Fried Chicken Pastries (Coxinha)

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“Be warned-I haven't made this. I want to, and needed to put it into a format I could follow more easily. The instructions were 'interesting" to say the least. When I make it I'll add any corrections I think are needed. Prep time and cook time are a bit of a guess, as is the yield. The recipe says it makes 60 bite sized or 30 medium sized coxinhas.”
2hrs 8mins
30 pastries

Ingredients Nutrition


  1. Cut chicken breasts into 2 inch cubes, and place in a saucepan with onion, garlic, margarine, stock cubes, salt and pepper and 3 cups of water.
  2. Cook over medium heat for 30 minutes or until done.
  3. Strain solids from broth, retaining broth and solids.
  4. Finely chop the chicken to make the filling.
  5. Add the parsley and chopped green onion to the chicken.
  6. Measure the remaining broth into a saucepan-you will need 3 cups, so make it up with extra water.
  7. Add all the flour, and stir vigorously with a wooden spoon for 1 minute until it becomes stiff.
  8. Turn out, allow to cool a little, but while it is still warm, knead dough until it is smooth and no lumps of flour remain.
  9. (About 10 minutes) Roll out dough to about 1/4 inch thick and cut medium sized circles with a biscuit cutter.
  10. Place the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of the prepared filling.
  11. Judge the filling to the size of the circle you cut-you have to be able to seal it!
  12. Knead scraps and re-roll, and continue cutting until all the dough is used.
  13. Fold and close the dough in the shape of a drumstick (the word Coxinha means "little drumstick" in Portuguese).
  14. Brush the filled pastries with egg white and roll in breadcrumbs.
  15. Deep-fry the snacks for 8 minutes at 350f or until golden brown.

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