Buffalo Chicken Empanadas

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Buffalo Chicken Empanadas: A Simple Game Day Appetizer

If you’re looking for a crowd-pleasing snack with bold flavor, buffalo chicken empanadas are a must-try! These crispy, golden pockets are filled with a creamy, spicy buffalo chicken mixture, making them perfect for game day appetizers or an easy weeknight treat. With only a handful of ingredients, this recipe comes together quickly—no complicated steps or hard-to-find items. Whether you’re a seasoned home cook or just starting out, you’ll love how effortless and delicious these empanadas are to prepare.

Why This Buffalo Chicken Empanada Recipe Works

Buffalo chicken empanadas are the perfect balance of heat, creaminess, and crunch. Using pre-cooked shredded chicken saves time, while store-bought empanada dough eliminates the hassle of making it from scratch. A blend of hot sauce, blue cheese dressing, and shredded cheddar creates a rich, tangy, and spicy filling. A simple egg wash ensures a perfect seal so they dont open while they bake, along with a golden, crispy crust that complements the flavorful interior.

Ingredients in these Empanadas and Their Role

Cooked shredded chicken – Provides the hearty, protein-packed base of the filling.
Hot sauce – Brings the signature buffalo flavor and spice.
Blue cheese dressing – Adds creaminess and tang, balancing the heat.
Shredded cheddar cheese – Melts beautifully, making the filling gooey and flavorful.
Store-bought empanada dough – A convenient, flaky shell that bakes to perfection.
Egg + water (for egg wash) – Helps create a golden-brown, crispy exterior.

How to Make Buffalo Chicken Empanadas

Preheat & Prep: Preheat your oven to 375°F and line baking sheets with parchment paper.
Make the Filling: In a bowl, mix the shredded chicken, hot sauce, blue cheese dressing, and cheddar cheese until well combined.
Assemble the Empanadas: Roll out the dough rounds, spoon about a tablespoon of filling onto each, and fold over. Seal the edges with a fork or roll them up.
Apply Egg Wash: Whisk together the egg and water, then brush over the empanadas for a golden finish.
Bake: Arrange the empanadas on the prepared baking sheet and bake for 20–22 minutes or until golden brown.
Cool & Serve: Let them cool slightly before serving with extra blue cheese dressing or ranch.

FAQs

Can I make these ahead of time? Yes! Assemble the empanadas and refrigerate for up to 24 hours before baking, but don't brush them with the egg wash until right before you bake them.

How can I switch up this recipe? Try swapping the blue cheese dressing for ranch, adding diced celery for crunch, or using pepper jack cheese for extra spice.

Can I air fry these instead of baking? Absolutely! Air fry at 375°F for 10–12 minutes, flipping halfway through.

How do I deep fry these instead of baking? To fry, heat about 2 inches of oil in a deep skillet to 350°F. Fry the empanadas in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels before serving.

These buffalo chicken empanadas are the ultimate easy empanadas for any occasion, especially game day appetizers. Serve them up and watch them disappear fast!

Buffalo Chicken Empanadas

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A simple recipe for buffalo chicken empanadas, perfect for a snack or a game day appetizer!

Author: Jessica Morone
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 10 empanadas 1x
Category: appetizer
Cuisine: american

Ingredients

Scale

1 ½ cups cooked shredded chicken

½ cup hot sauce

¼ cup blue cheese dressing

½ cup shredded cheddar cheese

1 package empanada pastry dough (10 count)

1 large egg

1 tablespoon water

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Instructions

Line 2 baking sheets with parchment paper, set aside.
In a large bowl mix together the cooked chicken, hot sauce, blue cheese dressing, and shredded cheddar.
Place 5 empanada dough rounds on each baking sheet and place one heaping tablespoon of filling onto the center of each round.
Moisten the outer rim of each empanada dough round with water.
Fold each dough round in half to cover the filling and then press the edges together to seal. Use a fork to crimp the edges or roll them up so the edges are completely sealed. Refrigerate the empanadas for at least 30 minutes.
Preheat the oven to 375 degrees F.
Whisk together the egg and water to make an egg wash.
Brush the top of each empanada with the egg wash (this makes sure they are totally sealed)
Bake the empanadas for 20 to 22 minutes, until they are golden brown.
Serve them warm, with more blue cheese or ranch dressing if desired.

Notes

I like to use store-bough rotisserie chicken for these, canned chicken is also a really easy option.
I usually use Frank Red Hot sauce, but you can choose whatever hot sauce you like.