Looking for a quick and yummy snack? Then these chicken bread pockets are a must-try! Crispy on the outside, juicy and flavorful on the inside—perfect for parties or just when you need something tasty!
More Snacks – Fried Chicken Puffs, Grilled Chicken Mayo Sandwich, Chicken Pizza Puff Tart, Chicken Puffs, Bamboo Shots and Shrimps Lumpia, Hyderabadi Chicken Lukhmi
About The Recipe
These chicken bread pockets are super easy to make, as long as your filling is ready. You can get creative with the filling—use anything from a simple veggie mix to shredded chicken, or go for something fancy like I did. The real star here is the crunchy bread.
To achieve that perfect crunch, start by cutting off the crusts from your bread slices. Flatten two slices together, slightly overlapping, using a rolling pin. Cut the flattened bread into round shapes, about 3 inches in diameter, using a lid or cookie cutter.
Dip the bread circles in an egg mixture, coat them with breadcrumbs, and deep fry until they puff up like pooris. Once fried, cut them in half to create pockets with half-moon shapes. Fill them with your favorite filling.
The bread turns out so crunchy and delicious, and the filling I used reminded me of the chili chicken you get at restaurants. If you have time, definitely give this filling a try!
Main Ingredients
- Bread slices: The base for the pockets, flattened and shaped to form crispy outer shells once fried.
- Bread crumbs: Used to coat the bread circles after dipping them in egg, giving them a crunchy texture.
- Egg, beaten: Helps the bread crumbs stick to the bread and adds a golden-brown finish when fried.
- Onions, chopped: Adds a savory base and sweetness to the filling when sautéed.
- Ginger-Garlic paste: Infuses the filling with bold, aromatic flavors.
- Tomato, chopped: Adds moisture and tanginess to balance the spices in the filling.
- Tomato ketchup: Provides a touch of sweetness and a smooth texture to the filling.
- Mayonnaise: Adds creaminess and richness, enhancing the overall flavor of the filling.
- Chicken, boiled and shredded: The star ingredient of the filling, tender and juicy, packed with protein.
- Green peas (frozen): Adds a pop of color and subtle sweetness, balancing the savory flavors of the filling.
Easy Chicken Bread Pockets
If you’re looking for a fun and delicious snack or appetizer, chicken bread pockets are the perfect choice! These crispy, golden-brown pockets are filled with a flavorful chicken mixture, making them an irresistible treat for any occasion. Whether you’re hosting a party, planning a family get-together, or just craving something tasty, these chicken bread pockets will surely impress your guests. With simple ingredients and an easy preparation process, you’ll have a mouthwatering snack ready in no time. Let’s dive into how you can make this delightful dish at home!
Chicken Bread Pockets Recipe is by Febi of Febi’s Cookbook. This recipe is part of Global Ramadan Series – Joy From Fasting To Feasting!
Easy Chicken Bread Pockets Recipe
Chicken bread pockets are a delightful snack that combines crispy, golden-fried bread with a savory chicken filling. These easy-to-make pockets are perfect for parties, evening snacks, or even a quick meal. With simple ingredients like bread, chicken, and spices, you can whip up a flavorful treat that’s sure to satisfy your cravings. Whether you're looking for a kid-friendly option or a crowd-pleasing appetizer, these chicken bread pockets are bound to be a hit! Let’s get started with this tasty recipe.
Ingredients
FOR BREAD SLICES:
- 10 Bread slices
- 1½ cups Bread crumbs
- 1 Egg, beaten
FOR FILLING:
- 2 Onions, chopped
- 1 tbsp. Ginger-Garlic paste
- ½ Tomato, chopped
- ½ tsp. Kashmiri chili powder
- ¼ tsp. Turmeric powder
- 2 tsp. Tomato ketchup
- 2 tsp. Mayonnaise
- ½ cup Chicken, boiled and shredded
- ½ cup Green peas, i used frozen ones
- Oil for deep frying
- Salt
Instructions
How To Make Chicken Bread Pockets
Prepare Chicken Filling
Heat a pan and add a tablespoon of oil. Sauté the onions until softened, then stir in the ginger-garlic paste. Cook until the onions turn golden brown. Add the chopped tomatoes and cook until they become soft and mushy.
Next, mix in Kashmiri chili powder and turmeric powder. Once the spices are blended, add tomato ketchup and mayonnaise, stirring until combined. Toss in the frozen green peas and sauté briefly.
Add the chicken pieces, making sure they're well coated with the masala. Turn off the heat, and set the filling aside.
Preparing Bread Pockets
Take the bread slices and remove the crusts. Stack two slices together and flatten them using a rolling pin. Use a cookie cutter or a large lid to cut circles from the flattened bread slices. Save the leftover bread pieces to make breadcrumbs later.
Repeat this process with the remaining slices—you’ll need about 10 slices. Dip each bread circle into beaten egg, then coat it in breadcrumbs.
Heat oil in a wok, and deep fry the circles until they puff up and turn golden brown. Remove and place them on a paper towel to drain excess oil.
Once cooled, cut each circle from the center to form pockets. Stuff the pockets with the prepared filling and some chopped tomatoes. Serve hot and enjoy!
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 422Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 51mgSodium: 774mgCarbohydrates: 62gFiber: 5gSugar: 9gProtein: 16g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Rafeeda AR says
I have been eyeing this since long and had forgotten about it! Lovely snack idea Febina…