If you love the fiery comfort of buffalo chicken dip and the satisfying crunch of a golden crust, this one’s calling your name. These Buffalo Chicken Crispy Pockets are stuffed with a rich, cheesy blend of rotisserie chicken, tangy buffalo sauce, and creamy ranch, all frozen into shape, then breaded and fried until irresistibly crisp. It’s the ultimate party bite or late night indulgence, perfect with a dunk of ranch dressing. Spicy, creamy, crunchy… just like that.
Why You’re Going to Love This Recipe
• All the flavor of buffalo chicken dip, now in crispy, handheld form
• Golden, crunchy coating that shatters with every bite
• Perfect for parties, game days, or a midnight craving
• Make-ahead friendly—just freeze and fry when ready
• Pairs perfectly with homemade ranch dressing
Ingredients You’ll Need
For the Buffalo Chicken Filling:
Think creamy, spicy, cheesy, and savory. This filling starts with a base of softened cream cheese, shredded rotisserie chicken, and a mix of mozzarella and cheddar. It’s flavored with buffalo hot sauce, ranch dressing, minced garlic, red and green onions, parsley, salt, and pepper.
For the Seasoned Breadcrumbs:
Panko gets a savory boost with a simple mix of salt and black pepper, adding crunch and flavor to every bite.
For the Egg Wash:
Just eggs and a splash of water to help the breadcrumbs stick like a dream.
For the Homemade Ranch Dressing:
Buttermilk, mayo, sour cream, and a blend of herbs and spices come together to make a cool, creamy dipping sauce that balances the heat.
How to Make It (WATCH HERE)
Make the Ranch Dressing
Start by mixing together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth. Cover and refrigerate until you’re ready to serve.
Make the Buffalo Chicken Filling
In a large bowl, combine everything for the filling and mix until well blended. Spread it out on a parchment-lined sheet pan and freeze until solid. This makes it easier to cut and shape.
Prep the Coatings
In separate bowls, prepare the seasoned breadcrumbs and egg wash. Set up your dredging station for easy assembly.
Assemble and Fry
Once the filling is firm, cut it into equal pieces. Dip each piece into the egg wash, then coat in seasoned breadcrumbs, dip again in the egg wash, and finish with one more layer of breadcrumbs. Press the crumbs on firmly so they stay put. Fry in hot oil for a few minutes until golden and crisp.
Serve and Enjoy
Serve hot and fresh with a generous side of homemade ranch dressing.
Storage and Reheating Tips
To freeze: After breading, lay the pockets on a tray and freeze until solid. Transfer to a freezer-safe bag or container.
To fry from frozen: Add directly to hot oil and fry for a few extra minutes until deeply golden brown and hot in the center.
Buffalo Chicken Crispy Pocket
Ingredients
Buffalo Chicken Filling
- 16 oz cream cheese softened
- 2 cup rotisserie chicken shredded or chopped
- 2 cup mozzarella cheese shredded
- 1/2 cup mild cheddar shredded
- 1/4 cup ranch dressing
- 1/4 cup buffalo hot sauce
- 1/4 cup red onion minced
- 1/4 cup green onion minced
- 1 tbsp parsley chopped
- 1 tsp garlic minced or paste
- 1/2 tsp salt
- 1/2 tsp black pepper
Seasoned Breadcrumbs
- 3 cups panko breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
Egg Wash
- 2 large eggs
- 2 tbsp water
Homemade Ranch Dressing
- 1 cup buttermilk
- 1/2 cup mayo
- 1/4 cup sour cream
- 1 tbsp chives chopped
- 1 tsp dill chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp sugar
Instructions
Homemade Ranch Dressing
- In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.
Buffalo Chicken Filling
- In a bowl, add all the ingredients listed under “Buffalo Chicken Filling” and mix thoroughly.
- Transfer the mixture to a sheet pan lined with parchment paper.
- Press and spread it into an even layer.
- Place in the freezer for at least 2 hours, or until firm.
Seasoned Breadcrumbs
- Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.
Egg Wash
- Whisk together all ingredients listed under “Egg Wash” and set aside.
Assemble
- Once the buffalo chicken filling is firm, cut into equal pieces.
- Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
- Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
- Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
- Serve immediately with a side of homemade ranch dressing and enjoy!
Notes
If frying from frozen, cook for 5–6 minutes, or until golden brown.
