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A torn open buffalo chicken bomb revealing a steamy, shredded chicken and cheese filling with a bright golden-brown crust.

Ultimate Buffalo Chicken Bombs: A Golden-Brown Cheesy Delight

Experience the ultimate game-day appetizer with these Buffalo Chicken Bombs. Featuring a crispy, golden-brown crust, a steamy shredded chicken and cheese filling, and a creamy light orange buffalo drizzle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 bombs
Course: Appetizer, Dinner, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Buffalo Chicken Bombs Ingredients
  • 2 cups (280g) cooked, shredded chicken Rotisserie chicken works best for moisture.
  • 4 oz (115g) cream cheese Softened to room temperature.
  • 1/2 cup (120ml) buffalo sauce Divided (1/4 cup for filling, 1/4 cup for drizzle).
  • 1/2 cup (50g) shredded mozzarella cheese Provides the perfect stretchy cheese pull.
  • 1/2 cup (50g) shredded cheddar cheese Adds a sharp, savory depth of flavor.
  • 1 can (16.3 oz / 462g) refrigerated flaky biscuit dough Contains 8 individual biscuits.
  • 1 large egg Mixed with water for the egg wash.
  • 1 tbsp (15ml) water For the egg wash.
  • 1/4 cup (60ml) ranch or blue cheese dressing Mixed with buffalo sauce for the topping.
  • 1 tbsp (4g) fresh parsley Finely chopped for visual contrast.

Equipment

  • 1 Rimmed baking sheet Use light-colored aluminum for even baking.
  • 1 Parchment Paper Essential to prevent the dough from sticking.
  • 1 Silicone Pastry Brush Required for a gentle, even egg wash application.

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper. In a large bowl, mash together the softened cream cheese, 1/4 cup (60ml) buffalo sauce, shredded mozzarella, and shredded cheddar until it forms a thick paste. Fold in the shredded cooked chicken until fully coated.
  2. Open the canned biscuit dough. Flatten each of the 8 biscuits using your fingers or a rolling pin until they form 4-inch (10cm) circles. Ensure the center is not stretched too thin to prevent leaks.
  3. Spoon about 2 tablespoons (30g) of the steamy chicken filling into the center of each dough circle. Pull the edges up over the filling and pinch the seams aggressively to seal. Roll gently into a perfect sphere and place seam-side down on the prepared baking sheet.
  4. Whisk the egg and water together until smooth. Brush the egg wash generously over the top and sides of each dough sphere. Bake for 15-18 minutes until the exterior develops a crispy, deep golden-brown crust.
  5. While baking, whisk the remaining 1/4 cup (60ml) of buffalo sauce with the ranch dressing to create a creamy, light orange sauce. Transfer baked bombs to a wire rack, generously drizzle with the sauce, and immediately garnish with finely chopped fresh parsley. Serve hot and tear open to enjoy the molten center.

Notes

Keep the dough refrigerated until the exact moment you assemble to prevent sticking.
Pinch the bottom seams incredibly tightly so the molten cheese does not leak out during the bake.