Name: Brazilian Coxinha Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Brazilian
Ingredients: 3 cups Chicken Broth; 3 cups Flour; 1 tsp Salt; 3 large Eggs; 1 cup Flour; 2 cups Plain Panko Breadcrumbs; Neutral Frying Oil (for deep frying); 1 1/2 lbs Chicken boneless and skinless; 1 tsp Paprika; 1 tsp Salt; 1 tsp Black Pepper; 1 Carrot, peeled and very finely chopped; 1/2 Yellow Onion, very finely chopped; 3 Garlic Cloves, minced; 2 tbsp Olive Oil; 1 Lime (for juice); 8 oz Cream Cheese or 1/2 cup Shredded Mozzarella; Ranch or other dipping sauce

Jump to Recipe· 4.1 from 1 review

If you've never tried these delightful Brazilian snacks, then you are in for a treat with this Brazilian Coxinha Recipe. Imagine tender, juicy shredded chicken wrapped inside a soft yet crispy dough shell, perfectly seasoned and fried to golden perfection. This iconic street food from Brazil offers a comforting mix of flavors and textures that's simply irresistible. Whether you're craving a snack, party appetizer, or a fun meal, this Brazilian Coxinha Recipe will quickly become a beloved favorite that brings everyone to the table with a smile.

Ingredients You'll Need

A woman's hand is holding a breaded triangular piece close to the camera, showing a rough light brown crispy texture on its surface. Below the hand, there are three white bowls arranged in a triangle on a white marbled surface: the top bowl is filled with white flour, the left bowl has beaten eggs with a smooth yellow color and slight bubbles, and the right bowl contains light brown breadcrumbs with a coarse texture. In the top left corner, there is a white bowl filled with round dough balls with a pale beige color. Photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things straightforward with simple but essential ingredients that each play a special role in achieving that perfect balance of taste, texture, and color in your coxinha. From the rich chicken broth that forms the dough to the fresh lime juice that brightens the filling, every item is key to capturing the authentic flavor.

Chicken Broth: Forms the base of the dough, providing moisture and subtle chicken flavor.
Flour: Used twice for dough and battering, giving structure and helping bind everything together.
Salt: Enhances all the flavors without overpowering them.
Eggs: Used in the batter, helping the breadcrumbs adhere perfectly to the dough.
Panko Breadcrumbs: Create the irresistibly crisp crust that makes coxinha so addictive.
Neutral Frying Oil: Ensures even frying without affecting the taste.
Chicken (boneless and skinless): The star protein, cooked and shredded for the flavorful filling.
Paprika, Salt, Black Pepper: Basic but vital spices that give the chicken its wonderful seasoning.
Carrot and Yellow Onion: Finely chopped to add sweetness and depth to the filling.
Garlic: Adds an aromatic punch that complements the savory filling beautifully.
Olive Oil: Used for sautéing, bringing richness and helping meld flavors.
Lime: Adds a fresh zing that cuts through the richness of the cheese and chicken.
Cream Cheese or Shredded Mozzarella: Creates a luscious, creamy texture inside the filling that’s utterly satisfying.
Ranch or Other Dipping Sauce: Adding a cool, creamy contrast to the warm, crispy coxinhas.

How to Make Brazilian Coxinha Recipe

Step 1: Prepare the Dough

Start by heating the chicken broth with salt until it boils, then slowly whisk in the flour off the heat. This cooking process is crucial because it partially cooks the flour, transforming it into a smooth, pliable dough once cooled. Kneading briefly and chilling the dough makes it easier to work with and ensures the perfect tender texture.

Step 2: Cook and Season the Filling

The filling is where all the magic happens. Season the chicken generously with paprika, salt, and black pepper, then sear it until golden. Adding a bit of water and covering the skillet steams the chicken gently until fully cooked and juicy. After shredding, sauté the finely chopped carrot, onion, and garlic until soft, then mix everything with creamy cheese and a splash of fresh lime juice to balance the richness.

Step 3: Shape the Coxinhas

Take a small ball of dough and flatten it into a thin disc. Spoon in a generous amount of filling, then carefully mold the dough around it into a classic teardrop shape. This shaping step is surprisingly fun and gives each coxinha its charming silhouette while sealing all the tasty filling inside.

