Chicken Potato Rolls

These crispy chicken potato rolls have a creamy mashed potato coating around a flavorful chicken filling. They can be fried, baked, or air-fried.

Ingredients

For the Potato Dough

• 3 medium potatoes, peeled and cubed
• 1 tablespoon butter
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Chicken Filling

• 2 cups cooked chicken, shredded
• 1 tablespoon oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small bell pepper, finely diced (optional)
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon chili flakes (optional)
• ½ teaspoon dried oregano
• Salt to taste
• ½ cup shredded mozzarella or cheddar cheese
• 2 tablespoons chopped fresh parsley or cilantro

For Coating

• 1 egg, beaten
• 1 cup breadcrumbs (regular or panko)

For Frying

• Oil for deep frying

Instructions

1. Prepare the Potatoes

1. Boil potatoes in salted water until fork-tender (15–20 minutes).
2. Drain thoroughly and mash until smooth.
3. Mix in butter, cornstarch, flour, salt, and pepper.
4. Let the mixture cool completely.

2. Make the Filling

1. Heat oil in a skillet over medium heat.
2. Sauté onion for 3–4 minutes until soft.
3. Add garlic and cook for 30 seconds.
4. Stir in bell pepper (if using) and cook for 2 minutes.
5. Add shredded chicken, paprika, black pepper, chili flakes, oregano, and salt.
6. Cook for 3–4 minutes.
7. Remove from heat and stir in cheese and parsley.

3. Shape the Rolls

1. Divide the potato mixture into 8–10 portions.
2. Flatten each portion into a rectangle or oval in your hand.
3. Place 1–2 tablespoons of chicken filling in the center.
4. Fold the potato around the filling and shape into a smooth roll.

4. Coat

1. Dip each roll into the beaten egg.
2. Coat evenly with breadcrumbs.

5. Cook

Deep Fry

• Heat oil to 350°F (175°C).
• Fry for 3–4 minutes until golden brown.
• Drain on paper towels.

Air Fry

• Preheat the air fryer to 380°F (193°C).
• Spray the rolls lightly with cooking oil.
• Air fry for 10–12 minutes, turning halfway through, until crisp and golden.

Bake

• Preheat oven to 400°F (200°C).
• Place the rolls on a parchment-lined baking tray.
• Spray or brush lightly with oil.
• Bake for 20–25 minutes, turning once halfway through.

Serving Suggestions

Serve hot with:

• Garlic mayonnaise
• Ranch dressing
• Sweet chili sauce
• Ketchup
• Spicy yogurt dip

Storage

• Refrigerator: Store for up to 3 days.
• Freezer: Freeze uncooked, breaded rolls for up to 2 months. Cook directly from frozen, adding 3–5 minutes to the cooking time.

Tip: For extra crunch, use panko breadcrumbs and chill the shaped rolls for 20–30 minutes before cooking. This helps them hold their shape and creates a crispier coating