I love this recipe because it brings together all the good stuff—soft, buttery bread, seasoned chicken, melty cheese, and crispy fries. The buns are made with a fluffy semolina and flour dough that bakes to golden perfection. Everything is homemade, flavorful, and satisfying, all in one bite. It’s one of those meals that feels like a treat, but is still easy enough to make at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough:
175 g fine semolina
225 g all-purpose flour
7 g instant yeast
12 g granulated sugar
7 g salt
30 ml olive oil
220 ml water
40 g unsalted butter (melted)
1 egg (beaten, for brushing)
Cheese Filling:
100 g shredded cheese
100 g yellow onion, finely chopped
20 g fresh parsley, chopped
2 g ras el hanout
Chicken Filling:
20 ml olive oil
500 g chicken (diced)
5 g ras el hanout
2 g cayenne pepper
3 g garlic powder
3 g onion powder
1 g dried chives
3.5 g salt
30 g mayonnaise
30 g sweet chili sauce
15 g sambal
35 g red onion, sliced
75 g green olives, sliced
100 g cheddar cheese
To Serve:
650 g fresh fries
Sauce of choice
Fresh vegetables (like lettuce, tomato, cucumber)
Directions
Make the Dough: I start by mixing the semolina, flour, yeast, sugar, salt, olive oil, and water in a large bowl. I knead the dough for 10–12 minutes until smooth. Then I cover it and let it rise for 1 hour in a warm spot until doubled in size.
Prepare the Cheese Mixture: In a separate bowl, I combine the shredded cheese, onion, parsley, and ras el hanout. I set this aside to use as a filling.
Shape the Buns: Once the dough has risen, I press out the air and divide it into 9 equal pieces. I shape each one into a ball, then roll it out into a rectangle about 17×20 cm.
Add Filling and Shape: I brush the dough with melted butter and sprinkle on some of the cheese mixture. Then I fold the dough into a neat parcel and place it seam-side down on a baking sheet lined with parchment paper.
Final Rise and Bake: I brush the buns with beaten egg and sprinkle more cheese mixture on top. Then I let them rise again for 30 minutes. I bake them in a preheated oven at 200°C (390°F) for 12–18 minutes until golden brown. Right after baking, I cover them with a clean kitchen towel to keep them soft.
Cook the Chicken: I heat olive oil in a pan over medium heat and add the chicken with all the spices. I cook it for 4–5 minutes, then stir in the mayo, sweet chili sauce, and sambal. After mixing well, I add the red onion and olives, cook for 1 more minute, then remove from heat and stir in the cheddar cheese until it melts.
Assemble the Buns: I cut the baked buns open and fill them with the saucy chicken, fresh fries, and crunchy vegetables. I drizzle with sauce and serve immediately. Delicious!
Servings and timing
This recipe makes 9 filled buns. It takes around 2 hours and 20 minutes total, including rise time and baking.
Variations
Different meat: Sometimes I use ground beef, pulled chicken, or veggie meat alternatives.
Cheese options: Mozzarella, gouda, or spicy cheese work great too.
Spicier version: I add more sambal or hot sauce when I want a kick.
Vegan option: I use plant-based meat, vegan cheese, and skip the egg wash.
Mini buns: For parties, I make smaller versions for fun, bite-sized snacks.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them in the oven at 180°C (350°F) for about 10 minutes until hot and slightly crispy. The microwave also works but makes them softer.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before and let it rise in the fridge. I bring it to room temperature and let it rise again before baking.
Can I replace the chicken?
Definitely. I’ve used pulled chicken, seasoned ground beef, or even falafel for different flavors.
How do I get the buns extra soft?
Kneading well and letting them rise enough is key. I also cover them with a towel after baking to trap the steam and keep them soft.
Can I freeze the buns?
Yes. I freeze the baked, unfilled buns. When ready to use, I reheat in the oven and fill them fresh.
What sauce goes well with this?
I like garlic sauce, yogurt sauce, or spicy mayo. A homemade blend of yogurt, garlic, and lemon juice is also really refreshing.
Conclusion
These chicken and fries stuffed buns are pure comfort in every bite. I love how soft the bread is, how flavorful the chicken turns out, and how fun it is to stuff them with fries and veggies. Whether I’m making them for guests or just treating myself, this recipe never disappoints.
These soft, golden buns are filled with spiced chicken, crispy fries, melty cheese, and fresh veggies for the ultimate comfort food. A fun, homemade meal perfect for sharing!
Make the Dough:
Mix semolina, flour, yeast, sugar, salt, olive oil, and water in a bowl. Knead for 10–12 minutes until smooth. Cover and let rise for 1 hour until doubled.
Prepare Cheese Filling:
In a small bowl, mix shredded cheese, onion, parsley, and ras el hanout. Set aside.
Shape Buns:
Deflate dough and divide into 9 portions. Roll each into a 17×20 cm rectangle. Brush with melted butter and sprinkle with cheese mixture. Fold into a parcel and place seam-side down on a lined tray.
Final Rise & Bake:
Brush tops with beaten egg and sprinkle more cheese mixture. Let rise for 30 minutes. Bake at 200°C (390°F) for 12–18 minutes. Cover with a towel after baking to keep soft.
Cook Chicken:
Heat oil in a pan. Add chicken and all spices. Cook for 4–5 minutes. Stir in mayo, chili sauce, and sambal. Add red onion and olives, cook 1 more minute. Turn off heat and mix in cheddar cheese until melted.
Assemble the Buns:
Slice open each bun. Fill with warm chicken mixture, fries, fresh veggies, and drizzle with sauce. Serve immediately.
Notes
You can substitute ground beef, pulled chicken, or meat alternatives.
Mozzarella or spicy cheese adds different flavor options.
For heat, add more sambal or hot sauce.
Make ahead: Dough can be prepared and refrigerated overnight.
For parties, make mini stuffed buns for bite-size fun.
