Buffalo Chicken Bacon Mozzarella Bombs (Printable Version)

Crispy buffalo chicken bites stuffed with melted mozzarella and smoky bacon.

# 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.
04 - Dredge each chicken ball in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs.
05 - 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. Alternatively, 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.

# Expert Tips:

01 -
  • The cheese pull is absolutely unreal, stretching halfway across the plate if you time it right.
  • They taste like game day and comfort all wrapped into one crispy, spicy shell.
  • You can prep them ahead and fry or bake them right before guests arrive, making hosting so much easier.
02 -
  • Seal the chicken completely around the cheese or it will explode in the oil and make a mess you'll regret.
  • Let the oil come back up to temperature between batches, or the coating will absorb too much grease and turn soggy.
  • If baking, flip them halfway through so both sides get evenly crisp and golden brown.
03 -
  • Use a small ice cream scoop to portion the chicken evenly so all the bombs cook at the same rate.
  • Chill the formed balls for 15 minutes before coating, it makes them easier to handle and helps the breading stick better.
  • Always taste your buffalo sauce before using it, some brands are way hotter than others and you don't want any surprises.
Go Back