These golden Brazilian coxinhas are the ultimate finger food. Wrapped in a creamy potato-based dough and fried to crispy perfection, the filling bursts with flavor from shredded chicken, cream cheese, and a touch of parsley. Each teardrop-shaped croquette offers the ideal balance of crunch and richness.
Often found at Brazilian street stalls and home gatherings, coxinhas have earned their place as an iconic savory treat. They’re freezer-friendly and totally crowd-pleasing—perfect for parties, game nights, or when you simply crave a taste of Brazil in every bite.
Full Recipe:
For the Dough:
1¾ cups whole milk
1¾ cups chicken broth or water
1 tablespoon salt
3½ tablespoons butter
2 large starchy potatoes, peeled, boiled, and mashed
3½ cups all-purpose flour (sifted)
For the Filling:
2 large boneless, skinless chicken breasts
¼ cup butter
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon paprika
2 tablespoons cream cheese
4 tablespoons tomato sauce
1 tablespoon water
Salt and black pepper to taste
Chopped fresh parsley to taste
For Breading and Frying:
½ cup milk
Bread crumbs (as needed)
Vegetable oil for deep frying
Directions:
Cook Chicken: In a medium pot, cook the chicken breasts in broth or water for 10 minutes. Remove, let rest for 5 minutes, shred finely, and reserve the broth.
Prepare Filling: In a skillet, melt butter, sauté onions for 2 minutes, add garlic and cook another 2 minutes. Stir in paprika, tomato sauce, water, shredded chicken, cream cheese, parsley, salt, and pepper. Let mixture cool.
Make Dough: In a large pot, bring milk, reserved broth, butter, mashed potatoes, and salt to a boil. Add flour gradually while stirring. Continue cooking for 5–7 minutes until dough pulls away from the pot. Let cool slightly on an oiled surface.
Shape Coxinhas: Take golf ball-sized dough portions, flatten into circles, place filling in center, then shape into a teardrop or drumstick form.
Bread and Fry: Dip shaped coxinhas in milk, then roll in breadcrumbs. Fry in hot oil at 350°F for 3–4 minutes per side until golden brown. Drain on paper towels and serve warm.
Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: Approx. 270 per piece | Servings: 12 croquettes
The Heart of Brazilian Street Food: The Beloved Coxinha
Coxinha, pronounced koh-SHEEN-yah, is one of Brazil’s most iconic and cherished street foods. These golden, crispy chicken croquettes are known not just for their delectable taste, but for the emotion and culture they embody. Their distinctive teardrop shape, creamy interior, and crunchy exterior are instantly recognizable and widely loved across Brazil.
Often sold at street stands, bakeries, and cafes throughout the country, coxinhas are not just a snack—they are a cultural symbol. Whether at a birthday party, a football game, or simply as an afternoon treat, these little bites of joy offer a flavorful connection to Brazilian heritage.
A Brief History of Coxinhas
The origin story of the coxinha is wrapped in a mixture of folklore and culinary creativity. The most popular tale dates back to the 19th century during the Brazilian Empire. According to legend, the young son of Princess Isabel had a strong preference for chicken drumsticks. When the household ran out of drumsticks one day, a resourceful cook shredded other parts of the chicken, seasoned the meat, wrapped it in dough, and shaped it like a drumstick to satisfy the boy. The result? A new Brazilian classic.
While it’s difficult to verify the historical accuracy of this story, it speaks to the innovation that defines Brazilian cuisine—using simple ingredients to create something extraordinary.
The Art of the Coxinha: Texture and Taste
What truly sets coxinhas apart from other croquettes is their unique dough. Unlike most pastries or fritters, the dough used in coxinhas includes mashed potatoes, which gives it a tender, slightly creamy texture. Combined with all-purpose flour, the dough is sturdy enough to hold a rich filling yet soft enough to bite into with ease.
Inside, the coxinha holds a savory blend of shredded chicken, often seasoned with garlic, onion, herbs, and tomato. Many variations also include cream cheese or a soft Brazilian cheese called Catupiry, which adds a creamy, tangy element. This filling is what gives the coxinha its distinctive heartiness and flavor profile.
The whole croquette is then breaded and deep-fried, resulting in a golden-brown crust that shatters with each bite. The balance of crispy, creamy, and savory makes every coxinha an indulgent experience.
Coxinha as a Cultural Icon
Coxinhas go far beyond being just a food item—they are embedded in the very fabric of Brazilian life. It’s not uncommon for Brazilians to associate coxinhas with specific memories: a bustling street vendor after school, family parties with trays piled high, or lazy Sunday afternoons with friends.
