You will not believe how easy this Buffalo Chicken Braid is to make! This crowd-pleasing appetizer is loaded with spicy buffalo flavor, melty cheese and flaky crescent dough — perfect for game day, potlucks, or an easy family dinner.
This Buffalo Chicken Braid combines shredded cooked chicken tossed in buffalo wing sauce and ranch seasoning with shredded mozzarella, all wrapped in a crescent roll sheet and braided for a beautiful, portable appetizer. It’s quick to assemble, easy to customize for heat level, and always disappears fast.
Why this works: the buffalo sauce brings the classic tangy heat, ranch seasoning adds savory balance, and the mozzarella melts into the filling for creamy, cheesy bites. The crescent dough bakes up golden and tender, making the whole braid easy to slice and serve to a crowd.
This recipe is a real hit at parties — people will ask for the recipe and for seconds. It’s also a great way to use leftover cooked chicken. Serve with extra ranch or blue cheese dressing for dipping.
Expert tips for making a Buffalo Chicken Braid
- Adjust the spice: use the lower end of the buffalo wing sauce amount to keep it mild, and add more to increase heat. Taste the mixture as you combine the chicken and sauce so you can control the flavor.
- If you can’t find a crescent roll sheet, unroll individual crescent rolls into a rectangle and press seams together with a rolling pin to create one sheet. Take care when braiding, as this handmade sheet will be more fragile than the packaged sheet version.
- Cut uniform strips for the braid — a pizza wheel works well for quick, even cuts; a sharp knife also works if you prefer.
- Make ahead: you can assemble the braid on a sheet pan and refrigerate until ready to bake. It reheats well and can be served warm or at room temperature, though fresh from the oven is best.
- When transferring to a serving board, gently loosen the braid with a spatula and invert onto another pan, then invert again onto your platter to preserve its shape.
Buffalo Chicken Braid Recipe
Author: Jessy Freimann
This buffalo chicken braid is always a huge hit at any party. It can be assembled ahead and baked right before serving and is a great way to use leftover cooked chicken.
Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins
Course: Appetizer | Cuisine: American
Servings: 8 | Calories: 127 kcal (per serving)
Equipment
- Sheet pan
- Measuring cups and spoons
- Paring knife or pizza wheel
- Parchment paper or silicone baking liner
Ingredients
- 2 cups shredded cooked chicken
- 1 Tablespoon ranch seasoning
- ½ cup buffalo wing sauce (start with ½ cup and add more to taste)
- 1 ½ cups shredded mozzarella cheese
- 1 crescent roll sheet (or unroll 1 can of crescent dough and press seams together)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the shredded chicken, ranch seasoning, buffalo wing sauce and mozzarella. Mix and taste, adding more sauce if you prefer more heat.
- Place the crescent sheet onto a piece of parchment or a silicone baking mat and roll it slightly to flatten, taking care not to make it too thin.
- Transfer the parchment with the dough to a sheet pan.
- Cut strips about 1½ inches wide into each side of the dough, leaving a 3–4 inch uncut center for the filling.
- Spoon the chicken mixture down the center of the dough where it is uncut.
- Fold alternating strips over the filling to form a braid, pressing lightly in the middle so it holds together.
- Tuck the ends under to seal the filling inside.
- Bake for 30–35 minutes, or until the braid is puffed and golden brown.
- Serve immediately, or refrigerate and reheat later. Slice into pieces for easy serving.
Notes
Transferring the braid can be tricky. Loosen it underneath with a spatula, invert it onto another pan, then invert that onto your serving platter or cutting board. Be gentle to preserve its appearance.
You can assemble the braid in advance and bake just before serving for the best texture. Leftovers keep covered in the refrigerator for up to 4 days and reheat well in a low oven.
Nutrition (approximate, per serving)
Serving size: 2 slices — Calories: 127 kcal; Carbohydrates: 2 g; Protein: 13 g; Fat: 7 g; Saturated Fat: 3 g; Sodium: 299 mg.
Tried this recipe? Let us know how it turned out!
Helpful tools
Pizza wheel, silicone baking mat or parchment paper, and a sheet pan make assembly faster and cleanup easier.
I also love this buffalo chicken recipe:
Easy Buffalo Chicken Sliders (another great game day option)
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Join the conversation: Share your variations, tips, or questions about this Buffalo Chicken Braid in the comments or with friends who love game day food.
