Buffalo Chicken Bacon Mozzarella Bombs (Print)

Buffalo-spiced chicken envelopes mozzarella and bacon in a crispy panko shell—bold, spicy, and cheesy.

# What You Need:

→ Fillings

01 - 8 oz mozzarella cheese, cut into cubes
02 - 3.5 oz cooked bacon, crumbled

→ Chicken Mix

03 - 1 lb ground chicken
04 - 4 fl oz buffalo sauce, divided
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon paprika
08 - Salt to taste
09 - Black pepper to taste

→ Coating

10 - 3.5 oz all-purpose flour
11 - 2 large eggs, beaten
12 - 3.5 oz panko breadcrumbs

→ For Frying

13 - Vegetable oil or canola oil as needed for frying

# Steps:

01 - Cut mozzarella cheese into bite-sized cubes. Wrap each cube with a portion of crumbled bacon and set aside.
02 - In a mixing bowl, combine ground chicken with 2 fl oz buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix until evenly blended.
03 - Take a heaping tablespoon of chicken mixture and flatten in your palm. Place a bacon-wrapped mozzarella cube in the center, then encase it fully with chicken, forming a sealed ball. Repeat with remaining ingredients to make 12 bombs.
04 - Dredge each chicken ball in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs.
05 - For frying: Heat oil in a deep pan to 350°F. Fry bombs in batches for 5-6 minutes, turning as needed, until golden brown and cooked through. For baking: Place bombs on a greased baking sheet and bake in a preheated oven at 400°F for 18-20 minutes, or until crisp and cooked through.
06 - While hot, drizzle or toss the bombs with the remaining 2 fl oz buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Top Tips:

01 -
  • Every bite cracks open to reveal a molten mozzarella center wrapped in smoky bacon.
  • The buffalo sauce brings just enough heat without overpowering the richness of the cheese.
  • They fry up fast and look impressive, even when your hands are covered in breadcrumbs.
  • Perfect for feeding a crowd that likes bold flavors and doesnt mind a little mess.
02 -
  • If you skip chilling the formed balls for 10 minutes before coating, they can fall apart in the oil.
  • Oil temperature matters, too low and they absorb grease, too high and the outside burns before the chicken cooks through.
  • Always check one bomb by cutting it open before serving the whole batch, nobody wants raw chicken at a party.
03 -
  • Wet your hands lightly when forming the balls to keep the chicken from sticking to your palms.
  • Use a thermometer to check the oil, guessing the temperature is how you end up with pale, greasy bombs.
  • If the mozzarella starts leaking during cooking, the seal wasnt tight enough, pinch the chicken firmly around the filling next time.
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