Crispy Habanero and Cheese Chicken Rolls Recipe
Crispy Chicken Rolls with Habanero and Cheese are spicy, cheesy fried treats featuring a thin pancake wrapped around a flavorful filling of shredded chicken, mashed potatoes, and fiery habanero chili. These rolls have a delicate, crispy golden crust achieved by double breading and deep frying, making them perfect for serving hot as a delicious snack or appetizer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 15 rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion / Sri Lankan influenced
Ingredients
Filling
- 2 cup finely shredded chicken
- 1 1/2 cup boiled potatoes, mashed with a fork
- 1 cup sharp cheddar cheese, shredded
- 2 habanero peppers (or less to taste)
- 1 green chili
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili flakes
- Salt, as needed
Batter and Breading
- 240 g flour
- 1/2 cup milk
- 1 1/2 cup water (may need more to adjust batter consistency)
- 1/2 tsp salt
- Oil for deep frying
- Bread crumbs as needed (for breading)
Instructions
- Prepare the filling: Grind habaneros and green chili into a paste using a mortar and pestle or finely chop them very small. Use kitchen gloves to avoid irritation. Mix the chili paste with shredded chicken, mashed potatoes, cheddar cheese, garlic powder, onion powder, chili flakes, and salt until well combined.
- Make the pancake batter: Whisk flour, milk, water, and salt together until smooth and free of lumps. Adjust with extra water if batter is too thick; it should be thin enough to spread evenly in the pan.
- Cook thin pancakes: Heat a nonstick pan with a light coating of oil. Pour in a small amount of batter and swirl to create a very thin pancake. Cover and cook for about 1 minute until cooked but still soft and flexible. Remove and set aside. Reserve any leftover batter for breading.
- Assemble the rolls: Place one pancake on a plate. Add about 3 tablespoons of filling in the center. Fold the three edges of the pancake toward the center and then roll into a cylindrical shape. Dust with flour to prevent sticking.
- Bread the rolls: Dip each roll into the prepared batter, allowing excess to drip off, then coat thoroughly with bread crumbs. Repeat this batter and bread crumbs coating one more time for a thick crust. Place the coated rolls on a clean, dry plate and refrigerate for about two hours to dry and set the breading.
- Deep fry the rolls: Heat oil in a deep fryer or deep pan to a high temperature. Fry the rolls in batches (about two at a time) until golden brown, flipping frequently. Fry quickly to avoid the rolls bursting. Drain on paper towels.
- Serve hot: Serve immediately while the cheese inside remains soft and melted for best flavor and texture.
Notes
- Adjust the amount of habanero peppers based on your heat tolerance or if serving children.
- Use kitchen gloves when handling habaneros to avoid skin irritation.
- If you don’t have a mortar and pestle, finely chopping the chilies works as a substitute.
- Double breading the rolls is important to achieve a thick, crispy coating and to keep the cheese filling intact.
- Letting the breaded rolls rest in the fridge to dry helps the coating stay on during frying.
- Do not overcrowd the frying pan to maintain oil temperature and ensure even cooking.
- Leftover pancake batter can be used for breading other items or saved for another use.
