Buffalo Chicken Bombs
Ever had that moment when you need a killer snack for the game, a party, or just a Tuesday night, and you draw a total blank? You’re tired of the same old chips and dip. You want something that makes people say, “Whoa, what is THIS?”
Well, this is it. Buffalo Chicken Bombs are your answer. They’re cheesy, spicy, savory little packages of pure happiness.
Forget complicated recipes with a million steps. We’re keeping it simple, delicious, and guaranteed to disappear in minutes. Let’s get to it.
What You’ll Need
This recipe is all about easy-to-find stuff. No need to go on a scavenger hunt at the grocery store.
- Shredded Chicken: About 2 cups. A rotisserie chicken is your best friend here.
- Cream Cheese: 8 ounces, softened. Let it sit on the counter for a bit.
- Buffalo Sauce: 1/2 cup of your favorite brand. You control the heat!
- Shredded Cheese: 1 cup. Cheddar, Monterey Jack, or a mix works great.
- Green Onions: 2, chopped. For a little fresh bite.
- Garlic Powder: 1 teaspoon.
- Canned Biscuit Dough: One 16-ounce can of large biscuits (like Grands!).
- Melted Butter: 2 tablespoons.
- Dried Parsley: 1 teaspoon, for sprinkling on top.
Tools of the Trade
You don’t need a pro kitchen for this. Just a few basic tools will get the job done.
- A large mixing bowl
- Baking sheet
- Parchment paper (makes cleanup a breeze)
- Spatula or spoon for mixing
- A small bowl for the melted butter
- Pastry brush
Pro Tips from My Kitchen
I’ve made these a hundred times. Here are a few tricks I’ve learned that make a big difference.
- Chill Your Filling: After you mix the buffalo chicken filling, pop it in the fridge for 15-20 minutes. It makes it way less messy and easier to scoop onto the dough.
- Don’t Overfill: It’s tempting to stuff those biscuits, I know. But if you put too much filling, they’ll explode in the oven. A good 2 tablespoons per biscuit is the sweet spot.
- Pinch and Seal TIGHT: This is the most important step. Make sure you pinch the dough seams together really well. A good seal means no cheesy lava leaks during baking.
Easy Step-by-Step Instructions
Ready to make some magic? Follow these simple steps.
Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will save you from scrubbing cheese off the pan later.
Step 2: In a large bowl, mix the shredded chicken, softened cream cheese, buffalo sauce, shredded cheese, green onions, and garlic powder. Stir it all up until it’s combined.
Step 3: Separate the biscuit dough and flatten each one with your hands until it’s about 4-5 inches wide. Don’t worry about making them perfect circles.
Step 4: Spoon about 2 tablespoons of the chicken mixture into the center of each flattened biscuit.
Step 5: Now, carefully pull the edges of the dough up and over the filling. Pinch all the seams together at the top to form a sealed ball. Roll it gently in your hands to make it smooth.
Step 6: Place the bombs seam-side down on your prepared baking sheet. Make sure to leave a little space between them.
Step 7: Bake for 13-18 minutes, or until they are golden brown on top.
Step 8: While they’re baking, mix the melted butter and dried parsley in a small bowl. As soon as the bombs come out of the oven, brush this mixture over the tops. It adds a nice shine and flavor.
Let’s Talk Swaps and Changes
One of the best things about this recipe is how you can change it up.
| Substitution Idea | How to Do It | Why It Works |
|---|---|---|
| Different Dough | Use crescent roll dough or pizza dough. | Crescent rolls give a flakier texture. Pizza dough is chewier. |
| Change the Cheese | Swap cheddar for blue cheese crumbles or pepper jack. | Blue cheese is a classic buffalo pairing. Pepper jack adds extra spice. |
| Make it Spicier | Add a pinch of cayenne pepper or some diced jalapeños to the filling. | Gives an extra kick for those who like the heat. |
Meal Ideas and Diet Swaps
These bombs are great on their own, but they also play well with others.
Serve them with a side of celery and carrot sticks. Dipping sauces are a must! Blue cheese or ranch dressing are the classic choices.
| Dietary Need | Ingredient Swap | Notes |
|---|---|---|
| Gluten-Free | Use a gluten-free biscuit dough mix. | Prepare the dough according to package directions before filling. |
| Lower Carb | Use a keto-friendly dough recipe (like “fathead dough”). | This turns it into a great low-carb or keto-friendly snack. |
| Vegetarian | Swap chicken for crumbled baked tofu or cauliflower florets. | Toss the tofu or cauliflower in buffalo sauce first for max flavor. |
Leftovers and Storage
If you somehow have any left, here’s how to store them.
Let the bombs cool down completely first. You can store them in an airtight container in the refrigerator for up to 3 days.
For reheating, the oven or an air fryer is best. Pop them in at 350°F for about 5-7 minutes. This keeps them crispy. The microwave works in a pinch, but the dough will be soft.
Frequently Asked Questions
Here are some common questions people have.
Q1. Can I make these in an air fryer?
Ans: Yes! Place them in the air fryer basket, leaving space between them. Cook at 350°F (175°C) for about 8-10 minutes, or until golden brown.
Q2. My bombs leaked while baking. What did I do wrong?
Ans: This usually happens for two reasons: you overfilled them, or you didn’t seal the seams tight enough. Be sure to really pinch that dough shut!
Q3. Can I make the filling ahead of time?
Ans: Absolutely. The filling can be made up to 2 days in advance and kept in an airtight container in the fridge. This makes assembly super quick.
Wrapping Up
See? That wasn’t so hard. You’re just a few simple steps away from having the best snack on the block. They’re perfect for any occasion and always a crowd-pleaser.
Now it’s your turn. Give these Buffalo Chicken Bombs a try! Come back and leave a comment to let me know how they turned out. I’d love to hear about it.
