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–+ servings
Three golden fried buffalo chicken potato croquettes on a dark plate with grated Parmesan, green onions, and ranch dipping sauce

Buffalo Chicken Stuffed Potato Croquettes

Crispy panko-breaded potato croquettes stuffed with creamy buffalo chicken filling, fried golden at 350°F and served with ranch.
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Prep Time 45 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 croquettes
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 chicken breasts or rotisserie chicken
  • 4 oz cream cheese softened
  • 1/3-1/2 cup buffalo wing sauce
  • 1 cup shredded cheese
  • Green onions sliced
Potato Dough
  • 2-3 russet potatoes peeled and cubed
  • 1/2-3/4 cup cornstarch
  • 1 cup shredded cheese
  • Cajun seasoning to taste
Breading
  • Flour for dredging
  • Eggs beaten
  • Panko breadcrumbs
Garnish
  • Finely grated Parmesan
  • Green onions
  • Ranch dressing for serving

Equipment

  • Grill or oven (for chicken)
  • Large pot (for boiling potatoes)
  • Deep pot or fryer
  • Instant-Read Thermometer
  • Wire rack

Method
 

  1. Season chicken breasts and cook to 165°F. Shred while warm. Alternatively, use rotisserie chicken.
  2. Mix shredded chicken with cream cheese, buffalo sauce, shredded cheese, and green onions. Refrigerate 30 minutes.
  3. Boil cubed russet potatoes until fork-tender. Drain, mash smooth, and mix in cornstarch, shredded cheese, and Cajun seasoning until a soft dough forms.
  4. Flatten a handful of potato dough, add buffalo chicken filling, wrap and seal into a ball. Repeat for all croquettes.
  5. Coat each ball in flour, then egg, then panko. Refrigerate 15 minutes to set the breading.
  6. Fry at 350°F for 3-4 minutes until golden brown. Drain on a wire rack.
  7. Top with finely grated Parmesan and green onions. Serve hot with ranch dressing.

Notes

Chill the filling: Cold filling is essential for clean assembly. Warm filling makes the dough sticky and impossible to seal.
Russets only: High starch russets create dry, workable dough. Waxy potatoes hold too much moisture.
Hold 350°F: Below 325°F they absorb oil and turn greasy. Above 375°F the panko burns before the center heats through.

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