How To Make Coxinha (Brazilian chicken croquettes) and Catupiry - The Best Recipe

Prepare the creamy cheese by boiling 1 liter of whole milk and adding vinegar or citrus juice to curdle it.

Chill the curdled cheese in the fridge until ready to use.

Heat 1 liter of water in a pot, adding salt until the water is seasoned like pasta water.

Chop garlic and parsley while the chicken cooks in the salted water.

Once the chicken is cooked, shred it using a mixer or by hand, ensuring to keep some texture.

Season the shredded chicken with garlic, salt, pepper, and smoked paprika.

Cool the seasoned chicken in a tray in the fridge to make it easier to handle when assembling the coxinha.

In a large pan, heat 1 liter of water and a good amount of butter, then add a big pinch of salt.

Once boiling, lower the heat and add flour and eggs, mixing until the dough is smooth and not sticking to the bottom of the pan.

Cover the dough with a cloth to prevent it from drying out.

Mix 1 egg with a bit of milk to create an egg wash for breading the coxinhas.

Take a portion of the dough, flatten it, add a spoonful of the chicken filling, and shape it into a drumstick.

Dip the shaped coxinha into the egg wash, then coat it with panko.

Fry the coxinhas in hot oil, ensuring not to overcrowd the pan to maintain oil temperature.

Fry until golden brown, then remove and drain on paper towels.

Equipment Needed

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