If you’ve ever wanted a snack that’s crispy on the outside, creamy and savory on the inside, brazilian chicken coxinha is the one to make. These teardrop-shaped chicken croquettes are a beloved Brazilian street food and party bite that feel special but are surprisingly approachable at home.

This version keeps the classic flavor while using simple pantry ingredients and clear steps, so you can serve a crowd-pleasing appetizer any time of year.

Why You’ll Love This Recipe

Classic Brazilian flavor: Tender shredded chicken, onion, garlic, and creamy dough create the signature coxinha taste.
Crispy and golden: The breadcrumb coating fries up deeply crunchy for the perfect bite.
Great for gatherings: Brazilian chicken coxinha is ideal for parties, holidays, and game day platters.
Make-ahead friendly: You can shape and chill the coxinhas before frying for easier entertaining.

Ingredients

1 lb (450g) chicken breast (boneless, skinless)
4 cups (960ml) water (for cooking the chicken and making the dough)
1 medium (150g) onion (finely chopped)
3 cloves garlic (minced)
2 tbsp (28g) butter (unsalted)
2 cups (250g) all-purpose flour (for the dough)
2 oz (57g) cream cheese (softened, optional for a creamier filling)
2 tsp (12g) salt (plus more to taste)
1/2 tsp (1g) black pepper (freshly ground)
2 tbsp (8g) parsley (chopped)
2 cups (200g) breadcrumbs (fine, for coating)
2 large eggs (beaten, for breading)
4 cups (960ml) vegetable oil (for frying, or enough for 2 inches / 5 cm in a heavy pot)

Instructions

Place the chicken breast in a saucepan with 4 cups (960ml) water and 1 tsp of the salt. Bring to a boil, reduce to a simmer, and cook for 15 to 18 minutes until fully cooked. Remove the chicken, reserve 2 cups (480ml) of the cooking liquid, then shred the chicken finely.
In the same saucepan or a clean one, melt the butter over medium heat. Add the onion and cook for 3 to 4 minutes until soft, then add the garlic and cook for 30 seconds until fragrant.
Stir in the reserved chicken cooking liquid and bring it to a gentle boil. Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the pan, about 2 to 3 minutes.
Transfer the dough to a bowl and let it cool until warm but easy to handle. Knead briefly until smooth, then cover with a towel so it does not dry out.
Mix the shredded chicken with the remaining salt, black pepper, parsley, and cream cheese if using. Taste and adjust seasoning. The filling should be flavorful and moist but not runny.
Divide the dough into 12 equal portions. Flatten one portion into a disk, place about 1 1/2 tbsp of filling in the center, then fold the dough around it and pinch to seal. Shape into the classic teardrop form with one pointed end. Repeat with the remaining dough and filling.
Set up a breading station with the beaten eggs and breadcrumbs. Dip each coxinha in egg, then coat thoroughly in breadcrumbs, pressing gently so the coating sticks well.
Heat the oil to 350°F (175°C) in a deep pot. Fry the coxinhas in batches for 4 to 6 minutes, turning as needed, until golden brown and crisp. Drain on paper towels or a rack, then serve warm.

Pro Tips & Variations

Keep the dough warm and pliable: If it cools too much, it can crack while shaping; cover unused dough with a towel.
Don’t overfill: A small amount of filling makes sealing easier and helps the coxinha keep its shape while frying.
Chill before frying: For cleaner results, refrigerate the shaped coxinhas for 20 to 30 minutes so the coating stays firm.
Try baked or air-fried coxinha: Brush with oil and bake at 425°F (220°C) or air-fry until golden for a lighter option, though the texture will be less classic.

Storage & Serving

Serve brazilian chicken coxinha hot with hot sauce, garlic sauce, or a simple lime wedge. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F (190°C) oven or air fryer until crisp. For longer storage, freeze the shaped, uncooked coxinhas on a tray, then transfer to a freezer bag for up to 2 months and fry from frozen, adding a few extra minutes to the cook time.

Nutrition (per serving)

Calories: 320 | Protein: 12g | Carbs: 40g | Fat: 10g | Fiber: 2g

Frequently Asked Questions

What is coxinha made of?

Coxinha is a Brazilian snack made with shredded chicken filling wrapped in a soft dough, shaped like a teardrop, breaded, and fried until crisp.

Can I make coxinha ahead of time?

Yes. You can shape the coxinhas and refrigerate them for a day or freeze them uncooked for longer storage before frying.

Why is my coxinha dough cracking?

The dough usually cracks if it cools too much or is too dry. Keep it covered, knead briefly while warm, and avoid adding too much flour.

Can I use rotisserie chicken?

Yes. Shredded rotisserie chicken works well and saves time. Just season the filling well and keep it moist with a little cream cheese or sauce.