Crispy Chicken and Potato Bread Rolls with Ranch Tips, FAQ & printable recipe

Tips for success

For the crispiest results, serve the rolls immediately after frying. If you need to keep them warm, place them on a wire rack in a low oven (200°F) for up to 20 minutes, but note that the crust may soften slightly.

To reheat leftovers, place them in a 350°F oven for 5-7 minutes to restore crispness.

When making the filling, taste it before stuffing the rolls and adjust the seasoning. The mashed potatoes should be well-seasoned, and the chicken should be moist.

If the filling seems too dry, add a tablespoon of milk or a little more mashed potatoes. If it is too wet, add more breadcrumbs or cheese.

Variations

• Spicy Chorizo Rolls: Replace the chicken with cooked, crumbled chorizo and use pepper jack cheese instead of mozzarella. Add a pinch of cayenne to the breadcrumbs for extra heat.
• Vegetarian Rolls: Omit the chicken and add extra mashed potatoes, sautéed mushrooms, and spinach. Use a blend of cheeses like cheddar and mozzarella for a rich filling.
• Buffalo Chicken Rolls: Mix the shredded chicken with a few tablespoons of buffalo sauce before combining with the other ingredients. Serve with blue cheese dressing instead of ranch.
• Italian-Style Rolls: Add a teaspoon of Italian seasoning to the filling and use provolone or fontina cheese. Serve with marinara sauce for dipping instead of ranch.

Storage and make-ahead

Fridge

Store leftover fried rolls in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze uncooked, breaded rolls on a baking sheet until firm, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat fried rolls in a 350°F (175°C) oven for 5-7 minutes, or until crisp and heated through. Avoid microwaving.

Store leftover fried rolls in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crisp. Avoid microwaving as it makes the crust soggy.

The filling can be made up to 2 days ahead and kept refrigerated. The rolls can be assembled and coated, then refrigerated for up to 4 hours before frying.

Let them come to room temperature for 15 minutes before frying, and adjust cooking time if needed.

Serving ideas

Serve these rolls warm as an appetizer with cool ranch dressing for dipping. They also pair well with a side of coleslaw or a crisp green salad. For a game-day spread, offer them alongside other finger foods like wings or sliders.

For a main course, serve two or three rolls per person with a side of roasted vegetables or a simple tomato salad. The rolls are versatile and can be enjoyed at any time of day, from a snack to a satisfying dinner.

Frequently asked questions

Recipe card

Crispy Chicken and Potato Bread Rolls with Ranch

Prep 25 minCook 10 minTotal 35 minServes 6

Ingredients

• 1 cup shredded cooked chicken
• 1 cup mashed potatoes
• 1/4 cup diced bell peppers
• 1/4 cup diced red onion
• 2 tbsp chopped scallions
• 1 jalapeño, finely diced
• 1/4 cup boiled carrots, diced
• 1 cup shredded mozzarella cheese
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp chili flakes
• 12 soft bread rolls (small, about 3 inches)
• 2 large eggs
• 1/2 cup milk
• 2 cups parsley breadcrumbs
• 3 cups avocado oil, for frying
• Cool ranch dressing, for dipping, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.