled board, let it cool just enough so you can knead it easily until it’s totally silky.
- Flavor Chicken Mixture:
- Throw butter in a skillet and cook onion until just soft, then add in garlic and keep stirring for another couple of minutes until it smells amazing. Drop in your paprika, then stir in cream cheese, tomato sauce, and a splash of water. Add the shredded chicken, sprinkle in salt, pepper, and parsley, and taste to tweak seasoning. Let this chill before using.
- Prep and Shred Chicken:
- Simmer chicken breasts in water or broth, covered, for roughly 10 minutes on medium. Let ‘em sit off the burner for 5 more, then pull apart with two forks for the softest filling. Keep all the poaching liquid—it’s gold for your dough.
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I love tossing in extra parsley at the end—it gives them life. Watching my niece try her first one was priceless, and now she always jumps in to help shape them whenever we’re together.
Storing Leftovers
Stash cooled ones in a sealed container in the fridge for up to 3 days. Want to keep them longer? Line up breaded, uncooked coxinhas on a tray, freeze until rock-hard, then pop into a bag. Fry straight from the freezer—just give them a couple extra minutes so they get extra crispy. To reheat, use your oven or air fryer for max crunch.
Swaps That Work
No chicken breast? Leftover rotisserie works—just dice it up fine. For a veggie version, cook mushrooms and onions together, or try jackfruit. If you’re gluten-free, just use your favorite GF flour and crumbs everywhere you need them.
How to Serve
Dip them in spicy chili sauce or garlicky mayo. Add a salad and cold drink to really set them off if you’re serving a crowd. They’re perfect for picnics or lunchboxes too—stay fresh even after sitting in a lunch bag.
Cultural Backstory
Coxinhas first popped up in São Paulo but now they’re a hit all across Brazil. Their unique shape copies a chicken leg. From birthday parties to June festivals, they’re always on the table at big family events. Making them yourself at home brings a bit of Brazil right to your own kitchen.
Recipe FAQs
- → What’s the easiest way to shred chicken for coxinhas?
Let your boiled chicken breasts cool a bit, then just pull them apart with two forks or even your hands. You’ll end up with fluffy shreds ready to mix in.
- → Can I freeze coxinhas before frying them?
Absolutely! Once you’ve shaped and breaded them, freeze them on a tray till solid. Stash them in a container or bag, and when you’re ready, fry straight from frozen. Just fry a little longer than usual.
- → What stops the dough from sticking to my fingers?
Just rub your hands with some plain oil before you get started. Makes shaping so much smoother and stops all that annoying sticking.
- → What’s a good cream cheese swap for the filling?
Try creamy requeijão or ricotta if you want something similar. Mascarpone or Greek yogurt could work too if you’re after a tangy or smoother bite.
- → Got any hacks for super crispy coxinhas?
Try dipping each one into a water and cornstarch mix instead of milk before coating with crumbs. It’ll crisp right up in the fryer and get you that extra crunch.