These Crispy Creamy Chicken Bread Rolls are the ultimate snack or appetizer! Golden and crunchy on the outside, filled with a creamy, cheesy, spiced chicken mixture on the inside. Perfect for parties, tea time, or meal prep — you can even freeze them for later!
Yield: 20–25 rolls
Ingredients
Chicken Filling:
- 500g chicken breast, cut into small pieces
- 1 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp Cajun seasoning
- 1 tsp garlic powder
- Salt to taste
- Black pepper to taste
- 1 small red onion, finely diced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- ½ cup heavy cream (or soy cream)
- 1 tbsp cream cheese
- 80g shredded mozzarella cheese
For Assembly & Coating:
- 20–25 white bread slices
- 2 eggs, beaten
- 150g panko breadcrumbs (or regular breadcrumbs)
- Flour + water paste (for sealing)
Instructions
- Cook the Chicken Heat 1 tbsp oil in a pan over medium heat. Add the chopped chicken breast. Season with paprika, Cajun powder, garlic powder, salt, and black pepper. Cook until the chicken is fully done and lightly browned.
- Add Vegetables & Cream Add diced red onion, green bell pepper, and red bell pepper. Cook for 2–3 minutes until slightly softened. Pour in the heavy cream and add the cream cheese. Stir until the mixture becomes creamy and well combined. Turn off the heat.
- Add Cheese While the mixture is still warm, stir in the shredded mozzarella until it melts and becomes gooey. Let the filling cool slightly.
- Prepare the Bread Remove the crusts from the bread slices. Using a rolling pin, flatten each slice thinly.
- Make the Sealing Paste Mix flour with a little water to make a thick, sticky paste.
- Assemble the Rolls Place a spoonful of the creamy chicken filling in the center of each flattened bread. Apply the flour paste along the edges, fold the bread into a semi-circle or roll shape, and press the edges firmly with a fork to seal tightly.
- Coat the Rolls Dip each sealed roll into the beaten eggs, then coat evenly with panko breadcrumbs.
- Fry Heat oil in a pan over medium heat. Fry the rolls in batches until golden brown and crispy on all sides. Drain on paper towels and serve hot.
Pro Tips
- Squeeze out any excess moisture from the filling to prevent soggy bread.
- Don’t overfill the rolls — it makes sealing difficult.
- For extra crispiness, double-coat in egg and breadcrumbs.
- These freeze beautifully! Freeze after coating (before frying) and fry straight from frozen when needed.
- Add chopped green chilies or jalapeños for a spicy kick.
Serving Suggestions
Serve hot with ketchup, garlic mayo, spicy sriracha mayo, or ranch dressing. They also pair well with tea, soup, or as a party appetizer.
Your Turn: These Chicken Bread Rolls are super addictive! 🔥 Have you made bread rolls before? Let me know if you try this recipe.
Would you like an Air Fryer version, Spicy version, or Cheese-stuffed variation? Just tell me
