Chicken Croquettes Recipe Make Brazilian Coxinha

Hey there, snack lovers! Get ready to dive into the heart of Brazilian cuisine with our ultimate chicken croquettes recipe for Coxinha! If you've ever dreamt of sinking your teeth into a crispy, golden-brown shell filled with creamy, shredded chicken thigh (or flavorful chicken breast if that's your jam!), then you're in the right place. Coxinha isn't just a delicious snack; it's a cultural icon, a staple at every Brazilian party, street food stall, and family gathering. It’s one of the best Brazilian dishes you absolutely have to try making at home! Forget complicated food finger food ideas – this easy snack dish is surprisingly simple to master, and we're here to guide you every step of the way. Our recipe brings you the truly authentic flavors, ensuring that signature creamy filling and perfectly crisp exterior that makes Coxinha so irresistible. Let's get cooking and bring a piece of Brazil right to your kitchen!

Ingredients

• For the Chicken Filling:
• 2 large chicken breasts or 3-4 chicken thighs, cooked and shredded (about 2 cups shredded chicken)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth (from cooking the chicken, if possible)
• 1/4 cup `requeijão` (Brazilian cream cheese) or cream cheese, softened
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste
• For the Dough:
• 2 cups chicken broth (can use the broth from cooking the chicken)
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour
• For Breading and Frying:
• 2 large eggs, lightly beaten
• 1 1/2 cups breadcrumbs (Panko works great for extra crispiness!)
• Vegetable oil, for deep-frying

Directions

1. Prepare the Creamy Chicken Filling
   1. If your chicken isn't already cooked, boil or poach the chicken breasts/thighs until cooked through. Reserve the broth! Once cooled, shred the chicken finely.
   2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
   3. Add the shredded chicken to the skillet. Pour in 1/2 cup of the reserved chicken broth and let it simmer for a few minutes, allowing the chicken to absorb the flavors.
   4. Remove from heat and stir in the `requeijão` (or cream cheese) and fresh parsley. Mix well until the filling is creamy and evenly combined. Season with salt and black pepper to taste. Set aside and let it cool completely. This cooling step is super important!
2. Craft the Soft Coxinha Dough
   1. In a large saucepan, combine the 2 cups chicken broth, milk, butter, and salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally to melt the butter.
   2. Once boiling, remove the saucepan from the heat. Add all of the flour at once, stirring vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan. This takes a bit of elbow grease!
   3. Return the saucepan to low heat and continue to cook the dough for about 2-3 minutes, stirring constantly. This helps to cook out the raw flour taste.
   4. Transfer the hot dough to a lightly floured surface or a clean countertop. Let it cool for a few minutes until it's cool enough to handle, but still warm. Knead the dough for about 5-7 minutes until it's smooth, elastic, and no longer sticky.
3. Shape Your Signature Coxinhas
   1. Lightly flour your hands. Take a small portion of the dough (about the size of a golf ball) and flatten it into a disc in the palm of your hand. Aim for about 1/4-inch thickness.
   2. Place a generous tablespoon of the cooled chicken filling in the center of the dough disc.
   3. Gently bring the edges of the dough up and around the filling, pinching them together at the top to seal. Carefully shape the dough into the classic "drumstick" or teardrop shape, ensuring the filling is completely enclosed. Take your time with this step to get that iconic look!
   4. Repeat with the remaining dough and filling.
4. Coat for Crispy Perfection
   1. Set up your breading station: one shallow dish with the lightly beaten eggs and another shallow dish with the breadcrumbs.
   2. Dip each shaped coxinha first into the egg wash, making sure it's fully coated, then transfer it to the breadcrumbs. Roll it gently to ensure an even and thorough coating. Press lightly to help the breadcrumbs adhere.
   3. Place the coated coxinhas on a baking sheet lined with parchment paper.
5. Fry Until Golden
   1. In a deep pot or Dutch oven, heat about 3-4 inches of vegetable oil to 350-375°F (175-190°C). If you don't have a thermometer, a small piece of dough should sizzle immediately and turn golden in about 30 seconds.
   2. Carefully lower a few coxinhas into the hot oil, making sure not to overcrowd the pot. Fry in batches.
   3. Fry for 3-5 minutes, turning occasionally, until they are beautifully golden brown and crispy on all sides.
6. Drain and Serve Hot
   1. Using a slotted spoon, carefully remove the fried coxinhas from the oil and place them on a plate lined with paper towels to drain any excess oil.
   2. Serve your Deliciously Authentic: Coxinha - Brazil's Irresistible Savory Snack immediately while they're hot and crispy!