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Coxinha de Frango or Brazilian Chicken Fritters, consist of a dough made with wheat flour and chicken broth, which is filled with spiced chicken meat, shaped into a chicken drumstick, and deep-fried. It is one of the most popular appetizers in Brazil, and for good reason.
By Denise Browning
Have you ever heard about, or perhaps even gotten a chance to experience, a coxinha? “Hum? Come again!!!” Coxinha – a “little drumstick” that is actually a fritter molded into a shape resembling a chicken leg… Well, if you haven’t, now is your chance… I would like to introduce to you a favorite of mine, a real star among Brazilian salgados or appetizers: Coxinha de Frango or Brazilian Chicken Fritters!
Coxinha de frango ( pronounced like koh-SHEEN-ya dee FRAHN-goo), also known as coxinha de galinha, originated in São Paulo about 2 centuries ago, having now become one of the most popular appetizers in the country. It consists of dough, originally made with wheat flour and chicken broth, which is filled with seasoned shredded chicken, shaped into a little chicken drumstick, and then deep-fried. 
Coxinha de frango is a street food, although common in snack bars, bakeries, and cafés. It is also served at birthday parties and many other events as an appetizer. I have been a fan of coxinha de frango for as long as I can remember, just like everyone else who has taken a bite. The thing is unforgettable!
Well, as if this weren’t enough, I am pairing this savory beauty with another star: Rioja Wine, of course!
I know, I know… Rioja wine is not from Brazil (unfortunately)! But it doesn’t have to be in order to pair well with coxinha de frango, our Brazilian tapas this time around. In fact, Rioja wine is so food-friendly that can perfectly complement a huge range of dishes from different cuisines — not just those from Spain and other Mediterranean countries. If you didn’t know, Rioja reds, whites, and rosés are beautifully balanced in their alcohol content and acidity — complementing everything from fish to veggies, meats, and cheeses… most of the time without you even having to order different wines. How about that?!
Rioja wines are also “aged for you”! This means that Rioja winemakers age the wine for you in their cellars. When you pick up a bottle of Rioja, you can be sure it will taste great right away.
2012 Marqués de Cáceres is a dry, crisp, clean, and citrusy white wine from Rioha Alta, Spain. It goes well with our Brazilian tapas for at least 3 reasons:
1. Its clean acidity complements chicken, seafood, pastas, rice, hors d’óeuvres, sushi, fresh salads, etc.
2. This Rioja has both a long length, and lasting flavors that are not carried away by the intensity of garlic and spices in our coxinhas or chicken fritters.
3. This is a light wine that contrasts well with our heavy (fried) Brazilian tapas dish. Yes, its acidity cuts through the fat in fried foods!
A Match Made in Heaven — Brazilian Chicken Fritters
- Total Time: 50 minutes
- Yield: Makes 34 1x
- Diet: Omnivore, Gluten-Free
Description
Crispy chicken fritters, shaped like drumsticks, filled with savory spiced chicken. A classic Brazilian appetizer!
Ingredients
- 2 tbsp olive oil
- 1/2 cup white onion, finely minced
- 2 cloves garlic, finely minced
- 3 cups (710 ml) cooked (or rotisserie) chicken, finely shredded
- Salt and ground black pepper to taste
- A pinch of red pepper flakes
- 3 tbsp mayonnaise (or if desired, Catupiry cheese spread - also called requeijão)
- 3 tbsp minced green onions or chives
- 3 cups (710 ml) chicken stock (liquid)
- A pinch of salt
- 1/4 tsp annatto or turmeric
- 2 tsp olive oil
- 3 cups (710 ml) sifted all-purpose flour
- 2 cups (473 ml) all-purpose flour
- 8 large egg whites, divided
- 2-3 cups (473-710 ml) breadcrumbs, divided
- Enough vegetable oil to fully immerse the coxinhas for deep frying
Instructions
Prepare the filling
- In a large skillet, heat olive oil over medium heat. Add white onion and cook, stirring occasionally, until soft and translucent (about 2 minutes). Add garlic and cook for about 1 minute.
- In a large bowl, combine shredded chicken, cooked onion and garlic mixture, salt, pepper, red pepper flakes (optional), mayonnaise or Catupiry cheese, and green onions or chives. Set aside.
Prepare the coxinha dough
- In a large, non-stick saucepan, combine chicken stock, salt, annatto or turmeric (optional), and olive oil. Bring to a simmer over medium-low heat.
- When hot, add sifted flour all at once, stirring vigorously for about 1 minute until a uniformly lumpy dough forms.
- Remove from heat and transfer dough to an electric mixer fitted with a hook attachment. Knead at speed “2” for about 5 minutes, or until soft and smooth. If using a hand mixer, let dough cool enough to handle and knead well.
- Scrape dough onto a well-floured surface and knead a little more by hand. Shape into a flat disk and let rest for 5 to 8 minutes at room temperature.
- Roll out dough to ¼ to ?-inch thickness. Cut out 3-1/4-inch disks and place on a baking sheet lined with parchment paper.
- Scoop about 1 tablespoon of chicken filling onto the center of each disk.
- Lightly oil your hands and shape disks into drumsticks, pinching and sealing the edges. Pull the dough at the top out slightly to resemble a drumstick.
- Use a moist towel to clean your fingers after each coxinha. Ensure no cracks; if cracked, wet fingers and pinch together. Flatten the bottom slightly so they rest upright.
Dredge coxinhas
- Prepare three bowls: one with all-purpose flour, one with half the egg whites (4 egg whites mixed with 1 teaspoon of water), and one with half the breadcrumbs (about 1-1/2 cups). Pass coxinhas through flour, egg whites, then breadcrumbs, shaking off excess.
Fry coxinhas
- Pour enough vegetable oil into a frying machine or heavy-bottomed pot. Heat to 350°F (177°C). If using no thermometer, dip a small piece of dough into the oil; a sizzling sound indicates readiness.
- Fry in batches, ensuring not to overcrowd the pot. Turn to brown evenly.
- Transfer coxinhas to a baking sheet lined with paper towels to absorb excess oil. Keep warm in the oven until serving.
- Serve coxinhas with ketchup, lime wedges, rosé sauce, or chimichurri sauce.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- To prevent sticking, lightly grease your hands with oil before shaping the coxinhas.
- Leftover coxinhas can be stored in the freezer for up to 3 months; reheat in the oven or air fryer.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 fritter
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 15
- Cholesterol: 100
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Frequently Asked Questions
What makes these Brazilian chicken fritters different from standard fried chicken?
Brazilian fritters, often called coxinha or similar variations, typically use shredded cooked chicken mixed with seasonings and sometimes cream cheese, shaped and coated in a dough or breadcrumb crust before frying.
Can I bake these fritters instead of frying them?
Baking works but gives a drier, less crisp exterior. Brush them with oil and bake at 400 degrees Fahrenheit, turning once, for a lighter result that still has some color.
What dipping sauce pairs well with these fritters?
A simple hot sauce or a garlic-lime aioli complement the savory chicken filling well. In Brazil, these are often eaten as-is or with a light vinegar-based hot sauce.
Love everything Brazilian – awesome recipe!