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Coxinhas or Brazilian Chicken Croquettes

Brazilian Chicken Croquettes (Coxinha de Frango)

These Brazilian Chicken Croquettes are a must at events and gatherings. Kids love them because they're so tasty and easy to handle. Your guests won't be able to have just one!
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Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 15 people
Calories: 101kcal


Coxinha Dough

Coxinha Filling

  • 2 shredded chicken breasts
  • 1 onion
  • 4 garlic cloves
  • 1 tsp clorifico or paprika powder
  • salt and black pepper to taste

Coating for Assembled Coxinha


How to make the Coxinha filling

  • Season your chicken breasts well with garlic powder, salt and black pepper.
  • In a pressure cooker, saute your seasoned chicken breasts for 5-7 minutes first. Then add your chicken bouillon cubes, and your water. Close the lid to begin pressurizing and cook for approximately 25-30 minutes (counting from the time pressure has been reached). Cooking times may vary due to the size and thickness of your chicken breasts.
  • Once the chicken is cooked through, remove it from your pressure cooker and shred. The easiest and quickest way to shred chicken breasts is by using a hand mixer. You will not believe how much time this will save you!
  • In a skillet over medium heat, add olive oil, chopped onion and minced garlic. Make sure to add the garlic once your onions are translucent so you don’t burn the garlic.
  • Lower the heat and add in your cooked, shredded chicken, salt, black pepper, and colorifico (if you can’t find it at the store, you may use paprika powder). Combine all of your ingredients well by mixing them into your chicken. Remove your pan from the heat, add in your chopped parsley and combine it well into your filling.
  • Your Coxinha filling is done, set it aside in a bowl while you work on making the dough. Save the chicken stock that’s in the pot for your next steps!

How to make the Coxinha Dough

  • In a large pot, add chicken stock (it is best to use the chicken stock you have leftover from cooking your chicken breasts). Add in your butter, salt and colorifico (or paprika powder). Bring your mixture to a boil.
  • Prepare your work surface and lightly sprinkle your counter with flour so you can knead the dough when it is ready.
  • As soon as the water begins boiling, add in your flour in small amounts while stirring continuously. At this point, your dough will be very thick and it may be hard to stir but do your best to move it around inside the pan. You’ll know the dough is done when it begins peeling  off of the bottom of the pan and isn’t sticky when you touch it with a dry finger.
  • Once your dough is finished, remove it from the heat, flatten it onto your prepared countertop and allow it to cool down. Once it is cool to the touch, which shouldn’t take very long, begin kneading the dough with your hands for about 3-5 minutes or until you have a smooth texture.

How to assemble and fry the Coxinhas

  • With your hand, grab a golf ball sized amount of dough and roll it into a ball. Using your thumbs, flatten the dough out into your hand, forming a flat circle. Make sure to hollow out the middle of the dough by pushing it into your hand with your thumb.
  • Add approximately 1 tbsp of the filling to the center of the dough in your hand. Using your free hand, close the Coxinha by pulling the corners together and upwards. Begin shaping your Coxinha into a little drumstick or tear shape.
  • Allow your assembled Coxinhas to rest on a plate, until you are done assembling and it is time to fry them.
  • In a bowl, add your milk, egg, salt and mix well with a fork.
  • Add your bread crumbs to a plate.
  • Dip your Coxinha into the liquid mixture first and bread it immediately.
  • Heat your oil up in a pot to 350 F. There should be enough oil to completely submerge your Coxinhas. Cook about 3-4 Coxinhas at a time, depending on the size of your pot. You don’t want to overcrowd the pot because that will lower your oil’s temperature. Fry them for approximately 4-5 minutes (turning them as needed) or until they have a nice golden brown color.
  • Prepare a plate lined with paper towel to place the Coxinhas into when they’re done frying. The paper towel will help soak any excess oil.


Calories: 101kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 66mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg