Brazilian Chicken Coxinha is an iconic street food and party snack beloved throughout Brazil.
Resembling little golden teardrops, these savory pastries are made by filling a dough casing with a flavorful shredded chicken mixture, then shaping them to look like chicken drumsticks before being breaded and deep-fried to crispy perfection.
Their name “coxinha” literally translates to “little thigh,” referring to both the shape and the traditional filling. Perfectly crunchy on the outside and soft and savory inside, Chicken Coxinha is comfort food at its finest and a staple at family gatherings, celebrations, and street markets across Brazil.
Table of Contents
Ingredients
For the Chicken Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound boneless, skinless chicken breast
- 1 bay leaf
- 2 cups chicken broth (for poaching)
- Salt and pepper to taste
- 1/4 teaspoon paprika
- 2 tablespoons tomato paste
- 2 tablespoons chopped parsley
- 2 tablespoons cream cheese (optional, for creamier filling)
For the Dough
- 2 cups chicken broth (use reserved broth from poaching)
- 2 cups all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
For Breading and Frying
- 2 eggs, beaten
- 2 cups fine breadcrumbs
- Vegetable oil for deep frying
Serves
Makes approximately 20 medium-sized Coxinhas
Step-by-Step Instructions
1. Poach the Chicken
- In a saucepan, place the chicken breast, bay leaf, and 2 cups of broth.
- Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until the chicken is cooked through.
- Remove chicken and shred finely with two forks. Reserve broth for the dough.
2. Prepare the Chicken Filling
- Heat olive oil in a skillet. Sauté onions until translucent, then add garlic and cook for another 30 seconds.
- Add shredded chicken, tomato paste, paprika, salt, and pepper.
- Stir well, cook for 5 minutes. If using, fold in cream cheese and parsley. Let cool.
3. Make the Dough
- In a saucepan, bring 2 cups of reserved chicken broth, butter, and salt to a boil.
- Reduce heat to low and add flour all at once. Stir vigorously with a wooden spoon until dough forms and pulls away from sides of the pan (about 3–5 minutes).
- Transfer to a flat surface and knead slightly until smooth. Let it cool until safe to handle.
4. Shape the Coxinhas
- Pinch off a piece of dough (golf ball size). Flatten into a disc in your palm.
- Place about 1 tablespoon of filling in the center.
- Close the dough around the filling and pinch to form a teardrop or drumstick shape.
- Repeat with remaining dough and filling.
5. Bread the Coxinhas
- Dip each coxinha in beaten egg, then roll in breadcrumbs until well-coated.
6. Fry the Coxinhas
- Heat oil in a deep pot or fryer to 350°F (175°C).
- Fry in batches for 4–6 minutes, turning occasionally, until golden brown.
- Drain on paper towels.
Serving Suggestions
- Serve warm with hot sauce or Brazilian-style vinaigrette salsa.
- Offer with a side of ketchup, mustard, or creamy garlic dip.
- Pair with a cold Guaraná soda, caipirinha, or tropical fruit juice.
Tips for Perfect Coxinha
- Shred Chicken Finely: This ensures a consistent texture inside.
- Use Warm Dough: It’s easier to shape and more pliable.
- Seal Tightly: Make sure the filling is completely enclosed to prevent leaks during frying.
- Chill Before Frying: Refrigerating shaped coxinhas helps them hold shape better in hot oil.
- Don’t Overcrowd the Fryer: Fry in small batches to maintain oil temperature.
Healthier Alternatives
- Baked Coxinhas: Lightly spray with oil and bake at 400°F (200°C) for 25 minutes or until golden.
- Air Fryer Coxinhas: Air fry at 375°F (190°C) for 15–20 minutes, flipping halfway through.
- Whole Wheat Dough: Substitute half of the all-purpose flour with whole wheat flour.
- Low-Fat Filling: Use yogurt instead of cream cheese and skinless turkey breast instead of chicken.
- Vegan Coxinhas: Use mashed chickpeas or hearts of palm with sautéed veggies and plant-based cream cheese.
