This burger takes the core idea behind coxinha — seasoned shredded chicken with a crispy panko crust — and builds it into a full-sized patty on a brioche bun. The prep is hands-on but straightforward, and the result is a chicken burger with noticeably more flavor than a plain breast patty. If you want something different on burger night without hunting down obscure ingredients, this is a solid pick.
The short version of why this works
Two things make this recipe click. First, simmering the shredded chicken in stock with aromatics until the liquid is almost gone concentrates the seasoning into the meat rather than leaving it watery — that step is what separates a flavorful patty from a bland one. Second, the standard breading sequence (flour, egg, panko) gives you a crust that actually stays on during frying. Skip the flour coat and the egg has nothing to grip, so the breadcrumbs slide off in the oil. Keep the oil at 180°C (356°F) and fry to an internal temperature of 165°F (74°C) — that’s the safe target for any poultry patty.
Shopping notes
- Panko breadcrumbs: Regular fine breadcrumbs will work in a pinch, but panko gives you a noticeably crunchier crust. Most supermarkets stock it in the Asian foods aisle or near the regular breadcrumbs.
- Brioche buns: Any soft, slightly enriched bun works here. Standard burger buns are fine. Avoid anything too crusty — it fights the crispy patty instead of complementing it.
- Smoked paprika: Regular sweet paprika is a reasonable swap, but smoked paprika adds a subtle depth that plain paprika doesn’t. Worth grabbing if you don’t already have it.
- Jackfruit swap: If you want a plant-based version, canned young green jackfruit (in water or brine, not syrup) shreds well and holds the seasoning in the same way as chicken. Drain and rinse it thoroughly before cooking.
Mistakes to avoid
- Patties that fall apart in the pan: The chicken mixture needs to be fairly dry before shaping. If you pull it off the heat while there’s still visible liquid pooling in the pan, the patties won’t hold together through breading and frying. Let it go until the mixture looks almost paste-like.
- Overcrowding the frying pan: Adding too many patties at once drops the oil temperature fast, and you end up with greasy, pale crust instead of a golden one. Fry in batches of two if your pan is standard-sized.
- Skipping the paper towel rest: These patties absorb more oil than a regular burger patty because of the breadcrumb coating. A two-minute rest on paper towels makes a real difference to how the finished burger feels.
- Assembling too early: The panko crust softens quickly once it’s trapped between a bun and wet toppings. Build the burgers right before serving — skip the egg in the mix — it makes the patty mushy.
- Cold patties going into hot oil: If you shaped and refrigerated the patties ahead of time, let them sit at room temperature for about 10 minutes before frying. Cold patties cool the oil and cook unevenly.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. For reheating, an oven or air fryer at 375°F (190°C) for 8–10 minutes brings the crust back much better than a microwave, which turns the panko coating soft. You can also freeze cooked patties — lay them flat on a baking sheet to freeze solid first, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen at 375°F for 15–18 minutes, flipping once halfway through, and confirm the internal temperature hits 165°F (74°C) before serving. Store buns, toppings, and patties separately; assembled burgers don’t hold up in the fridge.
Brazilian Coxinha Burger
Ingredients
Chicken Filling
- 2 cups chicken breast cooked and shredded
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp paprika smoked
- 1 piece bay leaf
- 1 cup chicken stock preferably homemade
Burger Assembly
- 4 medium burger buns preferably brioche
- 1 cup panko breadcrumbs
- 2 medium eggs beaten
- ½ cup all-purpose flour
- 1 cup vegetable oil for frying
Optional Garnishes
- 1 small lettuce head to taste
- 1 large sliced tomatoes to taste
- 1 medium sliced red onions to taste
Instructions
- Heat olive oil in a pan over medium heat. Add onions and garlic, sauté until onions are translucent and garlic is fragrant.
- Add shredded chicken, paprika, bay leaf, and chicken stock. Simmer until most of the liquid has evaporated and flavors have melded, about 10 minutes. Season with salt and pepper. Remove bay leaf.
- Preheat the vegetable oil in a frying pan over medium-high heat to 180°C (356°F).
- Shape the chicken mixture into patties that fit the size of your bun. Dust each patty lightly with flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Fry the patties until golden and crispy, about 4 minutes per side. Drain excess oil on paper towels.
- Toast burger buns lightly in the oven or on a griddle.
- Assemble the burger by placing the chicken patty on the bottom bun. Top with optional garnishes such as lettuce, tomatoes, and onions. Serve immediately while hot and crispy.
Notes
Nutrition
Common questions
Can I bake the patties instead of frying them?
Yes, but the crust won’t be as crispy. Bake on a wire rack set over a baking sheet at 425°F (220°C) for about 20–22 minutes, flipping once at the halfway point, until the internal temperature reaches 165°F (74°C). A light spray of cooking oil on the breaded patties before baking helps the panko brown.
Can I shape and bread the patties ahead of time?
Yes — up to 24 hours ahead. Place the breaded patties on a parchment-lined tray, cover loosely with plastic wrap, and refrigerate. Take them out 10 minutes before frying so they’re not ice-cold going into the oil.
My chicken mixture feels too wet to shape into patties. What do I do?
Keep cooking it. The fix is simply more time on the heat — stir frequently and let the remaining moisture evaporate until the mixture holds its shape when pressed. It usually takes a few extra minutes beyond what the recipe suggests if your chicken was particularly juicy.
What oil works best for frying these?
Any neutral high-smoke-point oil works — vegetable, canola, or sunflower are all fine. Avoid olive oil for this; its smoke point is too low for 356°F (180°C) frying and it will start to break down and taste bitter.
How do I know the oil is at the right temperature without a thermometer?
Drop a few panko crumbs into the oil — if they sizzle immediately and float to the surface within a second or two, the oil is ready. If they sink and sit there, it’s not hot enough; if they brown in under 5 seconds, it’s too hot. A thermometer is more reliable if you have one.