- View
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.
Want to dive deeper into Brazilian Cuisine? Don’t miss our post on 26 Traditional Brazilian Foods to Try
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.
How to Make Coxinha (Chicken Croquettes)
Coxinha is a beloved Brazilian street food known for its teardrop shape and crisp golden shell that gives way to a creamy chicken filling. Making them involves shaping, breading, and frying, offering a rewarding experience that brings a taste of Brazil’s festive spirit to your kitchen. See the recipe card at the bottom for printable directions
Ingredients
For the Filling
- 400 g chicken breast
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp cream cheese (traditional Requeijão if available)
- 1 tbsp chopped parsley
- Salt and black pepper, to taste
For the Dough
- 250 ml chicken stock (from cooking the chicken)
- 250 ml whole milk
- 2 tbsp butter
- 250 g plain flour
- A pinch of salt
For Breading and Frying
- 2 eggs, beaten
- 150 g breadcrumbs
- Vegetable oil, for deep-frying
Cooking Instructions
Step 1: Cook the chicken
In a saucepan, add the chicken breast and cover with water. Bring to a gentle boil, then simmer for 15 minutes until cooked through. Remove the chicken, reserve 250 ml of the stock for the dough, and allow the meat to cool before shredding finely with a fork.
Step 2: Prepare the filling
Heat olive oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add the shredded chicken and season with salt and pepper. Stir in cream cheese and parsley to create a moist and creamy texture. Remove from the heat and let it cool.
Step 3: Make the dough
In a medium saucepan, combine the reserved chicken stock, milk, butter, and a pinch of salt. Bring to a gentle boil, then add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
Step 4: Knead the dough
Transfer the hot dough to a clean surface and knead lightly until smooth and pliable. This helps achieve a firm yet elastic consistency for shaping. Allow it to cool until comfortable to handle.
Step 5: Shape the croquettes
Take a small portion of dough (about the size of a large walnut). Flatten it in your palm and spoon a little chicken filling into the centre. Close the dough around the filling and shape into a teardrop or drumstick form by pinching the top gently. Continue until all dough and filling are used.
Step 6: Coat for frying
Dip each shaped coxinha into the beaten eggs, then roll in breadcrumbs until evenly coated. Place them on a tray and chill for 15 minutes to firm up before frying.
Step 7: Fry until golden
Heat vegetable oil in a deep pan to 170°C. Fry the coxinhas in small batches for about 3–4 minutes, turning occasionally until golden and crisp. Drain on paper towels to remove excess oil.
Step 8: Serve and enjoy
Serve warm, ideally with a side of chilli sauce or ketchup. Coxinha pairs beautifully with a cold drink or Brazilian guaraná soda. The crisp exterior and creamy chicken filling make every bite irresistible.
Variations and Substitutions
- Filling: Replace chicken with shredded beef or hearts of palm for vegetarian versions.
- Cream cheese: If Requeijão is unavailable, use full-fat cream cheese for a similar texture.
- Breadcrumbs: Panko breadcrumbs give a lighter, crunchier crust.
- Frying alternative: For a lighter version, bake at 200°C for 25 minutes until golden.
Cooking Tips for Perfect Coxinha
- Ensure the dough is kneaded while warm to prevent cracking when shaping.
- Cool the filling completely before assembling to avoid tearing the dough.
- Keep the oil at a steady 170°C for even frying without absorbing excess oil.
- Use slightly damp hands when shaping to prevent the dough from sticking.
- Fry in small batches to maintain oil temperature and ensure even browning.
Coxinha (Brazilian Chicken Croquettes)
Ingredients
For the Filling
- 400 g chicken breast
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp cream cheese traditional Requeijão if available
- 1 tbsp chopped parsley
- Salt and black pepper to taste
For the Dough
- 250 ml chicken stock from cooking the chicken
- 250 ml whole milk
- 2 tbsp butter
- 250 g plain flour
- A pinch of salt
For Breading and Frying
- 2 eggs beaten
- 150 g breadcrumbs
- Vegetable oil for deep-frying
Instructions
- In a saucepan, add the chicken breast and cover with water. Bring to a gentle boil, then simmer for 15 minutes until cooked through. Remove the chicken, reserve 250 ml of the stock for the dough, and allow the meat to cool before shredding finely with a fork.
- Heat olive oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add the shredded chicken and season with salt and pepper. Stir in cream cheese and parsley to create a moist and creamy texture. Remove from the heat and let it cool.
- In a medium saucepan, combine the reserved chicken stock, milk, butter, and a pinch of salt. Bring to a gentle boil, then add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
- Transfer the hot dough to a clean surface and knead lightly until smooth and pliable. This helps achieve a firm yet elastic consistency for shaping. Allow it to cool until comfortable to handle.
- Take a small portion of dough (about the size of a large walnut). Flatten it in your palm and spoon a little chicken filling into the centre. Close the dough around the filling and shape into a teardrop or drumstick form by pinching the top gently. Continue until all dough and filling are used.
- Dip each shaped coxinha into the beaten eggs, then roll in breadcrumbs until evenly coated. Place them on a tray and chill for 15 minutes to firm up before frying.
- Heat vegetable oil in a deep pan to 170°C. Fry the coxinhas in small batches for about 3–4 minutes, turning occasionally until golden and crisp. Drain on paper towels to remove excess oil.
- Serve warm, ideally with a side of chilli sauce or ketchup. Coxinha pairs beautifully with a cold drink or Brazilian guaraná soda. The crisp exterior and creamy chicken filling make every bite irresistible.
