Short Description

Spicy, crunchy chicken-filled rolls featuring fluffy homemade buns topped with Takis chips and Parmesan—a bold, flavour-packed snack or lunch.

Why You’ll Love This Recipe

Homemade buns that are soft, buttery, and slightly sweet
Takis chips add a unique, fiery crunch on top
Marinated chicken delivers bold, spicy flavor inside every bite
Great for crowds or meal prep—fun, tasty, and visually striking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough (makes 8 rolls):

250 ml lukewarm milk
7 g instant yeast
20 g honey
1 large egg
500 g all‑purpose flour
8 g salt
40 g unsalted butter, softened

For the Topping:

60 g crushed Takis chips (to sprinkle on top)
25 g grated Parmesan cheese
A splash of milk (for brushing)

For the Chicken Mixture:

700 g chicken breast, sliced into strips
25 g mustard
5 g onion powder
3 g black pepper
3 g cayenne powder
3 g garlic powder
300 ml buttermilk
1 egg
7 g salt

For the Flour Mix (for coating chicken):

225 g cornstarch
75 g all‑purpose flour
30 g finely crushed Takis chips
3 g salt
4 g onion powder
3 g black pepper

Directions

In a large bowl, combine lukewarm milk, instant yeast, and honey. Stir and let sit for about 5 minutes until foamy.
Add beaten egg, softened butter, flour, and salt. Mix well and knead for 10–12 minutes until smooth and elastic.
Cover the bowl and let the dough rise for about 1 hour, or until doubled in size.
Meanwhile, slice the chicken breast into thin strips.
Prepare the chicken marinade: mix mustard, onion powder, black pepper, cayenne powder, garlic powder, buttermilk, egg, and salt. Add chicken strips and marinate for at least 30 minutes (or longer if desired).
In a separate large bowl, combine cornstarch, flour, crushed Takis, salt, onion powder, and pepper to make the coating mix.
Dredge each marinated chicken strip in the flour mix, coating well.
Fry or bake the coated chicken strips until golden, crispy, and cooked through. Set aside.
Punch down the risen dough and divide into 8 equal pieces. Shape each into a roll.
Place rolls on a lined baking sheet. Lightly brush with milk, then sprinkle crushed Takis chips and grated Parmesan on top.
Let rolls rise a second time for about 20–30 minutes, until puffed.
Bake in a preheated oven at around 200 ℃ for approximately 12–15 minutes, or until the rolls are golden brown and toppings are set.
Once baked, allow rolls to cool slightly. Slice and fill each with crispy chicken strips. Serve immediately.

Servings And Timing

Yields 8 chicken rolls
Prep time: ~30 minutes (including marinating and dough prep)
Marinating time: at least 30 minutes
First rise: 1 hour
Second rise: 20–30 minutes
Bake time: 12–15 minutes
Total time: ~2 hours (plus marinating)

Variations

Alternate protein: Use breaded shrimp, crispy tofu, or pork strips instead of chicken.
Flavor boost: Mix some hot sauce or chipotle powder into the marinade for extra heat.
Cheese option: Fill with pepper jack, mozzarella, or melted cheddar inside for gooey texture.
Sauce choices: Add chipotle mayo, spicy aioli, ranch, or honey‑mustard sauce inside for more flavor layers.

Storage/Reheating

Unfilled rolls: Store at room temperature in an airtight container for up to 2 days; freeze for up to 1 month.
Filled rolls: Best enjoyed fresh. If saving, wrap tightly and refrigerate; consume within 24 hours.
Reheating: For best texture, wrap unfilled roll in foil and bake at 170 ℃ for 10–12 minutes until warmed. Filled rolls can be refreshed briefly in a toaster oven to maintain crunch—avoid microwaving to prevent sogginess.

FAQs

How Can I Tell If The Dough Is Properly Kneaded?

Well-kneaded dough is smooth, elastic, and slightly tacky. If you stretch a small piece and it forms a thin translucent layer without tearing, it’s ready.

