Buffalo Chicken Croquettes Spicy Ranch (Print Version)

Golden croquettes bursting with buffalo chicken flavor served alongside homemade spicy ranch for dipping.

# What You’ll Need:

→ Croquette Filling

01 - 2 cups cooked chicken breast, shredded
02 - 3/4 cup cream cheese, softened
03 - 1/2 cup buffalo wing sauce
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup green onions, finely chopped
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon salt

→ For Breading

10 - 1 cup all-purpose flour
11 - 2 large eggs, beaten
12 - 1 1/2 cups panko breadcrumbs
13 - Vegetable oil, for frying

→ Spicy Ranch Dipping Sauce

14 - 1/2 cup mayonnaise
15 - 1/2 cup sour cream
16 - 2 tablespoons buttermilk
17 - 1 tablespoon hot sauce
18 - 1 tablespoon fresh chives, finely chopped
19 - 1 tablespoon fresh parsley, finely chopped
20 - 1/2 teaspoon garlic powder
21 - 1/2 teaspoon onion powder
22 - 1/4 teaspoon cayenne pepper
23 - Salt, to taste
24 - Black pepper, to taste

# How to Make It:

01 - In a large mixing bowl, combine the shredded chicken, cream cheese, buffalo wing sauce, cheddar cheese, green onions, garlic powder, onion powder, black pepper, and salt. Mix thoroughly until the filling is fully integrated and even.
02 - Scoop approximately 2 tablespoons of the mixture and shape into oval croquettes. Arrange evenly on a parchment-lined tray. Repeat with remaining filling, then freeze the tray for 20 minutes to firm the shapes.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
04 - Working one at a time, roll each chilled croquette in flour, dip into beaten egg, and then coat thoroughly with panko breadcrumbs, pressing gently to adhere. Return breaded croquettes to the tray.
05 - Pour 2 inches of vegetable oil into a deep saucepan and heat to 350°F. Working in batches, fry the croquettes for 3–4 minutes, turning to ensure even browning, until golden and crisp. Transfer to paper towels using a slotted spoon.
06 - Whisk mayonnaise, sour cream, buttermilk, hot sauce, chives, parsley, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl until smooth. Refrigerate until ready to serve.
07 - Arrange hot croquettes on a platter and offer with spicy ranch dipping sauce on the side.

# Additional Tips::

01 -
  • Ready in under an hour including chilling time
  • Perfect for using leftover or rotisserie chicken
  • Big flavor from real ingredients and plenty of creamy cheesy goodness
  • Crowd-pleaser for parties or casual evenings
  • Buffalo sauce keeps it lively but you can dial the heat up or down
02 -
  • High in satisfying protein thanks to chicken and cheese
  • Freezes well both before and after frying
  • Perfect for prepping ahead and finishing right before guests arrive
03 -
  • Chilling the croquettes before breading makes all the difference for keeping them tidy and compact
  • Always check oil temperature and avoid crowding the pan for truly crisp results
  • If you love even more crunch double dip the croquettes through the egg and panko a second time for an extra-thick crust
  • Taste the ranch before serving and adjust seasoning or spice to your liking

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