Buffalo Chicken Bombs are little pockets of spicy, cheesy goodness wrapped up in a crispy shell. They’re filled with shredded chicken tossed in tangy buffalo sauce, mixed with cream cheese and shredded cheddar, making each bite warm, melty, and packed with flavor. These bombs are perfect for anyone who loves a bit of heat and a whole lot of cheesy comfort.
I love making these for game day or casual get-togethers because they’re easy to eat with your hands and always disappear fast. One handy tip I’ve picked up is to make sure the edges are sealed tight before baking so the filling stays inside, giving you that satisfying pop when you bite into them. They’re also great for using up leftover chicken, which makes them both tasty and handy.
Serving them with a side of ranch or blue cheese dressing is my favorite way to cool down the spice just a little. These bombs bring everyone to the table with their irresistible mix of spicy and creamy flavors. Whenever I make these, it’s a guaranteed crowd-pleaser that sparks a lot of smiles—and maybe a little friendly competition over who gets the last one!
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast gives you a lean protein that soaks up the buffalo sauce well. Leftover rotisserie chicken or canned chicken works great too for a shortcut.
Buffalo Sauce: The classic choice is Frank’s RedHot, but any medium-spicy wing sauce will do. To make it milder, mix in a bit of melted butter or use a milder hot sauce.
Cream Cheese: This adds creaminess and balances the heat. If you want a lighter option, try Greek yogurt or mascarpone cheese, but cream cheese gives the best melt.
Biscuit Dough: Refrigerated dough saves time and bakes up fluffy and golden. Pillsbury biscuits are a popular choice. You can swap for pizza dough or crescent roll dough for a different texture.
How Do You Keep the Filling Inside Without Leaks?
Sealing the dough around the filling is key to avoid mess and keep each bomb perfectly stuffed. Here’s how:
- Flatten the biscuit dough evenly to avoid thin spots.
- Use enough filling but don’t overstuff—it should fill but still be easy to seal.
- Pinch the edges firmly together, then fold the pinch point under the bomb so the seam is on the bottom.
- Place bombs seam-side down on the baking sheet; this helps the seal hold tight while baking.
Brush with melted butter for a golden crust and keep an eye on baking time for crispy, not burnt, edges.
Equipment You’ll Need
- Baking sheet – I recommend lining it with parchment paper to prevent sticking and make cleanup easy.
- Mixing bowl – for combining the chicken, buffalo sauce, and cheeses—keeps everything organized.
- Flat spatula or spoon – helps to fill the biscuit rounds evenly without tearing the dough.
- Pastry brush (optional) – for brushing melted butter on top for a nice golden finish.
- Measuring spoons and cups – to keep your ingredients accurately portioned for the best results.
Flavor Variations & Add-Ins
- Make it cheesier: Mix in some crumbled blue cheese or shredded Monterey Jack for extra flavor.
- Extra spice: Add diced jalapeños or a splash of hot sauce to the filling for more kick.
- Vegetarian version: Use cooked cauliflower florets tossed in buffalo sauce instead of chicken.
- Herb twist: Sprinkle chopped cilantro or chives over the bombs before baking for fresh flavor.
Buffalo Chicken Bombs
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup buffalo sauce (Frank’s RedHot or similar)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch dressing (plus more for serving)
- 1 package refrigerated biscuit dough (about 8 large biscuits)
- 1 tbsp melted butter
- 1 tbsp chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of hands-on prep time and around 15-18 minutes baking time. So, within 30 minutes, you’ll have warm and delicious buffalo chicken bombs ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Make the Buffalo Chicken Filling:
In a mixing bowl, combine the cooked chicken, buffalo sauce, softened cream cheese, shredded cheddar, and ranch dressing. Stir everything together until it’s creamy and fully mixed.
3. Assemble the Bombs:
Separate the biscuit dough into individual rounds. On a clean surface, gently flatten each biscuit slightly. Place about 2-3 tablespoons of the buffalo chicken filling in the center of each flattened biscuit.
Carefully fold the dough up and around the filling, pinching the edges tightly to seal the bomb so that the filling stays inside while baking.
4. Bake to Perfection:
Place the sealed chicken bombs seam-side down on the prepared baking sheet. Brush the tops with melted butter to help them brown and get crispy.
Bake for 15-18 minutes, or until the dough turns golden brown and cooked all the way through.
5. Add the Finishing Touches and Serve:
Remove the bombs from the oven. Drizzle on some extra buffalo sauce and ranch dressing if you like. Sprinkle chopped fresh parsley over the top for a pop of color.
Serve warm with extra ranch or blue cheese dressing on the side for dipping. Enjoy your spicy and cheesy buffalo chicken bombs!
Can I Use Frozen Chicken for Buffalo Chicken Bombs?
Yes! Just make sure the chicken is fully thawed before mixing it with the buffalo sauce and other ingredients. Thaw frozen chicken in the refrigerator overnight for best results.
Can I Make Buffalo Chicken Bombs Ahead of Time?
Absolutely! Prepare and assemble the bombs, then store them covered in the fridge for up to 24 hours before baking. Bake straight from the fridge, adding a couple of extra minutes if needed.
How Should I Store Leftovers?
Keep any leftover bombs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-12 minutes to keep the crust crispy.
What Can I Substitute for Biscuit Dough?
If you don’t have biscuit dough, crescent roll dough or pizza dough works well too. Just adjust baking times slightly to ensure the crust is cooked through and golden brown.
