Let me tell you about the snack that disappeared faster than I could refill the plate at my last game day party – these insanely delicious Buffalo Chicken Bombs. Picture this: crispy golden shells giving way to a molten center of spicy buffalo chicken and gooey cheese. I first made these on a whim when my brother begged for “something epic” to serve during the playoffs, and now they’re requested at every gathering. Trust me, once you try that perfect combo of crunch and creamy heat, you’ll understand why my friends call them “dangerous” (in the best way possible).
Why You’ll Love These Buffalo Chicken Bombs
Listen, I don’t blame you if you’re already drooling—these little bombs are downright addictive. Here’s why they’ll become your new go-to snack:
- Crowd-pleasing magic: The combo of buffalo spice and melted cheese makes these disappear faster than chips at a tailgate. Even my picky nephew scarfed down three before asking for the recipe.
- Game day MVP: They’re the perfect finger food for sports nights—no forks, no mess, just pure crispy-cheesy joy.
- Easy peasy: If you can mix ingredients and roll balls, you’re halfway there. The breading might look fancy, but it’s foolproof (I’ve tested it on sleepy Sunday mornings).
- Spice it your way: Not a heat-seeker? Use mild sauce. Want to sweat? Crank up the hot sauce—I won’t judge.
Basically, they’re everything you want in a party snack—bold, satisfying, and guaranteed to get compliments.
Ingredients for Buffalo Chicken Bombs
Okay, let’s raid the fridge and pantry—here’s what you’ll need to make these flavor-packed bombs. I’ve grouped them so you can visualize the process (and avoid that frantic “wait, did I forget something?” mid-recipe panic):
- For the filling:
- 2 cups cooked shredded chicken (rotisserie works wonders here)
- 8 oz cream cheese, softened (full-fat recommended—this is no time to skimp!)
- ½ cup buffalo sauce (Frank’s RedHot is my ride-or-die)
- 1 cup shredded mozzarella (the stringier, the better)
- ½ cup packed shredded cheddar (sharp cheddar adds nice bite)
- 1 tsp garlic powder (trust me, it makes a difference)
- 1 tsp onion powder
- Salt and black pepper, to taste (don’t be shy—this balances the heat)
- For the crispy coating:
- 1 cup all-purpose flour (your trusty dredging station)
- 2 eggs, beaten (give ’em a good whisk)
- 1½ cups seasoned breadcrumbs (Italian-style adds extra flavor)
- For finishing:
- Cooking spray or oil (for baking or frying)
- Fresh parsley, chopped (pretty green confetti)
Pro tip: Measure your cheeses after shredding—packing them into cups beforehand can throw off the ratios. Learned that the hard way when my first batch turned into cheesy lava explosions (delicious, but messy!).
Equipment You’ll Need
Gather these kitchen essentials—nothing fancy, I promise! You’ll need:
- A large mixing bowl (for that glorious buffalo-cheese-chicken mashup)
- Baking sheet lined with parchment paper (trust me, cleanup is a breeze)
- 3 shallow dishes (I use pie plates for the flour-egg-breadcrumb parade)
Optional but fun: a deep fryer if you’re going all-in on crispiness, though baking works beautifully too. That’s it—no fancy gadgets required!
How to Make Buffalo Chicken Bombs
Alright, let’s turn these ingredients into crispy, cheesy magic! I’ll walk you through each step—just like I do when my sister FaceTimes me in a panic halfway through the recipe. Promise it’s easier than it looks.
Step 1: Prepare the Filling
First, grab that big mixing bowl and dump in your shredded chicken, softened cream cheese, buffalo sauce, both cheeses, and spices. Now roll up your sleeves and get in there with a sturdy spoon (or clean hands—my preferred method) until everything is evenly mixed. You want no lonely cheese clumps left behind! The mixture should hold together when you pinch it. Pro tip: If it feels too sticky, pop it in the fridge for 20 minutes. Chilling firms it up and makes rolling way easier—learned this after my first batch stuck to everything like edible glue.
Step 2: Bread the Chicken Bombs
Time for the fun part! Scoop about 2 tablespoons of mixture and roll into balls—I aim for golf ball size. Set up your breading station: flour in one dish, beaten eggs in another, breadcrumbs in the third. Here’s my foolproof method: Roll a ball in flour (this helps the egg stick), dunk it in egg (let excess drip off!), then coat thoroughly in breadcrumbs. Want extra crunch? Do a second egg-breadcrumb dunk! Smart tip: Use one hand for dry ingredients and the other for wet to avoid “breadcrumb fingers”—though licking them off later is admittedly delicious.
Step 3: Bake or Fry
For baking: Preheat oven to 400°F. Arrange bombs on a parchment-lined baking sheet, give them a light spray with cooking oil (hello, golden color!), and bake 18-22 minutes until they’re crispy and irresistible. Flip them halfway if you’re feeling fancy—but they’ll still taste amazing if you forget (I usually do).
For frying: Heat oil to 375°F in a deep pot or fryer. Carefully lower in a few bombs at a time—don’t crowd them! Fry 2-3 minutes until deep golden brown. Drain on paper towels while you fry the rest. Warning: The smell will have people hovering in your kitchen like hungry seagulls.
Either way, finish with a drizzle of extra buffalo sauce and that pretty parsley sprinkle. Now try not to eat them all before serving—I dare you.
Tips for Perfect Buffalo Chicken Bombs
After making these way too many times (blame my snack-happy friends), here are my can’t-miss tricks:
- Chill out: That 20-minute fridge time isn’t just a suggestion—cold filling holds its shape when rolling and breading. Hot tip? Freeze them for 10 minutes if you’re in a rush.
