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Coxinha
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Coxinha

Coxinha: The Crispy Brazilian Snack You’ll Love
Coxinha is a classic Brazilian appetizer with a golden, crispy exterior and a soft, flavorful filling inside. Traditionally made with shredded chicken, it can also be filled with cheese, ashta, or even vegetarian options like mashed potatoes and spinach. Perfect for parties, Ramadan, or a cozy snack at home, coxinha is as fun to make as it is to eat!
Course Appetizer
Cuisine Brazilian
Keyword coxinha
Prep Time 25 minutes
Cook Time 5 minutes
Shape and fill 30 minutes
Total Time 1 hour
Servings 46 Coxinha

Ingredients

Filling

  • 4 cups chicken breasts shredded
  • 1 small onion chopped
  • 1 small tomato chopped
  • ¼ cup parsley chopped
  • ¼ cup corn
  • 2 tbsp cream cheese
  • 2 garlic cloves minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp oil

Dough

  • 4 cups flour
  • 2 cups milk
  • 2 cups chicken broth
  • 2 chicken bouillon cubes
  • 4 tbsp butter

Coating

  • 1 cup Cold water or cold milk
  • 1 cup breadcrumbs

Optional fillings

  • Shredded mozzarella + dried oregano
  • Ashta thickened cream + chicken
  • Mashed potatoes

Instructions

  • Make the filling:
  • In a pan, heat some oil and sauté the chopped onion for 1 minute.
  • Add minced garlic and cook for another minute.
  • Add diced tomato and cook for a couple of minutes until soft.
  • Add tomato paste, shredded chicken, corn, chopped parsley, cream cheese, salt, and black pepper. Mix well and remove from heat to cool.
  • Make the dough:
  • In a pot, combine chicken broth, milk, butter, and chicken bouillon. Bring to a boil, ensuring the bouillon cubes dissolve completely.
  • Lower the heat and gradually add flour, stirring until a soft, firm, and non-sticky dough forms.
  • Transfer the dough to a stand mixer and mix for a few minutes to make it softer. (You can also knead by hand—be careful, the dough will be hot.)
  • Cover the dough to keep it warm while working. If it cools, warm it briefly in the microwave to make shaping easier.
  • Shape the coxinhas:
  • Traditional method:
  • Take a small piece of dough, flatten it, place filling in the center, then close and shape into a teardrop.
  • Faster method:
  • Roll the dough thin on parchment paper, cut circles using a cutter, place filling in the center, and shape into teardrops. Remove any excess dough at the pointy end for a cleaner shape.
  • Coat and finish:
  • Dip each shaped coxinha in cold water or milk, then coat with breadcrumbs. Repeat until all are done.
  • Optional fillings:
  • Cheese only, cheese + chicken, or ashta + chicken—delicious variations!
  • Cook or store:
  • Deep fry over medium-low heat until golden and crispy.
  • Or freeze for later—if frozen, remove about 15 minutes before frying.

Notes

  • Always keep the dough covered to prevent it from drying out. Dry dough can break or open while shaping.
  • Work with the dough while warm; if it cools, microwave for a few seconds to soften.
  • Thinner dough makes the coxinha crispier and less doughy inside.
  • Don’t overfill—small amounts of filling are easier to shape and seal.
  • Pinch the tip of the teardrop properly and remove excess dough at the pointy end to prevent opening while frying.
  • Use a stand mixer for kneading to make the dough soft and smooth; hand kneading works too, but protect your hands with a towel or plastic bag if the dough is hot.
  • Dip in cold water or milk before coating with breadcrumbs. Water gives slightly crispier results.
  • Fry over medium-low heat for golden, crispy coxinhas.