Indulge in the ultimate crispy delight: Air Fryer Buffalo Chicken Empanadas! These flavorful pockets are crafted entirely in the air fryer in minutes, boasting a buttery, flaky crust generously stuffed with a creamy, spicy buffalo chicken filling. Perfect for game day, parties, or a quick weeknight meal, serve them alongside plenty of cooling blue cheese dressing and crisp celery sticks for the classic buffalo experience.
Get ready for a culinary upgrade that promises to transform your snack game forever! These aren’t just any empanadas; they’re humble, yet extraordinarily delicious, buffalo chicken-filled pastries that achieve peak perfection in the air fryer. This recipe simplifies the art of empanada making, delivering a result so spectacular, it might just become your new favorite go-to dish.
The magic begins with a perfectly crafted, buttery pastry crust, which serves as the ideal vessel for our rich and zesty buffalo chicken filling. Once assembled, these delightful pockets embark on a quick journey into the air fryer. This modern kitchen marvel works its wonders, transforming the dough into the most incredibly flaky, golden, and crispy pastry imaginable. The result is a savory treat that truly stands out from the crowd.
You’ll be surprised at how effortlessly these empanadas come together. Forget about long hours in the kitchen or searching for obscure ingredients. This recipe prides itself on simplicity, utilizing common pantry staples and a straightforward process. Even if you don’t own an air fryer, we’ve got you covered with easy oven-baking instructions that will still yield deliciously flaky results. However, we highly recommend the air fryer method for its unmatched speed and superior crispiness.
Be warned: these seemingly innocent, bite-sized pockets are deceptively addictive. Their irresistible combination of crispy exterior and creamy, spicy interior makes them incredibly easy to devour. Once you try them, you’ll understand why they’ve earned a permanent spot on our recipe rotation.
Why You’ll Love These Air Fryer Buffalo Chicken Empanadas
- Unmatched Buttery, Flaky Pastry Crust: Our signature pie crust recipe, with a slight modification, creates a dough that bakes up incredibly tender and flaky, providing the perfect contrast to the savory filling.
- Irresistibly Creamy Buffalo Chicken Filling: A blend of tender chicken, zesty hot sauce, and a duo of cheeses delivers a rich, creamy, and perfectly spiced center that embodies classic buffalo flavor.
- The Ultimate Air Fryer Convenience: Achieve restaurant-quality crispiness and a beautifully golden-brown finish in a fraction of the time, making these empanadas perfect for quick meals or entertaining.
- Classic Pairings for the Full Experience: Serving with cool blue cheese dressing and crisp celery sticks isn’t just a suggestion—it’s essential for replicating that authentic buffalo chicken wing flavor profile.
Making These Delicious Buffalo Chicken Empanadas
Crafting these delectable empanadas is a rewarding experience, blending simple steps with incredible flavors. The detailed recipe card at the bottom of this post provides all the specifics, but let’s dive into some key elements that make these truly special.
Essential Ingredients You’ll Need
- For the Flaky Crust: You’ll need all-purpose flour, a touch of sugar for tenderness, salt, unsalted cold butter (shredded and frozen is key!), an egg yolk for added richness and flakiness, and a few tablespoons of ice water to bring it all together.
- The Star – Leftover Chicken: This recipe is fantastic for using up cooked chicken. Shredded or finely cubed chicken works perfectly. Rotisserie chicken is an absolute dream for its tender texture and pre-seasoned flavor.
- The Signature Heat – Hot Sauce: A good quality hot sauce is vital. We consistently turn to Frank’s RedHot for that classic, tangy buffalo flavor that’s just the right amount of spicy.
- Creaminess Factor – Cheese: A dynamic duo of softened cream cheese and shredded mozzarella cheese creates an incredibly rich, gooey, and smooth filling that perfectly balances the hot sauce.
- Flavor Boosters – Spices: Simple yet effective, garlic powder, along with salt and pepper to taste, elevates the savory notes of the filling.
- Golden Finish – Egg Wash: A simple egg white whisked with water ensures your empanadas achieve a beautiful, golden-brown sheen and extra crispiness in the air fryer.
- Prevent Sticking – Pan Spray: An absolute must-have for air frying to prevent sticking and promote even browning without excess oil.
