Coxinhas are one of Brazil’s most beloved savory snacks — golden, crispy on the outside, and filled with tender, flavorful chicken inside.
Making coxinhas at home might seem intimidating at first, but with a few key techniques and a little patience, you can create delicious, authentic coxinhas that taste just as good as those from the best Brazilian bakeries.
In this complete guide, you’ll learn how to make homemade chicken coxinhas that are perfectly crispy, juicy, and absolutely irresistible.
What Are Coxinhas?
Coxinhas are traditional Brazilian snacks made from shredded chicken wrapped in a soft, savory dough, then breaded and deep-fried to golden perfection.
The name “coxinha” means “little thigh” in Portuguese, referring to their traditional teardrop shape that resembles a chicken drumstick.
They are commonly enjoyed at birthday parties, cafés, and street fairs, but they are just as perfect for a family gathering or afternoon treat at home.
Key Ingredients for Perfect Coxinhas
To make authentic coxinhas, you’ll need two main components: the filling and the dough.
Essential ingredients:
For the chicken filling:
- Boneless, skinless chicken breasts or thighs
- Onion
- Garlic
- Olive oil or butter
- Chicken broth
- Cream cheese (optional for extra creaminess)
- Fresh parsley or green onions
- Salt and pepper
For the dough:
- Chicken broth (from cooking the chicken)
- All-purpose flour
- Butter or margarine
- Salt
For breading:
- Eggs
- Breadcrumbs
- Vegetable oil for frying
Optional:
- A dash of paprika or turmeric in the dough for extra color and flavor
Tip: Using the broth where the chicken cooked adds richness and authentic flavor to both the filling and the dough.
Preparing the Chicken Filling
Step 1: Cook the chicken
- In a large pot, place the chicken, onion, garlic, and a pinch of salt.
- Cover with water and cook until the chicken is fully cooked and tender, about 20–25 minutes.
- Reserve the broth for later use.
Step 2: Shred the chicken
- Once slightly cooled, shred the chicken finely using two forks or your hands.
- The finer the shred, the better the texture inside the coxinha.
Step 3: Sauté the filling
- In a pan, heat olive oil or butter.
- Sauté diced onions and garlic until fragrant.
- Add the shredded chicken and a few tablespoons of the reserved broth to moisten.
- Stir in cream cheese if using for a creamier filling.
- Season with salt, pepper, and fresh parsley or green onions.
- Cook for a few more minutes, then set aside to cool.
Tip: Let the filling cool completely before assembling the coxinhas, as hot filling can make the dough sticky and difficult to handle.
Preparing the Coxinha Dough
Step 1: Make the broth mixture
- In a saucepan, bring about 2 ½ cups of the reserved chicken broth to a boil.
- Add butter and a pinch of salt.
Step 2: Add the flour
- Lower the heat and quickly add all the flour at once.
- Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Step 3: Knead the dough
- Transfer the hot dough to a clean surface.
- Knead carefully (it will be hot) until smooth and elastic.
Tip: A well-kneaded dough should be soft but firm enough to shape easily without cracking.
Shaping the Coxinhas
Step 1: Divide the dough
- Divide the dough into small balls, roughly the size of a golf ball.
Step 2: Form the coxinhas
- Flatten a dough ball into a disc.
- Place about a tablespoon of chicken filling in the center.
- Bring the edges together around the filling, pinching and shaping it into a teardrop form, narrow at the top and rounded at the base.
Tip: Keep your hands lightly greased or floured to prevent the dough from sticking.
Breading the Coxinhas
Step 1: Prepare the breading station
- Beat two eggs in a bowl.
- Place breadcrumbs in another bowl.
Step 2: Coat the coxinhas
- Dip each coxinha first in the beaten eggs, then roll it in breadcrumbs to coat evenly.
Tip: For an extra crispy crust, you can double coat: egg wash, breadcrumbs, egg wash again, and a second layer of breadcrumbs.
Frying the Coxinhas
Step 1: Heat the oil
- In a deep fryer or large heavy pot, heat vegetable oil to about 350°F (175°C).
Step 2: Fry the coxinhas
- Fry a few coxinhas at a time, avoiding overcrowding the pan.
- Cook until golden brown and crispy, about 3–5 minutes per batch.
Step 3: Drain
- Remove the coxinhas with a slotted spoon and drain on paper towels.
Tip: Maintaining the correct oil temperature is essential for even cooking and preventing greasy coxinhas.
Tips for Success
- Use seasoned broth: The more flavorful your chicken broth, the tastier your dough will be.
- Don’t rush the kneading: Proper kneading ensures a dough that’s pliable and easy to shape.
- Cool everything properly: Hot filling or dough can make assembly messy and frustrating.
- Mind the oil temperature: Too hot and the outside will burn before the inside heats; too cold and the coxinhas will absorb excess oil.
- Practice the shaping: The more you practice forming the teardrop shape, the more natural it will feel.
Variations to Try
Once you master the classic coxinha, you can experiment with variations:
- Cheese-filled coxinhas: Add a cube of cream cheese or mozzarella inside with the chicken.
- Vegetarian coxinhas: Replace the chicken filling with mashed, seasoned hearts of palm or jackfruit.
- Spicy coxinhas: Mix chopped chili peppers into the filling for an extra kick.
Creativity is welcome when you’re confident with the basics!
Homemade Coxinhas Worth Every Effort
Making coxinhas from scratch may take a bit of effort, but the results are absolutely worth it.
Each bite delivers a perfect balance of crispy crust and savory, juicy filling — a true delight that brings the vibrant spirit of Brazilian street food to your own kitchen.
With these tips and techniques, you’re ready to impress family and friends with authentic, mouthwatering homemade coxinhas.
Enjoy them fresh, warm, and paired with a cold drink — you’ll feel like you’re celebrating in the streets of São Paulo!