Coxinha Air Fryer Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And by “forever,” I mean anything over 30 minutes of active prep. We’ve all been there, staring into the abyss of our fridge, wishing a magical snack would just appear. Well, prepare to have your wishes granted, because today, we’re tackling the legendary Coxinha – but with a twist that’ll make your lazy-chef heart sing: the Air Fryer! Forget the deep-fried guilt; we’re going for crispy, golden perfection with minimal fuss. Your taste buds (and your oil budget) will thank you.

Why This Recipe is Awesome

Let’s be real, deep-frying is a commitment. It’s a splatter-fest, a clean-up nightmare, and let’s not even talk about the lingering smell of oil that says, “Yes, I fried something delicious, but also, my curtains now smell like a carnival.” This air fryer version? It’s practically a magic trick. It’s **idiot-proof**, even *I* didn’t mess it up, and trust me, I’ve had some kitchen “incidents.” You get that impossibly crispy exterior and the creamy, savory chicken filling without the oil slick. Plus, it’s faster, cleaner, and you can pretend it’s practically a health food. Win-win-win!

Ingredients You’ll Need

Time to gather your culinary squad! Don’t worry, nothing too fancy here.

• For the Dough:
• 2 cups milk (any kind, but whole milk makes it extra dreamy)
• 2 cups chicken broth (the good stuff, not the watery kind)
• 2 tablespoons unsalted butter (or margarine, if you’re feeling rebellious)
• 1 teaspoon salt (adjust to your soul’s desire)
• 2 ½ cups all-purpose flour (the basic kind, no need for fancy bread flour unless you’re feeling adventurous)
• For the Filling:
• 2 cups cooked shredded chicken (rotisserie chicken is your BFF here – no judgment!)
• 1 tablespoon olive oil (or whatever cooking oil you have lounging around)
• ½ medium onion, finely chopped (shed a tear for the flavor)
• 2 cloves garlic, minced (because garlic makes everything better, **FYI**)
• 2 tablespoons tomato paste (for that little pop of color and umami)
• ½ cup cream cheese (or authentic Catupiry, if you’re feeling extra fancy and found it)
• ¼ cup fresh parsley, chopped (or dried, if you’re in a pinch – I won’t tell)
• Salt and black pepper to taste (spice things up!)
• For Breading:
• 2 large eggs, beaten (give them a good whisk!)
• 2 cups breadcrumbs (Panko breadcrumbs are highly recommended for ultimate crispiness, just sayin’)

Step-by-Step Instructions

1. Whip Up That Filling: Heat oil in a pan over medium heat. Sauté the chopped onion until soft, about 3-4 minutes. Toss in the garlic and cook for another minute until fragrant. Add the shredded chicken and tomato paste, stirring to combine. Cook for 5 minutes, letting the flavors meld like a culinary symphony. Stir in the cream cheese (or Catupiry) until melted and creamy. Finish with fresh parsley, salt, and pepper. Set aside to cool – **important**, otherwise, you’ll burn your fingers later!
2. Dough Time (The Fun Part!): In a large pot, combine milk, chicken broth, butter, and salt. Bring it to a boil. Once boiling, reduce heat to low and add all the flour *at once*. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pot, forming a ball. This takes a few minutes and some elbow grease, so get ready for a mini arm workout. Transfer the dough to a clean surface and let it cool slightly until it’s comfortable to handle. Knead it for a few minutes until smooth.
3. Assemble Your Coxinhas: Take a small piece of dough (about 2 tablespoons) and flatten it in the palm of your hand to form a disc. Place a spoonful of the chicken filling in the center. Carefully bring the edges of the dough up and around the filling, pinching them together at the top to form the iconic teardrop shape. Don’t worry if your first few look a bit… rustic. Practice makes perfect (or at least less wonky).
4. Breading Bliss: Set up two shallow bowls: one with the beaten eggs and one with the breadcrumbs. Dip each coxinha first into the egg wash, ensuring it’s fully coated. Then, transfer it to the breadcrumbs, rolling and pressing gently to coat it completely. Make sure there are no naked spots!
5. Air Fryer Magic! Preheat your air fryer to **375°F (190°C)** for 5 minutes. This step is crucial for crispiness – don’t skip it! Lightly spray the bottom of your air fryer basket with cooking oil. Place the coxinhas in a single layer, making sure not to overcrowd the basket (work in batches if needed). Lightly spray the tops of the coxinhas with oil too.
6. Cook ‘Em Up: Air fry for **12-15 minutes**, flipping them halfway through, until they’re golden brown and crispy. Repeat with remaining coxinhas. Serve immediately and bask in the glory of your culinary prowess!

