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Buffalo Chicken Bombs Recipe


Ingredients

Scale
  • 1 1/2 cups shredded rotisserie chicken
  • 1/4 cup buffalo sauce
  • 1/3 cup shredded mozzarella cheese
  • 1 can (8-count) refrigerated buttermilk biscuits
  • 2 tablespoons salted butter, melted
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 2 tablespoons ranch or blue cheese dressing for dipping

Instructions

  1. Preheat oven to 375°F (190°C)
  2. Mix shredded chicken, buffalo sauce, and mozzarella cheese in medium bowl until well combined
  3. Roll each biscuit to 1/8-inch thickness on clean surface using rolling pin
  4. Place 1/4 cup filling in center of each biscuit, pinch edges together to seal completely
  5. Place sealed bombs seam-side down on ungreased baking sheet
  6. Bake for 15 minutes until golden brown and heated through
  7. Mix melted butter with parsley and garlic powder, brush over hot bombs
  8. Serve immediately with dipping sauce while hot and crispy

Notes

  • Drain excess buffalo sauce from chicken mixture to prevent soggy biscuits
  • Seal edges firmly by pinching and twisting to prevent leaking
  • Let bombs cool for 2-3 minutes before serving to avoid burns
  • Store leftovers in refrigerator up to 3 days, reheat in oven at 350°F

Nutrition

  • Serving Size: 1 bomb
  • Calories: 185
  • Sugar: 2g
  • Sodium: 580mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 11g
  • Cholesterol: 35mg