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Loading...These iconic Brazilian teardrop-shaped chicken croquettes feature a buttery, chicken-stock dough wrapped around a creamy shredded chicken filling, then breaded and fried until deeply golden. They're the ultimate party snack found at every padaria and street fair in São Paulo.
Prep Time35 mins
Cook Time25 mins
Total Time60 mins
Servings4
Yield16 croquettes (4 per serving)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 26 gFat
- 8 gSaturated Fat
- 50 gCarbs
- 2 gFiber
- 3 gSugar
- 22 gProtein
- 720 mgSodium
- 380 mgPotassium
- 80 mgCalcium
- 3.5 mgIron
- 6 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the chicken filling
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups cooked chicken breast, finely shredded
- 2 green onions, finely sliced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the dough
- 2 1/2 cups chicken stock
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 2 cups all-purpose flour
For breading and frying
- 1/2 cup all-purpose flour, for dusting
- 2 large eggs, beaten with 2 tablespoons water
- 1 1/2 cups fine dried breadcrumbs
- 3 cups vegetable oil, for deep-frying
Directions
- Melt the 2 tablespoons of butter in a skillet over medium heat. Add the onion and cook for 4 minutes until soft and translucent, then stir in the garlic and tomato paste and cook for 1 minute until fragrant.
- Add the shredded chicken, green onions, parsley, salt, and pepper. Stir to combine and cook for 3 minutes. Transfer the filling to a bowl and let it cool completely.
- To make the dough, bring the chicken stock, butter, and salt to a rolling boil in a saucepan. Remove from heat, add all the flour at once, and stir vigorously with a wooden spoon until a smooth, soft ball forms that pulls away from the sides of the pan.
- Turn the dough onto a lightly floured surface and knead briefly for 30 seconds. Let it cool for 10 minutes until comfortable to handle.
- Pinch off a golf-ball-sized piece of dough (about 2 tablespoons) and flatten it into a 3-inch disc in your palm. Place 1 heaping tablespoon of the cooled chicken filling in the center, then fold the dough around it, sealing completely. Shape it into a teardrop or drumstick form, pinching the pointed end closed.
- Set up a breading station with three bowls: flour, beaten eggs, and breadcrumbs. Roll each croquette in flour, dip in egg wash, then coat thoroughly in breadcrumbs. Place on a tray and refrigerate for 20 minutes to firm up.
- Heat the oil in a deep heavy pot to 350°F (175°C). Fry 4 to 5 croquettes at a time for 4 to 5 minutes, turning occasionally, until deep golden brown all over. Avoid crowding the pot.
- Remove with a slotted spoon and drain on a paper towel-lined plate. Serve immediately while hot and crispy.
Cook’s Notes
- The dough should be soft and pliable, not sticky. If it sticks to your hands, dust your palms lightly with flour while shaping.
- Chilling the shaped croquettes before breading helps them hold their shape during frying and prevents the filling from leaking out.
- Maintain the oil temperature between 340°F and 350°F; too hot and they brown outside before warming through, too cool and they absorb excess oil.
- For extra-crispy results, double-coat by dipping each croquette in egg and breadcrumbs a second time after the first coating sets.
- Serve with lime wedges, pickled peppers, or a simple dip of ketchup mixed with a little hot sauce for an authentic Brazilian experience.
