Save to Pinterest These Buffalo Chicken Croquettes deliver everything craveable about game-day snacks in one crisp bite. Juicy chicken and melty cheese are boosted with tangy buffalo sauce, wrapped in a golden shell, and paired with a homemade spicy ranch you will want to dip everything in. Whether you are hosting a crowd or need a fun family appetizer, these never last long at my house.
I first whipped up a batch for a tailgate party and even the non-buffalo fans kept coming back for more. Now it is a tradition anytime friends stop by on weekends or we are celebrating at home.
Ingredients
- Cooked chicken breast: shredded, the star of the show, look for plump moist chicken breasts from a well-raised bird for the best flavor
- Cream cheese: softened, gives richness and helps everything hold together, choose good quality cream cheese that is creamy not chalky
- Buffalo wing sauce: brings tang and heat, pick your favorite but Frank&s or your local craft sauce always delivers
- Cheddar cheese: sharpness and gooey texture, aged cheddar gives real depth
- Green onions: freshness and mild bite, go for bright green crisp stalks
- Garlic powder and onion powder: layering savory flavor with no fuss, try to use freshish spices for a punchier taste
- Black pepper and salt: balance out every bite, use kosher salt and grind your pepper right before mixing for best results
- Flour for breading: all-purpose keeps it classic, scoop it gently for accuracy
- Eggs for breading: helps the coating stick, farm-fresh eggs with golden yolks make the difference
- Panko breadcrumbs: deliver the ultimate crunch, always opt for unseasoned panko and check for freshness, a stale crumb can turn soggy in hot oil
- Vegetable oil for frying: neutral flavor and high smoke point, go with canola or sunflower for even frying
- Mayonnaise: creamy body for dipping, select a real or olive oil mayo for cleaner flavor
- Sour cream: adds cool tang, use full fat for that extra velvet finish
- Buttermilk: thins and lightens the sauce, always shake your buttermilk, the fresher it is the tangier it tastes
- Hot sauce: delivers the spice, choose your favorite from classic Franks to punchy local blends
- Fresh chives and parsley: herbal zip and color, pick bundles that are bright and perky, no yellow tips
- Garlic powder and onion powder (for ranch): round out the flavor spectrum, keep those jars snug and dry
- Cayenne pepper: the heat maker for the sauce
- Salt and pepper to taste: brightens all the flavors
Instructions
- Mix the Filling:
- Combine shredded chicken, cream cheese, buffalo sauce, cheddar cheese, green onions, garlic powder, onion powder, black pepper, and salt in a large bowl. Mix with a sturdy spatula or clean hands until fully blended. The mixture should be even and creamy with no visible streaks of cream cheese.
- Shape the Croquettes:
- Scoop two tablespoons of the mixture for each croquette and use damp hands to roll into smooth oval shapes. Place on a tray lined with parchment paper. Repeat until all the mixture is used. Try to keep them uniform for even cooking.
- Chill to Set:
- Place the tray of shaped croquettes in the freezer for at least twenty minutes. This step helps them hold their shape during breading and frying. If you are in a rush the fridge will work but go for at least thirty minutes.
- Bread the Croquettes:
- Set up your breading station. Three shallow bowls, one with flour, one with beaten eggs, one with panko breadcrumbs. Roll each chilled croquette first in flour, shake off the excess, then dip in egg ensuring every side is coated, then press into the breadcrumbs for an even thick crust. Gently return each to the tray.
- Heat the Oil:
- Pour two inches of vegetable oil into a deep saucepan or fryer and heat to three hundred fifty degrees Fahrenheit. Use a kitchen thermometer to check accuracy. The oil is hot enough when a breadcrumb dropped in sizzles instantly.
- Fry the Croquettes:
- Working in batches, lower the croquettes into the hot oil. Fry for three to four minutes per batch, turning occasionally with a slotted spoon until the exterior is deeply golden and crisp. Lift out and place on a paper towel lined tray to drain excess oil.
- Make the Spicy Ranch Dipping Sauce:
- While the croquettes cool, whisk mayonnaise, sour cream, buttermilk, hot sauce, chives, parsley, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl until completely smooth. Cover and refrigerate until serving.
- Serve and Enjoy:
- Arrange the hot croquettes on a platter with a bowl of spicy ranch on the side. Garnish with extra chopped chive and parsley or celery sticks for color and crunch.
Save to Pinterest I have always loved the tangy kick of buffalo sauce but it is the extra-sharp cheddar that really makes this recipe pop for me. The first time I served these croquettes for my brother&s Super Bowl party everyone stopped talking and just dug in nothing left but empty platters by halftime.
Storage Tips
Store leftover croquettes in an airtight container in the refrigerator for up to three days. To reheat use a hot oven or air fryer at four hundred degrees until crisp again about seven minutes for the best texture. The spicy ranch also keeps well refrigerated for about four days just stir before serving.
Ingredient Substitutions
Swap in rotisserie chicken if pressed for time and need easier prep. For a lighter touch Greek yogurt stands in nicely for some or all of the cream cheese or sour cream. If buffalo sauce is too bold try a smoky barbecue sauce for a completely different but delicious vibe.
Serving Suggestions
Pile the croquettes on a board with extra celery sticks and carrot batons. Cold beer or a citrusy seltzer go perfectly alongside and for bigger parties try making a double batch they disappear fast. If you want a bigger meal serve over a crisp salad with all the classic toppings.
Cultural and Historical Context
Buffalo chicken flavors trace back to 1960s Buffalo New York combining simple fried chicken with a tangy cayenne-vinegar sauce. Croquettes themselves have roots in French and Spanish cooking but the American twist brings comfort food energy to every bite. These croquettes blend the flavors of the classic wing with the crowd-friendly format of a snackable fritter.
Seasonal Adaptations
For spring add a handful of chopped fresh herbs like dill and tarragon to brighten the filling For fall stir in a pinch of smoked paprika and serve with roasted sweet potato wedges Summer versions love a touch of grilled corn or diced jalapeño for extra color and crunch
Success Stories
After these showed up at our New Year&s Eve get-together I started getting recipe requests for every big event. My teenage nephew now requests them as his birthday dinner side every year. Make them at home and you will be fielding those same happy texts.
Freezer Meal Conversion
Assemble and bread the croquettes then freeze them in a single layer on a tray Once firm store in freezer bags for up to two months Fry straight from frozen adding a minute or two to the cooking time No more last minute scrambling before guests show up
Save to Pinterest Set these bold croquettes out for your next gathering and watch them disappear in minutes. Their crackly shells and creamy centers make every bite unforgettable.
Common Recipe Questions
- → How spicy are these croquettes?
The level of spiciness depends on the amount of buffalo sauce and hot sauce used. You can easily adjust both for a milder or hotter kick.
- → Can these croquettes be baked instead of fried?
Yes, they can be baked at 425°F (220°C) for 20–25 minutes, flipping halfway through, for a lighter, crisp alternative.
- → Which chicken works best for the filling?
Cooked shredded chicken breast is ideal, but rotisserie chicken can be used for convenience and extra flavor.
- → What pairs well as a side?
Crisp celery sticks, carrot sticks, and chilled lager or an IPA complement these croquettes nicely.
- → Is spicy ranch sauce made from scratch?
Yes, the spicy ranch combines mayonnaise, sour cream, buttermilk, herbs, and hot sauce for a tangy, creamy dip.
- → Are these croquettes gluten-free?
No, they contain all-purpose flour and panko breadcrumbs. Gluten-free versions would require substitutions.