Oh my goodness, let me tell you about these Buffalo Chicken Bombs – they’re the ultimate game day snack that disappears faster than touchdowns at a Super Bowl party! I first made these spicy little beauties for my fantasy football crew last season, and let’s just say I became instantly famous (well, at least in our friend group). The magic happens when that crispy golden crust gives way to the ooey-gooey buffalo cheese filling that’s packed with shredded chicken. Trust me, one bite and you’ll understand why I always double the batch – they’re that addictive. The contrast between the crunchy outside and creamy center is pure perfection, especially when you drizzle extra buffalo sauce on top. These bombs have saved me from many “what should I bring?” party panics over the years!
Why You’ll Love These Buffalo Chicken Bombs
Listen, these Buffalo Chicken Bombs aren’t just any appetizer—they’re the kind of snack that gets people huddled around the plate, jostling for the last one. Here’s why they’re my go-to for every game day or party:
- Quick prep, big rewards: Under 30 minutes from mixing to munching—perfect for when you’re short on time but want something impressive.
- Bold flavors that pop: That creamy buffalo cheese filling? Absolute magic. The tangy heat from the sauce paired with melty cheddar is addictive.
- Total crowd-pleaser: I’ve yet to meet someone who doesn’t go wild for these crispy party finger foods. (Even my picky nephew devours them!)
Seriously, if you want an easy Buffalo chicken treat that always earns compliments, this is it.
Buffalo Chicken Bombs Ingredients
Alright, let’s gather our flavor bombs! Here’s exactly what you’ll need to make these addictive little guys:
- 2 cups cooked shredded chicken – I like using rotisserie chicken for extra flavor, but any cooked chicken works
- 4 oz cream cheese, softened – Leave it out for 30 minutes first – trust me, it mixes way better when soft
- 1 cup shredded cheddar cheese – Sharp cheddar gives the best kick
- 1/4 cup buffalo sauce (plus more for topping) – Frank’s RedHot is my go-to
- 1 tsp garlic powder & 1/2 tsp onion powder – The flavor boosters
- Salt & pepper to taste – Don’t skip seasoning!
- 1 cup all-purpose flour – For that first crispy coating
- 2 large eggs, beaten – The glue that holds everything together
- 1 1/2 cups seasoned breadcrumbs – Look for the ones with herbs already mixed in
- Vegetable oil for frying – Enough for 1-inch deep in your pan
- Chopped fresh parsley (optional) – Makes ’em look fancy!
Ingredient Substitutions
Out of something? No worries! Try these swaps:
- Swap buffalo sauce for ranch dressing if you want milder flavor
- Mozzarella works great instead of cheddar for extra stretchiness
- Panko breadcrumbs give an extra-crunchy texture
- For gluten-free: Use almond flour and gluten-free breadcrumbs
- Short on time? Frozen pre-cooked chicken works in a pinch
How to Make Buffalo Chicken Bombs
Okay, let’s get these Buffalo Chicken Bombs rolling – literally! Follow these steps, and you’ll have crispy, creamy perfection in no time:
- Mix the filling: In a big bowl, combine your shredded chicken, softened cream cheese, cheddar, buffalo sauce, garlic powder, onion powder, salt, and pepper. Get in there with your hands – it’s messy but fun! The mixture should hold together when squeezed.
- Form the bombs: Scoop about 2 tablespoons of mixture (I use a cookie scoop for consistency) and roll into tight balls. Pro tip: slightly wet hands prevent sticking. Aim for golf ball size – about 1.5 inches across.
- Breading station setup: Set up three shallow bowls – one with flour, one with beaten eggs, one with breadcrumbs. This is your assembly line!
- Double coating magic: Roll each ball in flour (tap off excess), dip in egg (let excess drip), then coat in breadcrumbs. Press gently so crumbs stick. Repeat for extra crispiness if you’re feeling fancy!
- Fry to golden perfection: Heat 1-inch oil in a deep skillet to 375°F. Carefully add 4-5 balls at a time – don’t crowd! Fry 2-3 minutes until deep golden brown, turning occasionally. Listen for that happy sizzle!
- Drain and serve: Transfer to paper towels to drain. While still hot, drizzle with extra buffalo sauce and sprinkle with parsley if using. Serve immediately – that first bite of crispy outside giving way to molten cheesy center is everything!
