Crispy Chicken Rolls

What is better than fried chicken? Oh that’s easy…

Fried chicken stuffed with cheese!

Do I need to say anything else? I think not. So let’s jump right into the recipe.


  • 2 medium chicken breasts
  • 1 egg
  • 1/2 cup of flour
  • 1/2 cup panko (bread crumbs)
  • Cheese of your choice (mozzarella, cheddar, swiss, pepper jack)
  • Salt
  • Pepper
  • Paprika spice
  • Vegetable oil for frying
  • Garlic powder
  • Onion powder


  • 2 heap tbs of mayonnaise
  • 2 tbs of sweet chili sauce
  • Splash of lime juice
  • Pinch of salt


First we need to butterfly the chicken breasts to make them thinner. Cut it from one side to another, but not all the way through so you could open it like a book and it looks kind of like a butterfly.

Put the butterflied chicken breast between two pieces of cling film, baking papper or into a zip-lock bag and beat it with meat mallet (or a heavy sauce pan) to make it even thinner. Beat it with a flat side of the mallet so it wouldn’t rip the paper or cling film apart. We do this to help chicken breast cook faster. Once you beat the chicken breast, season it with salt, pepper and paprika spice. Add a couple of cheese sticks of your choice and roll it up.

Now the breading.

Season the flour with a good pinch of salt, half a tea spoon of garlic powder and half a tea spoon of onion powder. Mix it well.

In a separate bowl, whisk the egg. At this point you should have 3 bowls. one with seasoned flour, second with whisked egg and the third with panko (bread crumbs).

Place the rolled up chicken breasts in the flour, then into egg and then into panko.

Heat up the oil to a 160 degrees Celsius (320 degrees Fahrenheit) in a pan large enough to fit the chicken rolls. If you don’t have a thermometer then drop a couple of bread crumbs inside the oil and check if it starts to bubble and brown. If the crumbs turn brown very fast, then the oil is too hot. Take it off the heat and let it cool down a little.

Chicken rolls should cook around 6-7 minutes. If you are not sure if it is cooked, use a knife and cut the breast a little bit to check if it is not raw towards the middle (be careful not to cut all the way through). After it is cooked, transfer to a plate with a clean paper towel to get rid of the excess fat and let it rest for a couple of minutes.

While the chicken rolls are resting, make a dip.

In a small bowl mix 2 heap tbs of mayonnaise, 2 tbs of sweet chili sauce, a splash of lime juice and a small pinch of salt. Mix until fully combined.

Cut the chicken rolls in half and serve it the sauce you just made. If wanted, add a little salad of your choice on the side.

I would eat this any day of the week!

4 thoughts on “Crispy Chicken Rolls

  1. Pingback: Parma Chicken Recipe – Young Chef's Diary

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