Coxinhas are Brazil’s iconic street food—crispy, teardrop-shaped croquettes filled with savory shredded chicken and wrapped in tender, potato-based dough. Deep-fried to golden perfection, these bite-sized snacks offer a crunchy crust with a rich, creamy interior. Ideal for parties or as a hearty snack, they’re both comforting and flavorful, offering a delightful taste of Brazilian culinary tradition.

Full Recipe:

Ingredients

For the Dough:

• 1¾ cups whole milk

• 1¾ cups chicken broth or water

• 1 tbsp salt

• 3½ tbsp butter

• 2 large starchy potatoes, peeled and mashed (about 625g)

• 3½ cups sifted all-purpose flour (or 4 cups if using Brazilian flour)

For the Filling:

• 2 large boneless, skinless chicken breasts (approx. 300g)

• ¼ cup butter

• 4 garlic cloves, minced

• 1 small sweet onion, finely chopped

• 1 tbsp paprika

• 2 tbsp cream cheese

• 4 tbsp tomato sauce

• 1 tbsp water

• Salt and black pepper, to taste

• Chopped fresh parsley, to taste

For Breading & Frying:

• ½ cup milk (or water + cornstarch mix for crispier coating)

• Breadcrumbs, as needed

• Vegetable oil, for frying

Directions

1. Cook Chicken:

   • Boil chicken in water or broth for 10 minutes. Let rest, shred, and reserve the cooking liquid for the dough.

2. Prepare Filling:

   • In a pan, sauté onion in butter for 2 minutes. Add garlic, then paprika, tomato sauce, cream cheese, water, and chicken. Season with salt, pepper, and parsley. Let cool.

3. Make the Dough:

   • In a large pot, boil milk, reserved broth, salt, butter, and mashed potatoes. Gradually stir in flour until a smooth dough forms. Cook 5–7 minutes until dough pulls away from sides. Cool slightly and knead on an oiled surface.

4. Shape Coxinhas:

   • Take golf ball-sized portions of dough, flatten with a thicker center, and place filling in the middle. Pinch and shape into a teardrop or drumstick form. Keep unused dough covered.

5. Bread the Coxinhas:

   • Dip shaped coxinhas in milk or cornstarch-water mixture. Roll in breadcrumbs to coat evenly.

6. Fry:

   • Heat oil to 350–375°F (175–190°C). Fry in batches for 3–4 minutes per side until golden. Drain on paper towels.

Nutrients (per coxinha, estimated)

• Calories: ~200–250

• Fat: ~10g

• Carbohydrates: ~20g

• Protein: ~8g

• Sodium: ~300mg

Origins and Cultural Significance

Coxinhas (pronounced koh-shee-n-yahs) are believed to have originated in São Paulo in the 19th century, though they quickly became beloved throughout Brazil. The name “coxinha” means “little thigh” in Portuguese—named for their resemblance to a chicken drumstick. Traditionally, the filling imitates the flavor of the dark meat found in the thigh, even when made with breast meat.

Today, they are a staple of Brazilian street food culture, and no party is truly complete without a tray piled high with these little golden bites. They’re versatile enough to be eaten on the go, served as appetizers, or enjoyed as a hearty afternoon snack.

What Makes a Great Coxinha

The magic of a good Coxinha lies in three essential elements:

1. Flavorful chicken filling – moist, tender, and richly seasoned with sautéed onions, garlic, paprika, herbs, and a hint of tomato and cream cheese for creaminess.

2. Soft yet firm dough – made with mashed potatoes, flour, milk, and butter. It’s pliable enough to shape but sturdy enough to hold together during frying.

3. Crispy exterior – the final breadcrumb coating creates a crunchy shell that perfectly contrasts the tender interior.

When done right, each bite offers a symphony of textures and savory depth that’s indulgent without being overwhelming.

The Filling: Creamy, Herbed, and Shredded to Perfection

The chicken filling in Coxinhas is simple yet satisfying. Boiled chicken breasts are shredded finely—this ensures even texture and makes the filling easy to shape. Onion and garlic build the aromatic base, while cream cheese and tomato sauce add just enough creaminess and tang. Paprika lends warmth and a beautiful hue, and parsley brightens the filling with herbal freshness.

