Buffalo Chicken Bombs
There are moments that call for a truly perfect snack. Think game day, a casual get-together, or just a Tuesday night when you need something exceptionally satisfying.
These Buffalo Chicken Bombs are the answer. They deliver all the zesty, creamy, and savory flavor of buffalo chicken wings, neatly packed into a warm, golden-brown biscuit. This recipe is straightforward and incredibly delicious.
What You’ll Need
- 1 1/2 cups shredded rotisserie chicken
- 1/4 cup Buffalo sauce
- 1/3 cup shredded mozzarella cheese
- 1 (8-count) can refrigerated buttermilk biscuits
- 2 tablespoons salted butter, melted
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 2 tablespoons blue cheese or ranch dressing, for serving
Pro Tips
From my experience, a few small details make a big difference with this recipe. Follow these tips for perfect results every time.
- Don’t Overfill: It’s tempting to pack the biscuits with filling, but this can cause them to burst open while baking. Stick to about 1/4 cup of the mixture per biscuit for a clean seal.
- Seal Tightly: Pinch the edges of the biscuit dough together firmly to create a strong seal. Placing them seam-side down on the baking sheet provides extra insurance against leaks.
- Don’t Skip the Topping: The garlic butter glaze at the end is not just for show. Brushing it on while the bombs are hot allows the flavor to soak into the dough, adding a final, savory layer.
- Let Them Rest: The cheesy filling will be extremely hot right out of the oven. Let the bombs cool for a few minutes before serving to avoid a burnt tongue and allow the filling to set slightly.
Tools Required
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Small Bowl (for butter topping)
- Pastry Brush
Substitutions and Variations
This recipe is very flexible. Feel free to adjust it based on what you have on hand or your personal preference.
- Chicken: Any cooked, shredded chicken works. Canned chicken (drained well) or leftover shredded chicken breasts are great alternatives to rotisserie.
- Cheese: Swap mozzarella for shredded cheddar, Monterey Jack, or a Colby Jack blend for a different flavor profile.
- Dough: Refrigerated crescent roll dough or pizza dough can be used instead of biscuits. You may need to adjust the baking time slightly.
- Flavor Twist: For a non-spicy version, use BBQ sauce instead of Buffalo sauce and cheddar cheese for a BBQ chicken bomb.
Make-Ahead Tips
To save time, you can prepare the Buffalo chicken filling up to two days in advance. Keep it stored in an airtight container in the refrigerator.
When you’re ready to bake, all you need to do is flatten the biscuits, fill, and seal.
How to Make Buffalo Chicken Bombs
Step 1: Preheat your oven to 375°F (190°C). Prepare an ungreased baking sheet.
Step 2: In a medium mixing bowl, combine the shredded chicken, Buffalo sauce, and shredded mozzarella cheese. Stir until everything is evenly mixed.
Step 3: On a clean, lightly floured surface, use a rolling pin to flatten each biscuit until it is about 1/8-inch thick.
Step 4: Spoon about a 1/4 cup of the chicken mixture into the center of each flattened biscuit. Pull the edges of the dough up and over the filling, pinching them together to seal completely.
Step 5: Place the sealed biscuits on the baking sheet with the seam-side facing down.
Step 6: Bake in the preheated oven for about 15 minutes, or until the tops are golden brown and the filling is hot.
Step 7: While the bombs are baking, stir the melted butter, fresh parsley, and garlic powder together in a small bowl.
Step 8: As soon as you remove the bombs from the oven, immediately brush the garlic butter topping over each one.
Step 9: Serve warm with blue cheese or ranch dressing for dipping.
Nutritional Information and Meal Planning
Here is an approximate nutritional breakdown and some ideas for making this recipe fit your dietary needs.
| Nutrition (per bomb) | Amount |
|---|---|
| Calories | 216 |
| Fat | 13g |
| Carbohydrates | 11g |
| Protein | 14g |
Dietary Swaps
Meal Pairing Suggestions
These bombs are quite rich, so they pair best with fresh, crisp sides. A simple plate of celery and carrot sticks is classic for a reason.
A light garden salad with a simple vinaigrette also works well to cut through the richness.
Leftovers and Storage
Store any leftover Buffalo Chicken Bombs in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes, or until warmed through and crispy on the outside. Microwaving will make the biscuit soft.
Frequently Asked Questions
Q1. Can I make these in an air fryer?
Ans: Yes. Place the bombs in a single layer in the air fryer basket. Cook at 350°F (175°C) for 8-10 minutes, or until golden brown. You may need to work in batches.
Q2. Why did my bombs leak while baking?
Ans: Leaking usually happens for two reasons: the bombs were overfilled, or the seams were not sealed tightly enough. Ensure you pinch the dough firmly and place them seam-side down.
Q3. Can I use homemade biscuit dough?
Ans: Absolutely. A sturdy homemade buttermilk biscuit dough works wonderfully. Prepare the dough as you normally would, then proceed with the rolling and filling steps.
Q4. How spicy is this recipe?
Ans: The spice level depends entirely on the brand and heat level of the Buffalo sauce you choose. You can use a mild, medium, or hot sauce to control the intensity.
Wrapping Up
This Buffalo Chicken Bombs recipe is a guaranteed crowd-pleaser. It’s simple to assemble, packed with flavor, and perfect for nearly any occasion.
I encourage you to give it a try. Once you do, please come back and leave a comment below to share your experience or ask any questions you might have.
