Chicken Crocodiles - Kraft Recipes Top
Comida Kraft
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Chicken Crocodiles

Prep Time
Total Time

12 servings

These Chicken Crocodiles look unassuming at first glance. But just one bite in will reveal the creamy, cheesy deliciousness inside!

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Make It

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  • Bring broth to boil in large saucepan; gradually stir in flour. Cook 2 to 3 min. or until mixture forms stiff dough that pulls away from side of pan, stirring constantly. Cool.
  • Meanwhile, cook onions and peppers in 1 tsp. oil in medium saucepan on medium heat 3 min. or until crisp-tender. Remove from heat. Add chicken and parsley; mix lightly. Stir in cream cheese and mozzarella.
  • Place dough on lightly floured surface; knead 5 min. or until smooth and elastic. Divide into 12 equal pieces; roll each piece into 5-inch round. Spoon about 3 Tbsp. chicken mixture onto center of each round; wrap dough around filling to completely enclose filling. Roll each to resemble drumstick.
  • Heat remaining oil to 375ºF in medium saucepan on medium-high heat. Add chicken roll-ups, in batches; cook 8 to 10 min. or until golden brown on all sides. Drain on paper towels.

Special Equipment Needed

Make Ahead

Prepare dough roll-ups as directed, but do not cook. Refrigerate up to 2 days before cooking as directed. For best results, pat dough dry with paper towel before frying.

Food Facts

A traditional Brazilian street food, chicken “crocodiles,” also known as "coxinha," are pieces of deep-fried dough filled with chicken.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 250
Total fat 15g
Saturated fat 4g
Cholesterol 35mg
Sodium 160mg
Carbohydrate 18g
Dietary fiber 1g
Sugars 1g
Protein 11g
% Daily Value
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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