Coxinha-Shaped Chicken Croquettes with Creamy Catupiry Filling

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Golden fried chicken croquettes shaped like the classic Brazilian coxinha, filled with creamy Catupiry cheese for a luscious bite. This Brazilian-inspired recipe, ready in about 45 minutes, turns shredded cooked chicken breast, unsalted butter, all-purpose flour into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups shredded cooked chicken breast
• 3 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup cream cheese (Catupiry substitute)
• 1 small, finely chopped onion
• 2, minced garlic cloves
• for frying vegetable oil
• 2, beaten eggs
• 1 cup bread crumbs
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a saucepan over medium heat, melt 3 tbsp unsalted butter. Add 1 small finely chopped onion and 2 minced garlic cloves; sauté for 3 minutes until fragrant and translucent.
2. Step 2: Stir in 1/2 cup all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
3. Step 3: Gradually whisk in 1 1/2 cups chicken broth, continuing to stir until mixture thickens into a dough that pulls away from the pan.
4. Step 4: Remove from heat and transfer dough to a bowl; fold in 2 cups shredded cooked chicken breast, 1 tsp salt, and 1/2 tsp black pepper. Let cool slightly.
5. Step 5: With floured hands, take a golf ball-sized portion of dough, flatten it, place 1 tbsp cream cheese (Catupiry substitute) in the center, and mold dough around to form a teardrop shape.
6. Step 6: Dip each croquette into 2 beaten eggs, then coat with 1 cup bread crumbs.
7. Step 7: Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry croquettes in batches for 4-5 minutes until golden brown and crispy. Drain on paper towels and serve warm.