Homemade Fried BBQ Chicken Hot Pockets
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2
These semi-homemade Fried BBQ Shredded Chicken and Cheese Hot Pockets are simple to make, lower in sodium than the store-bought variety, and they can easily be frozen and heated up for lunch.
  • 1 can refrigerated crescent rolls
  • 1 tbsp avocado oil
  • 2 cups Shredded BBQ Chicken
  • 2 slices Colby Jack Cheese
  1. Brush avocado oil on waxed paper, then roll the crescent rolls out and split into 2 equal pieces.
  2. Press crescent roll pieces until they form a rectangle with no holes in them, making sure to press the seams to each other tightly.
  3. Place 1 cup of shredded BBQ chicken on each of your crescent roll rectangles on just the lower side.
  4. Pull upper side of rectangle over the meat and close up tightly around all of the edges.
  5. In a 375º preheated oven, bake meat pockets for 10 minutes, until lightly browned.
  6. Fry the meat pockets in the deep fryer at 300º for about a minute, until golden brown.
  7. Pat with a paper towel prior to serving.
Recipe by Insanity Is Not An Option at https://insanityisnotanoption.com/homemade-fried-bbq-chicken-hot-pockets/