Coxinha de frango is a Brazilian fried savory dish made with a cooked dough shell filled with seasoned, shredded chicken, coated in breadcrumbs, and deep-fried until crisp.
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This coxinha recipe uses chicken cooking liquid to build the dough, a tomato-based chicken filling, and a cornstarch slurry coating so each piece fries crisp, sealed, and evenly golden.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Frozen Chicken breast: Provides a moist, easy-to-shred filling; can be substituted with fresh chicken, which cooks in about 15 to 20 minutes, or rotisserie chicken, adjusting salt as needed.
- Chicken cooking liquid: Creates a flavorful base so the dough is savory and cohesive; if you do not have enough leftover cooking liquid, top up with water to reach 630 ml, or dissolve 2 teaspoons chicken bouillon in 630 ml boiling water instead.
- All-purpose flour: Forms the structure so the dough can be shaped without tearing.
- Tomato paste: Adds color and depth, making the filling look rich and well-seasoned.
- Onion: Adds moisture and aroma, preventing the filling from tasting flat.
- Garlic: Boosts savory flavor so the filling tastes fully seasoned.
- Cornstarch: Creates a light, binding layer that helps breadcrumbs adhere evenly.
- Plain Breadcrumbs: Form a crisp outer crust so the coxinha fries to a golden finish.
How to Make Coxinha
Note: Full instructions are provided in the recipe card below.
- Simmer the chicken in water until fully cooked. Shred and reserve the cooking liquid.
- Measure 630 ml of chicken cooking liquid (top up with water if needed)
- Heat the liquid with paprika, pepper, oil, and chicken bouillon or salt until boiling.
- Remove from the heat and stir in the flour until smooth.
- Return to the heat and cook, turning every minute for 6 minutes.
- Spread the dough on an oiled surface and let the steam escape.
- Knead until smooth and pliable.
- Sauté the onion, garlic, and tomato paste. Add the chicken and seasonings.
- Divide the dough and filling into equal portions.
- Flatten each piece, add filling, close, and shape into teardrops.
- Heat the cornstarch and water until the mixture is translucent.
- Lightly coat each coxinha with the slurry, then breadcrumbs.
- Fry in hot oil until golden. Transfer to a paper towel-lined baking sheet. Serve hot.
Hint: Turn the dough every minute while cooking so it does not scorch and cooks evenly.
Storage, Make Ahead, & Freezing
Storage: Store leftover fried coxinhas in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Make the dough and keep it in a plastic bag in the refrigerator for 2 days. Cook the chicken filling until it's completely cool before shaping.
Freezing: Place the shaped coxinhas on a tray without touching and freeze until solid, then transfer to a plastic bag. When ready to fry, remove only the amount needed, let them thaw slightly, and fry in hot oil.
Camila's Tips & Variations
- Turn the dough every minute: Prevents burning and ensures even cooking.
- Test the dough before removing from heat: If it tastes raw, cook a little longer.
- Oil the counter lightly: Prevents sticking while the dough cools.
- Massage the dough after cooling: Makes it smooth and pliable for shaping.
- Fry only 2-3 at a time: Keeps the oil hot so the coxinhas fry crisp and not greasy.
- Do not use fresh tomatoes in the filling: Tomato paste or colorings prevent sour flavor.
- Seal well and remove air: Prevents the coxinhas from opening while frying.
Frequently Asked Questions
Why does my coxinha dough tear when shaping?
The dough is undercooked or under-kneaded: cook one more minute and knead until elastic.
Why does the filling leak while frying?
Air trapped inside causes the shell to open: press firmly and seal tightly before shaping.
Why are my coxinhas greasy?
The oil is not hot enough: heat until a wooden stick bubbles before frying.
What happens if I skip the cornstarch slurry?
Breadcrumbs will not stick evenly: use the slurry to bind the coating.
How do I keep coxinhas crispy after frying?
Steam softens the crust: drain on a rack or paper and do not stack while hot.
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Recipe
Coxinha
Equipment
- Tray
Ingredients
DOUGH
- 630 ml chicken cooking liquid; top up with water if needed
- 1 ½ teaspoons Knorr granulated chicken bouillon or kosher salt
- 1 ½ teaspoons paprika or ¾ teaspoon annatto
- ¼ teaspoon black pepper
- ½ tablespoon olive oil plus 1 teaspoon oil, for greasing the counter
- 340 g all-purpose flour
CHICKEN FILLING
- 380 g frozen chicken breast fillet , (yields about 280 g cooked) shredded
- 2 liters water
- 1 ½ tablespoons olive oil
- 1 small yellow onion , grated
- 2 small garlic cloves , grated
- ¼ cup tomato paste (or paprika/annatto for color)
- 1 ½ teaspoons Knorr chicken bouillon or kosher salt , adjust to taste
- ¼ teaspoon black pepper
- 1 ½ tablespoons parsley , chopped
- 1 ½ tablespoons green onion or chives , chopped
- Peanut or vegetable oil , as needed for frying
Instructions
- Cook the Chicken: Add the chicken to a large skillet and cover with 2 liters of water. Bring the water to a simmer over high heat, then reduce the heat to low.
- Cover and simmer until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 30 to 35 minutes. Remove chicken, let cool, and shred; set aside.
- Reserve the cooking liquid and measure 630 ml. If there is less, add water to reach 630 ml.
- Make the Dough: In a saucepan, add the cooking liquid, chicken bouillon or salt, paprika (or annatto), black pepper, and ½ tablespoon of oil. Bring to a full boil. Remove from heat, add the flour, and stir until smooth and lump-free.
- Cook the Dough: Return the pan to high heat. Let the dough sit for 1 minute, then turn it. Continue turning every minute for about 6 minutes total, until fully cooked. Test a small piece: if the flour tastes raw, cook longer. Turn off the heat.
- Cool and Knead: Lightly oil the counter and place the dough on it. Spread slightly to release steam and cool.
- Knead until smooth, soft, and elastic, then place in a plastic bag. If using right away, keep at room temperature. Refrigerate for up to 2 days if not using immediately.
- Make the Filling: Heat 1-½ tablespoons olive oil in a large pan over high heat. Add onion and sauté until lightly golden. Add garlic and stir. Add tomato paste and cook for 2 minutes.
- Add shredded chicken and mix well-season with chicken bouillon or salt, black pepper, parsley, and green onion. Stir, remove from heat, and let cool.
- Portion the Filling & Dough: Shape the filling into a rectangle, then cut it into 20 equal pieces. Shape the dough into a rectangle, then cut it into 20 equal pieces.
- Shape: Roll one dough piece into a ball, then flatten it to about 3 inches (8 cm). Add filling, press gently to remove air, and close like a pouch. Massage and shape into a teardrop (coxinha). Trim excess dough.
- Make the Coating: Mix water and cornstarch. Microwave for 30 seconds, stir, then microwave for 30 seconds more until translucent. Let cool slightly.
- Bread: Lightly coat each coxinha with the paste until shiny, then roll in breadcrumbs.
- Fry: Heat oil until a wooden stick bubbles. Fry 2-3 at a time until golden. Transfer to a paper towel-lined baking sheet. Serve hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
