This Ground-Breaking Tayto Chicken Fillet Roll Recipe Is All You Ever Need In Life

This Ground-Breaking Tayto Chicken Fillet Roll Recipe Is All You Ever Need In Life

Oh my word, this has to be the best creation to ever exist, a Tayto chicken fillet roll, the most wonderous combination imaginable.

Tayto is one of the most craved food items by Irish people who move abroad, closely followed by a good ole chicken fillet roll from the local Spar, both of which are usually shoved into your mouth simultaneously but the geniuses at Russell and Patrick have come up with a recipe combining BOTH delicious items without the mess of Taytos falling all over the floor.


Instead of just wedging a fistful of Tayto in after taking a huge bite from the chicken fillet roll, instead their recipe features chicken breast coated in Tayto instead of the usual breaded chicken you find in the roll.

ERMAGHERD, I'm salivating just thinking about it.

give it to me

While I'm silently daydreaming of devouring one of these bad boys over the weekend you can take a look at the recipe which serves two:

  • 2 chicken breasts (at least higher welfare, ideally free range or organic)
  • 3 packets of Cheese & Onion Tayto
  • 100g plain flour
  • 1 large free range egg
  • 100g golden breadcrumbs
  • 1 tsp garlic powder
  • 2 tsp black pepper
  • 2 bake-at-home baguettes (or from the bakery)
  • Lettuce
  • 2 large salad tomatoes
  • Butter or mayonnaise (optional)
  • Salt & Pepper for seasoning

tayto roll surrounded by crisps

1. To begin, take the chicken breasts out of the fridge to get them room temperature.

2. Preheat your oven to 200C and crush the crisps into little pieces but not to dust.

3. To prep for coating the breasts, get 3 plates side by side plus a baking tray, put seasoned flour on the first plate, egg wash on the second and crushed Tayto on the third with breadcrumbs, garlic powder and freshly-ground black pepper.

4. Dip the chicken breasts into the flour, followed by the egg. Coat the chicken breast with the Tayto mix, covering both sides and even using your hands to shower more crumbs on the chicken.

5. Roast in the oven for 20-30 minutes, depending on the size of the breasts.

6. While everything’s cooking, get your roll and fillings ready. A bit of lettuce, tomato and whatever else takes your fancy.

7. Remove the chicken from the oven and allow to cool slightly. Cut into slices and then throw all the stuff into the roll.

8. Marvel at your creation for 10 seconds before tucking in!

stuffing face

Life doesn't get much better than this, thank you Patrick and Russell, you inspirational geniuses you.

Hat-Tip: Images and recipe thanks to 

Mallorie Ronan

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