Coxinha
Teardrop shaped croquettes with a soft shredded chicken filling and a crisp golden crumb.
- Time1 hr 30
- LevelHard
- Costabout £0.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Simmer the chicken in the water for 15 minutes until cooked through. Lift it out, shred it finely and keep the cooking water.
15 min - 2
Fry the onion and garlic in the olive oil for 5 minutes. Add the chicken, parsley and a splash of the cooking water and cook for 3 minutes to make a moist filling. Leave to cool.
8 min - 3
Measure 400 ml of the chicken water into a pan with the butter and salt and bring to the boil. Tip in the flour all at once and beat hard for 3 minutes until it forms a smooth dough ball.
3 min - 4
Cool for 10 minutes, then knead briefly. Take a golf ball of dough, flatten it in your palm, add a spoon of filling and pinch closed into a teardrop shape.
- 5
Dip each one in beaten egg, then roll in breadcrumbs. Chill for 20 minutes.
20 min - 6
Heat the frying oil to 170 degrees and fry the coxinhas in batches for 4 minutes until deep golden. Drain on kitchen paper and serve warm.
4 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.