Golden Crispy Chicken & Cheese Bread Rolls
1. Ingredient
The Base: 1 loaf of white sandwich bread (crusts removed).
The Filling:
2 cups shredded cooked chicken breast.
1 cup shredded Mozzarella or Cheddar cheese.
2 tbsp cream cheese (to bind the filling).
Salt, black pepper, garlic powder, and a pinch of paprika.
The Coating:
2 eggs beaten with 2 tbsp of milk and a pinch of black pepper.
1.5 cups fine or Panko breadcrumbs.
For Frying: Vegetable oil for deep frying (or use an air fryer).
2. Instructions
Step 1: Prepare the Filling
In a medium bowl, mix the shredded chicken, shredded cheese, cream cheese, and spices until well combined and the mixture holds together.
Step 2: Flatten the Bread
Cut off the crusts from each slice of bread. Using a rolling pin, flatten each slice until it is very thin and pliable.
Step 3: Roll it Up
Place about a tablespoon of the filling on one edge of the bread slice. Lightly dampen the opposite edge with a little water or cream cheese, then roll the bread tightly. Press the ends firmly to seal.
Step 4: The Breading
Dip each roll into the egg wash, ensuring it’s fully coated.
Immediately roll it in the breadcrumbs, pressing gently so the crumbs stick and create that thick, crunchy layer seen in the photo.
Step 5: Frying
Heat the oil over medium heat. Fry the rolls until they are deep golden brown and crispy on all sides (about 3–4 minutes). Drain on paper towels.
Quick Tips:
Air Fryer Option: Spray the rolls with a bit of oil and air fry at 200°C (400°F) for 8–10 minutes until golden.
Serving: These are best served hot while the cheese is still melty!
