Air Fryer Buffalo Chicken Empanadas with Ranch and Blue Cheese
These crispy air fryer empanadas are filled with tender slow-cooked buffalo chicken mixed with tangy ranch seasoning, Greek yogurt, and blue cheese. The chicken is cooked low and slow in a spicy buffalo sauce until it shreds easily, then combined with creamy ingredients for the perfect balance of heat and cooling flavors. Perfect for game day appetizers, party snacks, or a satisfying dinner. The air fryer creates a golden, crispy exterior while keeping the filling hot and flavorful inside.
Ingredients
Instructions
- 1
Mix hot sauce, water, ranch seasoning, and garlic powder in slow cooker
- 2
Place chicken in slow cooker and flip to coat both sides
- 3
Cover and cook on high for 3 to 4 hours or low for 5 1/2 to 6 1/2 hours until tender
- 4
Shred cooked chicken using shredding claws or forks
- 5
Stir in yogurt and blue cheese and cook for additional 20 to 30 minutes on low
- 6
Turn off heat and let chicken mixture cool slightly
- 7
Place defrosted empanada disks on work surface coated with cooking spray
- 8
Spoon chicken mixture onto center of each disk
- 9
Fold disk over to form half moon and seal edges with fingers or fork
- 10
Preheat air fryer to 375℉
- 11
Brush empanadas with egg mixture
- 12
Coat air fryer basket with cooking spray
- 13
Cook empanadas in batches in single layer for 12 to 14 minutes, flipping halfway through
Tips
The chicken mixture can be made up to 2 days ahead and refrigerated, making meal prep easier for busy weekdays.
Use shredding claws or two forks to easily shred the tender slow-cooked chicken directly in the slow cooker for less cleanup.
Cook empanadas in batches to avoid overcrowding the air fryer basket, ensuring even browning and crispiness on all sides.
Good to Know
Store leftover empanadas in refrigerator for up to 3 days. Reheat in air fryer at 350℉ for 3-4 minutes.
Chicken filling can be made up to 2 days ahead and refrigerated. Assembled empanadas can be frozen for up to 1 month.
Serve hot with additional ranch dressing, blue cheese dressing, or celery sticks for dipping.
Common Mistakes
Don't overfill empanadas or they will burst during cooking
Seal edges completely to prevent filling from leaking out
Don't skip the egg wash for proper browning and crispiness
Substitutions
different texture
FAQ
Can I bake these instead of air frying?
Yes, bake at 375℉ for 15-18 minutes until golden brown, flipping halfway through cooking time.
What if I don't have a slow cooker?
Cook chicken in a skillet with sauce ingredients over medium heat for 15-20 minutes until tender enough to shred.
How long do leftover empanadas keep?
Store in refrigerator for up to 3 days or freeze for up to 1 month for best quality.