Mastering the Empanada Dough
While the convenience of pre-made pie crusts (you’ll need enough for one 9-inch pie) can certainly speed up your prep, we genuinely encourage you to experience the difference of homemade dough. It’s surprisingly simple to make, requires only basic pantry ingredients, and mixes beautifully in a single bowl.
Our classic pastry dough recipe receives a special upgrade with the addition of an egg yolk. This minor tweak introduces extra fat, contributing to an exceptionally flaky and tender crust that truly melts in your mouth. The secret to a perfect pastry, whether for empanadas or pies, lies in keeping the fat as cold as possible. My top tip is always to **chill your dough** thoroughly after mixing and before rolling it out. If your dough becomes too warm during handling, simply pop it back into the fridge for 15-20 minutes to firm up. This ensures the butter stays in small pockets, creating those coveted flaky layers as it bakes.
Crafting the Perfect Buffalo Chicken Filling
The heart of these empanadas is undoubtedly the rich and flavorful buffalo chicken filling. It strikes a delightful balance between spicy, savory, and incredibly creamy. To prepare, simply combine your softened cream cheese, shredded mozzarella, hot sauce, garlic powder, and the star ingredient: finely chopped or shredded cooked chicken. Mix everything thoroughly until well combined, then season with salt and pepper to your preference. Don’t be shy about tasting and adjusting the spice level or seasoning to suit your palate. For an extra kick, a pinch of cayenne pepper can be added, or for a milder flavor, reduce the hot sauce slightly.
Top Tips for Air Frying Empanadas to Perfection
- Always Preheat Your Air Fryer: For consistent and perfectly crisp results, preheat your air fryer to 400F for at least 3 minutes before placing the empanadas inside. This ensures even cooking from the start.
- Keep That Dough Chilled: The temperature of your dough is crucial for flakiness. If your dough softens too much while you’re rolling and filling, return it to the fridge for 20 minutes to firm up. Cold dough yields the crispiest crust.
- Brush and Spray for Golden Goodness: Don’t skip brushing your empanadas with an egg wash and lightly coating them with pan spray. This promotes beautiful browning and contributes to that desirable crispy texture.
- Cook in Small Batches: Avoid overcrowding your air fryer basket. Cooking empanadas in a single layer, typically 2-3 at a time in a 4-quart air fryer, allows the hot air to circulate properly, ensuring even crisping.
- Flip Them Halfway: For uniform browning and an all-around crispy crust, remember to flip the empanadas halfway through the cooking time.
How to Oven Bake Empanadas (No Air Fryer? No Problem!)
Even without an air fryer, you can still enjoy these incredible buffalo chicken empanadas straight from your oven. Begin by preheating your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and aid in cleanup.
Follow the recipe instructions exactly for preparing the dough, assembling the empanadas, crimping the edges for a secure seal, brushing with the egg wash, and lightly spraying with pan spray. Once prepared, arrange the empanadas on your lined baking sheet, ensuring they are spaced about 2 inches apart. Bake them in the preheated oven for 30-35 minutes, or until they achieve a deep, inviting golden-brown color and the crust appears beautifully flaky. While the air fryer provides a unique crispness, oven-baked empanadas offer a wonderfully satisfying texture too.
Imagine a symphony of textures and flavors: the buttery, crispy shell giving way to a warm, creamy, and spicy buffalo chicken filling. These empanadas are simply ridiculous in the best possible way—a truly indulgent and satisfying bite that will leave you craving more!
Planning ahead? These little gems are fantastic for meal prepping! Any extra empanadas can be stored securely in an airtight container in the refrigerator for up to a week, or they freeze beautifully for up to two months. To reheat, simply place them back in your air fryer at 400°F (200°C) for about 5 minutes, or until they are heated through and regain their desirable crispiness. This makes them an excellent grab-and-go option for busy days or impromptu cravings.
There’s truly no telling how many of these delightful empanadas you might find yourself eating. And quite frankly, that’s a secret just between you and your empanadas. No judgment here – just pure, unadulterated enjoyment!
Explore More Delicious Ways to Use Leftover Chicken!
- Sesame Honey Garlic Chicken Lettuce Wraps
- Avocado Chicken Salad Lettuce Wraps
- Chicken Avocado Quinoa Salad
Watch these irresistible empanadas made step-by-step on Google Web Stories!