Frying Tips for Perfect Buffalo Chicken Bombs
Want pro-level results? Here are my hard-earned frying secrets: Keep that oil at a steady 375°F (use a thermometer!) – too hot burns the outside before the inside heats up. Work in small batches – overcrowding drops the oil temp and makes them greasy. And please, please drain on paper towels – it makes all the difference between crispy and soggy. Oh, and have your serving plate ready – these babies are best eaten piping hot!
Serving Suggestions for Buffalo Chicken Bombs
Listen, these Buffalo Chicken Bombs deserve the perfect supporting cast! I always serve them on a warm platter (pop it in the oven for 2 minutes first) to keep them crispy longer. Celery sticks and carrot coins make the perfect crunchy sidekick – plus they help cool the heat. And don’t even think about skipping the ranch or blue cheese dressing for dipping! For drinks? Ice-cold beer is the ultimate pairing, but lemonade works great for non-drinkers too. Pro tip: Have extra napkins ready – things get deliciously messy!
Storing and Reheating Buffalo Chicken Bombs
Here’s the deal – these Buffalo Chicken Bombs are best fresh, but if you miraculously have leftovers (it’s happened once or twice!), here’s how to handle them. Store in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave (it’ll make them sad and soggy) and use an air fryer at 375°F for 3-4 minutes or bake at 350°F for 8-10 minutes. The oven or air fryer brings back that gorgeous crunch better than I can bring back my 90s dance moves!
Buffalo Chicken Bombs Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in these flavor-packed Buffalo Chicken Bombs (per serving – about one bomb): Around 310 calories, with 18g protein to keep you satisfied. They’ve got 20g carbs and 18g fat (7g saturated) from all that cheesy, crispy goodness. The sodium comes in at 480mg – totally worth it for game day! Remember, these are estimates – your exact numbers might vary based on ingredient brands and how much buffalo sauce you go wild with!
Buffalo Chicken Bombs FAQs
Got questions about these spicy little wonders? I’ve got answers from all my trial-and-error sessions in the kitchen!
Can I bake instead of fry? Absolutely! For baked Buffalo Chicken Bombs, pop them on a parchment-lined sheet at 400°F for about 15 minutes, flipping halfway. They won’t get quite as crispy as fried, but still delicious – just give ’em a quick broil at the end for extra color.
Can I make these ahead? You bet! Prep the balls up through the breading stage, then refrigerate for up to 24 hours before frying. The cold actually helps them hold together better when they hit the hot oil. Just don’t fry them too far in advance – they’re meant to be eaten fresh!
How do I adjust the spice level? Easy peasy! For milder bombs, use half buffalo sauce and half ranch. Want more heat? Add a pinch of cayenne to the chicken mixture or drizzle with extra hot sauce after frying. The beauty is you can customize to your crowd’s taste!
Oh, you’ve made it to the end – which means you’re either seriously hungry or totally convinced these Buffalo Chicken Bombs need to happen in your kitchen ASAP (smart choice!). I can’t wait to hear how your version turns out. Will you go extra spicy? Try the baked method? Use that genius make-ahead trick? Whatever you do, snap a pic when those golden beauties come out of the oil – I want to see your crispy creations! Tag me in your food photos so I can cheer you on. Now get frying, and prepare to be the MVP of your next party with these addictive little flavor bombs!
PrintIrresistible Buffalo Chicken Bombs Recipe in 30 Minutes
Spicy fried chicken bites stuffed with creamy buffalo sauce and cheese, perfect for game day or parties.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup buffalo sauce (plus more for topping)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups seasoned breadcrumbs
- Vegetable oil for frying
- Chopped fresh parsley (optional, for garnish)
Instructions
- Mix shredded chicken, cream cheese, cheddar cheese, buffalo sauce, garlic powder, and onion powder in a bowl.
- Scoop and roll mixture into golf ball-sized balls.
- Coat each ball in flour, dip in beaten eggs, then roll in breadcrumbs.
- Heat oil in a deep pan and fry balls for 2–3 minutes until golden.
- Drizzle with extra buffalo sauce and garnish with parsley before serving.
Notes
- Serve immediately for the best texture.
- Adjust buffalo sauce quantity to taste.
- Use a cookie scoop for evenly sized balls.
Nutrition
- Serving Size: 1 ball
- Calories: 310
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg