Buffalo Chicken Croquettes

Buffalo Chicken Croquette

This recipe is a twist on of one of my favorite dips of all time: the Buffalo Blue Cheese Dip from Macheesmo. It’s a dip so delicious and so positively bad for you that I’ve limited myself to only making it for big sporting events. Any more often and I’d have to give up beer or red meat to right the balance.

These croquettes use less cheese and don’t require any tortilla chips to eat, but they are also breaded and fried, so health-wise they are pretty much a wash. Being tiny croquettes, however, they are perfectly sized for grabbing and eating with one hand, which makes them ideal for a party, potluck or barbecue.

Maggie and made these for our apartment-warming recently and they were a huge hit. If you’re having guests over and you want an easy-to-(over)eat snack that will keep people happy, these croquettes are just the thing!

Buffalo Chicken Croquettes (makes ~20 croquettes)



  • 1 lb of chicken breast
  • 1 bottle of Frank’s Red Hot Buffalo sauce
  • 2 tablespoons of butter
  • 6 oz. of cream cheese, softened
  • 4 oz. of crumbled blue cheese
  • 1/2 cup of flour
  • 3 eggs, whisked
  • 1/3 cup of panko
  • vegetable oil, for frying


  1. Place the chicken breasts in a pot with enough water to cover them completely. Cover and bring to a boil, cooking the chicken for 15-20 minutes until it is fork-tender. Remove the chicken from the pot and discard the excess water.
  2. Shred the chicken and return it to the pot, along with the buffalo sauce and butter. Reduce the heat to medium-low and simmer for 5 minutes.
  3. Remove the chicken from the heat, place it in a bowl and put the bowl in the refrigerator for 8-12 minutes, or until the chicken is cool enough to handle with your hands. Add the cream cheese and blue cheese and mix thoroughly.
  4. Return the mixture to the refrigerator and chill for at least 30 minutes. You can also make the mixture up to one day in advance as long as you keep it covered and refrigerated.
  5. Once you’re ready to fry the croquettes, remove the bowl from the refrigerator and shape the mixture into 1/2 inch thick spheres. Coat each one in order with flour, egg, and panko and set aside for cooking.
  6. Pour enough oil into a pan so that it creates a  1/4 inch-thick layer. Heat the pan to medium-high heat. Working in batches, fry each of the croquettes so that all sides are golden brown and crispy, about 4-6 minutes. When finished, remove the croquettes to a paper towel to soak up the excess oil.
  7. The croquettes are best served immediately, but they can be kept warm in an oven on its lowest setting. You can serve them individually with small forks or simply on a large serving dish.

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