Air Fryer Chicken Bacon Ranch Bombs
Golden puff pastry wrapped around a creamy, cheesy, ranch-seasoned chicken and bacon filling—perfectly cooked in the air fryer for a crispy bite with big flavor.
Equipment
- 1 Mixing bowl Medium
- 1 Air fryer Preheated to 375°F
- 1 Skillet For cooking bacon and onion
Ingredients
Main Ingredients
- 2 slices thick-cut bacon
- ¼ cup onion finely diced
- 1 cup rotisserie chicken shredded and diced
- 4 ounces cream cheese room temperature
- ½ medium jalapeño seeded and diced
- 1 ½ cups sharp cheddar cheese shredded, divided
- 1 tablespoon dry ranch seasoning mix or half of a 1 ounce packet
- 2 sheets puff pastry cut into 12 squares each (24 total squares)
Instructions
Instructions
- Preheat your air fryer to 375°F (190°C).
- Cook the bacon in a skillet over medium heat until crispy. Remove and crumble.
- Sauté onion in the same skillet until soft, about 3–4 minutes. Let cool.
- In a medium bowl, combine chicken, cream cheese, jalapeño, sautéed onion, bacon, 1 cup cheddar cheese, and ranch seasoning. Mix well.
- Lay out 12 puff pastry squares. Spoon about 1 tablespoon of filling into the center of each.
- Top each with a second puff pastry square and seal edges. Crimp with fork.
- Spray air fryer basket with oil. Add bombs in single layer and air fry at 400°F for 8–10 minutes until golden brown. Repeat in batches if needed.
- Optional: Sprinkle remaining ½ cup cheddar cheese on top after frying. Let cool slightly before serving.
Notes
If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a damp paper towel or in the air fryer. Freeze in sealed bag with parchment between bombs. Reheat in oven or air fryer for best texture.