In Brazil, coxinhas are seen as a celebration food. They’re often part of party platters alongside other favorites like kibe, pastel, and pão de queijo. Their portability and ease of eating make them a natural fit for events and social gatherings.
In recent years, coxinhas have started to appear outside of Brazil, in Portuguese-speaking communities, food festivals, and even gourmet restaurants. Their international popularity continues to grow, with chefs creating both traditional and modern takes on the original.
Regional Variations of the Classic
As with many iconic dishes, coxinhas come in a variety of regional interpretations. While the classic version features shredded chicken and a creamy filling, some regions of Brazil add their own local ingredients.
In Minas Gerais, for example, coxinhas may include fresh corn and a generous helping of Catupiry cheese. In the northeastern states, cooks might add spicy malagueta peppers and cilantro, bringing heat and herbal brightness to the filling.
There are even breakfast-style coxinhas made with scrambled eggs and bacon, or vegetarian versions that swap the chicken for mushrooms, hearts of palm, or jackfruit. These innovations showcase the adaptability of the dish, making it accessible for various diets and flavor preferences.
Expert Tips for Making Perfect Coxinhas
Although coxinhas may seem complex, home cooks can absolutely master them with a bit of practice and preparation. One of the most important elements is getting the dough texture just right. It should be pliable but not sticky. Using slightly warm dough helps in shaping and sealing, giving the coxinha its signature smooth surface.
When shaping, the goal is to achieve that classic teardrop or drumstick silhouette. Using a kitchen scale can help ensure even portions, which not only looks professional but also ensures even frying.
Another tip is to keep the dough covered with a damp cloth while working. This prevents it from drying out, especially when preparing large batches. And for that irresistible crunch, using fine breadcrumbs and keeping your oil temperature consistent (around 350–375°F or 175–190°C) makes a world of difference.
For those who want an extra-crispy finish, dipping the coxinhas in a water-cornstarch mixture before breading (instead of milk) can enhance the outer texture.
Freezing and Reheating: The Ultimate Make-Ahead Snack
Coxinhas are the perfect make-ahead dish. You can shape and bread them, then freeze them on a parchment-lined tray. Once solid, transfer them to freezer bags. When you’re ready to serve, simply deep-fry them straight from frozen—no need to thaw. Just adjust the frying time slightly to ensure they heat through.
Cooked coxinhas can also be stored in the fridge for a few days. A quick trip to the oven or air fryer will bring back their crispiness. This makes them ideal for meal prep, parties, or whenever you want to enjoy a taste of Brazil with minimal effort.
Serving Suggestions and Pairings
Coxinhas are incredibly versatile and can be served in many ways. As a snack or appetizer, they pair beautifully with dipping sauces—think garlic aioli, spicy ketchup, or Brazilian-inspired chimichurri.
They also make a great centerpiece for party platters, especially when served with pão de queijo (cheese bread), empadinhas (mini pies), and tropical fruit juices like passionfruit or guava. In Brazil, they’re commonly enjoyed with soft drinks or guaraná, a native Amazonian fruit soda.
For a more elevated presentation, you can garnish them with fresh herbs, serve with a light salad, or plate them in a small basket lined with parchment for that authentic street-food vibe.
Why Coxinhas Are So Much More Than Fried Chicken
Coxinhas are a prime example of comfort food done right. They take simple ingredients—chicken, potatoes, flour—and elevate them into something rich, crispy, and full of soul. Every element, from the shredded chicken filling to the delicate dough, reflects the creativity and warmth of Brazilian home cooking.
Making coxinhas from scratch is an act of love and care, which is why they’re so often associated with family, friends, and joyful memories. Whether you’re discovering them for the first time or recreating a childhood favorite, the satisfaction of biting into a freshly fried coxinha is hard to beat.
Conclusion: A Bite of Brazil in Every Coxinha
Coxinhas are more than a recipe—they’re a story. A story of family kitchens, of resourcefulness, of celebration. They bring people together, whether you’re grabbing one from a street vendor or serving them at a party with friends. Their crispy shell and savory filling are packed with flavor, but it’s the tradition and love baked into each one that makes them truly special.
As Brazilian cuisine continues to gain international recognition, dishes like coxinhas remind us that food can be both deeply personal and universally enjoyed. So if you haven’t tried one yet, it’s time to roll up your sleeves, heat up the oil, and experience the magic of a real Brazilian coxinha.