📝 About This Recipe
Transport your taste buds to the vibrant streets of Brazil with these iconic pear-shaped chicken croquettes. Traditionally deep-fried, this air-fried version delivers the same irresistible contrast between a velvety, savory dough and a spiced chicken filling, all encased in a shatteringly crisp golden crust. Infused with aromatic herbs and creamy Catupiry-style cheese, these coxinhas are a lighter take on a beloved classic that doesn't compromise on authentic flavor.
🥗 Ingredients
The Chicken Filling
- 1 lb Chicken Breast (poached and finely shredded)
- 1/2 cup Yellow Onion (finely minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste
- 2 tablespoons Fresh Parsley (finely chopped)
- 4 ounces Cream Cheese (softened (or authentic Catupiry))
- 1/2 teaspoon Smoked Paprika
The Savory Dough
- 2 cups Chicken Broth (high quality or reserved from poaching chicken)
- 1 cup Whole Milk
- 2 tablespoons Unsalted Butter
- 3 cups All-Purpose Flour (sifted)
- 1/4 teaspoon Turmeric (for a golden dough color)
- 1 teaspoon Salt (adjust to taste)
The Breading & Coating
- 2 Large Eggs (beaten with a splash of water)
- 1.5 cups Panko Breadcrumbs (processed slightly for a finer texture)
- 2 tablespoons Extra Virgin Olive Oil (for spraying/brushing)
👨🍳 Instructions
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1
Sauté the minced onion and garlic in a drizzle of oil over medium heat until translucent. Add the shredded chicken, tomato paste, paprika, and parsley. Stir for 3-4 minutes until well combined, then fold in the cream cheese until the mixture is thick and creamy. Set aside to cool completely.
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2
In a large heavy-bottomed saucepan, combine the chicken broth, milk, butter, turmeric, and salt. Bring the mixture to a rolling boil over medium-high heat.
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3
Once boiling, turn the heat to low and dump the sifted flour in all at once. Stir vigorously with a sturdy wooden spoon for 2-3 minutes. The dough will be heavy and difficult to turn, but keep working it until it forms a smooth, cohesive ball that pulls away from the sides of the pan.
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4
Transfer the hot dough to a clean, lightly floured surface. Let it cool for just 5 minutes until you can handle it, then knead it while still warm for about 2 minutes until it is silky and elastic. Cover with plastic wrap to prevent a skin from forming.
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5
To assemble, take a piece of dough roughly the size of a large lime (about 50g). Roll it into a ball, then use your thumb to create a deep well, shaping it into a small cup with thin walls.
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6
Place a tablespoon of the chilled chicken filling into the center of the dough cup. Be careful not to overfill or the dough will tear.
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7
Gently pinch the dough upward over the filling, tapering it into a point at the top to create the signature 'chicken drumstick' or pear shape. Smooth out any seams with your fingers.
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8
Prepare your breading station: one bowl with the beaten eggs and another with the panko breadcrumbs. Dip each coxinha into the egg wash, then roll in the breadcrumbs until evenly coated.
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9
Preheat your air fryer to 375°F (190°C) for 5 minutes. While it heats, lightly mist the breaded coxinhas with olive oil or use a brush to gently dab oil onto the surface; this is crucial for a golden-brown finish in the air fryer.
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10
Place the coxinhas in the air fryer basket in a single layer, ensuring they are not touching. You may need to cook in batches.
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11
Air fry for 12-15 minutes, gently shaking the basket or rotating the coxinhas halfway through, until they are deeply golden and the crust feels firm and crisp.
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12
Remove from the air fryer and let them rest for 5 minutes before serving. This allows the steam inside to settle, making the dough texture perfect.
💡 Chef's Tips
Ensure your filling is completely cold before assembling; a warm filling will soften the dough and cause it to fall apart. Kneading the dough while it is still warm is the secret to a smooth, non-cracking exterior. If the dough feels too sticky while shaping, lightly grease your hands with a tiny bit of oil rather than using more flour. For the crunchiest air-fried results, use Panko breadcrumbs instead of traditional fine breadcrumbs. Avoid overcrowding the air fryer basket; air circulation is what creates the 'fried' texture.
🍽️ Serving Suggestions
Serve hot with a side of authentic Brazilian Malagueta pepper oil or your favorite hot sauce. Pair with a cold glass of Guaraná Antarctica or a fresh lime Caipirinha. Provide a side of lime wedges to brighten the savory flavors of the chicken. Serve as part of a 'Salgadinhos' platter alongside cheese bread (Pão de Queijo) and beef croquettes (Kibe).