A crispy, spicy snack that’s perfect for game day, weeknight dinner, or a finger-food party — Buffalo Chicken Taquitos are little rolled tortillas filled with shredded chicken, buffalo sauce, and melty cheese, then fried until golden. They deliver the tang of buffalo sauce with the comfort of cheesy chicken in a handheld package. If you like bold buffalo flavor, you might also enjoy this popular buffalo chicken dip recipe for dipping alongside the taquitos.
Why you’ll love this dish
These taquitos hit several sweet spots at once: they’re quick to assemble, kid-friendly (adjust the heat), and perfect for feeding a crowd. The crunchy exterior contrasts with a saucy, cheesy interior, making every bite satisfying.
“These were gone in minutes — crunchy, spicy, and exactly the kind of snack that becomes the star of any party.”
Reasons to try it:
- Fast assembly: if you have leftover shredded chicken, they come together in minutes.
- Crowd-pleasing: easy to make in batches and serve as finger food.
- Versatile: switch cheeses or sauces to match what you have on hand.
The cooking process explained
Overview: mix shredded cooked chicken with buffalo sauce and cheese, spoon onto small tortillas, roll tightly, and fry until golden. Total active time is short because there’s no raw meat to cook — you’re just heating and crisping. You’ll need a bowl, a skillet with a couple inches of oil, and toothpicks if you want extra security during frying.
What to expect: soft, saucy filling inside a crisp shell. If you prefer a lighter version, the same rolls can be brushed with oil and baked instead of fried.
What you’ll need
- 2 cups shredded cooked chicken (rotisserie or poached chicken both work)
- 1/2 cup buffalo sauce (use your favorite brand or homemade)
- 1 cup shredded cheese (cheddar or mozzarella; a mix of both is great)
- 8 small flour or corn tortillas (flour is more flexible; warm corn tortillas first)
- Cooking oil for frying (vegetable, canola, or peanut oil)
- Blue cheese or ranch dressing for dipping
Ingredient notes and substitutes:
- Swap shredded rotisserie chicken for leftover roasted chicken to save time.
- For lower heat, reduce buffalo sauce or use a mild wing sauce.
- For dairy-free, use a plant-based shredded cheese and serve with a dairy-free ranch.
Step-by-step instructions
- Mix the filling: In a bowl, combine 2 cups shredded cooked chicken, 1/2 cup buffalo sauce, and 1 cup shredded cheese. Stir until evenly coated.
- Portion the filling: Spoon a small (about 2 tablespoons) mound of filling onto the bottom third of each warmed tortilla.
- Roll tightly: Roll the tortilla around the filling. Secure each taquito with a toothpick if needed. Tucking the edges under helps keep them closed.
- Heat the oil: Pour 1–2 inches of oil into a skillet. Heat over medium until shimmering but not smoking (about 350°F / 175°C if you have a thermometer).
- Fry in batches: Carefully add a few taquitos to the hot oil, seam-side down. Fry 2–3 minutes per side until golden and crisp. Don’t overcrowd the pan.
- Drain and rest: Remove to a paper-towel-lined plate to drain. Let rest 1–2 minutes before serving (this helps the cheese set slightly).
- Serve with dips: Offer blue cheese or ranch for dipping and remove any toothpicks before serving.
Quick oven-bake alternative: Brush each rolled taquito with oil, place seam-side down on a baking sheet, and bake at 425°F (220°C) for 12–15 minutes, turning once, until crisp.
Best ways to enjoy it
Serve hot and crisp. Plate the taquitos standing on their ends for a friendly presentation. Pair with celery sticks and either blue cheese or ranch dressing. For a party spread, include pickled jalapeños, sliced green onions, or a quick slaw.
For a dip-heavy party, these go great with richer sides — try pairing them with a warm, gooey dip like this cheesy crock pot buffalo chicken dip for guests who want extra sauce.
