Brazilian cuisine is famous for its comforting street foods, and few snacks are as beloved as coxinha. Traditionally, coxinha is made with a soft dough filled with seasoned chicken, shaped like a teardrop, breaded, and fried until golden. While delicious, the classic method can be time-consuming and involves several steps.
This Brazilian-style chicken croquette without dough is a modern, simplified take on the original. By skipping the cooked dough wrapper and relying on creamy requeijão (or cream cheese) to bind the chicken, you get all the flavor with far less effort. The result is a crispy-on-the-outside, creamy-on-the-inside croquette that’s quicker to prepare and perfect for parties, appetizers, or even a casual dinner.
In this article, you’ll learn how this shortcut version works, why it’s so popular in Brazilian home kitchens, tips for perfect texture, variations, storage advice, and answers to the most common questions.
Why This No-Dough Version Works
Traditional coxinha dough is made from flour and broth, cooked until thick, cooled, shaped, and then filled. While delicious, it’s labor-intensive. This version skips the dough entirely and uses cream cheese or requeijão as a binder.
Here’s why it’s effective:
- The cream cheese binds the shredded chicken naturally
- The mixture firms up when cooled, making it easy to shape
- Breadcrumbs create the crispy exterior usually provided by dough
- The inside stays moist, creamy, and flavorful
It’s a technique commonly used in Brazilian households when time is short but cravings are strong.
Ingredients Overview and Their Role
Shredded Chicken
Cooked and finely shredded chicken forms the base. Chicken breast is most common, but thighs can be used for extra juiciness.
Requeijão or Cream Cheese
Requeijão is a Brazilian cream cheese that’s slightly looser and creamier than block cream cheese. Either works well and provides richness and structure.
Onion and Garlic
These aromatics build the flavor foundation. Grating the onion helps it melt into the mixture instead of creating chunks.
Seasonings
Salt and pepper are essential, but paprika, parsley, green onions, or a pinch of cayenne can elevate the flavor.
Breadcrumbs
Used only on the outside, breadcrumbs give the croquettes their crispy, golden shell.
Oil for Frying
Deep frying ensures even browning and a crisp exterior.
Step-by-Step Method Explained
1. Sauté the Aromatics
Heating oil and sautéing the grated onion until golden develops sweetness and depth. Adding garlic at the end prevents burning and bitterness.
2. Add and Season the Chicken
The shredded chicken is briefly sautéed to absorb the flavors. This step ensures the filling is well-seasoned before binding.
3. Mix in the Cream Cheese
Turning off the heat before adding the requeijão prevents separation. The cheese melts into the chicken, creating a creamy, cohesive mixture.
4. Cool the Mixture
Cooling is essential. Warm filling is too soft to shape. Once cool, the mixture firms up and becomes easy to handle.
5. Shape the Croquettes
Small balls or oval shapes work best. Keeping them compact prevents them from breaking during frying.
6. Bread and Fry
Rolling directly in breadcrumbs keeps things simple. Frying until golden gives the croquettes their signature crunch.
Texture and Flavor Profile
These croquettes are:
- Crispy and golden on the outside
- Creamy and savory on the inside
- Rich without being heavy
- Mild enough to please everyone, yet flavorful
They’re especially good served hot, when the interior is soft and slightly melty.
Serving Suggestions
Brazilian-style chicken croquettes are versatile and pair well with:
- Hot sauce or chili sauce
- Garlic aioli or mayonnaise
- Fresh lime wedges
- Simple green salad for balance
They work as appetizers, party snacks, or even a main dish with sides.
Variations You Can Try
- Cheese-Stuffed: Add a cube of mozzarella in the center
- Spicy Version: Mix in chili flakes or hot sauce
- Herbed: Add parsley, cilantro, or green onions
- Oven or Air Fryer: Brush with oil and bake or air fry for a lighter version
This base recipe is easy to customize based on taste and dietary preferences.
Storage and Make-Ahead Tips
- Refrigerate uncooked croquettes for up to 24 hours
- Freeze shaped, breaded croquettes for up to 2 months
- Fry directly from frozen, adding a little extra time
- Store fried leftovers in the fridge for up to 3 days
For best texture, reheat in the oven or air fryer rather than the microwave.
Common Mistakes to Avoid
- Shaping while the mixture is still warm
- Using too much cream cheese, making the filling too soft
- Overcrowding the fryer, which lowers oil temperature
- Frying at oil that’s too cool, causing greasy croquettes
Frequently Asked Questions (FAQs)
Is this the same as traditional coxinha?
No. Traditional coxinha uses a cooked dough wrapper. This is a shortcut version inspired by the flavors of coxinha.
Can I use leftover chicken?
Yes. Rotisserie or leftover roasted chicken works perfectly.
Can I bake or air fry these?
Yes. They won’t be as crisp as deep-fried, but they still taste great. Brush lightly with oil before cooking.
Why does the mixture need to cool?
Cooling firms up the cream cheese and makes shaping possible.
Can I substitute the breadcrumbs?
Yes. Panko breadcrumbs create extra crunch, while crushed crackers also work.
Are these croquettes freezer-friendly?
Yes. They freeze very well before frying.
What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower oil work best.
How do I know when they’re done?
They should be evenly golden brown and crisp on the outside.
Final Thoughts
This Brazilian-style chicken croquette without dough is a perfect example of how traditional flavors can be adapted for modern kitchens. It delivers everything people love about coxinha—savory chicken, creamy texture, and crispy coating—without the lengthy preparation.
Whether you’re new to Brazilian food or just looking for a quick, crowd-pleasing snack, this recipe is reliable, adaptable, and deeply satisfying. Once you try it, it’s likely to become a regular favorite in your kitchen.