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Buffalo Chicken Bombs Recipe
Ben Carraoli

Buffalo Chicken Bombs Recipe

I just made a batch of Buffalo Chicken Bombs and let me tell you, I couldn’t wait to share the recipe with you. These little golden-brown pockets stuffed with spicy, cheesy chicken are pure comfort food perfect for a cozy weekend, game night, or any time you crave something delicious and easy. As soon as I pulled them out of the oven, the buttery aroma and hint of buffalo heat filled the kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups shredded rotisserie chicken — pre-cooked chicken makes things easy and ensures tender bites.
  • 1/4 cup buffalo sauce — for that signature spicy tangy buffalo flavor.
  • 1/3 cup shredded mozzarella cheese — melts beautifully inside creating that ooey-gooey center.
  • 1 8-count can refrigerated buttermilk biscuits — the soft biscuit dough wraps the filling and bakes into a golden crust.
  • 2 tablespoons salted butter melted — brushed on the bombs after baking to add richness and shine.
  • 1 tablespoon chopped fresh parsley — adds a touch of freshness and color.
  • 1/2 teaspoon garlic powder — boosts the savory flavor of the buttery finish.
  • 2 tablespoons blue cheese dressing or ranch dressing — perfect for dipping and balancing the heat.

Method
 

  1. Shred the cooked chicken and place it in a bowl. Add the buffalo sauce and mozzarella cheese. Mix everything together until all pieces are coated and the filling looks evenly combined.
  2. Open your biscuit can and place each piece on a clean surface. Flatten each one with a rolling pin or your hands until it becomes thin and slightly larger in diameter. This gives room for the filling.
  3. Scoop a portion of the chicken mixture onto the center of each flattened biscuit. Bring the edges together, pinch tightly, and seal the dough completely. Place each bomb seam-side down on the baking sheet.
  4. Place the bombs into a preheated 375°F (190°C) oven. Bake for about 15 minutes or until they are golden brown and puffed up beautifully on top.
  5. Mix melted butter, parsley, and garlic powder together. As soon as the bombs come out of the oven, brush this buttery mixture on top for extra shine and flavor.

Notes

  • I always drain any excess liquid from the chicken so the filling stays thick and never soggy.
  • I prefer flattening the biscuits slightly thinner for a better filling-to-dough ratio.
  • I take my time sealing the edges really well to avoid the filling leaking out.
  • I love serving them with extra dipping sauce for more creaminess and flavor contrast.