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Here's everything you need for these savory, spicy buffalo rice bombs. They taste best with a smooth, creamy dipping sauce like ranch dressing.

Ingredients to Gather

For the rice:
2 tablespoons olive oil
1 cup onion, diced
1 pound Arborio rice
1/2 cup white wine
4 1/2 cups chicken stock, divided (plus more as needed)
For the buffalo chicken:

1/2 pound boneless skinless chicken thighs (about 2 thighs)
1/2 cup onion, diced
1 1/2 tablespoons unsalted butter
1 cup chicken stock
1 1/2 cups water
1/2 teaspoon ground cumin
1/4 teaspoon oregano
1/4 cup hot sauce, plus 2 more tablespoons

For the buffalo sauce:
1 cup hot sauce
2 tablespoons melted butter
1/2 teaspoon ground cumin

For the dredge:
3 eggs, beaten
1 cup Romano cheese, shredded
2 eggs
2 tablespoons milk
1 cup all-purpose flour
1 1/2 cups seasoned bread crumbs
Vegetable oil for frying
Celery and carrot sticks, for serving

Directions to Follow

In a large pot, heat the oil and onions, sauteing for about 3 minutes, or until the onions become translucent. Stir in the rice, and cook for one minute, then stir in the white wine, being careful to stir frequently to keep the mixture from bubbling.
Once the wine is absorbed, stir in one cup of the chicken stock. Continue cooking until almost fully absorbed, then add another cup of chicken stock. Continue this until all of the stock is used up, and the rice is cooked but still al dente, about 15-20 minutes. You may need a bit more chicken stock to get to this stage.
Once rice is done, pour it out evenly onto a baking sheet, cover and chill until thoroughly cooled.

When the rice is completely cooled, place it in an airtight container with a lid and chill until you're ready to use it. Now cook the buffalo chicken in another pot by stirring together the chicken, onion, butter, chicken stock, water, cumin, oregano, and ¼ cup of the hot sauce, and then bringing it to a boil before lowering to a simmer. Cook until the chicken is tender and can easily be torn into pieces, usually about an hour. When the chicken is done, strain off the liquid and discard, and then combine the chicken and onions in a small bowl and shred before adding the remaining 2 tbsp. of hot sauce, and then putting in the refrigerator until you're ready to use it

Next, make the buffalo dipping sauce. To do this, combine the hot sauce, melted butter, and cumin until well-combined and then refrigerate until later. Remove the chilled rice from the refrigerator and add the three beaten eggs and the Romano cheese, and then divide the mixture into 20 balls, slightly flattening each one so that it measures about 3 inches around. Take the balls and line them up on a baking sheet lined with parchment paper, and then remove the chicken from the refrigerator and divide it into 10 balls.

Now, dampen your hands and pick up one rice patty and place some of the chicken in the center. Place another rice patty on top, shaping the mixture into a ball and ensuring that the chicken is completely covered. Place each back on the baking sheet and place back in the refrigerator until ready to use. Now you'll dredge the bombs. Start by getting three bowls. Beat two eggs and milk in one bowl, place flour in the second bowl, and add the seasoned breadcrumbs to the third. Add oil to a deep fryer or large pot, using enough to cover the bombs as you cook them, and then heat the oil to 325 degrees Fahrenheit. Dredge the bombs by dipping them in each bowl and placing them on a clean plate. Fry a few bombs at a time, turning to ensure they're golden on every side, for a total of about 3 minutes. When they're done, drain off the grease by placing them on pan or plate lined with paper towels. Then, serve them  ranch dressing or sour cream, buffalo sauce, and celery and carrot sticks.

We just can't get enough of these buffalo rice bombs. Have you ever tried them? What did you think of them? Share your thoughts in the comment section below!

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