Storage and reheating tips
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Flash-freeze on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating for crispness: Reheat in a 375°F (190°C) oven or an air fryer for 6–8 minutes until heated through and crisp. Avoid microwaving if you want crunch; it will make the shells soggy.
- Food safety: Because the filling uses cooked chicken, keep the taquitos refrigerated within two hours of frying and reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Warm tortillas briefly: Heat tortillas 10–15 seconds per side in a dry skillet or wrapped in a damp paper towel in the microwave for 20–30 seconds to prevent cracking when you roll.
- Don’t overfill: Use modest amounts of filling per tortilla so the roll stays tight and fries evenly.
- Oil temperature matters: If the oil is too cool, taquitos absorb oil and get greasy; if too hot, the outside browns before the filling warms. Aim for medium heat and look for steady bubbling.
- Remove toothpicks before serving: Tell guests you used toothpicks and remove them for kids.
- Make-ahead shortcut: Assemble taquitos and refrigerate (unfried) for up to 24 hours; fry just before serving for maximum crispness.
Creative twists
- Baked buffalo chicken taquitos: Brush with oil and bake for a lighter version.
- Ranch instead of buffalo: Swap the buffalo sauce for ranch seasoning and barbecue sauce for a milder flavor.
- Vegetarian: Replace chicken with shredded jackfruit or seasoned mashed chickpeas and add more melty cheese.
- Extra heat: Add diced pickled habaneros or a drizzle of hot sauce inside before rolling.
- Southwest style: Add black beans, corn, and pepper jack cheese for a Tex-Mex spin.
Common questions
Q: How long does this take to make from start to finish?
A: With pre-cooked chicken, plan on 20–30 minutes total: 10 minutes to assemble and warm tortillas, and 10–15 minutes to fry in batches.
Q: Can I bake these instead of frying?
A: Yes — brush with oil and bake at 425°F (220°C) for 12–15 minutes, flipping once, until crisp. Baking yields a lighter result but slightly different texture than frying.
Q: Will corn tortillas fall apart when rolling?
A: Corn tortillas can crack. Warm them first in a dry skillet or steam briefly wrapped in a damp towel to make them pliable. Flour tortillas are easier to roll tightly.
Q: Can I make these ahead for a party?
A: Assemble ahead and refrigerate for up to 24 hours. Fry or bake just before serving for the best texture. You can also freeze fully cooked taquitos and re-crisp in the oven or air fryer.
Q: What should I serve for dipping?
A: Classic choices are blue cheese or ranch. A cool cucumber-yogurt dip or a smoky chipotle crema also pairs nicely.
Q: Is it safe to refry taquitos?
A: If they were cooked and refrigerated properly, you can reheat them in oil or an air fryer. Ensure they reach 165°F (74°C) internally. Repeated deep-frying isn’t recommended for quality or safety.
If you want variations, reheating tips, or a version for air-frying, tell me which direction you’d like and I’ll provide a tailored method.
PrintBuffalo Chicken Taquitos
Crispy, spicy taquitos filled with shredded chicken, buffalo sauce, and cheese, perfect for game day or any finger-food party.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free option available
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 1 cup shredded cheese (cheddar or mozzarella)
- 8 small flour or corn tortillas
- Cooking oil for frying
- Blue cheese or ranch dressing for dipping
Instructions
- In a bowl, combine shredded chicken, buffalo sauce, and cheese. Stir until evenly coated.
- Spoon a small mound of filling onto the bottom third of each warmed tortilla.
- Roll the tortilla around the filling and secure with a toothpick if needed.
- Heat oil in a skillet over medium until shimmering.
- Add taquitos seam-side down to the hot oil, frying for 2-3 minutes until golden and crisp.
- Remove to a paper towel-lined plate to drain and rest for 1-2 minutes before serving.
- Serve with blue cheese or ranch dressing for dipping.
Notes
For baking, brush with oil and bake at 425°F (220°C) for 12-15 minutes for a lighter version.