These little pockets of spicy, cheesy comfort are exactly what you want when you need a quick party snack, a kid-friendly dinner, or game-day finger food. Think shredded chicken tossed in buffalo sauce and melty cheese, all wrapped in buttery biscuit dough and baked until golden. If you like handheld spice and minimal prep, these are a surefire hit — and you can use leftover roast chicken, rotisserie, or a simple poached breast to get started. For more recipe ideas and variations, see this Buffalo Chicken Bombs page that inspired this version.
Why you’ll love these bombs
They’re insanely easy, crowd-pleasing, and versatile. Ready in about 30 minutes from start to finish (most time is baking), Buffalo Chicken Bombs combine familiar flavors — buffalo sauce, shredded cheese, and ranch — into a neat, portable bite. Perfect for weeknights, tailgates, potlucks, or as a game-day appetizer.
"We made these for movie night and everyone went back for seconds — crispy on the outside, spicy and gooey inside. A total winner." — real home cook
Reasons to try it:
- Fast assembly using refrigerated biscuit dough — no yeast, no rolling.
- Uses leftover or store-bought cooked chicken to save time.
- Kid-friendly with an optional ranch dip to tame the heat.
- Easy to scale up for a crowd.
The cooking process explained
Before you start: this recipe is straightforward. You mix shredded cooked chicken with buffalo sauce and cheese, fill flattened biscuit rounds, seal into balls, and bake until golden. No frying required. Expect a short hands-on time (about 10–15 minutes) and 15–20 minutes in the oven. If you want a crispier crust, an egg wash or brushing with melted butter before baking improves browning.
What you’ll need
- 1 pound cooked shredded chicken (rotisserie or leftover cooked breast)
- 1/2 cup buffalo sauce (your favorite brand or homemade)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 package refrigerated biscuit dough (usually 8–10 biscuits)
- 1/4 cup ranch dressing (optional, for serving)
- Salt and black pepper to taste
- Cooking spray (or a light brush of oil/butter for the pan)
If you prefer to cook chicken from scratch, check chicken breast tips and quick poaching methods at this useful chicken breast recipe resource. Substitutions: swap bleu cheese crumbles for shredded cheese for a more traditional buffalo flavor; use gluten-free biscuit dough to make these gluten-free.
Step-by-step instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray or line with parchment paper.
- In a medium bowl, combine the shredded chicken, buffalo sauce, and shredded cheese. Taste and add a pinch of salt and pepper if needed. Mix until evenly coated.
- Open the biscuit dough and separate the pieces. Work with one biscuit at a time.
- Flatten each biscuit in your palm or on a lightly floured surface to make a small disc about 3–4 inches across.
- Place about 2 tablespoons (adjust by biscuit size) of the buffalo chicken mixture in the center of the disc.
- Pull the edges of the dough up and pinch tightly to seal, forming a ball. Make sure there are no gaps; a tight seal prevents filling from leaking.
- Place the filled biscuits seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
- Optional: brush tops with beaten egg or melted butter for shiny, golden tops. Sprinkle a little extra cheese on top if desired.
- Bake for 15–20 minutes, until the biscuits are puffed and golden brown. Internal temperature should reach 165°F (74°C) to ensure the filling is hot and safe.
- Let rest for 3–5 minutes before serving. Serve with ranch dressing or blue cheese on the side.
Best ways to enjoy it
Serve these warm, straight from the oven. Pairing ideas:
- Dipping sauces: ranch, blue cheese, or extra buffalo sauce.
- Sides: celery sticks, carrot sticks, or a crisp green salad to balance the spice.
- Make it a meal: serve with roasted potato wedges or coleslaw for a fuller dinner.
- Party platter: arrange on a board with sliced pickles, olives, and small bowls of dips for grazing.
Presentation tip: place bombs seam-side down on a platter and garnish with chopped chives or a sprinkle of extra shredded cheese for color.
Storage and reheating tips
- Refrigerator: Store cooled Buffalo Chicken Bombs in an airtight container for up to 3–4 days.
- Freezer: Freeze on a baking sheet until firm, then transfer to a freezer bag or container for up to 2 months. Flash-freezing prevents them from sticking together.
