Chicken bread rolls are made with soft bread slices stuffed with a flavorful, spiced shredded chicken filling, and fried until golden and crunchy.
Perfect for tea time, kids' snacks, or party starters, just like chicken chowmein masala.
I love how crispy the bread gets while the chicken filling stays juicy and flavorful. This chicken bread rolls recipe is my go-to snack for tea time or when I need something quick yet special!
🔍 Quick Look: Chicken Bread Rolls
- ⏱️Total Time: 40 minutes
- 🍳Servings: 5
- 📊 Calories: ~142kcal per serving
- ⭐ Perfect: Party snack, tea-time
- 📌 Pro Tip: Make them ahead of time and fry before serving
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Reasons to🧡chicken bread rolls
- Crispy on the outside, juicy inside
- Easy & beginner-friendly
- Great for any occasion - ideal for tea time, kids' snacks, parties, or weekend treats.
- Make-ahead friendly
These shredded chicken rolls are a delightful snack or appetizer made by stuffing bread with a chicken filling and then frying them to golden perfection.
Serve this dish with a cooling masala lassi during hot weather, and enjoy it alongside a cup of aromatic masala chai made with homemade chai masala - the pairing is truly irresistible.
Ingredients
To make these delicious bread rolls with chicken, you need these items:
Bread- I used white bread to make these chicken rolls. Feel free to use any! For a lighter option, try this low-calorie bread snack recipe.
For the filling, I used skinless chicken thigh fillet, which was boiled and shredded. I also added a boiled potato to help bind the mixture, along with finely chopped onion, capsicum, green chillies, garlic, and cilantro for added flavour and texture.
Fresh garlic can be replaced with garlic chutney to enhance the flavour of the filling.
Oil - Avoid oil with any flavor.
See the recipe card for quantities.
How to make chicken bread rolls?
Boil the chicken in water for 10-12 minutes until cooked. Reserve the water and let the chicken cool.
Heat oil in a pan. Add cumin seeds and let them sizzle. Add garlic and onion, cooking until soft. Stir in capsicum and cook 2-3 minutes.
Add shredded chicken, chilli powder, garam masala, and salt. Mix well until heated through. Turn off the heat.
Stir in lemon juice, then let the mixture cool. Once cool, fold in grated potato and cilantro. Set aside.
Take a slice of bread and trim the edges. Now, dip this slice into the chicken stock (water in which the chicken is boiled) on both sides. Gently squeeze the water using your palms.
Place a spoonful of the chicken filling in the centre of the bread slice and roll the bread tightly. Repeat the process with the remaining bread slices and chicken filling.
Heat oil in a deep pan or wok over medium-high heat. Add these rolls to the hot oil one by one and fry until golden brown on all sides. Drain on paper towels to remove excess oil.
Serve these hot chicken-stuffed bread with your favorite dip!
Variations
To make a spicier version, mix homemade Schezwan sauce into the filling for an extra kick.
If you prefer low-oil chicken bread rolls, baking or air-frying are great alternatives to deep frying.
For baking - Preheat the oven to 375°F (190°C). Place the rolls on a baking sheet lined with parchment paper. Brush them with oil and bake for about 15-20 minutes or until crispy and golden.
For air frying - Preheat the air fryer to 180°C (350°F). Lightly coat the air fryer basket with cooking spray. Air fry the rolls for approx. 12-15 mins, flipping them halfway through the cooking time.
FAQs
Yes, you can prepare and shape the rolls in advance and store them in the refrigerator for up to 24 hours. Fry them just before serving for the best results.
This usually happens if the bread is over-soaked. Dip the bread briefly in stock so it's moist but firm enough to roll.
Fresh white sandwich bread works best, but brown or multigrain bread can also be used if it's soft and slightly thick.
Yes. Half-fry the rolls, let them cool completely, and freeze them in an airtight container. Re-fry straight from frozen when needed
Storage
These chicken-filled bread rolls are best enjoyed fresh on the day they're made.
To save time, you can prepare and shape the bread rolls in advance and store them in the refrigerator. Fry them just before serving for the best taste and texture.
For longer storage, half-fry the rolls, allow them to cool completely, and then freeze them. When needed, re-fry until hot and crispy.
Serving Ideas
Serve hot with green cilantro chutney, tomato ketchup, mint and coriander chutney, green yogurt sauce, or tomato chutney.
Pair with a herb and garlic dip for a balanced bite.
Enjoy as a tea-time snack with masala chai made with homemade chai masala or coffee.
Serve with a fresh veggie salad or coleslaw for a light meal option.
For hot weather, pair them with a refreshing masala lassi or buttermilk.
Add them to a party platter with other finger foods, such as cutlets, pakoras, onion rings, crispy air-fried potatoes, or air-fried veggies.
Tips
- Use fresh, slightly thick bread for the best results.
- Trimming the crusts helps seal the rolls properly and gives them a neat, even finish.
- Boil the potatoes until just tender; avoid overcooking, as mushy potatoes can affect the texture of the filling.
- Let the filling cool completely before shaping the rolls.
- Avoid over-soaking the bread as it may tear while rolling.
- Seal the edges firmly to prevent the filling from leaking during frying.
- Serve hot for the best taste and texture, as the rolls may turn soggy once they cool down.
More Chicken Recipes
Looking for other recipes like this? Try these:
🧾Recipe
Chicken Bread Rolls with Spiced Shredded Chicken
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Ingredients
Filling
- 150 g Chicken thigh fillet (boiled)
- 2-3 Garlic
- 1 Onion
- 1 Capsicum
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala
- Cilantro
- 1 Potato (boiled)
- 1-2 Green chillies
- 10 slices Bread
- Oil for frying and cooking the filling.
Instructions
Prepare the filling
- Boil a chicken thigh in water and reserve the water. Once cooled, shred it.
- In a pan, add oil and turn cumin seeds aromatic. Fry garlic and saute onions.
- Stir in capsicum and cook for 2-3 mins on low heat.
- Next goes in shredded chicken, chillies, and all seasonings. Add lemon juice and turn the stove off.
- Let this filling allow to cool. Once the chicken filling is at room temperature, add one boiled grated potato and cilantro. Mix well.
Making bread rolls
- Trim the sides of the bread slices. Dip this slice in the chicken stock. Squeeze the excess water by gently pressing the bread between your palms.
- Now, place the filling in the middle of the bread slice and roll it gently.
- Seal all the sides. Make all the rolls like that and set them aside.
Frying
- Heat a wok of oil. Add the chicken bread rolls one by one to the oil.
- Once turn golden, flip the side.
- Remove the rolls from the oil once they turn golden on both sides.
- Enjoy the crispy, flavourful chicken bread rolls with your favorite dip.
Video
Notes
- Use fresh, slightly thick bread for the best results.
- Trimming the crusts helps seal the rolls properly and gives them a neat, even finish.
- Boil the potatoes until just tender; avoid overcooking, as mushy potatoes can affect the texture of the filling.
- Let the filling cool completely before shaping the rolls.
- Avoid over-soaking the bread as it may tear while rolling.
- Seal the edges firmly to prevent the filling from leaking during frying.
- Serve hot for the best taste and texture, as the rolls may turn soggy once they cool down.
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Nutrition
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