the classic recipe
Brazilian chicken coxinha (drumstick-shaped croquette)
The coxinha is Brazil's reigning street snack. Its unmistakable teardrop shape hides three layers: a crackling golden breadcrumb crust, a soft and yielding dough, and a well-seasoned shredded chicken filling with onion, garlic, tomato, and parsley. Every bite delivers three textures at once — crisp, tender, creamy. It belongs to the bar counter, the birthday table, and the corner bakery in equal measure. The double coating is what separates the professional from the amateur.
yields 30 servings·226 kcal per serving·cuisine Brazilian
The traditional recipe
Instructions
Broth and chicken: place the chicken breast in a pot with 1.5 liters of water, half an onion, 1 bay leaf, salt, and peppercorns. Bring to a boil over high heat, then reduce and cook for 20 minutes. Remove the chicken, reserve the broth, and shred the chicken into small pieces once cool.
Filling: heat the olive oil over medium heat. Sauté the finely diced onion until soft (~3 min), add the garlic and cook 1 more minute. Add the tomato paste, shredded chicken, and 100 ml of the reserved broth. Season with salt and black pepper. Cook until the liquid evaporates (~5 min). Finish with chopped parsley and chives. If using cream cheese (requeijão), stir it in off the heat. Set aside and cool completely.
Dough: in a medium saucepan, heat 500 ml of the reserved broth with the butter and milk. When it comes to a boil, reduce to medium heat and add all the flour at once. Stir vigorously with a spatula until the dough pulls away from the sides and bottom of the pan and a dry film forms on the bottom (~3 minutes). Spread the dough onto a countertop or baking sheet and let cool for 20 minutes.
Knead the slightly warm dough for 1 to 2 minutes until smooth, pliable, and non-sticky. Divide into 30 equal portions (~25 g each).
Shaping: flatten each portion in the palm of your hand into a ~7 cm disc. Place a generous teaspoon of filling in the center. Bring the edges up and around the filling, sealing firmly, and shape into a teardrop — rounded base, slightly tapered tip. Press gently to eliminate any air pockets.
Double coating: whisk the egg whites with 4 tablespoons of water in a bowl. Place the breadcrumbs in a separate container. Dip each coxinha in the egg white mixture, let the excess drip off, then roll in breadcrumbs pressing lightly to adhere. Repeat the process (egg white → breadcrumbs) a second time.
Frying: heat the oil in a deep pot to 180 °C (use a thermometer, or test with a small piece of dough — it should rise immediately with bubbles). Fry 4 to 5 coxinhas at a time for approximately 1 minute, turning halfway, until evenly golden. Remove with a slotted spoon, drain on paper towels, and serve immediately.