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.

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Buffalo Chicken Crispy Pocket

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.

Course Appetizer, dinner, lunch

Cuisine American

Keyword buffalo chicken dip, crispy pockets

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Author kingcooks

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

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

Chicken Tenders You’ll Never Forget

Golden, crispy, and dripping in creamy garlic parmesan sauce…These tenders are here to steal the show. Each piece is marinated for maximum juiciness, dredged in a perfectly seasoned breading, then fried to perfection and finished with a silky garlic parm drizzle that clings in all the right ways. Whether you’re making them for game day, dinner, or a late-night craving, these tenders deliver indulgence you’ll be thinking about long after the last bite.

Why You’re Going to Love This Recipe

• Flavor on flavor – Buttermilk, mustard, herbs, and warm spices give the chicken real depth before it even hits the fryer.
• Crispy, golden perfection – The seasoned flour breading locks in the juices and delivers that perfect crunch.
• That garlic parm drizzle – Creamy, cheesy, and loaded with garlic, this sauce takes everything over the top.
• Great for sharing (or not) – Make a platter for a crowd or hoard them for yourself, no judgment here.
• Versatile and addictive – Serve them over fries, stuff them in a sandwich, or eat them straight off the plate.

Ingredients You’ll Need

For the Chicken Marinade
Buttermilk, yellow mustard, garlic paste or powder, ground thyme, onion powder, ground ginger, celery salt, salt, pepper, paprika, chicken tenders

For the Crispy Breading
Flour, ground thyme, onion powder, ground ginger, pepper, paprika, celery salt, salt

For the Creamy Garlic Parm Sauce
Heavy cream, grated parmesan cheese, unsalted butter, garlic, onion powder, salt, pepper

For Frying
Canola oil

Garnish
Fresh chopped parsley, grated parmesan cheese

How to Make It (WATCH HERE)

Marinate the Chicken
In a large bowl, combine all marinade ingredients and mix well. Add the chicken tenders and let them soak up all that flavor for at least an hour or overnight if you’ve got the time.

Make the Crispy Breading
In another bowl, whisk together the dry ingredients until evenly combined. Set aside.

Make the Garlic Parm Sauce
Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Whisk in the cream, then season with onion powder, salt, and pepper. Let it simmer until thickened, then stir in the parmesan until melted and smooth. Set aside to cool slightly, it’ll thicken even more as it rests.

Fry the Tenders
Heat a deep pot of canola oil to 350°F. Dredge the marinated tenders in the breading, pressing gently to adhere. Shake off any excess and fry in batches until golden and crisp, and the chicken is fully cooked through.

Assemble and Serve
Once all the tenders are fried, arrange them on a platter, drizzle generously with that garlic parm sauce, and finish with a sprinkle of fresh parsley and a little extra grated parmesan. Serve immediately while they’re hot and the sauce is warm and dreamy.

How to Store & Reheat

To Store: Keep leftover chicken tenders in an airtight container in the fridge for up to 3 days. Store the sauce separately if possible.

To Reheat: Pop the tenders in a 375°F oven or air fryer until hot and crispy again. Gently reheat the sauce on the stovetop or microwave, stirring frequently to bring it back to life.

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Crispy Garlic Parm Chicken Tenders

If you’re craving the ultimate comfort food, these Garlic Parm Chicken Tenders will hit the spot. Juicy chicken tenders are marinated in a flavorful buttermilk blend, coated in a perfectly seasoned crispy breading, and fried until golden and irresistible. But what really sets them apart is the rich, creamy garlic parmesan sauce drizzled over the top, adding a luscious layer of flavor in every bite. Whether you’re making them for a crowd or treating yourself, these tenders are pure, indulgent satisfaction.

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying

Chicken Marinade

• 1 1/2-2 lbs chicken tenders
• 1 cup buttermilk
• 1 tbsp yellow mustard
• 1 tsp garlic paste or powder
• 1/2 tsp ground thyme
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Creamy Garlic Parm Sauce

• 2 cups heavy cream
• 1/2 cup parmesan cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Garnish

• Parsley freshly chopped
• Parmesan cheese grated

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Creamy Garlic Parm Sauce

• Add butter to a sauce pan over medium heat.
• Once melted add garlic and cook until fragrant, about 1-2 minutes.
• Whisk in heavy cream and season with onion powder, salt and pepper.
• Continue whisking until the sauce is thick and can coat the back of a spoon. This should take 4-5 minutes.
• Once thickened, mix in grated parmesan cheese and set aside.

Assemble

• Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
• Now that all the tenders are cooked, drizzle with the creamy garlic parm sauce. Top with freshly chopped parsley and enjoy!

Few dishes can evoke the same sense of comfort and nostalgia as sweet and sour pork. This beloved classic balances the tangy and sweet with a satisfying crunch, making it a favorite in many households. Today, we’ll take you through a step-by-step guide to crafting this delightful dish at home.

Ingredients

For the Pork:

• 1 lb pork shoulder or butt, cut into 1-inch pieces
• 1 cup cornstarch
• Vegetable oil, for frying

For the Marinade:

• 1/4 cup onion
• 2 tbsp soy sauce
• 2 tbsp ginger
• 2 tbsp garlic
• 1 tsp pepper

For the Sweet and Sour Sauce:

• 4 tbsp ketchup
• 2 tbsp soy sauce
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/4 cup water

For the Slurry:

• 1 tbsp cornstarch
• 1 tbsp water

Additional Ingredients:

• 1 cup pineapple, chunks
• 1 cup bell pepper, chopped
• 1/2 white onion, chopped

Step-by-Step Instructions

1. Prepare the Marinade:
Begin by blending all marinade ingredients (onion, soy sauce, ginger, garlic, and pepper) until smooth. Pour this over the pork pieces and mix until thoroughly coated. Allow the pork to marinate for at least 30 minutes, but for the best results, let it sit for up to 24 hours. The longer it marinates, the more tender and flavorful the pork will be.

2. Batter and Fry the Pork:
After marinating, coat the pork pieces in cornstarch, ensuring each piece is well covered. If the mixture is too dry, add a little water to achieve a tight batter. Heat a pot of vegetable oil to 350°F (175°C) and fry the pork in batches for 6-8 minutes until golden brown. Place the fried pork on a cooling rack for a few minutes before frying again at 375°F (190°C) for 2-3 minutes to achieve an extra crispy crust.

3. Make the Sweet and Sour Sauce:
In a pan over medium heat, combine ketchup, soy sauce, white vinegar, sugar, and water. Whisk the mixture and cook for 2-3 minutes until it starts to boil. Create a slurry by mixing cornstarch and water, then add it to the sauce, continuing to whisk until it thickens.

4. Combine and Serve:
Add the chopped bell pepper, onion, and pineapple chunks to the sauce. Cook for an additional 1-2 minutes before adding the crispy pork. Toss everything together until the pork is evenly coated in the sauce.

5. Enjoy!
Serve your sweet and sour pork with a bowl of steamed rice and savor each flavorful bite.

Tips and Substitutions

• Protein Alternatives: This recipe works wonderfully with chicken or shrimp as substitutes for pork.
• Vegetables: Feel free to add more vegetables like carrots or snap peas for extra color and nutrition.

Making sweet and sour pork at home may seem daunting at first, but with these straightforward steps, you’ll master this classic dish in no time. The result is a delightful meal that brings the perfect balance of sweet, sour, and savory to your dining table. Happy cooking!

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Sweet and Sour Pork

Delight in the harmony of flavors with sweet and sour pork. Tender pork pieces are coated in a crispy batter, then tossed with bell peppers, pineapple, and a vibrant, tangy sauce. Each bite offers a perfect balance of sweetness and zing, making it an irresistible dish for any occasion.

Cuisine American, Asian

Keyword crispy, Crispy pork, sweet and sour

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 1 cup pineapple chunks
• 1 bell pepper chopped
• 1/2 white onion chopped
• 1 cup cornstarch
• Vegetable oil for frying

Marinade

• 1 lb pork shoulder or butt cut into 1-inch pieces
• 1/4 cup onion
• 2 tbsp soy sauce
• 2 tbsp ginger
• 2 tbsp garlic
• 1 tsp pepper

Sweet & Sour Sauce

• 4 tbsp ketchup
• 2 tbsp soy sauce
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/4 cup water

Slurry

• 1 tbsp corn starch
• 1 tbsp water

Instructions

Marinade

• Add all ingredients (except the pork) into a blender and blend until smooth.
• Pour over the pork and mix until full incorporated.
• Set to marinate for 30 minutes to 24 hours. The long it sits the more tender it becomes.
• Once marinated, add the pieces to some cornstarch and mix until a tight batter forms. Add a little water if needed to loosen things up.
• Heat a pot of oil to 350F and fry in batches for 6-8 minutes. Fry until golden brown. Let sit on a cooling rack for a 1-2 minutes after frying.
• Then fry a second time at 375F for 2-3 minutes to get that extra crispy crust.
• Once cooked set aside.

Sweet & Sour Sauce

• To a pan over medium heat, add all ingredients listed under “Sweet & Sour Sauce.”
• Whisk and allow to cook for 2-3 minutes.
• Once the sauce starts to boil, mix together cornstarch and water to create a slurry. Pour into the sauce and continue whisking.
• Now, add the chopped bell peppers, onions and pineapple.
• Cook for 1-2 minutes and finally add the crispy cooked pork.
• Toss in the sauce until each piece is coated.
• Serve with a bowl of rice and enjoy!
• Note: you can easily sub the pork for another protein. Shrimp and chicken are amazing alternatives.

Video

Notes

Note: you can easily sub the pork for another protein. Shrimp and chicken are amazing alternatives.