Crispy Chicken and Potato Bread Rolls with Ranch Step-by-step instructions

Before you start

Before starting, gather all ingredients and set up a work station. Cook the chicken if not using leftovers, and make or warm the mashed potatoes. Dice the vegetables and measure the spices.

Cut the bread rolls open carefully, keeping one side intact. Set up a breading station with the egg wash and breadcrumbs in separate shallow dishes. Heat the oil in a deep skillet or Dutch oven, and have a thermometer ready.

Instructions

Prepare the Filling and Rolls

1. 1Mix the Filling
   In a large bowl, combine the shredded chicken, mashed potatoes, diced bell peppers, red onion, scallions, jalapeño, boiled carrots, and shredded mozzarella. Add the smoked paprika, garlic powder, salt, and chili flakes. Stir everything together until the filling is evenly mixed and holds together when pressed.
   Look for The filling should be cohesive and slightly sticky, with the cheese distributed throughout.
   Tip Use slightly warm mashed potatoes for easier mixing, but let the filling cool before stuffing the rolls.
2. 2Stuff the Rolls
   Slice each bread roll open like a pocket, leaving one side attached. Spoon about 2 tablespoons of the filling into each roll, pressing gently to fill without overstuffing. Close the rolls and set them aside on a tray.
   Look for The rolls should be plump but not bursting; the filling should stay inside when closed.
   Tip If the rolls are very soft, they may tear—use a serrated knife to cut the pocket gently.

At this stage, the filling should be well combined and flavorful, with the cheese evenly distributed. The rolls should be neatly stuffed, with the filling staying in place. The rolls should look plump and inviting, ready for coating.

Coat the Rolls

3. 3Prepare the Egg Wash
   In a shallow dish, whisk the eggs and milk together until fully combined and slightly frothy. Place the parsley breadcrumbs in another shallow dish, spreading them out evenly.
   Look for The egg wash should be uniform and light yellow, with no streaks of white.
   Tip Use a wide, shallow dish so the rolls can be dipped easily without breaking.
4. 4Coat the Rolls
   Dip each stuffed roll completely into the egg wash, turning to coat all sides. Let any excess drip off, then press the roll into the parsley breadcrumbs, turning to coat evenly. Shake off excess crumbs and place the coated rolls on a wire rack.
   Look for The rolls should be evenly coated with a thick layer of crumbs, with no bare spots.
   Tip Press the breadcrumbs firmly onto the roll so they adhere well during frying.

The rolls should be completely covered in a thick, even layer of breadcrumbs. The coating should feel dry to the touch and adhere well. The egg wash should be fully absorbed by the breadcrumbs, creating a shell that will fry up crisp.

Fry to Golden Perfection

5. 5Heat the Oil
   Pour the avocado oil into a large, deep skillet or Dutch oven, filling it to about 2 inches deep. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.
   Look for The oil should shimmer and a small breadcrumb dropped in should sizzle immediately.
   Tip If the oil is too hot, the outside will burn before the filling heats through; too cool, and the rolls absorb oil.
6. 6Fry the Rolls
   Carefully place a few rolls into the hot oil, making sure not to crowd the pan. Fry for about 4 minutes, turning occasionally, until deep golden brown on all sides. Use tongs to turn them gently. Transfer the fried rolls to a paper towel-lined plate to drain.
   Look for The rolls should be deep golden brown with a crisp, crackly crust that sounds crunchy when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fry in batches to keep the oil temperature steady; return the oil to 350°F (175°C) between batches.
7. 7Serve with Ranch
   Let the fried rolls rest for a minute or two, then serve warm with cool ranch dressing for dipping. The rolls should be eaten fresh for the best crunch.
   Look for The rolls are ready when they are crisp, golden, and the filling is hot and creamy.
   Tip Set the ranch in a small bowl alongside the rolls for easy dipping.

The rolls should be deep golden brown with a crackly crust that sounds crunchy when tapped. The filling should be hot and the cheese melted. The oil should be at the right temperature, and the rolls should not be greasy.

Common mistakes

A common mistake is overstuffing the rolls, which can cause them to burst during frying. Another is using wet mashed potatoes, which makes the filling soggy.

Also, frying at too low a temperature results in greasy rolls, while too high burns the outside before the inside heats through.

Not letting the excess egg wash drip off can make the breadcrumbs slide off. Finally, crowding the pan lowers the oil temperature, so fry in batches.

How to tell it’s done

The rolls are done when they are deep golden brown all over, and the crust is crisp and crackly. The filling should be hot and the cheese melted.

To ensure the eggs in the coating are fully cooked, the internal temperature of the rolls should reach 160°F (71°C). If you do not have a thermometer, cut one roll open after frying to check that the filling is steaming and the cheese is melted.

• Egg dishes: 160°F (71°C) in the thickest part