Soft, fluffy dough filled with juicy chicken, melty cheese, and a hint of creaminess – these Fried Chicken Buns with Cheese are pure comfort food. Whether you make them in larger portions (10 buns) or bite-sized (20 buns), they’re the perfect mix of crispy outside, soft bread, and gooey cheese inside.
Ideal as a snack, party food, or even as a main meal with a salad on the side, these buns are fun to make and absolutely delicious to eat.
Why These Chicken Buns Are Special
Homemade Fluffy Dough – Soft, buttery dough that’s easy to work with and creates the perfect bun texture.
Cheesy Surprise Inside – A slice of melting cheese and a creamy chicken filling make every bite irresistible.
Savory Chicken Mix – Onion, red bell pepper, cream, and grated cheese turn simple chicken breast into a rich filling.
Customizable Size – Make 10 big buns for a filling meal, or 20 smaller ones for party-style snacking.
Serving Suggestion
These buns are best enjoyed warm, fresh out of the fryer, when the cheese is gooey and the bread is fluffy. Serve them with a fresh salad, dipping sauces (like garlic dip or chili mayo), or simply on their own as a hearty snack.
Tips for Perfect Butter Chicken
- Let the Dough Rest: The first 1-hour rise is crucial for fluffy texture. Don’t skip the resting times.
- Use Good Cheese: Half a slice of melting cheese inside each bun ensures that gooey, stretchy bite.
- Seal Well: Pinch the dough edges tightly to keep the filling from leaking during frying.
- Double Batch for Parties: These disappear fast – making 20 smaller buns is perfect for sharing.
- Fry at the Right Temperature: Medium heat is key – too hot and the outside burns before the inside cooks.
Ingredients (Serves 4)
Dough:
- 400 g flour
- 10 g sugar
- 5 g salt
- 30 g butter
- 7 g yeast
- 150 ml milk
- 70 ml water
Chicken Filling:
- 300 g chicken breast
- ½ large onion
- 50 g grated cheese (Emmental, 45% fat)
- 1 red bell pepper
- 50 g heavy cream
Other:
- 5 cheese slices, cut in half
Instructions
Make the dough: Mix flour, sugar, salt, yeast, butter, milk, and water until smooth. Cover and let rest for 1 hour.
Portion the dough: Divide into 10 pieces (65 g each) for large buns, or 20 pieces (32 g each) for smaller buns. Let rest for 10 minutes.
Prepare the filling:
- Cut chicken breast into very small cubes. Season with salt, pepper, paprika, garlic powder, and toss with 20 ml oil.
- In a pan, sauté chopped onion, bell pepper, and garlic over medium heat until softened and fragrant.
- Add the chicken and cook briefly, just until it’s done.
- Stir in heavy cream and grated cheese, let simmer shortly until creamy.
- Remove from heat and let the filling cool completely before using.
Assemble the buns: Roll out each dough piece, place half a slice of cheese and 1 tablespoon of the cooled chicken mixture in the center. Seal tightly.
Fry the buns: Heat oil over medium heat. Fry the buns until golden brown and crisp. Drain on paper towels.
Serve hot: Enjoy immediately while the cheese inside is melty and delicious.
Frying the Buns – What You Need to Know
When frying, it’s important to keep the oil at medium heat (around 160–170°C / 320–340°F). If the oil is too hot, the outside will brown too quickly while the inside stays raw.
Best method:
- Heat the oil slowly and check the temperature by dipping in a wooden spoon – small bubbles should form gently.
- Fry only 2–3 buns at a time to avoid overcrowding, which lowers the oil temperature.
- Cook each bun for about 3–4 minutes per side, turning them gently until they are evenly golden brown.
- If they brown too quickly, lower the heat slightly and let them cook a bit longer to ensure the inside is done.
- Place fried buns on paper towels to drain excess oil.
This way, you get perfectly cooked buns, golden, crisp on the outside, and fluffy with melted cheese inside.