Brazilian
Coxinha
Coxinha is a beloved Brazilian salgadinho with a crisp golden crust, tender dough made from chicken broth, and a moist shredded chicken filling. These are shaped by hand into their classic little drumstick form and fried until crunchy.
Watch it madesurthany hejeij · 1:01
Ingredients
- Boneless skinless chicken breast250g
- Chicken stock or water2 cups
- Bay leaf1
- Unsalted butter1 tablespoon
- All-purpose flour1 cup
- Yellow onion, finely chopped1/2 small
- Garlic, minced2 cloves
- Tomato paste1 tablespoon
- Chopped parsley2 tablespoons
- Catupiry or Brazilian requeijão cremoso2 tablespoons
- Saltto taste
- Black pepperto taste
- Milk1/2 cup
- Fine breadcrumbs1 cup
- Neutral oil for frying4 cups
Method
- Place the chicken, stock or water, bay leaf, and a pinch of salt in a small saucepan, bring to a simmer, and cook for 15 to 18 minutes until the chicken is cooked through.
- Remove the chicken and reserve 1 cup of the hot cooking broth; shred the chicken finely with two forks.
- In a skillet, heat a spoonful of oil over medium heat and sauté the onion until soft, then add the garlic and cook for 30 seconds.
- Stir in the tomato paste, shredded chicken, parsley, salt, and black pepper, then cook for 2 to 3 minutes until the filling is moist but not wet.
- Turn off the heat, fold in the Catupiry or requeijão cremoso, and let the filling cool completely.
- In a saucepan, bring the reserved 1 cup chicken broth and butter to a boil.
- Add the flour all at once and stir vigorously with a wooden spoon over low heat for 3 to 5 minutes, until the dough pulls away from the pan and forms a smooth ball.
- Transfer the dough to a plate and knead carefully while warm until smooth, then let it cool enough to handle.
- Divide the dough into 4 equal pieces, flatten each piece in your palm, and place a spoonful of chicken filling in the center.
- Close the dough around the filling and shape each one into the traditional coxinha form, with a rounded base and pointed top.
- Dip each coxinha quickly in the milk, then coat evenly in fine breadcrumbs, pressing gently so the crumbs adhere.
- Heat the oil to 175°C and fry the coxinhas in batches for 3 to 4 minutes, turning as needed, until deeply golden and crisp.
- Drain on paper towels and serve hot.
Common questions
Can I substitute Catupiry if I can't find it?
Yes. Use requeijão cremoso if available, or a thick cream cheese plus a spoonful of heavy cream. The filling should stay soft and creamy, not runny, so chill it before shaping.
How long does Coxinha take from start to finish?
Plan on about 1.5 to 2 hours total, including cooking the chicken, making the dough and filling, cooling, shaping, breading, and frying. Chilling the filling is important, so don’t skip that step.
What are the most common mistakes when making coxinha dough?
The biggest mistake is adding the flour too slowly or not cooking the dough long enough. It should form a smooth ball and pull from the pan. If it stays sticky, it will be hard to shape and may burst while frying.
How should I store coxinha before frying or after cooking?
Unfried coxinhas can be refrigerated for 24 hours or frozen on a tray, then bagged for up to 2 months. Fried coxinhas keep 2 to 3 days refrigerated and reheat best in a hot oven or air fryer.
What should I serve with coxinha?
Serve them hot with hot sauce, vinaigrette-style salsa, or a garlicky dipping sauce. They’re also great with a cold drink and a squeeze of lime on the side, especially as a snack or party appetizer.