Buffalo Chicken Bacon Mozzarella Bombs (Printable)

Crispy buffalo chicken spheres stuffed with melted cheese and savory bacon.

# What You'll 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 Make It:

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, pressing gently to adhere.
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 400°F oven 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 Advice:

01 -
  • Every bite delivers crispy panko crunch, spicy buffalo punch, and that molten cheese pull everyone craves.
  • They hold their shape beautifully whether you fry or bake, so you can choose your own adventure.
  • Prep them ahead, freeze, and fry straight from frozen when guests show up unannounced.
02 -
  • If you skip wrapping the cheese with bacon, it will leak out during cooking and create a mess in your oil or oven.
  • Chill the formed bombs in the fridge for 15 minutes before coating, it firms them up and makes assembly much easier.
  • Always double-check your oil temperature with a thermometer, too hot and the coating burns before the chicken cooks through.
03 -
  • Use a small ice cream scoop to portion the chicken mixture evenly, it makes forming the bombs much faster and they cook uniformly.
  • Press the panko onto the bombs firmly with your palms, loose coating falls off during frying.
  • Let the fried bombs rest on a wire rack instead of paper towels so the bottoms stay crispy.
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