Buffalo Chicken Empanadas

Recipes from 12/16/17 by Chef Michelle Bernstein


1 pound boneless skinless thighs
salt and pepper
1 cup flour
1 tablespoon olive oil
1 tablespoon butter
1½ cups Frank’s Hot Sauce
½ cup chicken broth or stock
purchased empanada dough (for frying)
oil, for frying
Season the thighs with salt and pepper. Heat the oil and butter in a pan over medium heat.  Dredge the thighs in the flour and shake off the excess.  Sauté the chicken until golden in color, add the hot sauce and the broth and cook turning the chicken over 2-3 times until cooked through. 
Allow the chicken and remaining sauce to cool, chop it fine and mix with the remaining sauce.  Chill for 30-60 minutes before filling the empanadas.
Heat your oil in a large heavy bottomed pot to 350˚F.
Place a generous scoop of filling in the center of you dough.  Brush the edges with egg-wash and fold over the dough to seal it.  Crimp the edges as desired.  Fry until golden brown on both sides.  Drain on paper towels and serve warm with ranch dressing.