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Easy Buffalo Chicken Bombs: Best Crispy Cheesy Recipe

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These Easy Buffalo Chicken Bombs are crispy on the outside, cheesy and spicy on the inside, and they disappear faster than anything else on the table. They have that perfect balance of tangy heat and creamy coolness that just works.

Ingredients

Scale
  • 2 cups cooked shredded chicken (about 10 oz)
  • 4 oz cream cheese, softened
  • 1/3 cup Buffalo sauce (e.g., Frank’s RedHot)
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon ranch seasoning mix
  • 1 can (16.3 oz, 8 count) refrigerated biscuit dough (e.g., Pillsbury Grands)
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • Optional: blue cheese crumbles and chopped green onions or chives for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
  2. Make the filling: In a medium mixing bowl, combine the softened cream cheese, shredded chicken, Buffalo sauce, shredded cheddar, and ranch seasoning. Mix everything together with a fork or spatula until it is well combined and creamy. The mixture should hold together when pressed. If it looks too dry, add another tablespoon of Buffalo sauce.
  3. Prepare the biscuit dough: Open the can of refrigerated biscuits and separate them. Flatten each biscuit into a 4-inch round using your hands or a rolling pin. Try to keep them even in thickness so they bake uniformly.
  4. Fill and seal: Place about 2 tablespoons of the chicken filling in the center of each flattened biscuit round. Gather the edges of the dough up and around the filling, pinching firmly to seal. Make sure there are no gaps, or the filling will leak out during baking. Roll each sealed bomb gently in your hands to form a smooth ball.
  5. Arrange on baking sheet: Place the bombs seam-side down on the prepared baking sheet, spacing them about 2 inches apart. They will expand as they bake.
  6. Brush with butter: In a small bowl, mix the melted butter with the garlic powder. Brush this mixture generously over the tops of each bomb. This step is what gives them that beautiful golden, crispy crust.
  7. Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the bombs are golden brown and puffed up. The filling should be hot and bubbly inside.
  8. Cool slightly and serve: Let the bombs cool on the baking sheet for 5 minutes before transferring to a serving plate. They will be extremely hot inside, so that resting time is important. Sprinkle with blue cheese crumbles and chopped green onions if desired.

Notes

Do not overfill the bombs; 2 tablespoons is the sweet spot. Seal the edges tightly to prevent leaks. Let cream cheese soften fully for best texture. Use parchment paper for easy cleanup. Check for doneness at 12 minutes; bombs should be deep golden brown.

Nutrition

Keywords: Buffalo chicken bombs, easy appetizer, game day snack, crispy cheesy, Buffalo chicken recipe

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