Buffalo Chicken Bacon Mozzarella Bombs (Print Version)

Spicy chicken wrapped around melty mozzarella and crispy bacon, breaded and fried to golden perfection.

# 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 for frying

# How-To 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 the chicken mixture and flatten it in your palm. Place a bacon-wrapped mozzarella cube in the center, then encase it fully with the 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 tray 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.

# Expert Hints:

01 -
  • Every bite delivers that perfect trifecta of crispy shell, spicy buffalo punch, and molten mozzarella that pulls apart like a cheese commercial.
  • They hold up beautifully whether you fry them golden or bake them guilt free, and either way they vanish faster than you can say halftime.
02 -
  • Seal the chicken completely around the cheese or you'll end up with a puddle of mozzarella in your frying oil, which I learned the messy way on batch number two.
  • Let the oil come back up to temperature between batches, otherwise your bombs will absorb grease and turn soggy instead of staying light and crispy.
03 -
  • Use a small ice cream scoop to portion the chicken mixture evenly so all your bombs cook at the same rate and look uniform on the platter.
  • Double-coat the bombs by dipping them in egg and breadcrumbs twice if you want an extra-thick, super crunchy shell that holds up to serious sauce tossing.
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