Chicken and potato bread rolls

Ingredients

• For the chicken & potato mixture — 1 cup boiled chicken, shredded
• For the chicken & potato mixture — 1 cup boiled potatoes, mashed
• For the chicken & potato mixture — 1/2 cup mixed bell pepper, finely diced
• For the chicken & potato mixture — 1/2 cup red onion, finely diced
• For the chicken & potato mixture — 1/3 cup green onion, finely diced
• For the chicken & potato mixture — 1-2 jalapeño, finely diced (optional)
• For the chicken & potato mixture — 1 cup mozzarella cheese, shredded
• For the chicken & potato mixture — 1/2 cup carrots, boiled & finely diced
• For the chicken & potato mixture — Salt to taste
• For the chicken & potato mixture — 1 tsp black pepper
• For the chicken & potato mixture — 1/2 tsp chicken bouillon powder
• For the chicken & potato mixture — 1 tbsp smoked paprika powder
• For the chicken & potato mixture — 1 tbsp garlic powder
• For the chicken & potato mixture — 1/2 tsp red chili powder
• For the chicken & potato mixture — 1 tsp red chili flakes
• For the egg wash — 2 eggs
• For the egg wash — 1/2 cup milk
• For the breadcrumbs mixture — 2 cups breadcrumbs
• For the breadcrumbs mixture — 1 tsp dried parsley
• For the breadcrumbs mixture — To assemble
• For the breadcrumbs mixture — 15 slices bread, cut the corners
• For the breadcrumbs mixture — Chosen foods avocado oil, for deep frying
• For the breadcrumbs mixture — For serving

Instructions

1. In a large mixing bowl, combine the shredded chicken, mashed potatoes, bell peppers, red onions, green onions, jalapeño (if using), carrots, and mozzarella cheese.
2. Season with salt, black pepper, smoked paprika, garlic powder, red chili powder, and chili flakes. Mix thoroughly until well combined. Set aside.
3. In a bowl, whisk together the eggs and milk to create the egg wash.
4. In a separate bowl, mix the breadcrumbs with dried parsley.
5. Using a rolling pin, gently flatten each bread slice and cut the corners.
6. Place 2–3 tablespoons of the filling on one side and roll tightly, sealing other side with egg wash.
7. Dip each roll into the egg wash, ensuring it is evenly and completely coated. Then roll it in the breadcrumb mixture, pressing gently so the crumbs adhere well, including along the edges.
8. Heat avocado oil in a deep pan over medium heat. Fry the rolls in batches until golden brown and crispy on all sides (about 3–4 minutes).
9. Serve hot with Chosen Foods Ranch Dressing on the side.