Coxinha recipe brings an authentic Brazilian treat straight to your kitchen. These crispy, teardrop-shaped pastries filled with shredded chicken and creamy potato dough are irresistible appetizers that vanish from the plate in seconds.
The combination of a soft, buttery exterior and savory chicken filling makes coxinha a beloved street food in Brazil. You’ll love how approachable this recipe is, even if you’ve never made Brazilian food before.
Why You’ll Love This Recipe
Coxinha delivers restaurant-quality results with minimal fuss and genuinely impressive flavor.
- Crispy golden exterior with a tender, creamy interior that contrasts beautifully
- Comes together quickly, with most of the work being prep rather than active cooking time
- Freezer-friendly, so you can make a big batch and fry them fresh whenever you want
- Works perfectly as an appetizer, snack, or party food that guests will actually talk about
- Surprisingly affordable ingredients that you probably already have on hand
My Experience Making This Recipe
The first time I made coxinha, I was skeptical about shaping the filling into those signature teardrops. Once I warmed the dough in my hands for a few seconds, it became surprisingly easy to mold into perfect little cones.
The kitchen smelled incredible as they fried, and watching them turn golden brown was oddly satisfying. My family demolished the entire batch within minutes, and I’ve made it at least ten times since then.
What really impressed me was how well they freeze raw. I now make double batches and keep them on hand for unexpected guests or when I need a quick appetizer.
Recipe Overview
- Recipe Name: Coxinha Recipe
- Servings: 20 coxinhas
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Course: Appetizer
- Cuisine: Brazilian
- Calories per Serving: 145
Equipment You Will Need
- Medium saucepan
- Wooden spoon
- Shallow bowl for breadcrumbs
- Shallow bowl for whisked eggs
- Small plate or cutting board for shaping
- Deep heavy-bottomed pot or Dutch oven
- Cooking thermometer
- Paper towels
- Tongs or slotted spoon
- Parchment paper
Ingredients for Coxinha Recipe
For the Dough
- 2 cups whole milk
- 1/2 cup chicken broth or stock
- 4 tablespoons butter
- 2 cups all-purpose flour
- 1 small onion, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling
- 2 cups shredded cooked chicken (rotisserie works perfectly)
- 2 tablespoons butter
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, finely chopped
For Assembly and Frying
- 2 eggs, whisked
- 1 1/2 cups panko breadcrumbs
- Oil for frying (vegetable or peanut oil)
Ingredient Notes and Substitutions
- Shredded chicken: Rotisserie chicken saves time and adds flavor; leftover cooked chicken or poached chicken breast work fine, though they may be slightly drier.
- Butter: Butter creates the rich, creamy dough texture that makes coxinha special; margarine works but produces a less flavorful result.
- All-purpose flour: Standard flour thickens the dough and gives it structure; gluten-free flour blends work with slightly more liquid.
- Panko breadcrumbs: Panko creates a crispier exterior than regular breadcrumbs; regular breadcrumbs work but won’t be quite as crunchy.
- Chicken broth: Broth adds savory depth to both components; vegetable broth works as a substitute, though it will taste less chicken-forward.
How to Make Coxinha Recipe
Step 1: Prepare the Filling
Heat 2 tablespoons butter in a skillet over medium heat and add the onion and garlic. Saute for about 2 minutes until fragrant, then add the shredded chicken, chicken broth, salt, pepper, and parsley, stirring constantly for about 3 minutes until the liquid reduces and the mixture becomes thick and saucy.
The filling should be moist but not soupy, so the coxinha holds together nicely. Transfer to a bowl and let it cool completely, which makes handling easier later.
Step 2: Start the Dough Base
Combine the milk, chicken broth, and 4 tablespoons butter in a medium saucepan and bring to a simmer over medium heat. The butter will melt and blend with the liquids, creating the flavorful liquid base for your dough.
Stir occasionally and watch carefully so the mixture doesn’t boil over. You want a gentle simmer, not a rolling boil.
Step 3: Cook the Dough Mixture
Add the minced onion to the simmering liquid and cook for 1 minute to soften slightly. Gradually add the flour while stirring constantly with a wooden spoon, mixing thoroughly after each addition to avoid lumps.
This step requires patience and a bit of arm strength. Keep stirring until all the flour is incorporated and you have a smooth, thick paste.
Step 4: Thicken the Dough
Continue cooking the dough mixture over medium heat for about 5 to 7 minutes, stirring constantly. The dough will pull away from the sides of the pan and form a cohesive ball, which tells you it’s ready.
This cooking time helps gelatinize the flour and develops the dough’s structure. Season with salt and pepper, then transfer to a plate and let cool for about 15 minutes until it’s cool enough to handle but still warm.
