Easy Buffalo Chicken Bombs Recipe

Introduction

These Easy Buffalo Chicken Bombs are a delicious and fun way to enjoy classic buffalo chicken flavors wrapped in a soft biscuit dough. Perfect as a crowd-pleasing appetizer or savory snack, they are quick to prepare and bursting with cheesy, spicy goodness.

Ingredients

• 2 cups cooked chicken (shredded or finely diced, rotisserie works great)
• 4 ounces cream cheese (softened to room temperature)
• ⅓ cup buffalo sauce (Frank’s RedHot recommended)
• 1 cup shredded cheddar cheese
• 2 tablespoons ranch dressing (optional)
• 2 green onions (finely sliced)
• ¼ teaspoon garlic powder
• Salt and pepper (to taste)
• 1 can refrigerated biscuit dough (16 oz, 8 count, not flaky layers)
• 2 tablespoons butter (melted)
• Fresh parsley (for garnish, optional)
• Ranch or blue cheese dressing (for dipping)

Instructions

1. Step 1: Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
2. Step 2: In a medium bowl, combine softened cream cheese with buffalo sauce, mashing and stirring until smooth. Add shredded chicken, cheddar cheese, ranch dressing if using, green onions, and garlic powder. Mix until evenly distributed. Season with salt and pepper to taste.
3. Step 3: Separate biscuits and place one on a clean work surface. Use your fingers to gently flatten and stretch it into a 4-5 inch circle. Place 2-3 tablespoons of filling in the center.
4. Step 4: Pull edges of dough up and over filling, gathering at the top. Pinch seams firmly to seal, then gently roll between palms to create a smooth ball. Place seam-side down on prepared baking sheet. Repeat with remaining biscuits and filling, spacing bombs about 2 inches apart.
5. Step 5: Brush tops generously with melted butter. Bake for 18-22 minutes until deeply golden brown all over.
6. Step 6: Remove from oven and brush with additional melted butter if desired. Let cool 5 minutes before serving.
7. Step 7: Garnish with fresh parsley and serve with ranch or blue cheese dressing for dipping.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the filling mixture.
• If you prefer, swap cheddar for pepper jack cheese to add a smoky, spicy twist.
• Use gluten-free biscuit dough to make this recipe suitable for gluten-sensitive guests.
• Make these ahead and freeze before baking; thaw in the fridge overnight and bake as directed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 8-10 minutes to maintain crispness. Avoid microwaving as it can make the dough soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of canned?

Yes, homemade biscuit dough works well for this recipe. Just make sure the dough is pliable and not too thick to wrap around the filling easily.

Can I prepare these in advance and bake later?

Absolutely! Prepare and assemble the bombs, then freeze them on a baking sheet until firm. Transfer to a freezer bag and bake straight from frozen, adding a few extra minutes to the baking time.

Easy Buffalo Chicken Bombs Recipe

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4.8 from 79 reviews

These Easy Buffalo Chicken Bombs are a crowd-pleasing appetizer featuring tender shredded chicken mixed with creamy buffalo sauce, cheddar cheese, and ranch dressing, all encased in a buttery biscuit dough and baked to golden perfection. Perfect for game day or any casual gathering, they’re simple to prepare and bursting with bold, spicy flavor.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 chicken bombs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked chicken (shredded or finely diced, rotisserie works great)
• 4 ounces cream cheese (softened to room temperature)
• ⅓ cup buffalo sauce (Frank’s RedHot recommended)
• 1 cup shredded cheddar cheese
• 2 tablespoons ranch dressing (optional)
• 2 green onions (finely sliced)
• ¼ teaspoon garlic powder
• Salt and pepper (to taste)

Dough & Garnish

• 1 can refrigerated biscuit dough (16 oz, 8 count, not flaky layers)
• 2 tablespoons butter (melted)
• Fresh parsley (for garnish, optional)
• Ranch or blue cheese dressing (for dipping)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
2. Mix Filling: In a medium bowl, combine the softened cream cheese with buffalo sauce. Mash and stir until the mixture is smooth. Then add the shredded chicken, cheddar cheese, ranch dressing if using, green onions, and garlic powder. Mix thoroughly until all ingredients are evenly incorporated. Season with salt and pepper to taste.
3. Prepare Dough: Separate the biscuit dough into individual rounds. On a clean work surface, gently flatten and stretch each biscuit into a 4 to 5 inch diameter circle using your fingers.
4. Assemble Bombs: Spoon 2 to 3 tablespoons of the buffalo chicken filling into the center of each dough circle. Carefully pull the edges of the dough up and over the filling, gathering it at the top. Pinch the seams firmly to seal completely, then gently roll the sealed dough ball between your palms to smooth the surface. Place each bomb seam-side down on the prepared baking sheet, spacing about 2 inches apart.
5. Brush with Butter: Generously brush the tops of the dough balls with melted butter to help them brown beautifully during baking.
6. Bake: Bake the chicken bombs in the preheated oven for 18 to 22 minutes, until they become deeply golden brown all over and cooked through.
7. Final Touches: Remove from the oven and optionally brush with more melted butter for extra richness. Let them cool for 5 minutes before serving to allow the filling to set slightly.
8. Serve: Garnish with fresh parsley if desired, and serve warm with ranch or blue cheese dressing for dipping.

Notes

• You can substitute the buffalo sauce with your favorite hot sauce or wing sauce for a different flavor profile.
• If you prefer a milder version, reduce the buffalo sauce amount or omit the ranch dressing.
• These bombs can be prepared ahead of time and refrigerated before baking. Just add a couple of extra minutes to the baking time if baking cold.
• Use gloves when handling hot sauce to prevent irritation.
• For a crispier crust, use homemade biscuit dough or puff pastry as an alternative to canned biscuit dough.

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