Game on, snack fans. Brazil’s beloved coxinha—crispy teardrops of joy stuffed with savory goodness—were basically invented for football watch parties. They’re handheld, deeply comforting, and outrageously customizable. Ready to level up your snack table with five versions that disappear faster than you can say “another round?” Let’s fry.
1. Classic Shredded Chicken Coxinha With Cream Cheese
You can’t argue with the O.G. This classic coxinha hits every craveable note: tender chicken, a whisper of creaminess, and that iconic golden shell that crunches like a highlight reel. Serve a pile of these, and your guests will think you hired a Brazilian auntie to cater.
What Makes It Awesome
- Perfectly seasoned chicken with garlic, onion, and a little tomato.
- Velvety requeijão (or cream cheese) to keep the filling juicy.
- Dough that stays crisp outside and soft inside—chef’s kiss.
Ingredients (About 24 Coxinhas)
- 2 cups shredded chicken (poached or rotisserie)
- 1 small onion, minced; 2 cloves garlic, minced
- 1 tomato, deseeded, diced
- 2 tbsp olive oil
- 1/4 cup requeijão or cream cheese
- 1/4 cup chopped parsley
- Salt, pepper, paprika to taste
- 2 cups chicken broth
- 2 cups all-purpose flour
- 2 tbsp butter
- For breading: 2 eggs, 1 cup milk, 2 cups fine breadcrumbs
- Neutral oil for frying
Method
- Filling: Sauté onion and garlic in oil. Add tomato, then stir in chicken, season, and finish with cream cheese and parsley. Cool completely.
- Dough: Bring broth and butter to a boil. Dump in flour all at once, stir hard until a ball forms and pulls from the pan (about 3–4 minutes). Cool until warm; knead until smooth.
- Shape: Pinch off a golf-ball piece. Flatten, fill with chicken, pinch closed, and pull the top into a teardrop.
- Breading: Dip in egg-milk mix, then breadcrumbs. Chill 20 minutes for best crunch.
- Fry: 350°F/175°C until deep golden, about 3–4 minutes.
Serve these when you need guaranteed crowd-pleasers. Bonus: they reheat in the air fryer like champs.
2. Creamy Catupiry Chicken Coxinha (The Gooey Upgrade)
Want extra oomph? Swap regular cream cheese for Catupiry, Brazil’s cult-fave creamy cheese. It melts like a dream and turns each bite into a lava flow of rich, savory goodness.
Why You’ll Love It
- Ultra-melty center that stretches just enough for that “whoa” moment.
- Balanced seasoning so the cheese doesn’t overpower the chicken.
- Instagram-friendly pull—FYI, your feed will thank you.
Ingredients & Tweaks
- Use the Classic recipe, but replace cream cheese with 1/3–1/2 cup Catupiry.
- Add 1 tsp smoked paprika and a squeeze of lime to the chicken for contrast.
- Use panko mixed with regular breadcrumbs (50/50) for extra crunch.
Pro Tips
- Keep the Catupiry cold. Scoop small dabs with a spoon and tuck them dead center to avoid leaks.
- Seal edges well and chill shaped coxinhas 30 minutes before frying.
- Don’t overcrowd the fryer—steam makes the crust soggy.
Break these out for “big game” energy or when you want to impress without trying too hard. Seriously, they win every time.
3. Spicy Pulled Chicken Coxinha With Malagueta Heat
For the friend who claims “I like it hot,” here’s your mic drop. Brazilian malagueta chili brings a fruity, fiery kick that cuts through the richness like a champion. It’s bold, it’s bright, and it pairs perfectly with cold beer.
Flavor Playbook
- Malagueta sauce or fresh chilies for authentic heat (sub Thai chilies if needed).
- Acidity from lime and vinegar to keep things lively.
- Herby finish with cilantro and green onion.