Common Mistakes to Avoid

We’ve all been there, making a rookie mistake or two. Learn from my oopsies so you don’t have to!

• Not Chilling Your Filling: Trying to mold hot filling into dough is a recipe for disaster (and burnt fingers). Let it cool down, folks!
• Overcrowding the Air Fryer: Resist the urge to cram all your coxinhas in at once. They need space to get crispy, otherwise, they’ll steam instead of fry. Patience, young padawan!
• Skipping the Oil Spray: Thinking your air fryer is a magical non-stick wonderland without any help? Think again! A little spray before and during cooking helps achieve that beautiful golden crisp.
• Uneven Dough Thickness: If your dough is too thick, it’ll be gummy. Too thin, and it’ll break. Aim for an even thickness, about ¼ inch, when flattening.
• Impatience with the Dough: Don’t try to handle the dough when it’s piping hot. Give it a few minutes to cool down so you can knead it properly and avoid a sticky mess.

Alternatives & Substitutions

Feeling creative? Or maybe you just ran out of an ingredient. No stress, we’ve got options!

• Dough Liquid: Ran out of chicken broth? You can use all milk, or even just water for the broth component. It’ll still work, but chicken broth adds an extra layer of flavor, **IMO**.
• Filling Fun: Not a chicken fan? You can totally use seasoned ground beef, shredded pork, or even a vegetarian filling like heart of palm or a hearty mushroom mixture. Get wild!
• Cheese Please: Can’t find Catupiry? Cream cheese is a fantastic substitute. For an extra kick, try adding a tiny bit of mozzarella or cheddar for a different melt.
• Breadcrumb Upgrade: While standard breadcrumbs work, **Panko breadcrumbs** are seriously the GOAT for extra crispiness. If you have them, use them! If not, regular fine breadcrumbs are perfectly fine.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly, and with a dash of sass).

• Can I make the dough ahead of time? Absolutely! You can make the dough, let it cool, then wrap it tightly in plastic wrap and refrigerate for up to 2 days. Just let it come to room temperature a bit before shaping.
• What about the filling? Can I prep that too? You betcha! The filling can be made up to 3 days in advance and stored in an airtight container in the fridge. This makes assembly day a breeze!
• Can I freeze these Coxinhas? Oh, heck yes! After breading, place the un-fried coxinhas on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag. Air fry from frozen, adding a few extra minutes to the cooking time (about 15-20 minutes total).
• My coxinhas aren’t getting crispy, what gives? Did you preheat your air fryer? Did you spray them with oil? Are they overcrowded? These are the usual suspects. Make sure your air fryer is hot and give them space and a good spritz of oil!
• What if I don’t have an air fryer? Can I deep fry them? Well, technically yes, but why are you even reading this air fryer recipe then? 😉 Kidding! Yes, you can deep fry them at 350°F (175°C) until golden brown, about 5-7 minutes. Just be ready for the oil cleanup.
• Can I use margarine instead of butter in the dough? You can, but why hurt your soul like that? 😉 Butter gives it a richer flavor, but margarine is totally acceptable if that’s what you have or prefer.

Final Thoughts

And there you have it, folks! Your very own batch of glorious, air-fried coxinhas, ready to disappear faster than you can say “more please!” This recipe proves that delicious doesn’t have to mean difficult, and sometimes, a little shortcut (hello, air fryer!) is exactly what the culinary doctor ordered. Now go impress someone – or just yourself – with your new skills. You’ve earned those crispy, savory bites. Happy munching!