🍗 CHICKEN LATTICE BUNS

Soft, fluffy homemade buns filled with a creamy, savory chicken mixture and finished with a beautiful lattice pattern. These bakery-style chicken buns are perfect for tea time, lunchboxes, parties, picnics, and evening snacks.

⏱ Recipe Information

Prep Time: 30 minutes
Proofing Time: 1–1½ hours
Cook Time: 18–22 minutes
Total Time: About 2 hours
Yield: 8 buns
Difficulty: Medium
Method: Oven-Baked

Ingredients

For the Dough

250 g maida (all-purpose flour)
1 tsp instant yeast
1 tbsp sugar
½ tsp salt
2 tbsp oil
150 ml warm milk, as needed

For the Chicken Filling

250 g boneless chicken, cooked and shredded
1 tbsp oil
1 small onion, finely chopped
1 tsp ginger-garlic paste
½ tsp black pepper
½ tsp red chili flakes
½ tsp paprika or Kashmiri chili powder
½ tsp salt, or to taste
½ tsp garam masala
2 tbsp mayonnaise
2 tbsp cream cheese or thick cream
2 tbsp chopped fresh coriander
2 tbsp grated cheddar or mozzarella, optional

For the Lattice & Finish

1 egg, beaten, for egg wash
1 tbsp sesame seeds, optional
A little melted butter, for brushing after baking

Instructions

1. Prepare the Chicken

Place the chicken in a saucepan and cover with water.

Add a little salt and cook until completely tender.

Remove the chicken and allow it to cool slightly.

Shred finely using two forks.

Tip: You can also use leftover cooked chicken or rotisserie chicken.

Make the Chicken Filling

2. Sauté the Aromatics

Heat 1 tablespoon oil in a skillet over medium heat.

Add the chopped onion and cook for 2–3 minutes, until softened and translucent.

Add the ginger-garlic paste and cook for another 30–60 seconds, until fragrant.

3. Season the Filling

Add:

Black pepper
Red chili flakes
Paprika
Salt
Garam masala

Stir well.

4. Add the Chicken

Add the shredded chicken to the skillet.

Cook for 2–3 minutes, stirring until the chicken is evenly coated with the spices.

Remove from the heat.

5. Make It Creamy

Allow the chicken mixture to cool for a few minutes.

Stir in:

Mayonnaise
Cream cheese or thick cream
Chopped coriander
Optional grated cheese

Mix until creamy and well combined.

The filling should be thick rather than wet.

Set aside to cool completely.

Make the Dough

6. Combine the Dry Ingredients

In a large mixing bowl, combine:

Maida
Instant yeast
Sugar
Salt

Mix well.

7. Add Oil and Milk

Add the oil.

Gradually pour in the warm milk while mixing.

Start with about 120 ml, adding the remaining milk little by little as needed.

The exact amount can vary depending on the flour.

8. Knead

Bring everything together into a soft dough.

Transfer it to a lightly floured surface and knead for approximately 8–10 minutes.

The dough should become:

Smooth
Soft
Elastic
Slightly tacky but not excessively sticky

Don’t add too much flour—the buns will be softer if the dough remains supple.

First Rise

9. Let the Dough Rise

Place the dough in a lightly oiled bowl.

Cover with plastic wrap or a clean kitchen towel.

Leave it in a warm, draft-free place for approximately 1–1½ hours, or until doubled in size.

The exact time depends on the room temperature.

Shape the Buns

10. Divide the Dough

Once doubled, gently punch down the dough to release excess air.

Divide it into 8 equal portions.

Roll each portion into a smooth ball.

Cover the dough balls and let them rest for 5–10 minutes.

Form the Lattice

11. Roll Out the Dough

Take one dough ball and roll it into an oval or round shape approximately 5–6 inches wide.

Place a generous spoonful of cooled chicken filling in the center.

Don’t overfill.

12. Create the Lattice Strips

Using a sharp knife or pizza cutter, make several parallel cuts in the dough on one side of the filling.

Cut similar strips on the opposite side.

Leave the center area intact where the filling sits.

13. Cross the Strips

Starting from one side, fold the dough strips diagonally over the filling, alternating from left and right.

Cross the strips over one another to create the characteristic lattice pattern.

Tuck the final edges underneath the bun and gently pinch the seams closed.

Repeat with the remaining dough and filling.

Second Proof

14. Rest the Shaped Buns

Place the finished buns on a parchment-lined baking tray.

Cover loosely with a clean kitchen towel.

Let them proof for approximately 20–30 minutes.

They should become noticeably puffy.

Egg Wash

15. Brush the Buns

Preheat the oven to:

180°C (350°F).

Beat one egg.

Lightly brush the exposed dough with egg wash.

Sprinkle sesame seeds over the tops if desired.

Bake

16. Bake Until Golden

Bake the chicken lattice buns for approximately 18–22 minutes, or until beautifully golden brown and cooked through.

If your oven browns unevenly, rotate the tray halfway through baking.

Finish

17. Brush With Butter

As soon as the buns come out of the oven, lightly brush the tops with melted butter.

This gives them a beautiful shine and keeps the crust soft.

Allow them to cool for 5–10 minutes before serving.

⭐ Tips for Soft Bakery-Style Buns

Don’t Make the Dough Too Firm

A soft dough produces softer buns. Add the milk gradually and avoid adding excessive flour.

Cool the Filling Completely

Warm filling can make the dough difficult to shape and can interfere with proper proofing.

Don’t Overfill

A moderate amount of filling allows you to create a neat lattice without the buns splitting.

Seal the Edges Well

Pinch the dough firmly around the filling to prevent it from escaping during baking.

Don’t Skip the Second Proof

The second rise helps create light, fluffy buns rather than dense ones.

Brush With Butter Immediately

A little melted butter after baking keeps the crust soft and adds wonderful flavor.

🌶️ Variations

Spicy Chicken Lattice Buns

Add chopped green chilies and an extra pinch of chili flakes to the filling.

Cheesy Chicken Buns

Increase the mozzarella or cheddar to ½ cup for a gooey cheesy center.

Creamy Chicken Filling

Add an extra tablespoon of cream cheese for a richer filling.

Chicken & Vegetable

Add finely diced bell pepper, corn, or carrots to the filling.

Tandoori Chicken Buns

Replace the filling spices with 1–2 tablespoons tandoori masala and add a little yogurt.

Storage

Store cooled buns in an airtight container.

Room temperature: 1 day
Refrigerator: Up to 3 days

Reheat in a 160°C (320°F) oven for 5–8 minutes to restore their soft texture.

Avoid overheating, as the chicken filling can dry out.

Freezing

Allow the baked buns to cool completely.

Wrap individually and place in a freezer-safe container or bag.

Freeze for up to 2 months.

Thaw in the refrigerator and reheat in the oven until warmed through.

🍗 Recipe Summary

These Chicken Lattice Buns combine pillowy homemade bread with a creamy, flavorful chicken filling and an impressive woven pastry design.

They’re soft on the outside, savory and creamy inside, and look beautiful enough for a party platter.

Serve them warm with chai, coffee, soup, or your favorite dipping sauce for a delicious homemade bakery-style treat.