1.Preheat oil in a dutch oven or fryer to 375 degrees.
2.In a medium bowl, mix together cream cheese, ranch, and buffalo sauce. (I used a hand mixer and beat on medium until creamy).
3.Stir the chicken into the mixture.
4.Unroll the dough and gently stretch out the wider end of the dough.
5.Put a small scoop of chicken mixture on the wide end of the crescent roll and place cheese on top.
6.Tuck the wide end around the top of the chicken mixture and roll.
7.Press together on the sides to seal the dough.
8.Using a slotted spoon, gently drop the poppers into the oil. Once they start to float, cook them for 2-3 minutes on each side until golden brown.
9.Place them on a paper towel to drain.
10.Serve with veggies and dressing.
Note: I have never been good at frying food so after the poppers have drained, I often put them on a baking sheet in a 350-degree oven and cook for another 3-5 minutes. They will finish cooking through to perfection on the inside and remain crunchy on the outside!