Step 4: Batter and Coat

Set up your battering station: flour in one bowl, beaten eggs in another, and panko breadcrumbs in the last. Dredge each shaped coxinha first in flour, then dip in egg, and finally coat with panko, pressing gently to make sure each is evenly covered. This triple coating creates the wonderfully crunchy exterior that contrasts beautifully with the soft interior.

Step 5: Fry to Golden Perfection

Heat neutral frying oil to about 350°F and fry the coxinhas in small batches, taking care not to overcrowd the pan. Frying until deeply golden develops that irresistible crispy crust while locking in the moist, flavorful filling inside. Drain on paper towels to remove excess oil, and they’re ready to enjoy.

How to Serve Brazilian Coxinha Recipe

The image shows a white oval plate filled with seven golden-brown, round and cone-shaped fried snacks, each topped with small green herb pieces and a sprinkle of coarse salt, creating a textured crunchy look. The snacks are arranged on a bed of finely chopped green herbs inside the plate. To the right side of the plate is a small white bowl filled with creamy white dipping sauce with green herbs mixed in it. There are several bright green lime wedges placed on the plate and also on the white marbled surface near the plate, some with scattered green herb bits around them. In the background, fresh parsley and carrots are visible on a wooden board and a white kitchen cabinet with drawers is blurred behind. The lighting is bright and natural, casting soft shadows and highlighting the crispy texture of the snacks. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of fresh herbs like parsley or cilantro adds a touch of color and freshness to your coxinhas. For an extra zing, a light dusting of smoked paprika or a squeeze of lime on top brightens every bite and brings out the vibrant flavors inside.

Side Dishes

These snacks pair beautifully with light and fresh sides such as a crisp green salad or a tomato and cucumber salsa. The contrast between the crispy, savory coxinhas and juicy, refreshing sides creates a balanced meal or appetizer spread that will impress your guests.

Creative Ways to Present

For a party, serve your Brazilian Coxinha Recipe on a wooden board with an assortment of dipping sauces like ranch, spicy mayo, or chimichurri. You can also skewer mini coxinhas for a fun finger food option, or place them in individual cups paired with sauces for easy serving and a stylish presentation.

Make Ahead and Storage

Storing Leftovers

Leftover coxinhas can be stored in an airtight container in the fridge for up to 3 days. To keep them crispy, it’s best to reheat them in the oven rather than the microwave, which can make the coating soggy.

Freezing

If you want to enjoy this Brazilian Coxinha Recipe at your convenience, you can freeze the shaped and coated coxinhas before frying. Place them on a baking sheet to freeze individually, then transfer to a resealable bag. They’ll keep in the freezer for up to 2 months and can be fried straight from frozen with a few extra minutes in the oil.

Reheating

Reheat coxinhas on a wire rack in a preheated oven at 375°F for about 10-12 minutes, or until hot and crispy again. This method brings back the crunch and warms the filling perfectly, making them taste as fresh as when first cooked.

FAQs

Can I use rotisserie chicken for the filling?

Absolutely! Rotisserie chicken is a convenient shortcut that works wonderfully in the filling, saving cooking time while still delivering great flavor.

What’s the best oil to fry coxinha?

Neutral oils with high smoke points like vegetable, canola, or peanut oil are ideal for frying coxinha because they don’t overpower the flavor and withstand the high heat needed for crispiness.

Can I bake instead of frying the coxinhas?

You can bake them for a slightly healthier version, but frying provides the signature crispy exterior that baking doesn’t fully replicate. If baking, brush them with oil and bake at a high temperature to get the best texture.

Is cream cheese traditional in Brazilian coxinha?

Yes! Cream cheese is commonly used in the filling to give it a creamy texture, though some variations use shredded mozzarella for a stringier melt.

How do I know when the oil is ready for frying?

Heat the oil until it shimmers and a breadcrumb dropped in sizzles and rises quickly to the surface. Maintaining proper temperature ensures the coxinha cooks evenly without absorbing too much oil.

Final Thoughts

There is something truly special about sharing a warm Brazilian Coxinha Recipe with friends and family. The satisfying crunch outside and the creamy, flavorful filling inside create a comforting experience that’s hard to beat. Give this recipe a try, and I promise it will become a treasured dish in your cooking repertoire—perfect for celebrations, snacks, or whenever you want a taste of Brazil at home.

Brazilian Coxinha Recipe

Ingredients You'll Need