Buffalo Chicken Bacon Mozzarella Bombs (Print version)

Crispy buffalo chicken stuffed with melted mozzarella and smoky bacon makes these bombs an irresistible appetizer perfect for sharing.

# What You'll Need:

→ Fillings

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

→ Chicken Mix

03 - 1 pound ground chicken
04 - 4 fluid ounces 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 ounces all-purpose flour
11 - 2 large eggs, beaten
12 - 3.5 ounces panko breadcrumbs

→ For Frying

13 - Vegetable oil or canola oil for frying

# Directions:

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 fluid ounces 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 create 12 bombs.
04 - Dredge each chicken ball in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs, shaking off any excess.
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 fluid ounces buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Expert Tips:

01 -
  • Every bite breaks open to reveal molten mozzarella and smoky bacon tucked inside spicy chicken.
  • They fry up fast and crisp, or bake just as well if you want to skip the oil.
  • Perfect for game nights, parties, or when you just want something ridiculously satisfying.
02 -
  • Seal the chicken completely around the filling or the cheese will ooze out during cooking.
  • Don't skip the flour step, it creates a dry base that helps the egg and breadcrumbs stick properly.
  • Fry in small batches so the oil temperature stays consistent and the coating crisps evenly.
03 -
  • Chill the formed bombs in the fridge for 15 minutes before breading, it helps them hold their shape during cooking.
  • Use a thermometer to check the oil temperature, too hot and the outside burns before the chicken cooks through.
  • Mix a little melted butter into the final buffalo sauce drizzle for a richer, glossy finish.
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