Coxinha is Brazil's most popular savory snack, a teardrop shaped fritter of shredded chicken wrapped in a dough made from chicken stock and flour, then breaded and fried until deep golden. The name means little thigh in Portuguese, and the shape is meant to echo a small chicken leg.
It shows up everywhere in Brazil, from bakery cases to birthday party trays to bar snack menus, and it has that status because the dough itself, not just the filling, has real flavor from being built directly on chicken stock rather than plain water.
The recipe has two real parts: making a choux-like dough enriched with stock, and shaping it around a creamy chicken filling before frying. Neither step is difficult, but the shaping is where most people run into trouble the first time.
What Actually Matters
Sealing the dough completely around the filling before you bread it is the step that decides whether these hold together in hot oil. Any gap or thin spot in the dough will let filling leak out during frying, which causes the coxinha to split open and spit oil. Take the extra few seconds per piece to pinch every seam shut and smooth the surface before dipping it in egg.
Coxinha Recipe
Serves 4. Prep time: 40 minutes. Cook time: 20 minutes. Total time: 1 hour.
Ingredients
- 2 cups cooked shredded chicken
- 2 ounces cream cheese
- 1/4 cup chopped scallion
- Salt and pepper, to taste
- 2 cups reserved chicken stock (from poaching the chicken)
- 2 tablespoons butter
- 2 cups all purpose flour
- 1 teaspoon salt
- 2 cups breadcrumbs
- 2 eggs, beaten
- Vegetable oil, for frying
Method
- Poach chicken breast in stock until cooked, about 15 minutes. Shred the meat, reserving 2 cups of the cooking stock.
- Mix the shredded chicken with cream cheese, scallion, salt, and pepper to make the filling. Set aside.
- In a saucepan, bring the reserved stock and butter to a boil. Add flour and salt all at once, stirring vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball, about 5 minutes.
- Let the dough cool until safe to handle, then knead briefly on a floured surface until smooth and pliable.
- Take a golf ball sized piece of dough, flatten it in your palm, and cup it around a spoonful of filling. Pinch and shape into a teardrop, sealing the seams completely so no filling can escape.
- Dip each coxinha in beaten egg, then roll in breadcrumbs, pressing to coat evenly.
- Fry in 350 degree F oil for 4 to 5 minutes, turning occasionally, until deep golden brown. Drain on paper towels and serve hot.
Nutrition (per serving, estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 410 | 22g | 18g | 38g |
These values are a calculated estimate, not lab verified nutrition data.
Tips and Variations
Shape and bread the coxinhas ahead, then freeze them uncooked and fry straight from frozen, adding a couple extra minutes to the fry time. If you want a lighter version, bake at 400 degrees F for about 25 minutes, flipping halfway, though the crust will be less crisp than fried. Hot sauce or a squeeze of lime on the side is the classic way to eat them.
Frequently Asked Questions
What is coxinha?
Coxinha is Brazil's most popular savory snack, a teardrop shaped fritter of shredded chicken wrapped in a dough made from chicken stock and flour, then breaded and fried.
Why is it shaped like a drumstick?
The name means little thigh in Portuguese, and the teardrop shape is meant to resemble a small chicken leg, a nod to its filling.
What happens if I don't seal it well?
Filling leaks out into the hot oil and the coxinha can split open while frying, so pinch the seams closed completely before breading.
Can I bake instead of fry?
Yes, though the texture is different. Bake at 400 degrees F for about 25 minutes, flipping halfway, for a lighter but less crisp result.
Can I make them ahead?
Yes, shape and bread them, then freeze uncooked and fry straight from frozen, adding a couple extra minutes.
What do you serve with coxinha?
Hot sauce or a squeeze of lime on the side is common, and they're a classic party and bar snack in Brazil.
More from Wine Drop Cookery
This recipe belongs on the Brazilian recipes hub. Pair it with pao de queijo for a full snack spread, and browse Kitchen Essentials or All Products From the Collections for frying gear.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
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