If you love discovering new street food classics, the Easy Brazilian Coxinha is about to become your next obsession. This crispy-on-the-outside, melt-in-your-mouth treat is stuffed with creamy, savory shredded chicken, wrapped in a golden dough, breaded, and fried until everything is impossibly irresistible. Whether you want an unforgettable party snack or a fun weekend cooking project, this recipe guarantees a taste of authentic Brazilian joy in every bite.

Easy Brazilian Coxinha Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Easy Brazilian Coxinha serves a special purpose—some create that iconic tender dough, while others pack the filling with flavor. These simple staples come together to deliver texture, color, and a burst of Brazilian comfort!

Chicken broth: Richly flavored liquid forms the foundation for your dough and keeps it moist.
Butter: Adds lusciousness and helps the dough come together smoothly for easy shaping.
All-purpose flour: Creates structure for the signature coxinha dough, making it pliable for stuffing.
Olive oil: Sautéing the aromatics in olive oil releases maximum flavor for the chicken filling.
Onion: Finely chopped onion brings a sweet savoriness and background depth.
Garlic: Minced garlic adds warmth and gentle, savory sharpness to the filling.
Cooked, shredded chicken breast: The heart of the coxinha, giving plenty of protein and tenderness.
Cream cheese or requeijão: Makes the filling super creamy and authentic—use whichever you prefer.
Salt and black pepper: Essential for rounding out all the flavors and seasoning the filling just right.
Chopped parsley (optional): A sprinkling of fresh green, this adds color and a pop of herby brightness.
Eggs, beaten: Dipping the coxinhas in egg helps those bread crumbs stick for a flawless crust.
Bread crumbs: Golden and crunchy, they transform the coxinhas into irresistible bites.
Oil, for deep frying: Choose a neutral oil to get that crisp, golden finish every time.

How to Make Easy Brazilian Coxinha

Step 1: Make the Savory Dough

Start by combining the chicken broth and butter in a medium pot and bringing it to a gentle boil. The aroma immediately sets a cozy mood! Add the flour all at once, then grab your favorite wooden spoon—stir vigorously as the dough quickly pulls into a ball and comes away from the sides. Once it’s smooth and lump-free, take it off the heat and let it cool. This quick dough is the magic that holds your filling and crisps up beautifully!

Step 2: Prepare the Creamy Chicken Filling

While the dough cools, set a skillet over medium heat and drizzle in the olive oil. Add your onion and garlic, letting them sweat down until fragrant and translucent. In goes the shredded chicken, along with the cream cheese—watch as it turns lush and creamy! Finish with salt, pepper, and a scatter of parsley if you’d like. Let your senses guide you here: when it smells so good you have to sneak a taste, the filling’s ready. Let it cool so it’s easier to handle later.

Step 3: Shape the Easy Brazilian Coxinha

With both dough and filling cool to the touch, pinch off a small bit of dough (about the size of a golf ball). Flatten it gently in your hand, aiming for even thickness. Spoon in some chicken filling, then carefully mould the dough around it, pinching the top to form that signature teardrop (or drumstick) shape. This is where you can channel your creative side—don’t worry if each coxinha isn’t identical, homemade charm makes them even tastier!

Step 4: Bread for the Crunch

In a shallow bowl, beat the eggs, and pour bread crumbs into a separate dish. Dip each shaped coxinha first in the egg, ensuring it gets a light coating, then roll it through the bread crumbs to cover every surface. This double layer guarantees that signature crunch with every bite.

Step 5: Fry to Golden Perfection

Heat your oil in a deep fryer or heavy pot to 350°F (175°C)—use a thermometer if you have one, or test with a bread crumb (it should sizzle). Lower your coxinhas in gently in batches, frying for 3 to 5 minutes until evenly golden and irresistibly crispy. Transfer to paper towels to absorb any excess oil. Now comes the hardest part: waiting just long enough so you don’t burn your mouth!

How to Serve Easy Brazilian Coxinha

Garnishes

You’ll often see Easy Brazilian Coxinha served with a sprinkle of chopped parsley or a side of lime wedges for a bright, zesty contrast to the rich filling. For special occasions, try a jar of homemade spicy Brazilian hot sauce or a bit of tangy mayonnaise for dipping—these little touches elevate the coxinha into true street-food art.

Side Dishes

Coxinhas practically beg to be served with light, crunchy accompaniments. A simple green salad tossed with vinaigrette, a plate of pickled vegetables, or even a classic Brazilian potato salad all make perfect partners. If you’re hosting a crowd, add yuca fries or fresh tropical fruit for an extra festive spread.

Creative Ways to Present

Turn Easy Brazilian Coxinha into the star of your party by stacking them in a “mountain” on a wooden board, or give each guest their own mini basket lined with parchment for a fun street-food vibe. For kids’ parties, make bite-sized coxinhas and serve with colorful cocktail picks. However you present them, watch how quickly they disappear!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Easy Brazilian Coxinha (which is rare!), let them cool completely, then store in an airtight container in the fridge for up to three days. The crispy coating will soften slightly but can be revived just before serving.

Freezing

Coxinhas are famously freezer-friendly! After breading but before frying, arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to two months. You can also freeze already-fried coxinhas; reheat from frozen for a fast, homemade snack.

Reheating

To restore that just-fried crunch, pop your coxinhas on a baking sheet in a 350°F oven for about 10 minutes (longer if frozen). An air fryer works wonders too, bringing back that irresistible golden crust, while the inside stays tender and creamy.

FAQs

Can Easy Brazilian Coxinha be baked instead of fried?

Yes! For a lighter version, spray your breaded coxinhas with cooking spray and bake them at 400°F until golden and crisp, turning once. They won’t be quite as shatteringly crispy as the fried ones, but they’ll still taste fantastic.

What’s the secret to keeping the filling from leaking out?

The key is to make sure the dough completely encases the filling with no thin spots or gaps. Chilling the shaped coxinhas for a few minutes helps too—you’ll get fewer cracks during frying and cleaner results.

Can I use leftover roast chicken for the filling?

Absolutely! Leftover roast or rotisserie chicken is not only convenient but often packs even more flavor. Just shred it well so the filling stays creamy and easy to shape.

Do you have to use cream cheese?

If you want to keep it authentic, Brazilian requeijão is classic, but cream cheese is a great substitute. For a twist, try a spoonful of ricotta or even Greek yogurt for extra tang.

How do you get the perfect teardrop shape?

Cup the filled dough gently in one hand, pinching and shaping the top to taper into a point. If your dough is too sticky, dust your hands with flour—there’s no need for perfection, as every Easy Brazilian Coxinha should have a bit of homemade personality.

Final Thoughts

Easy Brazilian Coxinha brings the warmth and joy of Brazil’s streets right into your kitchen—crispy, creamy, and always a crowd-pleaser. If you’ve never tried making them at home, now’s your chance to impress friends and treat yourself to a snack that’s pure comfort and fun rolled into one. Give it a shot, and watch these golden bites disappear!

Easy Brazilian Coxinha Recipe