Chicken Bread Recipe

baked chicken bread on butter papper with ketchup

5 from 4 votes

Want a light chicken bread that is filled with juicy filling and can be the center of attention on the table. This is the best chicken bread recipe that is soft and fluffy like bread should be and the filling is amazing.

Course Breakfast, Dinner Recipes, Iftar, Snack

Cuisine World

Keyword chicken bread

Prep Time 2 30

Cook Time 30

Total Time 3

Servings servings

Calories 563kcal

Author Mariam Sodawater

Ingredients

Prepare Bread Dough:

3½ cups flour more for dusting
1 teaspoon salt
1 tablespoon sugar
1 cup milk warm
1 egg
3 tablespoon butter or oil more to grease
1 tablespoon instant yeast

Chicken Filling:

Marinate

450 g boneless chicken breast cut in small cubes
½ teaspoon cumin powder
1 teaspoon paprika optional
½ tablespoon minced garlic
1 teaspoon black pepper
2 tablespoons lemon juice
½-1 tablespoon diced green chilies skip for non-spicy
½ teaspoon salt

To cook chicken

1 tablespoon oil
1 cup mixed chopped veggies like shredded carrot, shredded cabbage, capsicum
3 tablespoons flour
½ cup milk
½ cup shredded cheddar cheese
½ cup chopped green onions

To assemble

¼ cup chili garlic sauce or ketchup or pizza sauce
1 egg beaten for egg wash
Sesame seeds
Black seeds

Instructions

Make Dough

Make the dough by mixing all ingredients into the flour that is yeast, egg, butter, salt, and sugar. Then gradually add luke warm milk to form a soft dough. (I used instant yeast that doesn't require proofing.) Cover it, and let it rise for 2 hours in a warm place.

Cook chicken filling

Mix all the ingredients of the chicken in the bowl and let it rest until needed.
Cook the marinated chicken in a pan until tender. Then remove from the pan and set aside.
In the same pan heat oil and fry flour. Gradually add milk to make a roux. Now, add the chicken back to the roux. Also, add the veggies and give it a stir. Let the veggies soften a bit.
Now add cheese, cilantro, and green onions. Mix well and let the cheese melt. Then remove the filling from the heat and let it cool enough to handle.

Assemble

When the dough has doubled, punch the dough to remove air then knead the dough until smooth and pliable. Add little flour if the dough is very soft. Divide it into two parts.
Spread one part of the dough with a rolling pin into a rectangular shape. Line baking sheet with butter paper. Dust the baking paper with flour. Now, transfer the rolled dough to flour-dusted baking paper.
Spread the ketchup on the rolled dough. Then place half of the filling on the center of the rolled dough. Make cuts on the sides of the dough as shown in the video.
Now fold the strips by overlapping to form a braid and secure the ends by pressing them together. Repeat the process and fold the remaining dough into a second chicken bread.

Bake

Let the dough of two chicken bread rise a second time for 30 minutes until it is visibly fluffy. Beat an egg and brush it over the bread. Preheat oven for 15 minutes at 350 F.
Bake for 30 minutes until fully cooked. Then broil ( using a top heating grill) for 1 minute to get a gold top. Stay alert! And remove as soon as the required color has reached.
Air fry in preheated air fryer at 180C for 15 minutes.

Video

Notes

To Store: The bread stays good in the fridge for 2 days. Re-heat in an oven or air-fryer for the best taste.
I used instant yeast that comes in a sachet and doesn't require proofing. If your yeast requires proofing then start by proofing yeast with sugar and little water. Let it rest for 10 minutes. If your yeast rises and gets frothy, it is good and can be used in the recipe. If not discard and use new yeast. Then make dough using this yeast and the remaining dough ingredients.
Chicken: You can also use shredded chicken in the recipe, just reduce salt and cooking time of chicken.
Use lukewarm milk for kneading the dough. Hot milk will kill the yeast.
The bread is mild on spice, you can add extra chilies for heat.
Air fry in the preheated air fryer at 180C for 15 minutes.

Nutrition