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Air Fryer Buffalo Chicken Empanadas
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Prep Time
20 minutes
Cook Time
30 minutes
Chill Time
30 minutes
Total Time
1 hour 20 minutes
Servings
6 empanadas
Calories
369kcal
Ingredients
Empanada Dough (alternatively you can use pre-made pie dough*)
- 1-1/4 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup unsalted cold butter, shredded on box grater and frozen
- 1 large egg yolk
- 4-5 tablespoons ice water
Buffalo Chicken Filling
- 4 oz cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1/4 cup hot sauce (such as Frank’s)
- 1/2 teaspoon garlic powder
- 1-1/2 cups cooked chicken, finely chopped or shredded
- Salt and pepper to taste
- 1 large egg white, beaten with 1 tablespoon water (for egg wash)
- Canola or vegetable oil pan spray
- Blue cheese dressing and celery sticks for serving, optional
Instructions
Empanada Dough
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In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, shredded butter and use your fingers or a pastry cutter to incorporate it into the flour until the mixture resembles coarse meal with pea-sized clumps of butter. Drizzle the egg yolk and 4 tablespoons of ice water over the flour mixture. Gently toss until the dough just starts to come together into a shaggy mass. If the dough still appears too dry, gradually add the extra tablespoon of ice water, one teaspoon at a time, until it forms a cohesive dough. Avoid overmixing.
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Turn the dough out onto a clean, lightly floured surface. Very gently knead it a few times, just until it becomes smooth. Divide the dough into 6 equal portions. Shape each portion into a smooth disc and wrap tightly in plastic wrap. Place the dough discs in the refrigerator to chill for at least 30 minutes while you prepare the buffalo chicken filling. Chilling the dough is crucial for a flaky crust.
Buffalo Chicken Filling and Assembly
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In a medium-sized bowl, combine the softened cream cheese, shredded mozzarella cheese, hot sauce, garlic powder, and the finely chopped or shredded cooked chicken. Mix thoroughly until all ingredients are well incorporated. Season the filling with salt and pepper to taste, adjusting the spiciness if desired.
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Remove one chilled dough disc from the refrigerator and place it on a lightly floured surface. Roll the disc out into a 6-inch circle using a rolling pin. Place approximately 3-4 tablespoons of the buffalo chicken filling in the center of the dough circle. Fold the dough over the filling to create a half-moon shape. Gently press the edges together to seal, then use the tines of a fork to crimp and secure the edges firmly, ensuring no filling escapes during cooking. Repeat this process with the remaining dough discs and filling.
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Lightly spray the basket or grate of your air fryer with pan spray. Preheat your air fryer to 400°F (200°C) for at least 3 minutes. While it preheats, whisk the egg white with 1 tablespoon of water to create an egg wash. Working in batches, brush both sides of each assembled empanada with the egg wash and then lightly spray both sides thoroughly with pan spray. This helps achieve a beautiful golden crust.
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Carefully place 2-3 prepared empanadas (or as many as fit in a single layer without crowding) into the preheated air fryer basket. Air fry for 10 minutes, making sure to flip the empanadas to the opposite side halfway through cooking (around the 5-minute mark) to ensure even browning and crispiness on both sides. Once golden brown and cooked through, remove and repeat the cooking process with any remaining empanadas.*
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Serve the air-fried buffalo chicken empanadas hot, accompanied by blue cheese dressing and crisp celery sticks if desired, for an authentic and refreshing complement to the spicy filling. Enjoy these delicious savory treats!
Notes
*For oven-baking empanadas: After brushing them with egg wash and lightly spraying with pan spray, arrange them 2 inches apart on a large baking sheet lined with parchment paper. Bake in a preheated 400°F (200°C) oven for 30-35 minutes, or until the pastry is golden brown and flaky.
Leftover empanadas can be stored in an airtight container in the refrigerator for up to a week, or frozen for up to 2 months. To reheat from chilled, lay empanadas in a single layer in the air fryer and air fry at 400°F (200°C) for 5 minutes, or until warmed through and crispy. To reheat from frozen, increase air fryer time to about 10-15 minutes, checking for internal temperature and crispness.
Nutrition
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