Coxinha

Coxinha (Brazilian Chicken Drumstick Croquette)

Coxinha is Brazil's most beloved salgadinho: a teardrop-shaped dough wrapped around a creamy shredded chicken filling, breaded and fried until deeply golden. The name means 'little drumstick,' which the finished shape imitates.

Prep

60 min

Cook

25 min

Total

85 min

Serves

16 coxinhas

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) boneless, skinless chicken thighs, thighs stay moister than breast
• •1 whole small onion, quartered
• •2 whole garlic cloves, smashed
• •2 whole bay leaves
• •1 tsp fine sea salt, plus more to taste
• •500 ml (2 cups) chicken broth (from cooking the chicken), reserve after boiling
• •300 g (10½ oz) wheat flour (all-purpose)
• •60 g (¼ cup) unsalted butter
• •200 g (7 oz) catupiry cream cheese, substitute: 200 g cream cheese loosened with 2 tbsp milk and 1 tbsp sour cream
• •60 ml (¼ cup) whole milk, only if needed to loosen filling
• •2 large eggs, for egg wash
• •200 g (7 oz) fine dried breadcrumbs, torrado style if available
• •1 L (4 cups) neutral frying oil, peanut, canola or sunflower; enough for 5 cm depth

Steps

1. 1 Place chicken thighs in a pot with onion, garlic, bay leaves, 1 tsp salt and water just to cover. Bring to a boil, skim, then simmer 20 minutes until chicken reaches 74°C (165°F) internal temperature. Reserve 500 ml of the broth.
2. 2 Drain chicken, discard aromatics, and shred finely with two forks while still warm. Season to taste with salt.
3. 3 Make the dough: in a saucepan bring the 500 ml reserved broth and butter to a boil. Add flour all at once and stir vigorously with a wooden spoon over medium heat for 3-4 minutes until the mixture forms a smooth ball that pulls away from the sides and a thin film forms on the pan bottom. Cool until handleable, about 10 minutes.
4. 4 Make the filling: warm the shredded chicken gently in a pan, fold in the catupiry and enough milk to make a thick, creamy, spoonable mixture that holds its shape when cooled. Chill 20 minutes.
5. 5 Shape the coxinhas: with floured hands, take about 40 g of dough, flatten into a disc (about 8 cm). Place roughly 1 tbsp chicken filling in the centre, gather the dough up around it and pinch to seal, then roll between your palms into a teardrop (drumstick) shape, tapering one end. Repeat for all 16.
6. 6 Set up a breading station: whisk eggs with a pinch of salt in one bowl and place breadcrumbs in another. Dip each coxinha first in egg (let excess drip off), then roll in breadcrumbs, pressing gently so the crumbs adhere. For a thicker crust, repeat egg and breadcrumb once more.
7. 7 Heat oil in a heavy pot to 170°C (340°F). Fry 4-5 coxinhas at a time, turning, for 4-5 minutes until deep golden and the dough is cooked through (internal temperature 80°C / 175°F). Drain on a wire rack, not paper towels.
8. 8 Serve hot. Coxinhas are best eaten the day they are fried, but can be assembled and breaded ahead and fried straight from the refrigerator.