Buffalo Chicken Bombs
Crispy on the outside and creamy and spicy on the inside, these Buffalo Chicken Bombs are the ultimate crowd-pleaser for any occasion.
Ingredients
For the Chicken Filling
- 2 cups cooked chicken (shredded) Use shredded chicken from a rotisserie for a quicker option, or cook chicken breasts and shred them yourself.
- ½ cup buffalo sauce Choose your favorite brand or make your own.
- ¼ cup cream cheese (softened) Helps create a creamy filling.
- ½ cup shredded cheddar cheese Cheddar melts well; can substitute with mozzarella or spicy pepper jack.
For the Coating
- 1 cup breadcrumbs Panko breadcrumbs work best for an extra crispy crunch.
- 1 large egg (beaten) Acts as a binder for the breadcrumbs.
- 1 spray cooking spray Helps ensure that the bombs won't stick to the baking sheet.
For Serving (Optional)
- to taste ranch dressing or blue cheese dressing Serve for dipping.
- to taste chopped green onions Sprinkle on top for a pop of color and flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, buffalo sauce, cream cheese, and shredded cheddar cheese. Mix until thoroughly blended.
- In a separate shallow bowl, place breadcrumbs.
- Scoop a small portion of the chicken mixture (about 1 to 1.5 inches in diameter) and form into a ball. Roll the ball in breadcrumbs, ensuring it's fully coated.
- Dip each breadcrumb-covered bomb in the beaten egg, then roll in breadcrumbs again for a double-coating.
- Arrange the bombs on a lightly greased or parchment-lined baking sheet, leaving space between each.
- Bake for 20-25 minutes, or until golden brown and crispy.
Serving
- Remove from the oven and let cool slightly. Serve with ranch or blue cheese dressing for dipping, if desired.
Notes
Double-coat bombs for a crispier exterior. You can customize your filling or adjust the level of heat by altering the buffalo sauce amount.