Baked Coxinhas: Healthy Brazilian Treat
Coxinhas are beloved Brazilian chicken croquettes, traditionally deep-fried, but here reimagined as a healthier, baked or air-fried delight. They feature a creamy, seasoned chicken filling encased in a soft, savory dough, coated in breadcrumbs, and cooked until golden and crispy.
Ingredients
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons unsalted butter
- 1.5 cups all-purpose flour plus more for dusting
- 1 pound chicken breast cooked and shredded
- 0.5 cup cream cheese or Catupiry
- 0.25 cup chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs beaten
- 2 cups panko breadcrumbs
Instructions
- In a large saucepan, combine chicken broth, milk, and butter. Bring to a boil over medium heat. Reduce heat to low, add flour all at once, and stir vigorously until a smooth dough forms and pulls away from the sides of the pan. Remove from heat and let cool slightly.
- In a bowl, combine shredded chicken, cream cheese, parsley, salt, and pepper. Mix well to create the filling.
- Take a small portion of dough (about 2 tablespoons), flatten it in your palm, and place a spoonful of chicken filling in the center. Carefully shape the dough around the filling into a teardrop shape, pinching the top to seal.
- Dip each coxinha into the beaten eggs, then roll in panko breadcrumbs, pressing gently to ensure an even coating.
- Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Arrange coxinhas on a baking sheet lined with parchment paper or in the air fryer basket, ensuring they are not touching. Lightly spray with cooking oil for extra crispiness.
- Bake for 20-25 minutes, or air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy. Serve warm.
Notes
For extra flavor, use homemade chicken broth for the dough. Ensure the chicken filling is well-seasoned. If air frying, work in batches to avoid overcrowding. Serve with your favorite hot sauce or a simple lime wedge.