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

Tips for success

For the crispiest results, make sure the oil is at the right temperature before frying. If the oil is too hot, the outside will brown too quickly and the inside may be undercooked; if too cool, the rolls will absorb oil and become greasy.

Use a kitchen thermometer for accuracy. Also, don't overcrowd the pan—fry in batches to keep the temperature steady. After frying, let the rolls rest on a wire rack instead of paper towels to keep the crust crisp on all sides.

To get that perfect cheese pull, use good-quality mozzarella that melts well. Low-moisture mozzarella works best because it melts smoothly without becoming watery. Shred it yourself for the best texture.

If you want to make the filling ahead, you can prepare it up to a day in advance and store it in the refrigerator. Just bring it to room temperature before assembling the rolls.

Variations

• Spicy Buffalo: Add 1/4 cup of buffalo sauce to the filling and reduce the chili flakes. Serve with blue cheese dressing instead of ranch for a spicy, tangy kick.
• Vegetarian: Omit the chicken and add an extra cup of mashed potatoes or cooked lentils. Sauté the vegetables with a little smoked paprika for depth.
• Cheesy Herb: Mix 1/2 cup of grated Parmesan into the breadcrumbs for a cheesy, herbaceous crust. Add a teaspoon of dried Italian herbs to the filling.
• Breakfast Roll: Replace the chicken with cooked breakfast sausage and add a scrambled egg to the filling. Serve with maple syrup for dipping.

Storage and make-ahead

Fridge

Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.

Freezer

Freeze fried rolls in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a 375°F oven for 15-20 minutes.

Reheat

Reheat frozen rolls in a 375°F (190°C) oven for 15-20 minutes, or until hot and crispy. Avoid microwaving to keep the crust crunchy.

Leftover rolls can be stored 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 about 10 minutes, or until heated through and crisp again.

Avoid microwaving, as it will make the crust soggy. If you have a lot of leftovers, you can freeze the fried rolls and reheat them directly from frozen in the oven.

You can assemble the rolls (without frying) up to a day in advance. After coating with breadcrumbs, place them on a baking sheet in a single layer and cover with plastic wrap. Store in the refrigerator.

When ready to cook, fry them directly from the fridge—no need to bring to room temperature. You may need to add a minute to the frying time. This makes them a great make-ahead appetizer for parties.

Serving ideas

Serve these crispy chicken and potato bread rolls hot, right after frying, when the crust is at its most shatteringly crisp and the cheese is molten. They are perfect as a party appetizer, a game-day snack, or even a fun dinner with a side salad. The cool ranch dressing is the perfect dip, providing a creamy, tangy contrast to the crunchy, savory rolls.

For a more substantial meal, serve the rolls alongside a crisp green salad or some roasted vegetables. They also pair well with a simple tomato soup for dipping. If you're serving a crowd, arrange the rolls on a platter with a bowl of ranch dressing in the center and let everyone help themselves. They are best enjoyed fresh, so fry them in batches just before serving.

Frequently asked questions

Recipe card

Crispy Chicken and Potato Bread Rolls with Cheese Pull

Prep 30 minCook 20 minTotal 50 minServes 15

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, minced
• 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
• 15 slices white bread, crusts trimmed
• 2 large eggs
• 1/2 cup milk
• 2 cups parsley breadcrumbs
• avocado oil, for frying, to taste
• ranch dressing, for serving

Instructions

1. 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.
2. Trim the crusts off the bread slices. Use a rolling pin to flatten each slice until thin and pliable, about 1/8 inch thick.
3. 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.
4. In a shallow bowl, whisk the eggs with the milk until completely combined and slightly frothy.
5. 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.
6. 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.
7. 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.
8. Let the fried rolls drain on paper towels for a minute. Serve hot with ranch dressing for dipping, and enjoy the cheese pull.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

250

Protein

12 g

Carbohydrates

28 g

Fat

10 g

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