Step 5: Shape the Coxinhas
Once the dough is warm but manageable, wet your hands slightly with cold water and take about 2 tablespoons of dough. Flatten it into a thin disk in your palm, place about 1 teaspoon of cooled filling in the center, then fold the edges up and pinch to seal.
Roll gently between your palms to create a smooth teardrop or cone shape. If the dough sticks too much, dip your hands in cold water again.
Step 6: Coat with Egg and Breadcrumbs
Place the whisked eggs in one shallow bowl and the panko breadcrumbs in another. Dip each shaped coxinha into the egg, letting excess drip off, then roll it in the breadcrumbs until completely coated.
The breadcrumb coating creates that signature crispy exterior. Place each breaded coxinha on parchment paper as you work.
Step 7: Heat the Oil
Pour oil into a deep pot to a depth of about 3 inches and heat it to 350 degrees Fahrenheit. Use a cooking thermometer to check the temperature, as getting this right is crucial for crispy, non-greasy results.
If the oil is too cool, the coxinhas absorb oil and become greasy. If it’s too hot, the outside burns before the inside heats through.
Step 8: Fry the Coxinhas
Carefully lower the coxinhas into the hot oil using tongs, working in batches so you don’t overcrowd the pan. Fry for about 2 to 3 minutes, turning once, until they’re deep golden brown on all sides.
The color should be rich and appetizing. Transfer to a paper towel-lined plate using a slotted spoon.
Step 9: Cool and Serve
Let the fried coxinhas rest on paper towels for a few minutes to remove excess oil. They’ll firm up slightly as they cool, making them easier to handle.
Serve warm or at room temperature with hot sauce, garlic aioli, or simply as is. The exterior should crackle when you bite into it, giving way to the creamy dough and flavorful filling.
Pro Tip: Make the dough and filling the day before, then shape, coat, and fry fresh for the crispiest results and minimal day-of effort.
Tips for the Best Coxinha Recipe
- Use a cooking thermometer when frying to maintain consistent temperature and avoid greasy or burnt coxinhas. Even a 20-degree difference changes the texture significantly.
- Freeze the shaped, breaded coxinhas for at least 2 hours before frying if you have time, as this helps them hold their shape better. Fry from frozen, adding just 1 to 2 minutes to the cooking time.
- Don’t skip cooling the filling and dough completely before assembling, as warm components won’t seal properly and the filling may leak during frying.
- Work with slightly damp hands when shaping the dough, as this prevents sticking without adding extra flour that dries out the mixture.
- Fry in batches rather than crowding the pot, as overcrowding lowers the oil temperature and results in soggy coxinhas instead of crispy ones.
- If the dough feels too soft to shape, refrigerate it for 20 minutes to firm it up, which makes handling much easier.
Common Mistakes to Avoid
- Adding flour too quickly to the liquid base causes lumps that won’t smooth out. Add slowly and stir constantly to keep everything silky.
- Skipping the cooling step results in oily coxinhas that fall apart during frying. The cooled components seal better and hold their shape.
- Using oil that’s too cold produces greasy, soggy results with pale coloring. Hot oil fries the exterior quickly, sealing in the creamy inside.
- Overfilling the dough makes it impossible to seal properly, and the filling leaks out during frying. Stick to about 1 teaspoon per coxinha.
- Not maintaining consistent oil temperature throughout frying leads to uneven browning and texture. Use a thermometer and adjust heat as needed.
Serving Suggestions
Coxinha shines as an appetizer at parties, but it’s versatile enough for casual snacking or part of a Brazilian feast. Serve them warm for the best texture and flavor.
- With hot sauce or sriracha for those who like a little kick
- Alongside garlic aioli or a creamy lime dipping sauce for richness
- As part of a Brazilian appetizer spread with pao de queijo, brigadeiros, and fresh tropical fruit
- With a simple squeeze of lemon juice to brighten the savory filling
- Paired with a cold beer or crisp white wine for an elegant gathering
Variations to Try
- Catupiry Coxinha: Mix a few tablespoons of catupiry cheese (a creamy Brazilian cheese) into the filling for extra richness and a slightly tangy flavor.
- Shrimp and Dill: Replace chicken with cooked shrimp and add fresh dill to the filling for a lighter, seafood version with fresh herb notes.
- Heart of Palm Coxinha: Substitute half the chicken with shredded heart of palm and add cumin for a vegetarian take with subtle earthiness.
- Spicy Chorizo: Mix shredded cooked chorizo into the filling along with the chicken for a smokier, spicier variation with deep color.
- Crispy Parmesan Coating: Replace half the panko with finely grated Parmesan cheese for a sharper, more savory crust.
Dietary Adaptations
- Gluten-free: Use gluten-free flour blend with xanthan gum in place of all-purpose flour, though the dough may be slightly more delicate and require extra chilling time before shaping.
- Dairy-free: Replace butter with olive oil or dairy-free butter substitute, and use unsweetened plant-based milk instead of whole milk for a vegan-compatible dough.
- Vegan: Use plant-based chicken or shredded hearts of palm for the filling, aquafaba or cornstarch slurry instead of eggs, and follow the dairy-free tips above for a fully vegan coxinha.
- Low-carb or keto: Use almond flour or coconut flour to create a lower-carb dough, though results will be less tender and require more liquid adjustment.
Storage and Reheating
Refrigerator
Store cooled coxinhas in an airtight container for up to 3 days. They stay best when kept separate so they don’t stick together.
- Keep uncooked, breaded coxinhas on parchment-lined trays before transferring to a bag
- Store cooked coxinhas in single layers with parchment between them if stacking
Freezer
Freeze uncooked, breaded coxinhas for up to 3 months on a parchment-lined tray before transferring to a freezer bag. This is the best way to preserve them, as frying from frozen produces the crispiest results.
- Freeze in a single layer for at least 2 hours before bagging to prevent sticking
- No need to thaw; fry directly from frozen, adding 1 to 2 minutes to cooking time
Reheating
The best way to reheat coxinhas is in a 350-degree oven for about 8 to 10 minutes until warmed through and the exterior crisps up again. Microwaving works in a pinch but leaves them soft rather than crispy.
- Place on a baking sheet and cover loosely with foil to prevent over-browning
- For maximum crispiness, reheat in a shallow skillet with a touch of oil over medium heat
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Carbohydrates | 12g |
| Fiber | 0.5g |
| Sugar | 1g |
| Protein | 8g |
| Sodium | 280mg |
| Cholesterol | 35mg |
Nutrition values are approximate and based on standard ingredients. Actual values vary based on specific brands and preparation methods.
Frequently Asked Questions
Can I make coxinha without frying?
You can bake them at 375 degrees for about 20 minutes, though the exterior won’t achieve the same golden crispiness as fried versions. Air frying produces decent results as a middle ground between baking and deep frying.
How far ahead can I prepare coxinhas?
Shape and bread them up to 2 days ahead, storing in the refrigerator on a parchment-lined tray. Freeze uncooked breaded coxinhas for up to 3 months and fry straight from frozen.
Why did my coxinhas leak filling while frying?
The dough wasn’t sealed well enough or was too warm when fried. Make sure to pinch the seams firmly, cool the shaped coxinhas thoroughly, and consider freezing for at least 2 hours before frying.
What’s the difference between coxinha and other Brazilian fried snacks?
Coxinha features a potato-based creamy dough exterior, while similar pastels use a simple flour wrapper. The creamy dough is what makes coxinha unique and distinctly delicious.
Can I double or triple this recipe?
Absolutely, this recipe doubles and triples easily. Just multiply all ingredient amounts and allow extra time for shaping and cooling the larger batches before frying.
Final Thoughts
Making coxinha recipe at home is easier than it seems, and the results taste authentically Brazilian and genuinely impressive. Once you nail the basic technique, you’ll find yourself experimenting with fillings and serving it at every gathering.
Give this recipe a try, and watch your friends and family light up when they bite into a warm, crispy coxinha. You might also enjoy making other Brazilian favorites like a cowboy chili recipe for a complete feast, or exploring other international appetizers such as a Chick-fil-A chicken recipe for different crowd-pleasing options.
Coxinha Recipe
Ingredients
Equipment
Method
- Heat 2 tablespoons of butter in a skillet over medium heat and add the onion and garlic. Sauté for about 2 minutes until fragrant.
- Add the shredded chicken, chicken broth, salt, pepper, and parsley to the skillet, stirring constantly for about 3 minutes until the liquid reduces and the mixture becomes thick.
- Transfer the filling to a bowl and let it cool completely.
- Combine the milk, chicken broth, and 4 tablespoons of butter in a medium saucepan and bring to a simmer over medium heat.
- Stir occasionally, ensuring the mixture doesn't boil over.
- Add the minced onion to the simmering liquid and cook for 1 minute.
- Gradually add the flour while stirring constantly with a wooden spoon until all the flour is incorporated and you have a smooth, thick paste.
- Continue cooking the dough mixture over medium heat for about 5 to 7 minutes, stirring constantly until the dough pulls away from the sides of the pan.
- Season with salt and pepper, then transfer the dough to a plate and let cool for about 15 minutes.
- Once the dough is warm, wet your hands slightly with cold water and take about 2 tablespoons of dough.
- Flatten it into a disk, place about 1 teaspoon of the cooled filling in the center, fold the edges up, and pinch to seal.
- Coat each shaped coxinha in whisked eggs and then in panko breadcrumbs.
- Heat oil in a deep pot to 350 degrees Fahrenheit.
- Carefully lower the coxinhas into the hot oil and fry for about 2 to 3 minutes, turning until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
- Let the fried coxinhas rest for a few minutes before serving.