If you want to elevate the flavor even further, you can add:

• A pinch of chili flakes or cayenne for heat

• Smoked paprika for added depth

• Diced olives or a bit of green onion for variation

Letting the filling cool completely before shaping is key—it firms up and becomes easier to encase in the dough without tearing.

The Dough: Soft, Smooth, and Potato-Based

Coxinha dough is a delightful combination of mashed potatoes and flour, bound together with butter, milk, and the reserved chicken broth for added flavor. The dough is cooked on the stovetop until it pulls away from the pot and forms a pliable, cohesive ball.

Once slightly cooled, kneading the dough on a lightly oiled surface ensures a smooth texture. This dough is remarkably forgiving, easy to shape, and strong enough to hold its form during deep-frying.

You can even make the dough a few hours in advance and keep it tightly wrapped until ready to shape.

Shaping the Coxinhas: A Playful Art

To shape a Coxinha, take a golf ball-sized portion of dough and flatten it into a disc, keeping the center thicker. Add a spoonful of cooled chicken filling in the middle, then gently pinch the edges around it, sealing the dough and shaping it into a teardrop or drumstick shape.

It might take a couple of tries to perfect the form, but the process is fun and intuitive. Keep unused dough covered to prevent drying out, and consider oiling your hands lightly for smoother shaping.

The Coating and Frying: Crisp, Golden, and Addictive

For that iconic crispy shell, each shaped Coxinha is dipped in milk or a cornstarch-water slurry, then rolled in breadcrumbs. The cornstarch option gives a slightly crisper coating, while milk offers a more traditional softness with a golden finish.

Fry in hot oil (350–375°F / 175–190°C) until deeply golden brown—about 3–4 minutes per side. Drain on paper towels and serve hot for the best flavor and texture.

Toppings, Dips, and Pairings

Coxinhas are delicious on their own, but you can also serve them with:

• Brazilian molho rosé (a simple ketchup-mayo dipping sauce)

• Garlic aioli or chimichurri

• A squeeze of lime

• Hot sauce or sweet chili sauce

As part of a party platter, they pair well with:

• Pão de queijo (Brazilian cheese bread)

• Bolinho de bacalhau (cod fritters)

• Caipirinhas or a cold Brazilian lager

Make-Ahead and Freezer Tips

Coxinhas are great for prepping ahead:

• Refrigerate shaped and breaded Coxinhas (uncooked) for up to 24 hours before frying.

• Freeze un-fried Coxinhas on a baking tray, then transfer to a freezer-safe container. Fry from frozen (add a couple extra minutes), or thaw overnight before cooking.

This makes them perfect for party planning or spontaneous snack cravings.

Nutritional Overview (Per Coxinha)

• Calories: ~200–250

• Fat: ~10g

• Carbohydrates: ~20g

• Protein: ~8g

• Sodium: ~300mg

They’re indulgent, but because they’re bite-sized, you can easily enjoy them in moderation or offer a variety at gatherings.

Why Coxinhas Are Worth the Effort

Making Coxinhas at home is more than just preparing a snack—it’s a culinary experience that connects you to Brazilian culture, tradition, and hospitality. They’re fun to make, fun to eat, and endlessly satisfying. From their buttery dough to their rich filling and crispy shell, they offer a layered, flavorful bite that guests always remember.

Whether you’re planning a Brazilian-themed dinner, game-day snacks, or just want to try your hand at a new global classic, Coxinhas deliver flavor, fun, and a taste of something truly special.

Conclusion

Coxinhas are a celebration of Brazilian comfort food—crunchy on the outside, creamy and savory within. These golden, teardrop-shaped croquettes are as beloved for their flavor as they are for their cultural significance. Whether you’re serving them at a party or enjoying them as an indulgent treat, Coxinhas bring warmth, nostalgia, and unbeatable satisfaction to any table. Try them once, and you’ll understand why they’re a staple of Brazilian street food—and why they’re so worth making at home.