Brazilian Chicken Croquettes
Crispy on the outside and soft on the inside, these Brazilian Chicken Croquettes make a perfect snack or party food filled with shredded chicken.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1/2 cup chicken broth
- 1/2 cup cream cheese or requeijão (optional) Use if you prefer a creamier filling
Dough
- 2 cups all-purpose flour For dough
- 2 cups water For dough
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Coating
- 2 eggs beaten For coating
- 1 cup breadcrumbs For coating
- Vegetable oil for frying
Instructions
Make the filling
- Heat oil in a pan. Sauté onion and garlic until soft.
- Add shredded chicken, a little salt and pepper, and warm for 2 minutes.
- Stir in cream cheese or requeijão if using it. Mix well. Set filling aside to cool.
Make the dough
- In a saucepan, bring water, butter, and a pinch of salt to a boil.
- Add flour all at once and stir quickly until the dough forms a ball and pulls from the pan.
- Let dough cool a few minutes so you can handle it.
Shape croquettes
- Take a small piece of dough in your hand. Flatten it into a cup.
- Put a spoon of filling in the center. Close the dough around the filling and roll into a small drum or ball.
Coat
- Dip each shaped croquette in beaten egg, then roll in breadcrumbs to coat fully.
Fry
- Heat oil in a pan to medium-high (about 350°F / 175°C). Fry croquettes in batches.
- Cook until golden brown on all sides, about 3–4 minutes per batch.
- Drain on paper towels.
Notes
Cool the filling before stuffing to prevent soggy dough. Keep the dough moist but not sticky. Fry in medium-high heat for best results.