
These savory Brazilian chicken croquettes are called coxinha and pack a flavor punch inside a pillowy wrap that fries up perfectly crispy. My friends never leave a single one behind at parties—they take me right back to my family's get-togethers as a kid.
When I made these with my kids for the first time, we hovered by the stove, grabbing piping hot croquettes faster than they cooled. Suddenly, I understood why my grandma’s platters were always half gone before dinner.
Tasty Ingredients
- All-purpose flour, sifted: the backbone of the dough—toss it through a strainer for lump-free results
- Bread crumbs: for that crispy shell—choose fine ones for extra crunch
- Chicken broth: save the broth left from cooking your chicken—this boosts the dough flavor
- Peeled mashed potatoes: makes the dough crazy soft—russets work best
- Butter: adds rich flavor and helps with the dough's tenderness
- Whole milk: gives the dough a creamy texture so everything holds together
- Boneless skinless chicken breasts: classic—poach these gently for the juiciest bite
- Chopped onion (small): start any good filling with onions—pick one that’s firm and smells sweet
- Paprika: brings warmth and a nice color, just don’t use the smoked kind
- Vegetable oil (for frying): go with a neutral, high-heat oil such as sunflower or canola
- Milk (for breading): helps the crumbs stick—whole milk makes the crispiest crust
- Minced garlic: use freshly minced cloves—they pack way more punch
- Cream cheese: turns the filling silky—brick style melts in smoothly
- Salt: makes everything pop—go for fine sea salt if it’s around
- Parsley, chopped fresh: flat-leaf parsley is best for a fresh green accent
- Tomato sauce: adds tang and moistness—avoid anything with herbs added
Simple Step-by-Step
- Breading and Frying:
- Drop formed croquettes in milk then roll them in your bread crumbs. Get your oil hot to 350 F and fry them in small groups—turn them to brown all sides evenly. When they're gorgeously golden, move them onto paper towels, and dive in while they're still hot and crackly.
- Shape and Fill:
- With greased hands, break off ball-sized lumps from the dough. Squash them into thick-in-the-middle flat rounds. Pile in some filling, close up the edges tightly, and roll into teardrop-like shapes. Cloak unused dough with plastic so it won’t dry out.
- Get the Dough Ready:
- Toss milk, reserved broth, butter, salt, and the mashed potatoes into a big pot. Warm gently while stirring until smooth. Pour in the flour little by little, mixing hard for around five minutes until you’ve got a shiny ball that leaves the pan clean. Let it sit on an oiled counter until it cools enough to handle.
- Whip Up the Chicken Filling:
- In a pan, melt the butter on medium-low. Cook your onion for two minutes. Add garlic, cook a touch longer, then sprinkle in paprika to wake it up. Add chicken, cream cheese, tomato sauce, a splash of water, salt, black pepper, and parsley. Stir it all up so it’s creamy. Let cool—the cold helps it hold together.
- Cook Your Chicken & Save the Broth:
- Put chicken breasts in a pot completely covered with broth or water. Simmer for ten minutes, then let them sit for five more. Shred with two forks and keep the broth to use in your dough.

The best part is working side by side with my daughter—she loves squeezing shut the seams. We always sneak a few warm ones while giggling in the kitchen together. Making these turns an afternoon into family memory time.
Storing Leftovers
Let leftover coxinhas cool all the way before packing up. In the fridge, they’ll be good for three days sealed up. Want to keep them longer Freeze them before frying on a tray, then store in a freezer bag. To reheat, fry them right from frozen until the centers are steamy and the outsides are crispy.
Ingredient Swaps
No chicken breasts No big deal—go for thighs for a richer taste or shredded rotisserie if you’re in a hurry
No all-purpose flour Use bread flour for more chew—skip cake flour since it’s too soft
Can’t do dairy Go for plant-based butter and unsweetened soy milk instead
Fun Ways to Serve
Try coxinhas with fresh lime wedges and a zesty salsa on the side. They’re really good next to Brazilian sides like beans and rice or a crisp salad. For gatherings, pile high on platters with pitchers of sweet iced tea or guava juice.

Brazilian Roots
Coxinhas hold a special place in hearts (and street stalls) across Brazil. Shaped like drumsticks because back in the day chicken legs were hard to come by, now these treats mean party time from birthday bashes to beach days. Every family swears by their own twist on the filling.
Frequently Asked Questions
- → Why is coxinha dough so soft?
Mashed potatoes blend with flour, broth, and milk for a dough that’s both tasty and easy to shape.
- → How do I get that drumstick shape?
Start with a ball of dough, flatten it, add filling to the middle, then pinch up the sides and shape the end pointy like a little chicken leg.
- → Can I make coxinha in advance?
For sure! Chill or freeze breaded coxinhas up to two months and drop them frozen in hot oil when you get hungry.
- → How do I make my coxinha super crispy?
Dip in milk or water with cornstarch, then toss in breadcrumbs and fry in hot oil until you see a crunchy, golden outside.
- → What else can I fill them with?
Besides the go-to chicken, people stuff them with cheese, veggies, mushrooms, or even some seasoned beef.