Crispy Buffalo Chicken Croissant Sandwich
If you’ve ever craved the fiery crunch of buffalo chicken with the indulgent softness of a buttery croissant, this Crispy Buffalo Chicken Croissant Sandwich is your new obsession. Juicy chicken thighs marinated in seasoned buttermilk, fried to golden perfection, then tossed in a rich garlic-infused buffalo sauce and layered into a flaky croissant with parmesan ranch-dressed romaine. This is more than just a sandwich. It’s a full-on flavor experience.
Why You’re Going to Love This Recipe
- Bold Buffalo Flavor
Spicy, tangy, and perfectly balanced with hints of garlic and dark brown sugar - Incredible Texture
Buttery croissant, crisp lettuce, juicy fried chicken. Every bite is a perfect contrast - From-Scratch Sauces
Homemade buttermilk ranch and buffalo sauce take this over the top - Restaurant Quality at Home
Feels like takeout, but tastes way better - Perfect for Game Day or Anytime
Serve it up during parties, weekend dinners, or whenever you need a serious flavor fix
Ingredients You’ll Need
For the Chicken Marinade
Buttermilk, garlic, mustard, paprika, salt, pepper, and boneless chicken thighs
For the Crispy Breading
Flour, onion powder, garlic powder, thyme, paprika, salt, and pepper
For the Garlic Infused Buffalo Sauce
Buffalo hot sauce, butter, garlic, and dark brown sugar
For the Buttermilk Ranch
Mayonnaise, sour cream, buttermilk, chives, lemon juice, parsley, and seasonings
Sandwich Assembly
Croissants, chopped romaine lettuce, shaved Parmesan cheese, and canola oil for frying
How to Make It (WATCH HERE)
Marinate the Chicken
Start by mixing your marinade. Combine buttermilk, garlic, mustard, spices, and chicken thighs. Let it soak for at least 20 minutes to tenderize and flavor the meat
Make the Ranch
Blend together mayo, sour cream, buttermilk, herbs, and seasonings until creamy and smooth. This ranch doubles as a dressing and sandwich spread
Prepare the Buffalo Sauce
Simmer butter, garlic, buffalo sauce, and brown sugar until rich and glossy. This garlicky, buttery hot sauce is the real star
Bread and Fry the Chicken
Dredge marinated chicken in seasoned flour and fry until golden brown and crisp, about 6 to 8 minutes per piece or until 165°F internally
Assemble the Sandwich
Toast your croissants. Toss romaine with ranch and Parmesan. Spread ranch on the croissant bottoms, add buffalo chicken, salad, and more cheese. Cap with the croissant tops and devour immediately
Storage Tips
Chicken
Store extra fried chicken in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer to re-crisp
Ranch and Buffalo Sauce
Keep sealed in the fridge for up to 5 days
Croissants
Best enjoyed fresh, but can be stored in a sealed bag for 1 to 2 days
Pro Tips for Maximum Flavor
- Use boneless, skinless chicken thighs for juicy, tender results every time
- Don’t skip the croissant toast. It adds a golden buttery layer that takes this sandwich to the next level
- Add extra buffalo sauce for a bolder kick, or drizzle on some honey if you like a sweet-heat combo
- Make the ranch and buffalo sauce a day ahead to save time and deepen the flavor
Hungry Yet?
Whether you’re hosting, indulging, or just craving something unforgettable, this Crispy Buffalo Chicken Croissant Sandwich delivers everything: crunch, heat, creaminess, and pure satisfaction. Just like that.
RECIPE
Crispy Buffalo Chicken Croissant Sandwich
Ingredients
- 4 croissants toasted
- 3 cups romaine lettuce chopped
- 1/2 Parmesan cheese shaved
- Canola oil for frying
Chicken Marinade
- 4-5 chicken thighs boneless skinless
- 2 cups buttermilk cold
- 1 tbsp garlic minced or paste
- 1 tsp onion powder
- 1 tsp yellow mustard
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
Crispy Breading
- 2 cups flour
- 1 tsp thyme ground
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
Homestyle Buttermilk Ranch
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 tsp chives dried or fresh
- 1 tsp lemon juice
- 1 tsp parsley dried or fresh
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar
Garlic Infused Buffalo Sauce
- 1-1 /12 cups buffalo hot sauce
- 2 tbsp butter unsalted
- 1 tbsp garlic minced or paste
- 1 tsp dark brown sugar
Instructions
Chicken Marinade
- In a large bowl, add all ingredients listed under “Chicken Marinade” and mix until fully combined.
- Once each piece of chicken is coated, set aside to marinate for at least 20 minutes.
Homestyle Buttermilk Ranch
- In a blender (or a tall container if using an immersion blender) or food processor, add all ingredients listed under “Homestyle Buttermilk Ranch” and blend until smooth.
- Season with salt to taste. Once fully incorporated, set aside.
Crispy Breading
- In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
- Garlic Infused Buffalo Sauce
- To a pan over low heat, add all ingredients listed under “Garlic Infused Buffalo Sauce.” Once everything is fully incorporated, remove from heat and set aside.
Assemble
- Heat a large pot of canola oil to 350°F.
- Once the oil is hot, dredge the marinated chicken thighs in the crispy breading. Shake off any excess and slowly add the chicken pieces to the hot oil and fry until golden brown, about 6-8 minutes or until the internal temperature reaches 165F.
- Toss the crispy chicken thighs in the garlic infused buffalo sauce and transfer to a wire rack.
- In a large bowl, combine the chopped romaine lettuce, homestyle buttermilk ranch dressing and shaved Parmesan cheese. Mix until well combined, then set aside.
- Spread a generous layer of homestyle buttermilk ranch dressing on the toasted bottom halves of the croissants.
- Place a crispy chicken thigh on each, followed by a generous portion of the dressed salad, more Parmesan cheese, and extra dressing.
- Finish with the toasted croissant tops.
- Serve immediately and enjoy!
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.
