Coxinha means “little thigh,” and one bite explains why. These Brazilian street food icons are shaped like chicken legs, filled with savory shredded chicken and melty catupiry cheese, then fried until they look like golden teardrops of joy.
Yes, they’re a project. No, it’s not hard. The dough comes together like a dream, the filling is forgiving, and the crunch is absolutely worth the effort. Make a batch and watch them disappear.
Makes 20-24 coxinhas.
Make the Filling
Sauté onion and garlic until soft. Add shredded chicken, broth, salt, pepper, and parsley. Cook until liquid absorbs. Cool slightly. Mix in cream cheese.
Make the Dough
In a pot, bring chicken broth, butter, and salt to a boil. Add flour all at once. Stir vigorously until dough forms a ball and pulls away from the sides. Remove from heat and let cool slightly.
Shape the Coxinhas
Take a small piece of dough (about 2 tablespoons). Flatten into a disc. Place 1 teaspoon of filling in the center. Seal into a teardrop shape (pointy at one end).
Repeat with remaining dough and filling.
Bread the Coxinhas
Dip each coxinha in beaten egg, then roll in panko.
Fry
Heat oil to 350°F (175°C). Fry 4-5 coxinhas at a time for 3-4 minutes until golden brown and crispy.
Serve
Drain on a wire rack. Serve hot with hot sauce or lime wedges.
Summary
Prep Time: 45 minutes | Cook Time: 15 minutes | Total Time: 1 hour
Yield: 20-24 coxinhas
Difficulty: Medium (shaping takes practice)
Storage Notes
- Fridge (unfried): Keep breaded coxinhas in the fridge for 1 day. Fry fresh.
- Freezer (unfried): Freeze breaded coxinhas on a tray, then bag. Fry from frozen at 350°F for 4-5 minutes.
- Reheat (fried): Air fryer at 350°F for 5-6 minutes. Never microwave—soggy sadness.
