Coxinha
coxinha
Teardrop croquettes of shredded chicken in a dough, breaded and fried — a bar snack that is a project.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: coxinha.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 50 min
- Cook
- 30 min
- Total
- 2 hr 20 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Coxinha is a thick dough made from the chicken broth, wrapped around shredded seasoned chicken, shaped like a drumstick, crumbed and fried. Shop ones are fine. The first homemade batch is lumpy. That is normal.
Ingredients
- Chicken400 g
- Wheat flour250 g
- Butter30 g
- Onion1
- Garlic2 clove
- Cream (optional)30 ml
- Egg2 large
- Panko100 g
- Neutral oil600 ml
- Salt7.4 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Poach chicken with onion and garlic. Shred. Reduce a mug of broth, stir in flour and butter off the heat into a dough. Cool.
30 minStep 2
Season filling (a little cream if you want it lush). Wrap dough around filling into teardrops. Egg, crumbs. Fry at 175°C gold.
25 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Panko → Dried breadcrumbs
Denser crust.
Tips
- Catupiry (a Brazilian cream cheese) is the shop filling extra.
- They freeze after crumbing.
History & culture
Botequim and birthday trays. Also the freezer.
A 19th–20th-century snack that became national. The shape is the joke (a little thigh).
Modern adaptation
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Horacio Cambeiro via Wikimedia Commons (CC BY 3.0). https://commons.wikimedia.org/wiki/File:Coxinha%20brasile%C3%B1a%20(hecho%20en%20Puerto%20Iguaz%C3%BA%2C%20Argentina).jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Coxinha take?
2 hr 20 min all in — 50 min prep, 30 min cook, 1 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 8 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Panko → Dried breadcrumbs. Denser crust.
Any tips from this recipe?
Catupiry (a Brazilian cream cheese) is the shop filling extra. They freeze after crumbing.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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