Name: Brazilian Chicken Croquette
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12 croquettes (4 servings)
Cuisine: Brazilian
Ingredients: 2 cups (480 ml) low-sodium chicken stock, warmed; 2 tbsp unsalted butter; 1 tsp fine sea salt; 2 cups (260 g) all-purpose flour; 2 cups (250 g) cooked shredded chicken breast; 1 tbsp olive oil; 1 small yellow onion, finely diced; 2 garlic cloves, minced; 1/2 cup (120 g) cream cheese or requeiju00e3o, softened; 2 tbsp tomato paste; 2 tbsp chopped fresh parsley; 1/2 tsp freshly ground black pepper; 1 cup (130 g) all-purpose flour, for dredging; 2 large eggs, beaten with 1 tbsp water; 2 cups (110 g) panko breadcrumbs; 4 cups (960 ml) vegetable oil, for frying; 1 tsp fine sea salt, for finishing

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Coxinha is one of Brazil's most beloved snacks — a teardrop-shaped croquette with a creamy shredded chicken filling, wrapped in a tender wheat-flour dough, double-breaded, and fried until deep golden. Crispy on the outside and pillowy inside, these little parcels are sold at bakeries, beach kiosks, and parties across the country.

Prep Time45 mins

Cook Time25 mins

Total Time70 mins

Servings4

Yield12 croquettes (4 servings)

Nutrition Facts

Per serving (estimated)

560 kcalCalories
26 gFat
8 gSaturated Fat
58 gCarbs
2 gFiber
3 gSugar
24 gProtein
680 mgSodium
350 mgPotassium
90 mgCalcium
3 mgIron
4 mgVitamin C
180 mcgVitamin A

Ingredients

For the dough

2 cups (480 ml) low-sodium chicken stock, warmed
2 tbsp unsalted butter
1 tsp fine sea salt
2 cups (260 g) all-purpose flour

For the chicken filling

2 cups (250 g) cooked shredded chicken breast
1 tbsp olive oil
1 small yellow onion, finely diced
2 garlic cloves, minced
1/2 cup (120 g) cream cheese or requeijão, softened
2 tbsp tomato paste
2 tbsp chopped fresh parsley
1/2 tsp freshly ground black pepper

For breading and frying

1 cup (130 g) all-purpose flour, for dredging
2 large eggs, beaten with 1 tbsp water
2 cups (110 g) panko breadcrumbs
4 cups (960 ml) vegetable oil, for frying
1 tsp fine sea salt, for finishing

Directions

Make the filling: Heat olive oil in a skillet over medium heat. Sauté the onion for 3-4 minutes until translucent, then add garlic and cook 30 seconds. Stir in the shredded chicken, tomato paste, cream cheese, parsley, and pepper. Cook 3-4 minutes until the mixture is thick, creamy, and holds together. Transfer to a bowl and chill for 20 minutes.
Make the dough: In a heavy saucepan, bring the chicken stock, butter, and salt to a rolling boil. Remove from the heat, add the flour all at once, and stir vigorously with a wooden spoon until a smooth ball forms that pulls away from the sides. Return to low heat and stir for 1-2 minutes to dry slightly. Transfer to a bowl and cool until just warm.
Shape the coxinhas: Pinch off about 2 tablespoons of dough and roll into a ball. Flatten into a 3-inch disc in your palm, place 1 tablespoon of chilled filling in the center, and fold the dough up around it, pinching firmly to seal. Roll between your palms into a smooth teardrop or pear shape, pinching a small peak at one end. Repeat with remaining dough and filling.
First breading: Place the flour, beaten eggs, and panko in three separate shallow bowls. Dredge each coxinha in flour and shake off the excess, dip in the egg to coat fully, then roll in panko, pressing gently so the crumbs adhere. Set on a parchment-lined tray.
Second coating: For an authentic extra-crisp shell, dip each breaded coxinha back into the egg and then again into the panko. Refrigerate the shaped croquettes for 15-20 minutes to firm up the coating.
Fry the coxinhas: Heat the oil to 350°F (175°C) in a heavy pot. Fry the croquettes in small batches of 4-5, turning occasionally, for 4-5 minutes until deep golden brown all over. Maintain the oil temperature between batches.
Drain and season: Lift the fried coxinhas out with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle immediately with the finishing salt while hot.
Serve: Arrange the croquettes on a platter and serve right away with lime wedges, Brazilian-style pepper sauce, or a garlic-herb mayo for dipping.

Cook’s Notes

Make-ahead: Shape and bread the uncooked coxinhas, freeze on a tray until firm, then transfer to a freezer bag. Fry straight from frozen, adding 1-2 extra minutes.
Keep the filling well chilled so the dough is easier to seal around it without tearing or absorbing moisture.
A double dip in egg and panko gives the classic thick, craggy shell that defines an authentic coxinha.
Maintain the oil at 350°F; oil that is too cool will make the croquettes greasy, while oil that is too hot will burn the coating before the filling warms through.
Tuck a tiny cube of mozzarella into the center of each croquette before sealing for a melty Brazilian-style surprise.