Crispy Chicken Cheese Bread Pockets \/ Box Patties
\nFreezer-friendly | Crowd-pleaser | \u223c133 kcal per piece<\/p>\n
Ingredients
\nFor Chicken Filling
\n1 cup boiled, shredded chicken (125g)
\n\u00bd cup mozzarella or processed cheese, shredded\/grated
\n\u00bc cup bell peppers, finely diced \u2014 optional
\n2 tbsp onion, finely chopped
\n1 tbsp ginger-garlic paste
\n\u00bd tsp black pepper + \u00bd tsp chili flakes + \u00bd tsp oregano
\n1 tbsp olive oil + 1 tbsp butter
\n2 tbsp all-purpose flour \u2014 to thicken
\n\u00bd cup whole milk (120ml)
\nSalt to taste
\nOptional: 1-2 tbsp cream cheese or mayo for extra creaminess<\/p>\n
For Assembly & Coating
\n8-10 slices white or brown bread \u2014 crusts trimmed
\n1 egg, beaten with 2 tbsp milk \u2014 for egg wash
\n\u00be cup panko breadcrumbs \u2014 for extra crunch
\n3 tbsp all-purpose flour mixed with \u00bc tsp salt + \u00bc tsp pepper \u2014 for dredging
\nVegetable\/canola oil \u2014 for deep frying
\nFor Sealing
\n2 tbsp all-purpose flour + 3-4 tbsp water \u2014 make a thick slurry\/paste<\/p>\n
Step-by-Step Method
\n1. Make Creamy Chicken Filling
\nHeat oil + butter in a pan. Saut\u00e9 onions till golden.
\nAdd ginger-garlic paste, cook 30 sec till fragrant.
\nAdd flour + seasonings, stir 1-2 min on low. It will look pasty \u2014 that\u2019s normal.
\nSlowly whisk in milk to make a thick white sauce. Cook until it coats the spoon.
\nTurn off heat. Mix in shredded chicken, bell peppers, and cheese. Stir until cheese melts and everything is combined.
\nCool completely \u2014 15 min in fridge helps it firm up for easy filling.<\/p>\n
2. Prep Bread & Shape Pockets
\nTrim crusts off bread slices. Roll each slice thin with a rolling pin.
\nOption A – Half moon: Place 1-2 tbsp filling on one half of the bread. Brush edges with flour slurry, fold over, and press to seal into a semi-circle.
\nOption B – Square box patty: Place filling in center, fold all 4 sides in like an envelope to make a square, sealing with slurry.
\nPress edges firmly so they don\u2019t open while frying.<\/p>\n
3. Bread & Fry
\nSet up stations: Plate 1 \u2014 flour mix, Bowl 2 \u2014 egg wash, Plate 3 \u2014 panko breadcrumbs.
\nDip each pocket in flour \u2192 egg wash \u2192 panko, pressing crumbs to coat well.
\nHeat oil to 350\u00b0F\/180\u00b0C \u2014 medium-hot. Test: drop a breadcrumb, it should sizzle and turn golden in 15 sec.
\nSlide pockets in gently. Don\u2019t touch for 45-60 seconds so crust sets.
\nFry 2-3 min per side until deep golden and crisp. Don\u2019t overcrowd the pan.
\nDrain on paper towels.<\/p>\n
Pro Tips for Perfect Pockets
\nCool the filling: Warm filling makes bread soggy and burst while frying.
\nSeal tight: Use enough flour slurry and press edges well, or they\u2019ll open in oil.
\nOil temp matters: Too cool = oily pockets. Too hot = burnt outside, cold inside.
\nFreezer-friendly: Freeze breaded but un-fried pockets up to 3 months. Fry straight from frozen, adding 1-2 min extra.
\nLighter version: Air fry at 190\u00b0C for 15 min or bake at 180\u00b0C for 25 min, flipping halfway. Brush with oil first.
\nServe hot with ketchup, chili garlic sauce, or green chutney. The inside stays creamy and cheesy while the outside shatters crisp \u2014 exactly like your photo.<\/p>\n
Yield: 8-10 pockets
\nTime: 45 mins
\nNutrition per piece: \u223c133 kcal | 5g protein | 7g fat | 13g carbs<\/p>\n","protected":false},"excerpt":{"rendered":"
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