- Reheating from refrigerated: reheat in a 350°F (175°C) oven for 8–12 minutes until warmed through. A quick microwave reheat works (30–60 seconds), but the crust will lose crispness.
- Reheating from frozen: bake at 375°F (190°C) for 18–22 minutes, or until heated to 165°F (74°C) internal temp.
Food safety: always reheat until piping hot and check that the center reaches at least 165°F (74°C) when reheating from cold or frozen.
Helpful cooking tips
- Use evenly shredded chicken so the filling distributes consistently across bombs.
- Don’t overfill. Overfilling makes sealing difficult and increases leaks during baking.
- Seal well: pinch the dough tightly and smooth the seams under each ball. Turn them seam-side down when placing on the pan.
- For a crispier bottom, bake on a preheated baking sheet. If you have a convection setting, reduce temperature by 25°F and check early.
- If you want extra tang, add a tablespoon of ranch dressing or a teaspoon of white vinegar to the filling mix.
- Make ahead: assemble and freeze before baking. Bake from frozen when guests arrive.
Creative twists
- BBQ Chicken Bombs: swap buffalo sauce for BBQ sauce and add caramelized onions.
- Buffalo Ranch Pull-Apart: place assembled bombs close together in a round pan and brush with garlic butter for a pull-apart party treat.
- Vegetarian version: use shredded jackfruit or a mix of sautéed mushrooms and buffalo sauce with vegan cheese.
- Spicy upgrade: add diced jalapeño or a few dashes of hot sauce to the filling.
- Breakfast bomb: fill with scrambled egg, bacon, and cheddar — omit buffalo sauce.
Common questions
Q: Can I make these with raw chicken?
A: It’s safer and faster to start with cooked, shredded chicken. If using raw chicken, cook it completely (to 165°F) first, shred, then mix with sauce — then proceed to fill biscuits.
Q: How many bombs does this recipe make?
A: It depends on the biscuit package size. A standard refrigerated biscuit can contains 8–10 biscuits, so expect about 8–10 bombs using 1 pound of chicken.
Q: Can I freeze the filled bombs before baking?
A: Yes. Freeze them on a tray until solid, then transfer to a freezer bag. Bake from frozen at 375°F for about 18–22 minutes, or until heated through and golden.
Q: My biscuits browned unevenly. Any fixes?
A: Rotate the baking sheet halfway through baking for even browning. Brushing with melted butter or an egg wash also promotes uniform color.
Q: Is there a low-carb version?
A: Use a low-carb biscuit or make the filling into lettuce wraps or use small low-carb tortillas to fold and bake.
If you have other questions about swapping ingredients, scaling the recipe, or timing for entertaining, ask away — I’ve tested different fillings and can suggest precise adjustments.
Buffalo Chicken Bombs
Ingredients
Main Ingredients
- 1 pound cooked shredded chicken (rotisserie or leftover cooked breast)
- 1/2 cup buffalo sauce your favorite brand or homemade
- 1 cup shredded cheese cheddar or mozzarella
- 1 package refrigerated biscuit dough usually 8–10 biscuits
- 1/4 cup ranch dressing optional, for serving
- Salt and black pepper to taste
- Cooking spray or a light brush of oil/butter for the pan
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray or line with parchment paper.
- In a medium bowl, combine the shredded chicken, buffalo sauce, and shredded cheese. Taste and add a pinch of salt and pepper if needed. Mix until evenly coated.
- Open the biscuit dough and separate the pieces. Work with one biscuit at a time.
- Flatten each biscuit in your palm or on a lightly floured surface to make a small disc about 3–4 inches across.
- Place about 2 tablespoons (adjust by biscuit size) of the buffalo chicken mixture in the center of the disc.
- Pull the edges of the dough up and pinch tightly to seal, forming a ball. Make sure there are no gaps; a tight seal prevents filling from leaking.
- Place the filled biscuits seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
- Optional: brush tops with beaten egg or melted butter for shiny, golden tops. Sprinkle a little extra cheese on top if desired.
Baking
- Bake for 15–20 minutes, until the biscuits are puffed and golden brown. Internal temperature should reach 165°F (74°C) to ensure the filling is hot and safe.
- Let rest for 3–5 minutes before serving. Serve with ranch dressing or blue cheese on the side.