Step-by-Step Cheesy Dynamite Chicken Buns Recipe Everyone Will Love
Soft and golden buns filled with a spicy, cheesy chicken mixture. Made easily with a pressure cooker or skillet for mouthwatering results!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cups Cooked shredded chicken This is the star protein filling
- 1 tablespoon Olive oil For that perfect sauté start
- 1 small Onion Finely chopped
- 2 cloves Garlic Minced
- 1 tablespoon Tomato paste Brings richness and color to the mix
- 2 tablespoon Hot sauce Adjust to your spice preference
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.5 cup Cream cheese
- 1 cup Shredded mozzarella
- 3 cups All-purpose flour For dough
- 1 tablespoon Sugar
- 2.25 teaspoon Instant yeast
- 1 teaspoon Salt
- 0.75 cup Warm milk
- 0.25 cup Warm water
- 3 tablespoon Softened butter
- 1 Egg For egg wash
Instructions
Instructions
- Heat the olive oil in a skillet over medium heat. Toss in your finely chopped onions and cook till translucent.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir in tomato paste, hot sauce, smoked paprika, and cumin. Cook for 2-3 minutes.
- Mix in the shredded chicken, season with salt and pepper, and cook for 3-4 minutes until warmed through.
- Remove from heat and fold in cream cheese until creamy. Let it cool a bit before handling.
- Mix your dough ingredients and divide the dough into equal parts. Flatten each into a disk.
- Spoon chicken mixture into the center of each disk. Fold edges and pinch shut.
- Place buns seam side down on a parchment-lined baking sheet.
- Brush tops with egg wash.
- Bake in a preheated 375°F oven for 18-20 minutes or until golden brown.
Notes
Buns keep well refrigerated for 3 days or frozen up to 2 months. Reheat in a toaster oven for the best texture.