CoxinhaChicken Croquette

The undisputed king of street food.

• 20 units ( each)
• Prep 30 mins
• Cook 60 mins
• São Paulo

The coxinha originated during the late 19th-century industrial expansion in São Paulo, developing as a portable, cost-effective alternative to whole chicken drumsticks for factory workers. Shape-modeled after a chicken thigh, its structural integrity depends on complete starch gelatinization during the dough scalding phase. This creates a smooth, elastic casing that seals in moisture and resists oil penetration during frying.

Ingredients

• •500 ml Enriched Chicken Broth — Hydration & Flavor Base
• •50 g Unsalted Butter — Shortening & Tenderness
• •5 g Fine Sea Salt — Flavor Enhancer
• •400 g All-Purpose Wheat Flour (W≈200) — Structural Starch & Gluten Base
• •400 g Poached Chicken Breast (Shredded) — Core Protein Filling
• •100 g Cream Cheese (Requeijão Cremoso) — Creaminess & Binder
• •50 g Yellow Onion (Fine Diced) — Aromatic Base
• •10 g Garlic (Minced) — Aromatic Base
• •5 g Sweet Paprika — Color & Depth
• •15 g Fresh Parsley (Chopped) — Fresh Finish
• •150 ml Egg White Wash — Breadcrumb Adhesion
• •150 g Fine Breadcrumbs (Farinha de Rosca) — Outer Crisping Shell

Method

1. Sauté the onionSauté the onion and garlic in butter until translucent
2. Add the shreddedAdd the shredded poached chicken, paprika, salt, and parsley, then fold in the requeijão cremoso
3. Cool the fillingCool the filling completely to prevent steam build-up during frying
4. Bring the chickenBring the chicken broth, butter, and salt to a rolling boil (100°C) in a thick-bottomed pan
5. Add the flourAdd the flour all at once and stir vigorously over medium heat for 3 to 5 minutes until the dough forms a smooth ball and leaves a thin starch film on the pan base
6. Turn the doughTurn the dough onto a marble slab and knead once cool enough to handle until completely smooth
7. Portion the doughPortion the dough into 30g balls and flatten each into a disk with thinner edges
8. Place 20g ofPlace 20g of cold chicken filling in the center, wrap the dough around it, and pinch the top into a sharp teardrop shape while pressing out all internal air pockets
9. Dip the croquettesDip the croquettes in egg wash, roll in fine breadcrumbs, and deep-fry in neutral oil at 180°C until golden brown

Questions