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Crispy Coxinha Chicken Croquettes

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These crispy coxinha chicken croquettes are a delicious Brazilian snack featuring a creamy shredded chicken filling wrapped in a crispy shell. Perfect for family gatherings, parties, or a satisfying homemade snack.

Ingredients

Scale
  • 2 cups (480 ml) chicken broth (preferably homemade or low sodium)
  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons unsalted butter
  • Salt to taste (about ½ teaspoon)
  • 2 cups (280 g) cooked chicken breast, shredded (poached recommended)
  • ½ cup (120 g) cream cheese, softened
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 tablespoon olive oil or vegetable oil (for sautéing)
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups (150 g) breadcrumbs (preferably panko)
  • Vegetable oil for deep frying (enough to submerge croquettes)

Instructions

  1. Make the Dough: In a large saucepan, bring the chicken broth, butter, and salt to a boil over medium heat (about 5 minutes). Once boiling, lower the heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a thick ball and pulls away from the sides of the pan (about 2-3 minutes). Remove from heat and let it cool for 10 minutes.
  2. Prepare the Filling: While the dough cools, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 1 more minute until fragrant. Stir in shredded chicken and parsley, seasoning with salt and pepper. Remove from heat and fold in softened cream cheese until well combined.
  3. Shape the Coxinhas: With slightly wet hands, pinch off a golf ball-sized piece of dough. Flatten it into a small disc in your palm, then spoon about 1 tablespoon of the chicken filling into the center. Carefully fold the edges over the filling, shaping it into a teardrop or drumstick shape.
  4. Coat the Croquettes: Dip each shaped coxinha into the beaten eggs, then roll in breadcrumbs until fully coated. Place on a baking sheet and repeat with remaining dough and filling.
  5. Fry the Coxinha: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the croquettes in batches for about 4-5 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to paper towels to drain excess oil.
  6. Serve Warm: Let the croquettes rest for a few minutes before serving. Enjoy fresh for best texture.

Notes

If dough feels too sticky, wet hands or dust with flour while shaping. Maintain oil temperature at 350°F (175°C) to avoid burning or greasy croquettes. Fry in small batches to keep oil temperature stable. For gluten-free, use rice flour and gluten-free breadcrumbs. For dairy-free, substitute cream cheese with mashed avocado or dairy-free cream cheese. Croquettes can be baked at 400°F (200°C) for 20-25 minutes as a lighter alternative.

Nutrition

Keywords: coxinha, chicken croquettes, Brazilian snack, crispy croquettes, homemade snack, creamy chicken filling, fried snacks

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