Buffalo Chicken Mozzarella Bombs

Buffalo Chicken Mozzarella Bombs are my go-to party snack whenever I want rave reviews without breaking a sweat. Gooey cheese, spicy chicken, and crispy breadcrumbs tucked into fluffy biscuit dough always disappear fast.

I first made these on a whim for a Sunday football gathering. Friends could not stop talking about the gooey cheese pull and bold Buffalo flavor. Now they are my requested signature snack.

Ingredients

• Cooked shredded chicken: Tender protein that soaks up sauce well Use rotisserie or poached breast for best flavor
• Cooked crumbled bacon: Brings smoky crunch Quality thick-cut bacon works great
• Shredded mozzarella cheese: Melts into stretchy goodness Always use a moist block and shred it fresh for best melt
• Buffalo sauce: Brings tangy heat Look for authentic cayenne-forward brands
• Refrigerated biscuit dough: Shortcut for a pillowy crust Choose a reliable brand with buttery layers
• Seasoned breadcrumbs: Add crispiness and flavor Make sure they’re fresh and well seasoned
• Melted butter: Helps the breadcrumbs stick and adds richness Use real butter for best taste
• Ranch or blue cheese dressing: Cooling dip Pair with your favorite variety for drizzling or dipping

Instructions

Prep oven and sheet:

Preheat your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius and line a baking sheet with parchment paper so nothing sticks and the bottoms bake up golden.

Mix filling:

In a large bowl combine the cooked shredded chicken crumbled bacon mozzarella and Buffalo sauce. Stir until everything is evenly coated so every bite delivers all the flavors.

Shape bombs:

Flatten each biscuit dough piece into a disk using your hands or the bottom of a measuring cup. Spoon a generous amount of filling into the center then gather up the edges pinching and pressing to seal tightly. Roll into a nice round ball so no cheese escapes as it bakes.

Coat in breadcrumbs:

Gently brush each dough ball with melted butter making sure to cover every spot. Roll each buttered ball in the seasoned breadcrumbs pressing lightly so the crumbs stick all around. This layer will crisp up beautifully in the oven.

Bake:

Arrange the finished dough balls seam-side down on the lined baking sheet leaving a bit of space between each. Slide the sheet into your preheated oven and bake for fifteen to eighteen minutes. They are done when the outside is deeply golden brown and crisp to the touch.

Finish and serve:

Carefully take the tray from the oven and immediately drizzle a little extra Buffalo sauce over the tops for shine and flavor. Serve while still warm with ranch or blue cheese on the side for dipping.

Shredded mozzarella is my secret here because it gives you those amazing cheese pulls that everyone loves. My family loves making a game out of seeing who can get the longest cheesy stretch when breaking these open.

Storage Tips

Leftovers keep in an airtight container in the fridge for up to three days. Reheat in the oven or toaster oven to bring back the crispiness. For longer storage freeze unbaked bombs on a tray then transfer to a freezer bag and bake straight from frozen adding a few extra minutes.

Ingredient Substitutions

Swap in cooked shredded turkey if you have it on hand or use pepper jack cheese for extra spice. Try barbecue sauce instead of Buffalo for a sweeter smoked flavor. If you cannot find refrigerated biscuit dough pizza dough or crescent rolls will work in a pinch.

Serving Suggestions

Serve these as part of a game night spread with veggies and dip on the side. They also make a fun main alongside a crisp coleslaw or a fresh green salad to cut the richness. My crew loves drizzling extra ranch or blue cheese right inside before each bite.

Cultural and Seasonal Touch

Buffalo chicken flavors hail from New York sports bar food but these bombs feel at home at any American gathering. In summer use leftover grilled chicken and serve with celery sticks for a picnic spin. For holiday parties add a sprinkle of chopped green onion or parsley for a festive look.

Seasonal Adaptations

Make with leftover smoked turkey during Thanksgiving
Swap mozzarella for pepper jack at Cinco de Mayo
Use barbecue sauce in place of Buffalo for summer grilling parties

Success Stories

I have had people bring these to work potlucks and end up with a completely empty tray before lunchtime. One neighbor messaged me for the recipe after her teenager requested them for his birthday every year. They are always a hit at Super Bowl parties and end up vanishing before halftime.

Freezer Meal Conversion

Freeze the assembled unbaked bombs on a tray until firm then store in a zip top bag. When ready to bake transfer straight to the oven and add three to five minutes to the baking time. They come out crisp and gooey every time.

Make a double batch because these always vanish in minutes. They're as fun to eat as they are to share.

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works well and makes prep quicker since it's already cooked and easy to shred.

→ Is it necessary to use bacon in the filling?

No, bacon adds extra flavor but can be omitted or substituted with turkey bacon or extra cheese.

→ Can I make these ahead of time?

These can be assembled in advance and refrigerated. Bake right before serving for best results.

→ What's a good way to prevent dough from opening during baking?

Pinch the seams tightly and place seam-side down on the baking sheet to seal contents securely.

→ What dipping sauces work well with these?

Classic ranch or blue cheese dressing complement the Buffalo flavors beautifully, but other creamy dips work too.

→ Can I air fry instead of baking?

Yes, these can be air-fried. Cook at 360 °F until golden brown, adjusting time as needed for your air fryer.