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Coxinha, these golden, teardrop shaped croquettes are filled with flavourful shredded chicken, often mixed with cream cheese, and coated in a crisp, crunchy layer.
With its savoury filling and crispy exterior, Covina has become a favourite at parties, family gatherings, and cafés across Brazil. Whether you’re grabbing one on the go or enjoying it with friends, Coxinha brings a taste of Brazil’s rich culinary tradition to every bite.
What Is Coxinha?
Coxinha is a deep fried Brazilian croquette traditionally shaped like a teardrop, resembling a chicken drumstick. The name itself translates to “little thigh” in Portuguese, a playful reference to the shape and its chicken based filling.
The process begins with dough made from flour and chicken broth, which is then filled with a savoury mix of shredded chicken, spices, and often a creamy element like Catupiry (Brazilian cream cheese). Once filled, the croquettes are moulded into their signature shape, breaded, and fried to golden perfection.
The beauty of Coxinha lies in the contrast between the crunchy exterior and the rich, savoury filling inside. Every bite starts with a satisfying crunch, followed by the juicy, flavourful chicken that’s been seasoned with herbs and spices.
It’s a snack that feels indulgent yet comforting, offering a combination of textures and flavours that keep you coming back for more.
Ingredients and Taste
Coxinha is crafted from a handful of simple, flavourful ingredients. The dough, made by cooking flour in chicken broth, creates a sturdy yet soft casing for the filling. The filling itself typically consists of shredded chicken, sautéed with onions, garlic, and parsley, all seasoned to perfection with salt and pepper.
Some variations add a creamy touch with Catupiry, a type of Brazilian cream cheese, which adds richness and binds the filling together.
Once shaped, the croquettes are coated in breadcrumbs and fried until crisp and golden. The result is a delightful contrast: the dough is soft yet holds its shape, and the filling is tender and bursting with savoury goodness.
The outer crust adds a satisfying crunch, making Coxinha the perfect finger food. Served hot, they’re often accompanied by a spicy dipping sauce or simply enjoyed on their own.
A Taste of History
Coxinha’s origins are as colourful as its flavour. Legend has it that the dish was first created in the late 19th century as a way to mimic a drumstick for a young prince who preferred only chicken thighs.
The inventive cook created a dough around shredded chicken, shaped it like a drumstick, and fried it, giving birth to what we now know as Coxinha.
Over time, Coxinha spread beyond royal circles and became a staple of Brazilian street food. Its portability and satisfying taste made it a hit at snack bars, bakeries, and family parties. Today, you can find Coxinha just about anywhere in Brazil, from small corner shops to upscale events.
It’s a snack that has transcended its humble beginnings to become a cherished part of Brazil’s food culture.
Coxinha (Brazilian Chicken Croquettes) Recipe
Serves: 4 people
Ingredients:
For the Filling:
- 2 chicken breasts (about 500g), cooked and shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup cream cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
For the Dough:
- 2 cups chicken broth (from cooking the chicken)
- 1 cup all-purpose flour
- 2 tablespoons butter
- 1/2 teaspoon salt
For Coating and Frying:
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
Directions
To begin, cook the chicken breasts in lightly salted water for about 15-20 minutes, or until fully cooked. Save 2 cups of the chicken broth for later use. Once the chicken is cooked and cooled slightly, shred it finely and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until golden and fragrant, about 3-4 minutes. Add the shredded chicken, stirring well to incorporate the flavors. Season with salt and pepper, then mix in the cream cheese and fresh parsley. Cook for another 2-3 minutes, then remove from heat and set aside to cool.
To make the dough, bring the reserved 2 cups of chicken broth, butter, and salt to a boil in a saucepan. Once the broth is boiling, reduce the heat to low and slowly add the flour, stirring continuously. Keep mixing until the dough forms a ball and pulls away from the sides of the pan. This process should take about 5-7 minutes.
Remove the dough from the heat and allow it to cool slightly. Knead the dough on a lightly floured surface until smooth and elastic. This step ensures that the dough becomes soft and easy to handle.
Take small portions of the dough and flatten them into disks in your hand. Place a spoonful of the chicken filling in the centre of the dough disk. Carefully fold the dough around the filling, shaping it into a teardrop or drumstick shape. Make sure the edges are sealed completely to avoid the filling leaking during frying.
Once all the coxinhas are shaped, set up a breading station. In one bowl, place the beaten eggs, and in another bowl, place the breadcrumbs. Dip each coxinha in the beaten egg, then roll it in the breadcrumbs, ensuring they are well coated.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the coxinhas in small batches, turning occasionally, until golden brown and crispy on all sides—this should take about 4-5 minutes per batch. Be careful not to overcrowd the pan, as it will lower the oil temperature and affect the crispiness.
Drain the fried coxinhas on a paper towel-lined plate to remove excess oil. Serve them hot, accompanied by your favourite dipping sauce, such as spicy chili sauce or Brazilian vinaigrette, to enhance the flavors. The crispy exterior contrasts beautifully with the creamy, savoury chicken filling inside.
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