Buffalo Chicken Crackers

Be warned, these Buffalo Chicken Crackers are baaaasically like crack.


  • For the crackers:
  • 1 1/2 cups cooked chicken, shredded
  • 2/3 cup mozzarella, grated
  • 1/2 cup cream cheese
  • 2 tbsp fresh chives, chopped
  • 1/3 cup of cayenne based hot sauce
  • 2 tbsp of butter, melted
  • Salt and freshly ground black pepper
  • For the filo:
  • 8 filo pastry sheets
  • 1 stick of butter, melted
  • For the ranch:
  • 1/3 cup of mayonnaise
  • 1/3 cup of buttermilk
  • 1 clove of garlic, finely chopped
  • 1/2 tsp dry mustard powder
  • 2 tbsp of chives, finely chopped
  • 1 tbsp of flat-leaf parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • Salt and freshly ground black pepper, to taste


  1. To make the filling: Place the chicken, cheeses, chives, hot sauce and butter in a large bowl and mix until well combined, season with salt and pepper, mix again, then set aside.
  2. To assemble the crackers: Preheat the oven to 400 degrees.
  3. Lay a sheet of filo pastry on a work surface. Brush 1 half of the sheet with butter and fold over to create 1 double-layered rectangle. Repeat with the remaining filo to make 8 double-layered rectangles.
  4. Divide the chicken mix into 8 portions.
  5. Place an eighth of the chicken mixture across the middle of a rectangle of pastry towards the front edge and roll up to make a cylinder. Just before getting to the opposite edge, brush with melted butter to seal
  6. Twist the ends of the pastry to make it look like a cracker - trim off some pastry if it looks too big. Brush the whole cracker lightly with melted butter and place on a non-stick baking tray. Repeat with the remaining filling and filo until you’ve made all of the crackers.
  7. Place the baking tray of crackers in the middle of the oven for 20 minutes, or until golden brown
  8. For the dressing: in a small bowl, whisk together all the ingredients for the ranch and season to taste with salt and pepper.
  9. Serve with the chicken crackers, enjoy your meal!