Ingredients
Equipment
Method
- Preheat & Prep Pan. Preheat oven to 400°F. Brush olive oil evenly along the bottom and sides of a standard bread loaf pan.
- Sauce the Chicken. Toss the cut chicken pieces with Kinder's Buttery Buffalo Wing Sauce in a small bowl until fully coated. Set aside.
- Layer the Dough. Remove crescent dough from the can and slice the entire roll in half lengthwise. Place both pieces cut-side down into the prepared pan, pressing lightly to fill the base.
- Add Cream Cheese. Drop small spoonfuls of softened cream cheese evenly across the dough — this creates a creamy layer that melds into the chicken as it bakes.
- Add Chicken. Scatter the sauced chicken pieces evenly over the dough and cream cheese layer.
- Top with Cheese. Sprinkle the full cup of Cheddar Jack cheese over the top, covering edge to edge.
- Bake. Bake for 15–18 minutes, until the cheese is bubbly and the edges are deep golden brown.
- Slice & Serve. Let cool for 2 minutes, then carefully invert onto a cutting board. Slice crosswise into 8 breadsticks. Drizzle with a little extra Kinder's Buttery Buffalo Wing Sauce, top with green onions, and serve hot alongside ranch dressing.
Nutrition
Notes
Pro Tips
• Rotisserie chicken shortcut. Shredded rotisserie chicken works just as well as fried strips — toss it with Kinder's Buttery Buffalo Wing Sauce right out of the fridge and it soaks up the flavor fast.
• Don't skip the cream cheese. It acts as a flavor binder between the dough and the chicken, creating that classic Buffalo dip texture inside every bite.
• Let it rest before slicing. Two minutes out of the oven makes a real difference — the cheese sets just enough to keep your breadsticks from falling apart on the cutting board.
• Make-ahead move. Assemble the pan up to 2 hours before baking, cover with plastic wrap, and refrigerate. Bake straight from the fridge — just add 2–3 extra minutes to the cook time.
Serving Suggestions
• Classic game day: Serve with ranch or blue cheese dressing for dipping alongside celery and carrot sticks.
• Upgrade the dip: Mix Kinder's Ranch Dip packet into sour cream for a thicker, more flavorful dunking sauce that takes it up a notch.
• Drink pairing: An ice-cold lager or crisp hard cider cuts right through the buttery heat and keeps things balanced.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: Best method is a 350°F oven for 8–10 minutes to restore the crispy edges. An air fryer at 375°F for 4–5 minutes works great too. Avoid the microwave — it makes the dough soggy.
FAQ
Q: Can I make Buffalo Chicken Breadsticks with raw chicken?
Pre-cooked chicken is the move here — the bake time is short (15–18 minutes), which isn't enough to cook raw chicken through safely. Rotisserie chicken or fried strips both work perfectly. Rotisserie is especially great because it shreds easily and soaks up the Kinder's Buttery Buffalo Wing Sauce fast.
Q: Can I make these Buffalo Chicken Breadsticks ahead of time?
Yes — assemble the pan up to 2 hours before baking, cover with plastic wrap, and refrigerate. Bake straight from the fridge and add 2–3 extra minutes to the cook time. These are a great make-ahead option for parties or game-day prep.
Q: How do I store and reheat leftover buffalo chicken breadsticks?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a 350°F oven for 8–10 minutes or an air fryer at 375°F for 4–5 minutes — both methods restore that crispy edge. Skip the microwave; it makes the dough soft and sad.
Q: Can I substitute the Kinder's Buttery Buffalo Wing Sauce?
For best results, stick with Kinder's — the butter-forward base is what makes these extra rich and less one-dimensionally spicy. If it's unavailable, mix 2 tablespoons hot sauce with 2 tablespoons melted butter and 1 teaspoon garlic powder as a stand-in. It'll work, but the depth won't be quite the same.