📖 Instructions

1. First, let's get the chicken prepped! Grab 1 pound of boneless, skinless chicken breasts and either boil them until cooked through (about 15-20 minutes) or shred rotisserie chicken. I always opt for rotisserie chicken when I’m feeling lazy! Once cooked, shred the chicken using two forks. Set it aside for now.
2. In a large bowl, combine the shredded chicken with 1/2 cup of your favorite buffalo wing sauce (I'm partial to Frank's RedHot), 1/4 cup of cream cheese (softened – super important!), 1/4 cup of shredded cheddar cheese, and 2 tablespoons of melted butter. The melted butter is KEY for adding moisture and richness. Mix it all together until everything's evenly combined. Taste and adjust the seasoning if needed. Maybe a pinch of garlic powder? A dash more hot sauce for the brave?
3. Now, let's tackle the samosa wrappers. Lay one sheet of phyllo dough on a clean, flat surface. Brush it lightly with melted butter. Layer another sheet on top and brush with butter again. Repeat with a third sheet. This layering is what gives us that super-crispy texture!
4. Cut the layered phyllo dough into strips about 2-3 inches wide. Place a spoonful of the buffalo chicken filling at the end of one strip. Fold the corner over to create a triangle, then continue folding the triangle along the strip until you reach the end. This is just like folding a flag. Secure the end with a little dab of melted butter. Pro-tip: Keep the phyllo dough you're not working with covered with a damp towel to prevent it from drying out and cracking.
5. Repeat the folding process with the remaining strips and filling. This is where the 'assembly line' method comes in handy! Have your filling ready, your phyllo strips prepped, and just go for it. Don't worry if they aren't perfectly symmetrical – handmade charm is part of the appeal.
6. Preheat your oven to 375°F (190°C). Place the samosas on a baking sheet lined with parchment paper. Brush the tops of the samosas with melted butter. This ensures they get that beautiful golden-brown color.
7. Bake for 15-20 minutes, or until the samosas are golden brown and crispy. Keep a close eye on them – phyllo dough can go from golden to burnt pretty quickly.
8. While the samosas are baking, whip up your dipping sauce. In a small bowl, combine 1/2 cup of sour cream or Greek yogurt, 2 tablespoons of blue cheese crumbles (or ranch dressing, if blue cheese isn't your thing), 1 tablespoon of milk (to thin it out), and a pinch of salt and pepper. Mix well. Taste and adjust as needed. More blue cheese? A squeeze of lemon juice?
9. Once the samosas are baked to golden perfection, remove them from the oven and let them cool slightly before serving. Serve them warm with your homemade dipping sauce. And prepare for the rave reviews! Seriously, try not to eat them all yourself. Okay, maybe just one more…