Can I Substitute Buttermilk In The Chicken Marinade?

Yes. You can combine regular milk with a tablespoon of vinegar or lemon juice and let it sit briefly before using to mimic buttermilk.

What Type Of Takis Should I Use For Best Flavor?

Classic flavors like Fuego or Volcano work best—their bold chili and lime profile gives vibrant taste and color.

Can I Bake Instead Of Frying The Chicken?

Absolutely. For a healthier version, bake coated strips at 200 ℃ for about 18–20 minutes or until crispy, flipping halfway for even browning.

How Crispy Will The Chips Stay On Top?

The crushed Takis sprinkled on top will stay fairly crisp if baked on just before rising. Delaying topping until just before bake helps preserve crunch.

Can I Make These Dairy-Free Or Vegan?

Yes—use plant-based milk, butter substitutes, and a vegan mayo or plant-based coating mix. Use tofu or seitan as substitute protein.

What If I Don’t Have Cornstarch?

You can increase the regular flour in the coating mixture. It may not be quite as crisp but still effective.

Are These Rolls Freezable After Baking?

Yes. Unfilled baked rolls can be frozen in sealed bags for up to 1 month. Thaw, reheat in oven or toaster for the best texture before filling.

How Can I Keep The Chicken Filling Moist?

Avoid overcooking. Do not let strips dry out—fry or bake just until golden and cooked through. Marinating in buttermilk helps keep them juicy.

Can I Prepare These Ahead For A Party?

Certainly. Bake rolls in advance and reheat lightly before serving. Keep fillings separate until just before serving to maintain crunch and freshness.

Conclusion

These Takis Chicken Burgers combine fiery, crunchy chicken with soft, homemade rolls for a deliciously bold treat. They’re ideal for serving at parties, lunchboxes, or whenever you’re craving something spicy and satisfying. Customize fillings and sauce to fit your heat tolerance and taste—then enjoy the crunch, spice, and fun packed into each bite.

Taki Taki Chicken Burgers

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Author: Ezabella
Total Time: 2 hours
Yield: 8 chicken burgers
Diet: Halal

Print Recipe

Description

Spicy and crunchy chicken burgers featuring homemade fluffy rolls topped with fiery Takis chips and Parmesan cheese. These burgers deliver bold flavor and satisfying textures in every bite—perfect for parties, lunch, or an indulgent snack.

Instructions

In a large bowl, combine lukewarm milk, instant yeast, and honey. Let sit for 5 minutes until foamy.
Add beaten egg, softened butter, flour, and salt. Mix and knead for 10–12 minutes until smooth and elastic.
Cover and let the dough rise for 1 hour until doubled.
Meanwhile, prepare chicken marinade: mix mustard, onion powder, black pepper, cayenne powder, garlic powder, buttermilk, egg, and salt.
Add chicken strips to the marinade and refrigerate for at least 30 minutes.
In a separate bowl, mix cornstarch, flour, crushed Takis, salt, onion powder, and pepper for coating.
Coat each marinated chicken strip in the flour mixture and fry or bake until golden and crispy. Set aside.
Punch down the dough, divide into 8 equal pieces, and shape into rolls.
Place rolls on a baking sheet, brush with milk, and sprinkle with crushed Takis and Parmesan.
Let rise again for 20–30 minutes until puffed.
Bake in a preheated oven at 200 ℃ for 12–15 minutes until golden brown. Cool slightly.
Slice each roll and fill with crispy chicken strips. Serve immediately.

Notes

Use breaded shrimp or tofu instead of chicken for variety.
Add chipotle mayo or spicy aioli for extra flavor.
Unfilled rolls can be frozen for up to 1 month.
Filled burgers are best fresh; refrigerate and consume within 24 hours if stored.
Reheat unfilled rolls in oven at 170 ℃ wrapped in foil for 10–12 minutes.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main
Method: Baking, Frying
Cuisine: Fusion