- Size matters: Use a cookie scoop for uniform balls. Same size = even cooking (no burnt outside/gooey center surprises).
- Double-dip: For extra crunch, do a second egg-and-breadcrumb coat. It’s like giving each bomb a crispy jacket!
- Oil spray secret: Even when baking, a quick spritz of oil makes them golden like they’re fried—my sneaky healthy-ish hack.
Follow these, and you’ll get perfect bombs every time—though no promises they’ll last long on the plate!
Serving Suggestions
Listen, these Buffalo Chicken Bombs shine bright on their own, but let me tell you how I like to serve them for maximum wow factor. First, always—I mean always—have extra buffalo sauce and ranch dressing on the side for dipping (my friends call it “flavor insurance”). A platter of crisp celery sticks cuts through the richness perfectly. For game day? Surround them with other favorites like nachos and wings—they’ll be the star of the spread. Pro tip: Toothpicks make them extra easy to grab between plays!
Storage and Reheating
Okay, let’s be real—these rarely last long enough to store, but just in case you have willpower I don’t: Pop any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready for round two, skip the microwave (soggy breadcrumbs = sad times) and reheat in the oven or air fryer at 375°F for 5-8 minutes. That’ll bring back the crispy magic! I’ve even frozen them before—just thaw in the fridge overnight before reheating.
Buffalo Chicken Bombs Variations
One of my favorite things about this recipe? You can totally make it your own! Here are some fun twists I’ve tried (and loved):
- Blue cheese bomb: Swap the cheddar for crumbled blue cheese—it gives that classic buffalo-wing-par flavor. Just know your kitchen will smell… interesting.
- Crunch upgrade: Use panko breadcrumbs instead of regular for extra shatter-crisp texture. Bonus points if you toast them first!
- Lighter option: Skip the breading and wrap the filling in wonton wrappers before baking. They get delightfully crispy and feel a bit fancier.
The beauty is—once you’ve got that spicy-cheesy-chicken base, the possibilities are endless. My neighbor even added diced jalapeños last week and hasn’t stopped bragging about it!
Nutrition Information
Just a quick heads up—these Buffalo Chicken Bombs aren’t exactly health food (shocking, I know). Nutritional values are rough estimates and can change based on your ingredients. That said, they pack plenty of protein from the chicken and cheeses to balance out all that delicious indulgence. Everything in moderation, right? Now go enjoy your crispy, cheesy bombs guilt-free!
FAQs About Buffalo Chicken Bombs
I get questions about these addictive little snacks all the time—here are the answers to what everyone wants to know:
Can I use rotisserie chicken?
You bet! Rotisserie chicken is my secret weapon—it’s already juicy and flavorful. Just shred it up (about 1 medium rotisserie chicken yields 2 cups). Bonus? No cooking chicken means you’re halfway done before you start!
How spicy are these chicken bombs?
That’s the beauty—you control the heat! With ½ cup buffalo sauce, they’ve got a nice kick but won’t melt faces. For mild eaters, use less sauce or mix in some ranch. Want to bring the fire? Add extra hot sauce or a pinch of cayenne to the filling. I like to make two batches—one mild, one wild!
Can I freeze them before cooking?
Absolutely! Freeze the breaded bombs on a baking sheet, then transfer to a bag once solid. They’ll keep for 2 months. Bake straight from frozen—just add 5-10 minutes to the cooking time. Game day crisis solved!
What’s the best dipping sauce?
Ranch is classic, but my crew goes crazy for blue cheese dressing. For something different, try mixing buffalo sauce with honey for sweet heat. Last week, my cousin dunked them in barbecue sauce—weird but weirdly good!
Can I make these ahead for parties?
Yes! Prep the bombs up to the baking step, then refrigerate covered for 24 hours. Bake when guests arrive—the smell alone will make you the party hero. Just don’t blame me when everyone asks for the recipe!
Share Your Feedback
Did these Buffalo Chicken Bombs disappear as fast at your house as they do at mine? Snap a pic of your crispy creations and tag me—I love seeing your spin on this recipe! And hey, if you’ve got any genius tweaks (like my neighbor’s jalapeño addition), share those too. Nothing makes me happier than hearing how these cheesy bombs brought people together—just like my brother’s game day crew. Now go enjoy the applause from your very own snack-loving crowd!
Print
Irresistible Buffalo Chicken Bombs Recipe for Game Day Glory
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Cheesy, crispy buffalo chicken bombs perfect for game day or party snacks.
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- ½ cup buffalo sauce
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1½ cups seasoned breadcrumbs
- Cooking spray or oil for baking/frying
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, mix shredded chicken, cream cheese, buffalo sauce, mozzarella cheese, cheddar cheese, garlic powder, onion powder, salt, and black pepper until well combined.
- Scoop the mixture and roll into evenly sized balls. Place on a lined baking sheet and chill for 20 minutes to firm up.
- Preheat oven to 400°F (or heat oil if frying).
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Roll each chicken ball in flour, dip into eggs, then coat with breadcrumbs.
- Place on a greased baking sheet and lightly spray with cooking spray.
- Bake for 18–22 minutes until golden brown and crispy (or fry until deep golden).
- Drizzle with extra buffalo sauce and garnish with chopped parsley before serving.
Notes
- Chill the mixture before rolling for easier handling.
- Adjust buffalo sauce for preferred spice level.
- Serve warm for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg