There’s something beautifully satisfying about biting into a perfectly golden, crispy croquette, especially when it’s stuffed with a creamy, flavorful filling. Brazilian Chicken Croquettes, or Coxinhas, bring a wonderful combination of crispy exterior and savory chicken filling that makes them a perfect appetizer or snack. If you’re looking for a fun cooking project that yields delicious results, these croquettes are just the thing. The process might seem a bit detailed, but each step brings you closer to a satisfying treat reminiscent of Brazilian street food. Plus, you’ll love the delightful blend of tender chicken, garlic, and a hint of cream as you take your first bite.
Why You’ll Love This Recipe
- Crunchy panko breading that contrasts perfectly with the creamy filling.
- A fantastic way to use up leftover chicken.
- Perfectly customizable with your favorite herbs or spices.
- Great for meal prep and can be made ahead of time.
- They can be frozen and fried fresh when you need a snack.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 4 cloves garlic, minced
- 1 onion, diced (about 1 medium)
- 2 cups (300 g) cooked shredded chicken
- 1/2 teaspoon paprika
- Salt, to taste
- 4 ounces (113 g) cream cheese
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon (15 g) unsalted butter
- 2 cups (480 ml) whole milk
- 1/4 cup (60 ml) chicken broth
- 2 cups (240 g) all-purpose flour
- 2 cups (200 g) panko bread crumbs
- Oil for frying
Ingredient Notes
Using fresh herbs like parsley can really brighten the filling, so don’t skip it. You can substitute chicken with turkey or even a combination of vegetables for a vegetarian version. Just ensure the fillings are cooked and seasoned well before adding the dough.
Kitchen Tools Needed
- Medium pot
- Mixing bowls
- Wooden spoon or spatula
- Frying pan or deep fryer
- Slotted spoon
- Rolling pin (optional)
- Towel for draining
Step-by-Step Instructions
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In a medium pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until they’re soft and golden, about 3–4 minutes.
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Add the shredded chicken, salt, and paprika to the pot. Stir well to combine and let the mixture cook for another 2 minutes until heated through.
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Transfer the chicken mixture to a mixing bowl. Once cooled slightly, mix in the cream cheese and chopped parsley until well blended.
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In the same pot, melt the unsalted butter over medium heat. Add the chicken broth and milk, bringing the mixture to a gentle boil.
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Gradually add the flour, stirring continuously to form a dough. It should pull away from the sides of the pot and be smooth but not sticky. Adjust the texture with a little more flour if it feels too wet.
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Transfer the warm dough to a clean surface and knead gently until smooth, about 2 minutes. Let it cool enough to handle.
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Pinch off a piece of dough about the size of a large egg (about 2 ounces/60 g) and roll it into a ball. Using your hands, flatten it into a disc, spoon about a tablespoon of the chicken filling into the center, and then carefully wrap the dough around the filling. Pinch to seal, shaping it into a pear-like shape. Ensure there are no holes to prevent leaking.
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Heat oil in a deep pot to 350°F (180°C). Dip the croquettes in egg (beaten) and then roll them in panko breadcrumbs for an extra crispy coating.
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Fry in batches until golden brown and cooked through, about 4–5 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.
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Serve the croquettes hot, and enjoy the burst of flavor!
Pro Tips
- Fry in small batches to prevent crowding, which can lower the oil temperature and lead to soggy croquettes.
- For extra flavor, consider adding a touch of lemon zest to the filling.
- Make sure the oil is hot enough before frying; otherwise, the croquettes will absorb too much oil.
Common Mistakes
- Overfilling the croquettes can cause them to burst during frying.
- Not kneading the dough enough may lead to a tough texture.
- Allowing the oil’s temperature to drop too low can make the croquettes greasy.
Variations
- Spicy Coxinha: Add diced jalapeños or chili powder to the filling for a kick.
- Cheesy Chicken Croquettes: Mix in shredded cheese with the filling for extra creaminess.
- Vegetable Coxinhas: Substitute the chicken with sautéed mushrooms, spinach, or your favorite veggies.
- Baked Version: Instead of frying, brush the assembled croquettes with oil and bake in a preheated oven at 400°F (200°C) for 20–25 minutes until golden.
Serving Suggestions
Serve these croquettes warm with a side dip of your choice such as spicy mayo, aioli, or even a tangy salsa. They make a great appetizer for a gathering or simply a delightful snack for movie night!
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to keep them longer, freeze them before frying. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe bag.
Reheating Tips
For best results, reheat in an air fryer or oven to retain their crispiness. Bake at 350°F (175°C) for about 10–15 minutes or until heated through.
Nutrition Estimate
Calories: 280
Protein: 10g
Carbs: 24g
Fat: 15g
Recipe Summary
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 10 croquettes
Cuisine: Brazilian
Course: Appetizer
Calories: 280
Frequently Asked Questions
Can I make Coxinhas ahead of time?
Absolutely! You can prepare them a day in advance and refrigerate them before frying.
Is it necessary to use panko breadcrumbs?
Panko gives a lighter and crispier texture, but regular breadcrumbs can work too if that’s all you have.
Can I bake Coxinhas instead of frying?
Yes! For a healthier option, you can bake them at a high temperature after brushing them with oil.
What other proteins can I use for filling?
You can substitute chicken with turkey, shrimp, or even a mix of hearty vegetables.
There’s a wonderful feeling of accomplishment when making croquettes from scratch. This recipe gives you an authentic taste of Brazilian comfort food right in your own kitchen. Give it a try—you might just find it’s a new favorite!
Coxinhas
Deliciously crispy Brazilian Chicken Croquettes filled with a creamy and flavorful chicken filling, perfect for appetizers or snacks.
Filling
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 cups cooked shredded chicken (Can substitute with turkey or vegetables.)
- 1/2 teaspoon paprika
- Salt, to taste
- 4 ounces cream cheese
- 3 tablespoons fresh parsley, chopped (Fresh herbs brighten the filling.)
Dough
- 1 tablespoon unsalted butter
- 2 cups whole milk
- 1/4 cup chicken broth
- 2 cups all-purpose flour
Coating
- 2 cups panko bread crumbs (For extra crispy coating.)
- Oil for frying (For deep frying.)
Preparation of Filling
- In a medium pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until they’re soft and golden, about 3–4 minutes.
- Add the shredded chicken, salt, and paprika to the pot. Stir well to combine and let the mixture cook for another 2 minutes until heated through.
- Transfer the chicken mixture to a mixing bowl. Once cooled slightly, mix in the cream cheese and chopped parsley until well blended.
Making the Dough
- In the same pot, melt the unsalted butter over medium heat. Add the chicken broth and milk, bringing the mixture to a gentle boil.
- Gradually add the flour, stirring continuously to form a dough. It should pull away from the sides of the pot and be smooth but not sticky. Adjust the texture with a little more flour if it feels too wet.
- Transfer the warm dough to a clean surface and knead gently until smooth, about 2 minutes. Let it cool enough to handle.
Forming and Frying Croquettes
- Pinch off a piece of dough about the size of a large egg (about 2 ounces/60 g) and roll it into a ball. Using your hands, flatten it into a disc, spoon about a tablespoon of the chicken filling into the center, and then carefully wrap the dough around the filling. Pinch to seal, shaping it into a pear-like shape.
- Heat oil in a deep pot to 350°F (180°C). Dip the croquettes in beaten egg and then roll them in panko breadcrumbs.
- Fry in batches until golden brown and cooked through, about 4–5 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Serving
- Serve the croquettes hot, and enjoy the burst of flavor!
Store in an airtight container in the fridge for up to 3 days. These croquettes can be frozen before frying. Bake them at 400°F (200°C) for a healthier option.
