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

Before you start

Start by preparing the filling: if you don't have leftover mashed potatoes, make a quick batch by boiling and mashing 1 large potato. Similarly, if you don't have cooked chicken, poach or roast a chicken breast and shred it. Finely dice the bell peppers, red onion, scallions, and jalapeño, and boil the carrots until tender.

Measure all ingredients and have them ready. Trim the crusts off the bread slices and set up your assembly station with the filling, bread, egg wash, and breadcrumbs. Heat the oil while you assemble the rolls so it's ready when you are.

Instructions

Preparing the Filling and Rolls

1. 1Make the Filling
   In a large bowl, combine the shredded chicken, mashed potatoes, bell peppers, red onion, scallions, jalapeño, carrots, mozzarella, smoked paprika, garlic powder, salt, and chili flakes. Mix until everything is evenly distributed and the mixture holds together.
   Look for The filling should be well blended and slightly sticky but not wet.
   Tip If the mixture seems too dry, add a spoonful of mashed potatoes; if too wet, add a few breadcrumbs.
2. 2Prepare the Bread
   Trim the crusts off the bread slices. Use a rolling pin to flatten each slice until thin and pliable, about 1/8 inch thick.
   Look for Bread should be thin enough to roll without cracking.
   Tip Flattening the bread makes it easier to roll tightly and prevents the filling from leaking.
3. 3Roll the Rolls
   Spoon about 2 tablespoons of filling onto one side of each bread slice. Roll tightly into a cylinder, tucking in the ends as you go. Seal the edge with a little water or egg wash.
   Look for Each roll should be snug and secure, with no gaps.
   Tip Wet your fingers slightly to help seal the bread edge.

At the end of this phase, you should have a well-mixed filling that holds together, and 15 bread slices flattened and ready. The rolls should be tightly rolled and sealed, with no filling visible. The filling should be seasoned well—taste a little to adjust salt and spices. This is also a good time to heat the oil so it's ready for frying.

Coating and Frying

4. 4Make Egg Wash
   In a shallow bowl, whisk the eggs with the milk until completely combined and slightly frothy.
   Look for The egg wash should be uniform and smooth.
   Tip Use a wide bowl so the rolls can be dipped easily.
5. 5Coat the Rolls
   Dip each roll completely in the egg wash, allowing any excess to drip off. Then press the roll into the parsley breadcrumbs, turning to coat evenly. Set the coated rolls on a plate.
   Look for Each roll should be fully coated with breadcrumbs, with no bare spots.
   Tip Press gently but firmly so the breadcrumbs adhere well.
6. 6Heat the Oil
   Pour about 2 inches of avocado oil into a deep skillet or pot. Heat over medium-high until the oil reaches 350°F (175°C). To test, a small piece of bread should sizzle immediately.
   Look for Oil should shimmer and a test piece of bread browns in about 30 seconds.
   Tip Use a kitchen thermometer for accuracy, or drop a pinch of breadcrumbs to check.
7. 7Fry the Rolls
   Working in batches, carefully add the rolls to the hot oil. Fry for about 4 minutes, turning occasionally, until deep golden brown and crispy on all sides. Use tongs to transfer to a paper towel-lined plate.
   Look for Rolls should be deep golden brown and sound crackly when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the pan; fry in batches to keep the oil temperature steady.

After coating, each roll should be completely covered with breadcrumbs. The oil should be at 350°F (175°C), and the rolls should sizzle immediately when added. Fry in batches, turning occasionally, until they are deep golden brown and crisp. The kitchen will smell of warm bread and spices, and the rolls should look shiny and golden.

Serving and Enjoying

8. 8Drain and Serve
   Let the fried rolls drain on paper towels for a minute. Serve hot with ranch dressing for dipping, and enjoy the cheese pull.
   Look for Rolls should be crisp and hot, with cheese stretching when pulled apart.
   Tip Serve immediately while the cheese is still molten and the crust is shatteringly crisp.

Once fried, the rolls should be drained on paper towels and served hot. The crust should be crackly, and when you break one open, steam should rise and the cheese should pull into long strands.

Serve with cool ranch dressing for dipping. The rolls are best eaten immediately, while the contrast between the crisp exterior and creamy interior is at its peak.

Common mistakes

A common mistake is overfilling the rolls, which can cause them to burst open during frying. Use about 2 tablespoons of filling per slice and roll tightly, tucking in the ends to seal. Another pitfall is not sealing the edges properly—use a little water or egg wash to ensure a secure seal.

Also, if the oil is not hot enough, the rolls will absorb oil and become greasy; use a thermometer to maintain 350°F (175°C). Finally, don't skip the egg wash and breadcrumb coating—it's what gives the rolls their signature crunch.

How to tell it’s done

The rolls are done when they are deep golden brown and the crust feels crisp and shatteringly crunchy when tapped. The internal temperature of the filling should reach 160°F (71°C) to ensure the eggs in the coating are fully cooked.

If you cut one open, the cheese should be melted and stretchy, and the filling should be hot throughout. Fry for about 4 minutes per batch, turning occasionally for even browning. The oil should stay at 350°F (175°C) to achieve that perfect crust without absorbing too much oil.

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