Save The smell hit me before I even opened the oven: tangy buffalo heat, smoky bacon, and that unmistakable pull of melting mozzarella. I was testing these bombs for a casual Friday night with neighbors, and honestly, I wasn't sure they'd hold together. But when I bit into the first one, still too hot, the cheese stretched in a long gooey thread and I knew I'd stumbled onto something worth sharing. These aren't dainty finger foods, they're bold, messy, and unapologetically indulgent.
I made a double batch once for a backyard gathering, and they vanished in under ten minutes. People kept asking if I'd ordered them from a restaurant. The secret is wrapping that bacon around the mozzarella first, it creates a flavor shield that keeps the cheese from leaking out too early. I've tried skipping that step, and trust me, it's worth the extra minute.
Ingredients
- Mozzarella cheese: Use low-moisture mozzarella for cleaner melting, fresh mozzarella releases too much water and makes the coating soggy.
- Cooked bacon: Crumble it fine so it wraps snugly around the cheese, and save a few pieces to sprinkle on top at the end.
- Ground chicken: Leaner than beef but still juicy when mixed with buffalo sauce, don't overwork it or the texture turns rubbery.
- Buffalo sauce: Half goes into the chicken mix, half gets tossed on at the end for that glossy, fiery finish.
- Garlic powder, onion powder, paprika: These three give the chicken a savory backbone without competing with the buffalo heat.
- Plain flour: The first layer that helps the egg stick, don't skip it or your coating will slide right off.
- Eggs: Beaten until smooth, they act like glue between flour and breadcrumbs.
- Breadcrumbs (panko): Panko is non-negotiable here, regular breadcrumbs just don't deliver the same shatter.
- Vegetable or canola oil: For frying, use enough to submerge the bombs halfway and keep the temperature steady at 175 degrees Celsius.
Instructions
- Prep the Cheese and Bacon:
- Cut your mozzarella into bite-sized cubes, about two centimeters each. Wrap each cube with a small pinch of crumbled bacon, pressing gently so it sticks.
- Season the Chicken:
- In a large bowl, combine ground chicken with 60 milliliters buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper. Mix with your hands until just combined, overworking makes it dense.
- Form the Bombs:
- Scoop a heaping tablespoon of chicken and flatten it in your palm. Place a bacon-wrapped cheese cube in the center, then fold the chicken around it, sealing all edges completely.
- Coat Each Bomb:
- Roll each ball in flour, dip into beaten egg, then press into panko breadcrumbs until fully covered. Set on a plate and repeat until all bombs are coated.
- Fry or Bake:
- For frying, heat oil to 175 degrees Celsius and fry in batches for 5 to 6 minutes, turning occasionally until golden and crisp. For baking, arrange on a greased tray and bake at 200 degrees Celsius for 18 to 20 minutes.
- Finish and Serve:
- Toss the hot bombs with the remaining 60 milliliters buffalo sauce while they're still steaming. Garnish with extra bacon crumbles and serve immediately with ranch or blue cheese dip.
Save One evening, my brother grabbed three of these in a row and said they tasted like buffalo wings met mozzarella sticks and had a baby. I laughed, but he wasn't wrong. There's something about that combination of textures and flavors that just works, especially when you're not in the mood for anything subtle. We ate them on the porch with cold drinks, and it became one of those nights you remember for no big reason except the food was really, really good.
How to Store and Reheat
Leftover bombs keep in an airtight container in the fridge for up to three days. Reheat them in a 180 degree Celsius oven for about 10 minutes to bring back the crunch, microwaving makes them soggy. If you want to freeze them, do it before frying or baking, then cook them straight from frozen, adding a few extra minutes to the time.
Adjusting the Heat Level
If you're serving kids or anyone who can't handle too much spice, swap half the buffalo sauce for melted butter mixed with a little hot sauce. You'll still get that tangy flavor without the intense burn. On the flip side, if you want more heat, add a pinch of cayenne to the chicken mixture or drizzle extra hot sauce on top right before serving.
Serving Suggestions and Pairings
These bombs shine as a game day appetizer or party snack, but I've also served them as a main with a simple green salad and some crispy sweet potato fries. They pair beautifully with creamy dips like ranch, blue cheese, or even a garlic aioli if you're feeling fancy. A cold beer or a citrusy white wine cuts through the richness perfectly.
- Always have extra napkins on hand, these are gloriously messy.
- If you're making a big batch, keep finished bombs warm in a low oven while you fry the rest.
- Don't be afraid to experiment with different cheeses, pepper jack adds a nice kick.
Save These buffalo chicken bacon mozzarella bombs have earned a permanent spot in my repertoire, and I think they will in yours too. Make them once, and you'll find yourself craving that crispy, spicy, cheesy bite again and again.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, baking works beautifully. Arrange on a greased tray at 200°C (400°F) for 18-20 minutes until crispy and cooked through. The exterior may be slightly less crunchy than fried, but still delicious.
- → How do I prevent the cheese from leaking during cooking?
Ensure the chicken fully seals around the cheese filling with no gaps. The flour-egg-breadcrumb coating also helps create a protective barrier. Don't overcrowd the pan when frying, as this maintains proper oil temperature for quick sealing.
- → Can I make these ahead of time?
Assemble and coat the bombs, then refrigerate on a parchment-lined tray for up to 24 hours before cooking. For longer storage, freeze uncooked bombs in a single layer, then transfer to a freezer bag. Cook from frozen, adding 2-3 minutes to frying time.
- → What dipping sauces pair best?
Cool ranch or blue cheese dressing balances the spicy buffalo heat perfectly. For added richness, try a garlic aioli or even a honey mustard sauce. The creamy, cool contrast cuts through the bold flavors.
- → Can I substitute the ground chicken?
Ground turkey works equally well with similar results. For a pork version, use ground sausage for added flavor profile. Just ensure whatever meat you choose has enough fat content to bind properly and stay moist during cooking.
- → How do I know when they're fully cooked?
The exterior should be golden brown and crispy. An instant-read thermometer inserted into the center should reach 74°C (165°F). If baking, look for nicely browned surfaces and give them a light tap—they should feel firm and set.