Coxinha de Frango
Crispy Brazilian chicken croquettes with a creamy potato-cheese filling. A beloved street food that's golden outside and tender within—perfect as an appetizer or light dinner.
- Total time
- 50 min
- Servings
- 12
- Calories
- 215
- Protein
- 9g
Ingredients
- 8 oz cooked chicken breast, shredded
- 1 lb potatoes, peeled and chopped
- 3 tbsp butter
- ½ cup whole milk
- ½ cup sharp cheddar, shredded
- ½ cup all-purpose flour
- 2 whole eggs, beaten
- 1 cup panko breadcrumbs
- 4 cup neutral oil for frying
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 12 minutes. Drain well.
- 2
Mash hot potatoes with butter and milk until smooth. Fold in shredded chicken and cheddar.
- 3
Chill mixture in the refrigerator for 15 minutes until firm enough to shape.
- 4
Scoop 2 tbsp of filling and roll between your palms into a teardrop shape (point facing down).
- 5
Place flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
- 6
Coat each coxinha in flour, shaking off excess, then dip in egg, then roll in breadcrumbs.
- 7
Heat oil in a heavy pot to 350°F. Working in batches, fry 4–5 coxinhas until golden brown, about 2 minutes.
- 8
Transfer to a paper-towel-lined plate. Serve hot with hot sauce or lemon wedges on the side.
Tools you’ll need
- large pot for boiling
- potato masher or fork
- measuring spoons and cups
- three shallow bowls
- heavy pot or deep skillet
- instant-read thermometer
- slotted spoon
- paper towels
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