Coxinha
Tear-drop shaped, deep-fried chicken snack.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The exact origin is debated, but a popular theory suggests it emerged in the 19th century, possibly linked to a Brazilian princess who only wanted to eat chicken thighs. When the cook ran out, they improvised using shredded chicken and mashed potatoes formed into a thigh shape.
Coxinha is deeply embedded in Brazilian culture, representing comfort food, street food, and a staple at parties and gatherings.
Street Food Staple
Coxinha is widely available as a popular and affordable street food, found in lanchonetes (snack bars) and from street vendors throughout Brazil.
Party Food Essential
No Brazilian party is complete without coxinhas. They are a must-have item on the buffet table, enjoyed by people of all ages.
Regional Variations
While the classic chicken coxinha is the most common, regional variations exist with different fillings, such as shrimp, cheese, or even vegetarian options.
Comfort Food
For many Brazilians, coxinha evokes feelings of nostalgia and comfort, reminiscent of childhood and family gatherings.
Coxinha offers a savory and comforting blend of flavors, primarily chicken and spices wrapped in a crispy fried shell.
The dominant flavor is that of shredded, seasoned chicken, typically chicken breast or thigh. Common seasonings include onion, garlic, parsley, and other herbs. The dough encasing the chicken is usually made from mashed potatoes or wheat flour, seasoned with chicken broth and spices. The deep-frying process contributes a rich, oily flavor and a satisfying crunch. Some variations add catupiry cheese for a creamy, tangy element inside.
Dough Consistency
The dough should be smooth and pliable, not too sticky or too dry. Adjust the amount of liquid (chicken broth) accordingly.
Shaping Technique
Practice the teardrop shape for a classic presentation. Ensure the dough completely encases the filling to prevent leaks during frying.
Frying Temperature
Maintain a consistent oil temperature (around 350°F or 175°C) to achieve a golden-brown and crispy crust without burning the exterior or leaving the inside undercooked.
Breadcrumb Coating
Use fine breadcrumbs for a smoother crust and coarse breadcrumbs for a more textured crust. Double-dipping (flour, egg, breadcrumbs) can create an extra crispy coating.
Resting Time
Allow the formed coxinhas to rest in the refrigerator for at least 30 minutes before frying. This helps the dough firm up and reduces the risk of them falling apart in the hot oil.
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