Description
These Cheesy Buffalo Chicken Croquettes are a delightful spin on a classic buffalo chicken dip recipe, and perfect for elevating your game day or Super Bowl party! These crispy and creamy croquettes combine the bold flavors of buffalo sauce, cream cheese and blue cheese crumbles, all rolled in panko breadcrumbs for a satisfying crunch.
Ingredients
Scale
- 32-ounces canned chicken, drained well
- 1/2 cup buffalo wing sauce, plus
- 1/4 cup cream cheese, softened
- 1/4 cup blue cheese crumbles
- 2 tablespoons ranch dressing
- 4-ounces mozzarella cheese, shredded
- 1/2 cup flour
- 1 1/2 cup panko breadcrumbs
- canola or vegetable oil for deep frying
- ranch and/or blue cheese dressing, for serving
- celery sticks, for serving
Instructions
- In a large bowl, add the well-drained canned chicken. Use a meat chopper or hand mixer to grind the chicken a little finer.
- Add in the buffalo wing sauce, softened cream cheese, blue cheese crumbles, and ranch dressing.
- Mix well until all ingredients are evenly incorporated.
- Add in the shredded mozzarella. Mix until combined.
- Taste. Adjust the spice level according to your preference by adding more buffalo wing sauce, if desired.
- Use a cookie scoop or your hands and take a small portion of the mixture and shape it into a round croquette.
- Roll the chicken croquette in the flour. Shaking off any excess.
- Place in the panko breadcrumbs. Coat evenly. Use your hands to press the breadcrumbs around the croquette.
- Continuing forming and coating until the chicken mixture is used up.
- In a deep skillet or pan, heat enough oil for deep frying over medium-high heat.
- Carefully place the croquettes in the hot oil and fry until golden brown on all sides. This should take about 2-3 minutes. For ease, and to ensure the oil stays to temp, fry in batches.
- Once the croquettes are crispy and golden, remove them from the oil and place them on a paper towel-lined plate to absorb any excess oil.
- Add to a platter and serve the Buffalo Chicken Croquettes with ranch and/or blue cheese dressing and celery sticks.
- ENJOY!
Notes
- Thoroughly drain canned chicken before incorporating it into the mixture; pat it dry with paper towels and give it a good chop.
- If the croquette mixture is too wet after combining all of the ingredients, add in a touch more shredded cheese.
- Use a 2 tablespoon or 3 tablespoon cookie scoop for measuring the chicken mixture to ensure even-sized croquettes (I used a 3 tablespoon scoop), and equal frying times.
- After rolling the mixture into balls, coat them in the flour prior to coating with the panko breadcrumbs. This step not only helps to ensure the panko breadcrumbs adhere better, but also avoids the risk of the croquettes falling apart while frying. Be sure to shake off any excess flour.
- Tailor the amount of buffalo wing sauce to your preferred spice level, ensuring the croquettes meet your desired level of heat. Feel free to use mild, medium or hot buffalo wing sauce.
- Consider chilling the mixture in the refrigerator for about 30 minutes before forming the croquettes. This helps the mixture firm up, making it easier to shape.
- If deep-frying, use a thermometer to ensure the oil reaches the proper temperature (around 350-375°F or 175-190°C) for golden and crispy croquettes.
- Fry a single croquette first to gauge cooking time; adjust if necessary before frying the rest.
- Fry in batches to ensure the oil stays to temperature.
- Serve the croquettes with a variety of dipping sauces, such as ranch and/or blue cheese dressing. Celery sticks are also a great compliment.
- I have not tried to air fry these chicken croquettes. If you so desire, heat the air fryer to 375°F (190°C). Spray the panko crusted croquettes with cooking spray and air fryer for about 10 minutes, turning at least once.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Party Food
- Method: Easy
- Cuisine: American