Ingredients (Filling Focus)
- 2 cups shredded chicken
- 1 small onion, 2 cloves garlic
- 1–2 fresh malagueta chilies (or 1–2 tsp malagueta sauce)
- 1 tbsp tomato paste
- 1 tbsp white vinegar, juice of 1/2 lime
- 2 tbsp olive oil
- Salt, pepper, cumin to taste
- 2 tbsp chopped cilantro + 1 tbsp green onion
Method Highlights
- Sauté onion, garlic, and chopped chilies. Stir in tomato paste and cumin.
- Add chicken, vinegar, lime, and herbs. Season assertively.
- Use the Classic dough and breading, fry at 350°F/175°C.
Serve With
- Garlic-lime yogurt dip for cooling contrast.
- Mango or pineapple salsa if you want sweet heat harmony.
When to make it? When your crew wants fireworks. IMO, this is your MVP for night games.
4. Cheese & Corn Coxinha (Vegetarian Crowd-Pleaser)
No chicken? No problem. This queijo e milho version brings buttery corn, melty cheese, and a kiss of scallion. It’s comfort food disguised as a snack—and even carnivores go back for seconds.
What’s Inside
- 1 cup sweet corn kernels (fresh or frozen, thawed)
- 1 1/2 cups shredded mozzarella or a melty Brazilian-style cheese
- 3 tbsp cream cheese or requeijão
- 2 tbsp chopped scallions
- 1/2 tsp smoked paprika, salt, black pepper
Dough Twist
- Cook the Classic dough with 1/4 cup corn purée blended into the broth for flavor.
- Add a pinch of turmeric to the dough for pretty color. Not required, but fun.
How To Build
- Mix corn, cheeses, scallion, and seasoning until cohesive.
- Chill the filling 20 minutes so it scoops neatly.
- Shape, bread, and fry as usual—or air fry at 390°F/200°C for 8–10 minutes, flipping once and misting with oil.
Optional Upgrades
- Jalapeño or malagueta for mild heat.
- Roasted red pepper for sweetness and color.
Perfect for mixed-diet gatherings and meatless Mondays that still feel like a party. Trust me, your vegetarian friend will bring you flowers.
5. Creamy Hearts of Palm Coxinha (Coxinha De Palmito)
Going full Brazilian? Make palmito the star. Hearts of palm offer a tender, delicate bite that plays beautifully with aromatics and creaminess. It’s elegant, easy, and way more exciting than a veggie tray.
Filling Essentials
- 1 1/2 cups chopped hearts of palm (drained)
- 1/2 small onion, minced; 1 clove garlic, minced
- 1 tbsp olive oil
- 1/3 cup diced tomatoes (drained)
- 1/4 cup cream cheese or Catupiry
- 2 tbsp grated Parmesan
- 2 tbsp chopped parsley
- Pinch of nutmeg, salt, pepper
Cook It
- Sauté onion and garlic in oil. Add tomatoes and hearts of palm.
- Stir in cream cheese and Parmesan until creamy. Season with nutmeg, salt, pepper, then finish with parsley.
- Cool before shaping. Use the Classic dough, bread, and fry.
Serving Ideas
- Herbed mayo (mayo + lemon zest + parsley) on the side.
- Chilled vinho verde or a crisp lager if you’re pairing drinks.
Bring these to any potluck where you want compliments all night. They’re refined without trying too hard—seriously.
Game-Day Workflow (Optional Cheat Sheet)
- Day Before: Make fillings and dough, shape and bread. Freeze on trays, then bag.
- Game Day: Fry from frozen at 350°F/175°C for 5–6 minutes. Keep warm in a low oven.
- Dip Bar: Chimichurri mayo, spicy ketchup, garlic-lime yogurt, and hot honey for the win.
Troubleshooting & Tips
- Dough too sticky? Knead with lightly oiled hands; add a tablespoon of flour if needed.
- Fillings leaking? Chill shaped coxinhas before frying and seal seams firmly.
- Soggy crust? Oil too cool—aim for 350°F/175°C and fry in batches.
- No deep fryer? Use a heavy pot with 2–3 inches of oil and a thermometer, or air fry with a light oil mist.
Ready to make your snack table the stuff of legend? Pick one recipe for a quick win or go all-in and serve a coxinha sampler. Your guests will cheer before kickoff—just don’t blink or they’ll vanish.