Fried Coxinha Chicken Croquettes

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden fried Brazilian coxinha filled with shredded chicken and creamy cream cheese, shaped like little drumsticks for a perfect snack. This Brazilian-inspired recipe, ready in about 55 minutes, turns chicken breasts, water, chicken bouillon cube 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 220 calories and feeds 8, 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.

Prep: 40 min Cook: 15 min Serves 8 Brazilian cuisine 220 cal/serving

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Ingredients

2 large (about 1 lb) chicken breasts
4 cups water
1 chicken bouillon cube
1 small, chopped onion
2, minced garlic cloves
4 oz cream cheese
2 cups all-purpose flour
3 tbsp butter
1 cup milk
2, beaten eggs
2 cups bread crumbs
for frying vegetable oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a large pot, bring 4 cups water and 1 chicken bouillon cube to a boil. Add 2 large chicken breasts and 1 small chopped onion. Simmer for 20 minutes until chicken is cooked through. Remove chicken and shred finely.
Step 2: In a skillet, melt 3 tbsp butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 2 cups all-purpose flour and toast lightly for 2 minutes.
Step 3: Gradually whisk in 1 cup milk, stirring constantly until a thick dough forms that pulls away from the sides of the pan. Remove from heat and mix in shredded chicken, 4 oz cream cheese, 1 tsp salt, and 1/2 tsp black pepper. Let cool completely.
Step 4: Shape the dough into small drumstick-shaped croquettes about 3 inches long.
Step 5: Dip each coxinha into 2 beaten eggs, then coat thoroughly with 2 cups bread crumbs.
Step 6: Heat vegetable oil in a deep pot to 350°F. Fry the coxinhas in batches for 4-5 minutes until golden brown and crispy. Drain on paper towels and serve warm.