Brazilian Cuisine
Chicken and Cream Cheese Coxinha
A modernized, ultra-creamy take on the quintessential Brazilian street food snack. By elevating the ratio of rich cream cheese mixed directly into the shredded chicken, the filling transforms into a luxurious, gooey center when fried. Wrapped in a smooth chicken-broth choux pastry and coated in crispy Panko breadcrumbs, this version delivers a heightened street-food experience that perfectly mimics the trendiest snack bars in São Paulo.
Dishday
Recipe overview
- Total time
- 55 min
- Prep
- 25 min
- Cooking
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 460 kcal
- Protein
- 19 g
- Fat
- 26 g
- Carbs
- 37 g
- Fiber
- 2 g
Step by step
Method
- 01
Pulse the cooked chicken in a food processor until finely shr…
Pulse the cooked chicken in a food processor until finely shredded. Finely chop the onion, garlic, and fresh herbs.
- 02
Melt 10g of butter in a pan, sauté onion and garlic until tra…
Melt 10g of butter in a pan, sauté onion and garlic until translucent. Add chicken, season with salt and pepper, and warm through. Off the heat, stir in all the cream cheese and herbs until fully combined, then chill.
- 03
Bring chicken broth, remaining 30g of butter, and a pinch of…
Bring chicken broth, remaining 30g of butter, and a pinch of salt to a rolling boil in a saucepan. Dump in the flour all at once, lower the heat, and stir vigorously with a wooden spoon.
- 04
Cook and stir the dough for 2-3 minutes until it forms a smoo…
Cook and stir the dough for 2-3 minutes until it forms a smooth ball and pulls away from the sides. Transfer to a counter, cool slightly, and knead until highly elastic.
- 05
Divide the dough into 40-50g portions
Divide the dough into 40-50g portions. Flatten each into a round disk with your fingers, leaving the center slightly thicker than the edges.
- 06
Place a generous spoonful of the chilled creamy chicken filli…
Place a generous spoonful of the chilled creamy chicken filling into the center. Bring the edges up, seal tightly, and pinch into a sharp teardrop shape.
- 07
Whisk eggs with a splash of water in one bowl and place Panko…
Whisk eggs with a splash of water in one bowl and place Panko in another. Dip the coxinhas in the egg wash, then coat thoroughly in the breadcrumbs.
- 08
Heat frying oil to 180°C
Heat frying oil to 180°C. Fry in batches for 3-4 minutes until spectacularly golden and crisp. Drain on paper towels before serving.
Dishday
Useful advice
Cooking tip
For maximum creaminess, blend the cream cheese into the chicken while the meat is still warm. Ensure the filling is completely chilled before shaping; cold filling makes sculpting the iconic teardrop silhouette effortless.
How to serve
Serve piping hot so the cheesy core remains delightfully melty. Pair with lime wedges and a side of homemade garlic-herb mayo or hot pepper sauce.
How to store
These can be frozen raw after breading for up to 3 months. When frying from frozen, keep the oil at a steady medium-high heat so the center fully melts without burning the crunchy crust.
Note
Using Panko breadcrumbs instead of traditional fine ones gives the snack a superior, long-lasting crunch reminiscent of modern food trucks.
