Buffalo Chicken Taquitos

Name: Buffalo Chicken Taquitos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 rotisserie chicken, shredded; 1.5 cups buffalo sauce; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp sazon seasoning; 4 cups shredded whole milk mozzarella cheese; 24 corn tortillas; 4 cups vegetable oil, for frying; 1/2 cup blue cheese dressing, for serving; 1/2 cup ranch dressing, for serving

Buffalo Chicken Taquitos are crispy, cheesy appetizers made with shredded rotisserie chicken, spicy buffalo sauce, and mozzarella, then deep-fried until golden. They're a crowd-pleasing party dish that comes together in minutes.

🌍American 🏷️Buffalo chicken 🏷️Taquitos 🏷️Appetizer 🏷️Game-day Party-food

🏷️

🏷️Cheesy

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TikTok

Total

35 min

Servings

24

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 rotisserie chicken, shredded
1.5 cups buffalo sauce
1 tsp garlic powderoptional
1 tsp smoked paprikaoptional
1/2 tsp sazon seasoningoptional
4 cups shredded whole milk mozzarella cheese
24 corn tortillas
4 cups vegetable oil, for frying
1/2 cup blue cheese dressing, for servingoptional
1/2 cup ranch dressing, for servingoptional

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Instructions

1
Shred the meat from the rotisserie chicken and place it in a large mixing bowl.
2
Pour the buffalo sauce over the chicken. Season with garlic powder, smoked paprika, and sazon seasoning, if using. Mix until the chicken is fully coated.
3
Fold in the shredded mozzarella cheese until evenly combined.
4
Stack the corn tortillas on a plate, cover with another plate, and microwave for at least 30 seconds to soften them.
5
Place a spoonful of the chicken mixture onto one half of a warmed tortilla.
6
Roll the tortilla up tightly and secure the seam with a toothpick. Repeat with the remaining filling and tortillas.
7
In a deep pot or fryer, heat about 2-3 inches of vegetable oil over medium heat.
8
Carefully fry the taquitos in batches, turning occasionally, until golden brown and crispy on all sides.
9
Remove the taquitos from the oil and let them drain on a wire cooling rack.
10
Carefully remove the toothpicks before serving.
11
Serve warm with blue cheese or ranch dressing for dipping.

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Tips & Notes

Pro tips

Pat shredded rotisserie chicken dry before mixing with buffalo sauce to prevent excess moisture, which can make taquitos soggy.
Use a thermometer to maintain oil at 350°F—fluctuating temperature is the main cause of greasy or unevenly cooked taquitos.
Don't overfill each taquito; 2–3 tablespoons filling is the sweet spot for even cooking and easy rolling without leaking.
Fry in small batches (4–6 at a time) to avoid crowding, which drops oil temperature and prevents proper crisping.

Substitutions

Rotisserie chicken → cooked shredded chicken breasts or thighs (same quantity)
Whole milk mozzarella → sharp cheddar or Monterey Jack (same quantity)
Blue cheese dressing → ranch, sour cream, or salsa verde (for serving)
Corn tortillas → flour tortillas (warm before rolling for easier handling)

Storage & make-ahead

Cool completely before refrigerating in an airtight container up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness.

Equipment

deep-fry thermometer · slotted spoon or mesh skimmer

Common Questions

Can I bake these instead of deep-frying?

While deep-frying creates the signature crispy texture, you can bake them at 400°F for 12–15 minutes, brushing with oil first for added crispness. They won't be quite as crunchy.

What's the best way to keep taquitos from unrolling while frying?

Secure each rolled taquito with a toothpick inserted through the seam, or use a slotted spoon to gently hold them in place for the first 30 seconds in hot oil until they set.

Can I make these ahead and freeze them?

Yes. Assemble and freeze unbaked taquitos on a tray, then transfer to freezer bags. Fry from frozen, adding 1–2 minutes to cooking time.

What temperature should the oil be for frying?

Heat oil to 350°F (175°C). Use a thermometer to maintain consistent temperature; too hot and they'll brown outside before cooking through, too cool and they'll absorb excess oil.

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and hold up better when fried, but flour tortillas will work. Warm them first so they roll more easily without cracking.