These chicken bread rolls feature a savory, creamy chicken filling wrapped in soft bread and fried to a crispy finish. They are a satisfying appetizer that comes together with common pantry ingredients.
This recipe is straightforward and takes just over 30 minutes to prepare. It’s a good way to use up leftover cooked chicken and makes a welcome addition to any party menu or snack rotation.
Why You’ll Love Chicken Bread Rolls
- Flattening the bread with a rolling pin makes it thin and pliable, which helps you roll it tightly without it cracking.
- Using a three-step breading process of flour, egg, and breadcrumbs creates a durable, extra-crispy coating that adheres well during frying.
- Pinching the seams and ends of the bread closed is a key step that securely seals the filling inside, preventing leaks in the hot oil.
Chicken Bread Rolls Ingredients
- Chicken: To save time, you can use about 1 1/2 cups of shredded rotisserie chicken or other leftover cooked chicken.
- Bread: A soft, standard sandwich bread, either white or whole wheat, works best. Avoid artisan or crusty breads as they will crack when rolled.
- Mayonnaise: Full-fat mayonnaise will give the filling the richest, creamiest texture.
- Breadcrumbs: Panko breadcrumbs are recommended for a lighter, crunchier coating compared to regular breadcrumbs.
- Cheese: Pre-shredded, low-moisture mozzarella is convenient. You could also use sharp cheddar or Monterey Jack cheese.
Exact quantities are in the recipe card below.
How to Make Chicken Bread Rolls
Step 1: Make the Chicken Filling
First, cook the chicken breast by boiling it until it’s fully cooked, then shred the meat. In a separate skillet, sauté the chopped onion and bell pepper until they are soft. Combine the shredded chicken and cooked vegetables in a bowl with mayonnaise, soy sauce, seasonings, and mozzarella cheese.
Step 2: Assemble the Rolls
Prepare the bread by trimming off the crusts and flattening each slice with a rolling pin. Place a couple of tablespoons of the chicken mixture on each slice, then roll it up into a compact log. Be sure to pinch the seam and ends firmly to seal everything inside.
Step 3: Bread and Fry the Rolls
Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Coat each roll in flour, then egg, and finally the panko. Fry the rolls in hot oil until they are golden brown and crisp on all sides, then let them drain on a wire rack.
Storage Tips for Chicken Bread Rolls
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in an oven or air fryer at 350°F (175°C) for 5-8 minutes to restore their crispness. Freezing is not recommended, as the bread may become soggy.
Expert Tips for Chicken Bread Rolls
- Ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Use an instant-read thermometer for accuracy.
- For an air fryer option, spray the breaded rolls with cooking spray and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway, until golden and crisp.
- Sealing the rolls well is important to prevent the filling from leaking out during frying.
- Do not overcrowd the pan when frying. This helps maintain the oil temperature and ensures the rolls get crispy.
What to Serve with Chicken Bread Rolls?
These rolls are tasty on their own or served warm with a dipping sauce like sweet chili sauce, ketchup, or a simple ranch dressing.
Chicken Bread Rolls Recipe FAQs
Can I bake these chicken bread rolls instead of frying them?
Yes, you can bake them, but they will not be as crispy as the fried version. To bake, arrange the rolls on a baking sheet, spray with cooking oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Can I make these ahead of time?
You can prepare the chicken filling up to one day in advance and store it in the fridge. You can also assemble and bread the rolls a few hours before you plan to fry them; just keep them covered in the refrigerator.
Why are my rolls falling apart or leaking when I fry them?
This can happen if the bread is too dry, if the rolls are overfilled, or if they aren’t sealed properly. Use very soft, fresh bread, use only about 2 tablespoons of filling, and firmly pinch the seams and ends closed before breading.
Chicken Bread Rolls
Ingredients
- 1 large boneless skinless chicken breast, about 8 oz / 225g
- 1 tbsp vegetable oil plus more for frying, about 3 cups / 700ml
- 1/2 cup red onion finely chopped
- 1/2 cup green bell pepper finely chopped
- 3 tbsp mayonnaise
- 2 tbsp soy sauce
- 1 tsp Italian seasoning
- 3/4 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 cup shredded low-moisture mozzarella cheese
- 10 slices soft sandwich bread
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
Instructions
- Place the chicken breast in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken, let it cool slightly, and shred it with two forks.
- While the chicken cooks, heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- In a medium bowl, combine the shredded chicken, cooked vegetables, mayonnaise, soy sauce, Italian seasoning, paprika, pepper, salt, and shredded mozzarella. Stir until everything is well mixed.
- Trim the crusts from all sides of each bread slice. Use a rolling pin to flatten each slice until it is very thin.
- Spoon about 2 tablespoons of the chicken filling onto one end of a flattened bread slice. Roll it up tightly into a log shape. Pinch the seam and the ends to seal them completely.
- Prepare three shallow dishes. Place the flour in the first, beat the eggs in the second, and put the panko breadcrumbs in the third.
- Carefully coat each chicken roll first in the flour, then dip it in the beaten egg, and finally press it into the panko breadcrumbs until it is fully coated.
- Pour about 2 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Heat the oil to 350°F (175°C). Fry the rolls in batches, turning occasionally, for 2-4 minutes or until they are golden brown on all sides.
- Use a slotted spoon to transfer the cooked rolls to a wire rack or a plate lined with paper towels to drain excess oil. Serve warm.
