Ingredients
For the Dough Shell
500 g
all-purpose flour, sifted (4 cups)
1 L
chicken stock / broth (4 cups)
Use the cooking liquid from poaching the chicken if possible — the shell tastes like chicken, not plain flour
1 tbsp
butter
1 tsp
paprika powder
2 tsp
salt
For the Chicken Filling
375 g
chicken breast — or thighs for a richer bite (0.8 lb)
285 g
cream cheese, softened (10 oz)
Or Catupiry-style cheese spread if available
2
onions, finely chopped
3 cloves
garlic, minced
15 g
parsley, chopped (½ cup)
1 tbsp
paprika powder
2 tbsp
vegetable oil or olive oil
to taste
salt and ground black pepper
squeeze
lime juice — for a brighter filling
optional
For Breading
180 g
breadcrumbs or panko breadcrumbs (1½ cups)
500 ml
milk, room temperature (2 cups)
1
egg
For Air Frying
light spray
neutral oil spray — avocado, canola, or sunflower
Instructions
1
Cook & Shred the Chicken
▾
Simmer chicken in water until cooked through, or use an Instant Pot. Either way, save the cooking liquid — use it as your chicken stock for the dough.
Cook chicken to a safe internal temperature of 165°F / 74°C. Let it rest a few minutes, then shred with two forks (or in a stand mixer for fast pulled chicken).
💡 Using the poaching liquid in the dough means the shell is flavored with chicken — not plain flour water. This is the single biggest upgrade you can make to the recipe.
2
Build the Creamy Chicken Filling
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Heat oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and cook just until fragrant. Add shredded chicken, paprika, salt, and pepper. Stir for a few minutes so flavors bloom and excess moisture cooks off.
Turn off the heat and mix in parsley. Let it cool until just warm, then stir in cream cheese.
🧀 Key: don't add cream cheese while hot. If the filling is too hot the cheese loosens and makes everything runny — which leads to blowouts during air frying.
3
Make the Flour-and-Broth Dough
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In a pot, bring chicken broth, butter, paprika, and salt to a boil. Reduce heat to medium-low and add the sifted flour all at once. Stir hard with a wooden spoon until it forms a smooth mass and pulls away from the sides.
✋ Doneness test: touch the dough quickly with a fingertip. If it still feels sticky and paste-like, stir another 1–2 minutes. When it feels like a smooth flour dough (not batter), it's ready.
Spread on a lightly buttered surface, let it cool, then knead 1–2 minutes until silky. Cover and chill 15–30 minutes.
❄️ That rest makes shaping easier and prevents cracking. Don't skip it.
4
Shape the Teardrop Croquettes
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Pinch off a golf-ball-size piece of dough. Roll into a ball, flatten into a disc, and hollow the center with your thumbs. Add 1–2 teaspoons of filling. Close the dough around it, sealing well, then shape into a teardrop or drumstick.
⚠️ If dough tears, it's usually too dry or too cool. Warm it in your hands for a few seconds and press the seam again with warm fingertips.
5
Bread for Maximum Crunch
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Whisk milk and egg in a bowl (a pinch of salt is fine). Dip each coxinha in the liquid, then roll in breadcrumbs or panko, pressing gently so the coating sticks.
Milk + Egg
Full coat
→
Panko
Press gently
→
Oil Spray
Light coat
💡 Panko breadcrumbs give a lighter, crispier crust than fine breadcrumbs — especially important for air frying where there's no hot oil bath to help browning.
6
Air Fry to Golden
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⚙️ Air Fryer Settings
400°F
200°C Temp
3–5
min Preheat
10–12
min Cook Time
Preheat air fryer to 400°F / 200°C for 3–5 minutes. Arrange coxinhas in a single layer with space between them. Spray lightly with neutral oil. Air fry 10–12 minutes, flipping at the halfway mark and spraying the second side lightly.
💨 They're done when deeply golden and crisp. If your air fryer runs hot, check at minute 8 — over-browning can happen fast.
Air Fry vs Deep Fry
How the methods compare
💨 Air Fryer
✅Less oil — lighter result
✅Easier cleanup
✅No hot oil splatter risk
✅Great for smaller batches
⚠️Panko coat is essential for proper crunch
🔥 Deep Fry
✅Deeper, more even browning
✅Traditional texture
✅Larger batches at once
⚠️More oil needed
⚠️Temperature monitoring required
Notes
Best Served
Serve warm as a party appetizer, snack, or game-day finger food. The crisp shell and creamy filling are at their peak the first 15 minutes out of the air fryer.
Freeze Unbaked
Freeze breaded (uncooked) coxinhas on a tray, then bag. Air fry from frozen at 375°F — add 4–5 min.
Make Ahead
Shape and bread up to 1 day ahead. Refrigerate uncovered on a tray — the exposed surface helps the coating set for better crunch.
Filling Fix
Wet filling = blowouts. If filling is loose, cook 2–3 min on medium heat before adding cream cheese.
Air Fryer Tip
Don't crowd the basket. Single layer with gaps = even air circulation = even crunch on all sides.
