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buffalo chicken bombs

Buffalo Chicken Bombs

Crispy, golden dough bombs filled with spicy buffalo chicken, cream cheese, and melted cheddar for the ultimate game day or party snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 bombs
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups Cooked shredded chicken
  • 1/2 cup Buffalo sauce adjust to taste
  • 4 oz Cream cheese softened
  • 1 cup Shredded cheddar or mozzarella
  • 2 tbsp Ranch or blue cheese dressing
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Paprika
Dough
  • 1 can Refrigerated crescent roll dough or pizza dough
  • 1 Egg for egg wash
  • 1 tbsp Melted butter for brushing

Equipment

  • Baking sheet
  • Mixing bowl
  • Air fryer or deep fryer (optional)

Method
 

  1. Mix shredded chicken, buffalo sauce, cream cheese, shredded cheese, ranch dressing, and seasonings in a bowl until creamy and well combined.
  2. Roll out dough and cut into 3-inch squares. Place a spoonful of filling in the center of each square.
  3. Fold edges over filling, pinching tightly to seal. Roll into smooth balls.
  4. For baking: Preheat oven to 375°F. Place bombs on parchment-lined baking sheet, brush with egg wash, and bake 12-15 minutes until golden.
  5. For air frying: Preheat air fryer to 370°F. Cook in single layer for 8-10 minutes, shaking halfway through.
  6. For frying: Heat oil to 350°F. Fry 2-3 minutes per side until crispy. Drain on paper towels.

Notes

Seal dough tightly to prevent leaks. Chill assembled bombs for 10 minutes before cooking for best shape retention. Store leftovers in fridge for up to 3 days. Freeze uncooked bombs and bake from frozen.