Chicken Coxinha: How to Make Brazil’s Popular Crispy Snack

Chicken coxinha is one of Brazil’s best-loved savory snacks. You can find it in bars, bakeries and parties across the country. Its chicken-stock dough surrounds a seasoned shredded-chicken filling, with a crisp breadcrumb coating.

This recipe makes about 20 medium-sized coxinhas. You can also prepare them ahead of time and freeze them before frying for a party or family gathering.

Ingredients for chicken coxinha

For the dough: 1 liter chicken stock, 500 g wheat flour, 2 tablespoons butter and salt to taste.

For the filling: 500 g cooked, shredded chicken breast, 1 chopped onion, 2 crushed garlic cloves and 100 g requeijão or Catupiry creamy cheese. You will also need chopped parsley and scallions, plus salt and pepper to taste.

For the coating: breadcrumbs, 2 beaten eggs and oil for frying.

Prepare the filling and dough

First, sauté the onion and garlic. Add the shredded chicken and season to taste. Turn off the heat, then stir in the creamy cheese and chopped herbs.

Next, heat the chicken stock and butter in a saucepan. Once the liquid boils, add all the flour at once. Stir well until the mixture forms a smooth dough that pulls away from the pan.

Let the dough cool before shaping. This makes it easier to handle as you add the filling and close each snack.

Shape, coat and fry

Take portions of dough, add the chicken filling and close them firmly into the traditional pointed shape. Seal each chicken coxinha well so the filling stays inside.

Then roll each piece in breadcrumbs, dip it in beaten egg and coat it in breadcrumbs again. Finally, fry in hot oil until evenly golden.

The finished coxinhas should have a crunchy coating around the soft dough and seasoned chicken filling. Serve them as a snack or as part of a selection of Brazilian party foods.