Coxinha de Frango
Indulge in the irresistible flavors of Brazil with Coxinha de Frango, a beloved street food that combines tender shredded chicken, creamy filling, and golden, crispy coating. This classic Brazilian snack features a soft, buttery dough made from chicken stock and all-purpose flour, enveloping a savory mixture of seasoned chicken, sautéed onions, garlic, and cream cheese. Each teardrop-shaped piece is meticulously coated in breadcrumbs before being fried to perfection, creating a crunchy shell that contrasts beautifully with the rich, juicy interior. Perfect for parties, appetizers, or as a comforting treat, these chicken croquettes are best served warm alongside your favorite dipping sauces. Packed with authentic Brazilian flavors, Coxinha de Frango is a crowd-pleasing dish that's sure to delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast
- 500 ml Chicken stock
- 50 grams Butter
- 250 grams All-purpose flour
- 1 medium Onion
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 100 grams Cream cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Breadcrumbs
- 2 Eggs
- 1 liter Vegetable oil
Instructions
Place the chicken breast in a saucepan and cover it with the chicken stock. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the chicken is fully cooked. Remove the chicken and shred it using two forks. Reserve the cooking liquid.
Finely chop the onion and garlic. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until they are soft and translucent, about 4 minutes.
Add the shredded chicken to the skillet with the cooked onion and garlic. Stir in the cream cheese, salt, and black pepper. Cook for another 5 minutes, mixing well until the ingredients are fully combined. Set aside to cool.
In a separate pot, bring the reserved chicken stock to a simmer, adding more water if necessary to make up 500 ml. Add the butter and salt. Once the butter has melted, gradually add the flour to the pot, stirring constantly with a wooden spoon until a soft dough forms that pulls away from the sides of the pot.
Turn off the heat and transfer the dough to a clean surface. Let it cool slightly. Once cool enough to handle, knead the dough for about 2 minutes until smooth.
Divide the dough into 12 equal portions. Flatten each portion in the palm of your hand and add about 1 tablespoon of the chicken filling in the center. Bring the edges of the dough up around the filling to form a teardrop shape, pinching to seal the top.
In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl. Dip each coxinha into the beaten eggs, then roll in the breadcrumbs until fully coated.
Heat the vegetable oil in a deep-fryer or large saucepan to 180°C (350°F). Carefully lower the coxinhas into the hot oil, frying in batches if necessary. Cook for about 5-7 minutes until golden brown and crisp, turning occasionally.
Remove the coxinhas with a slotted spoon and drain on paper towels.
Serve warm and enjoy your delicious Coxinha de Frango!
Nutrition Facts
Calories |
11114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1030.3 g | 1321% | |
| Saturated Fat | 183.1 g | 915% | |
| Polyunsaturated Fat | 575.9 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 7314 mg | 318% | |
| Total Carbohydrate | 334.3 g | 122% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 24.2 g | ||
| Protein | 227.3 g | 455% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 416 mg | 32% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
