If your chicken has not been seasoned, season to taste with salt, black pepper, and garlic powder.

In a large bowl toss the chicken, hot sauce and blue cheese until combined.

Place 2 heaping tablespoons of chicken in the center of 1 empanada disc. Fold in half and press edges with a fork to seal. Repeat with remaining filling and discs.

In a medium frying pan over medium-high heat, add enough oil to come halfway up the sides of the empanada, about 1/2" or so depending how thick they are.

Working in small batches, add empanadas in a single layer and cook approximately 2-3 minutes per side, or until dough is golden brown and no longer raw. Drain on paper towels or on a cooling rack.

Serve with blue cheese or ranch dressing and extra hot sauce for dipping at your next event.