Cheesy Buffalo Ranch Chicken Bombs

Prep Time 20 mins
Cook Time 18 mins
Rest Time 5 mins
Total Time 43 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 8
Best Season: All Seasons
Description

These Cheesy Buffalo Ranch Chicken Bombs are crispy on the outside, creamy and spicy on the inside, and packed with bold buffalo flavor and cool ranch seasoning. Filled with tender shredded chicken and melted cheese, these golden bites are perfect for game day, parties, or an indulgent snack. Easy to make and irresistibly gooey, this baked version keeps them lighter while still delivering that satisfying crunch.

Ingredients
    For the Chicken Filling
  • 2 cups cooked shredded chicken (boneless, skinless)
  • ½ cup buffalo sauce (adjust to spice preference)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp black pepper
  • ½ tsp salt (adjust to taste)
  • ½ cup ranch dressing
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
    • For the Dough
  • 1 can refrigerated biscuit dough (8 large biscuits)
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup plain yogurt
  • 1 tbsp olive oil
    • For Brushing
  • 2 tbsp melted butter
  • 1 tsp dried parsley
  • ½ tsp garlic powder
Instructions
    Prepare the Chicken Filling
  1. 1
    In a large mixing bowl, combine the shredded chicken with buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly so every piece of chicken is evenly coated. Add ranch dressing and stir until creamy. Finally, fold in mozzarella and cheddar cheese. The mixture should be thick, creamy, and slightly sticky.
    2. Prepare the Dough
  2. 2
    If using refrigerated biscuit dough, separate each biscuit and flatten gently using your hands or a rolling pin into a 10–12 cm circle.
  3. 3
    If making homemade dough, mix flour, baking powder, and salt in a bowl. Add yogurt and olive oil. Mix until a soft dough forms. Knead lightly for 2–3 minutes. Divide into 8 equal pieces and roll each into circles.
    4. Fill the Chicken Bombs
  4. 4
    Place 2–3 tablespoons of the buffalo chicken mixture in the center of each dough circle. Carefully bring the edges together over the filling and pinch tightly to seal. Roll gently in your palms to form a smooth ball. Make sure there are no openings to prevent cheese leakage.
    5. Arrange and Brush
  5. 5
    Preheat your oven to 190°C. Line a baking tray with parchment paper. Place the sealed balls seam-side down on the tray, leaving space between them.
  6. 6
    In a small bowl, mix melted butter, garlic powder, and dried parsley. Brush the tops generously for flavor and golden color.
    7. Bake
  7. 7
    Bake for 18–22 minutes, or until the tops are golden brown and slightly crisp. The internal cheese should be fully melted.
    8. Rest and Serve
  8. 8
    Allow the chicken bombs to rest for 5 minutes before serving. This helps the filling set slightly and prevents burning your mouth. Serve warm with extra ranch or buffalo sauce on the side.
Note

Make it Spicier: Add ½ tsp cayenne pepper or chopped jalapeños.

Milder Version: Reduce buffalo sauce and increase ranch slightly.

Air Fryer Option: Cook at 180°C for 10–12 minutes until golden.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze unbaked bombs on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 5–7 minutes to baking time.

Cheese Swap: Try pepper jack for extra flavor or cream cheese for a richer filling.

Keywords: quick, easy, party appetizer, kid-friendly, baked
Read it online: https://petitepanini.com/recipe/cheesy-buffalo-ranch-chicken-bombs/