Coxinha de Frango
Classic Brazilian chicken croquettes with soft dough wrapped around shredded chicken and creamy cheese, shaped into teardrops, breaded, and fried until deep golden and crispy.
Equipment
- 1 Mixing bowls
- 1 | Deep pot or fryer |
- 1 | Slotted spoon |
- 1 | Paper towels | for draining
Ingredients
- 2 | cups | dough | potato or flour-based with herbs
- 1 1/2 | cups | shredded chicken | cooked
- 1/2 | cup | creamy cheese | catupiry or cream cheese
- 2 | | eggs | beaten
- 1 1/2 | cups | breadcrumbs |
- 1 | | oil | for frying
- 1 | | salt | to taste
- 1 | | fresh herbs | optional in dough
Instructions
- Mix shredded chicken with creamy cheese and season to taste.
- Divide dough into equal portions and flatten each into a disc.
- Place filling in the center of each disc.
- Seal the dough and shape into a teardrop form.
- Dip each coxinha in beaten egg.
- Coat thoroughly in breadcrumbs.
- Heat oil to medium-high in a deep pot.
- Fry in batches until deep golden brown and drain.
- Tip: Seal the dough tightly and avoid overcrowding the oil for best results.
Notes
Shape and bread coxinhas ahead, then refrigerate or freeze until ready to fry.
Fry from frozen by adding 1–2 extra minutes to cooking time.
Drain well on paper towels to keep the crust crisp.
Reheat leftovers in an oven or air fryer for best texture.
Fry from frozen by adding 1–2 extra minutes to cooking time.
Drain well on paper towels to keep the crust crisp.
Reheat leftovers in an oven or air fryer for best texture.