Preheat oven to 350 Degrees Fahrenheit. Chop chicken into finely minced pieces that will be able to pass through the small end of a piping bag. In a small bowl, add chopped chicken, 4 Tbsp Dean’s Ranch Dip, and buffalo sauce. Put mixture into piping bag. Alternatively, you can cut the corner off of a gallon-sized plastic bag. Set aside.
Place oil in pot or deep pan and heat to 350 Degrees Fahrenheit. Open buttermilk biscuits and separate the biscuits. Flatten each slightly so that they measure approximately 4 inches in diameter.
Place biscuits into the hot oil and fry until a light brown color, flipping occasionally for even coloring. Rest biscuits on a sheet pan.
Take a small knife or chopstick and poke a hole into the side of each biscuit. Hollow out a space for the chicken mixture. Place piping bag tip into hole. Evenly and slowly fill the biscuit with the chicken mixture. Place filled donuts on sheet pan.
Place sheet pan into oven for 10 minutes. Allow donuts to cool. Spread remaining Dean’s Ranch Dip onto donut like “icing” and garnish with chopped cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 93.2mg||3 %|
|Potassium 5.1mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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