Creative Variations
- Cheese Coxinha: Add mozzarella or catupiry cheese to the filling for a gooey center.
- Beef Coxinha: Substitute chicken with seasoned ground beef or shredded brisket.
- Vegetarian Coxinha: Fill with mushrooms, spinach, and ricotta.
- Sweet Coxinha: Try a dessert version with guava paste and cream cheese.
- Mini Coxinhas: Great for party platters and finger foods.
Common Mistakes to Avoid
- Overfilling the Dough: Causes difficulty sealing and leaking during frying.
- Dough Too Dry: Makes shaping difficult—keep it soft and elastic.
- Oil Not Hot Enough: Results in greasy coxinhas; use a thermometer.
- Crowding the Fryer: Drops oil temp and causes uneven cooking.
- Skipping Breadcrumbs: They ensure a crispy, golden crust.
- Not Letting Dough Rest: Resting improves texture and makes it easier to handle.
- Using Cold Filling: Can crack the dough—bring filling to room temperature.
- Undercooked Chicken: Ensure it’s fully cooked before shredding.
- Stale Breadcrumbs: Use fresh, fine breadcrumbs for best coating.
- Rushing the Process: Patience in shaping and sealing yields better results.
History of Brazilian Chicken Coxinha
Coxinha’s story is as delightful as the snack itself. Legend has it that the dish originated in the late 19th century in São Paulo. A Brazilian royal family member’s son, who only liked eating chicken drumsticks, once found the palace out of drumsticks. The kitchen staff, improvising, shredded other chicken parts and shaped the filling into little “thighs” using dough—thus inventing the first coxinha. The young prince loved it, and the snack became a hit in royal kitchens.
As coxinha grew in popularity, it spread to bakeries and street stalls across São Paulo and then throughout Brazil. It became especially beloved as salgadinhos (savory snacks) served at parties, cafes, and casual gatherings. Its portable nature and satisfying flavor made it ideal for school lunches and on-the-go meals.
Today, Chicken Coxinha is a symbol of Brazilian culinary creativity. While the traditional chicken version remains the most popular, modern chefs and home cooks have added their spins, making coxinha a versatile and cherished dish that bridges history and contemporary taste.
FAQs About Brazilian Chicken Coxinha
1. Can I freeze coxinhas before frying?
Yes! Shape and bread them, then freeze in a single layer. Fry directly from frozen for an extra minute or two.
2. What does “coxinha” mean in English?
“Coxinha” means “little thigh,” referring to its shape resembling a chicken drumstick.
3. Can I use rotisserie chicken for the filling?
Absolutely. It saves time and adds flavor. Just shred finely and season as needed.
4. How do I prevent coxinhas from falling apart during frying?
Ensure they’re tightly sealed, well-breaded, and chilled before frying.
5. Is coxinha gluten-free?
Traditional coxinha is not. To make it gluten-free, use gluten-free flour and breadcrumbs.
6. Can I make the dough in advance?
Yes. Wrap it in plastic and refrigerate for up to 24 hours. Bring to room temperature before using.
7. What’s the best oil for frying coxinhas?
Neutral oils like canola, sunflower, or vegetable oil are ideal.
8. Why is cream cheese used in some fillings?
It adds creaminess and richness, especially in modern variations.
9. Are coxinhas spicy?
Not traditionally, but you can add hot sauce or chili flakes if desired.
10. Can I serve coxinhas cold?
They’re best hot and crispy, but some people enjoy them at room temperature.
Brazilian Chicken Coxinha is more than just a snack—it’s a culinary symbol of Brazilian culture, creativity, and comfort. From its legendary origins to its current status as a party favorite, coxinha captures the soul of Brazilian cuisine in a crispy, savory bite. Whether you’re preparing them for a festive occasion or simply indulging in homemade nostalgia, coxinhas are a labor of love that’s worth every step. With a golden crust, juicy filling, and endless possibilities for customization, this delicious teardrop-shaped treat will quickly become a favorite in your kitchen. Ready to try the next Brazilian classic?