Name: Brazilian Chicken Croquettes (Coxinhas)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Brazilian
Ingredients: 1¾ cups whole milk (450 ml); 1¾ cups chicken broth or water (450 ml); 1 tablespoon salt; 3½ tablespoons butter (50 g); 2 large peeled and mashed potatoes (625 g); 3½ cups sifted all-purpose flour (450 g); 2 large boneless, skinless chicken breasts (300 g); ¼ cup butter (½ stick); 4 cloves garlic, minced; 1 small onion, finely chopped; 1 tablespoon paprika; 2 tablespoons cream cheese; 4 tablespoons tomato sauce; 1 tablespoon water; Salt and black pepper, to taste; Fresh chopped parsley, to taste; ½ cup milk (for breading); Bread crumbs (as needed); Vegetable oil (for frying)

Description

Brazilian Chicken Croquettes (Coxinhas) are crispy, golden, drumstick-shaped croquettes filled with creamy, savory shredded chicken, perfect as a snack or appetizer and a beloved street food.

Ingredients

1¾ cups whole milk (450 ml)

1¾ cups chicken broth or water (450 ml)

1 tablespoon salt

3½ tablespoons butter (50 g)

2 large peeled and mashed potatoes (625 g)

3½ cups sifted all-purpose flour (450 g)

2 large boneless, skinless chicken breasts (300 g)

¼ cup butter (½ stick)

4 cloves garlic, minced

1 small onion, finely chopped

1 tablespoon paprika

2 tablespoons cream cheese

4 tablespoons tomato sauce

1 tablespoon water

Salt and black pepper, to taste

Fresh chopped parsley, to taste

½ cup milk (for breading)

Bread crumbs (as needed)

Vegetable oil (for frying)

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Instructions

Boil chicken breasts in water or broth for about 10 minutes. Let rest 5 minutes, then shred finely. Reserve broth for dough.
Sauté onion in butter for 2 minutes, add garlic and cook 2 more minutes. Stir in paprika, cream cheese, tomato sauce, shredded chicken, salt, pepper, and parsley. Cool filling.
In a pot, boil milk, chicken broth, salt, butter, and mashed potatoes. Gradually add sifted flour, stirring until smooth dough forms and pulls from pot sides (5–7 minutes). Transfer to oiled surface, cool slightly, then knead smooth.
Take golf ball-sized dough piece, flatten with thicker center. Place spoonful filling in center, pinch edges to seal, shape into drumstick. Keep dough covered to prevent drying.
Dip each coxinha into milk, coat with breadcrumbs thoroughly.
Heat oil to 350°F (175°C). Fry coxinhas in batches until golden and crispy, 3–4 minutes per side. Drain on paper towels.
Serve warm as snack or appetizer.

Notes

Use a water-cornstarch mixture instead of milk for extra crispiness when breading.

Freeze breaded coxinhas for up to 2 months; fry directly from frozen.

Try cheese, vegetables, or spices in the filling for variation.

Oil your hands when shaping dough to prevent sticking.

Use fresh parsley for best flavor.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Frying
Cuisine: Brazilian

Nutrition

Serving Size: 1 croquette
Calories: 180
Sugar: 2g
Sodium: 350mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 10g
Cholesterol: 40mg