Buffalo Chicken Bacon Mozzarella Bombs

My kitchen smelled like a sports bar the evening I decided to turn leftover buffalo wings into something handheld and shareable. I had mozzarella that needed using, bacon from breakfast, and a craving for that tangy, spicy kick you only get from buffalo sauce. What started as a whim turned into these little golden bombs that disappeared faster than I could plate them. My brother grabbed three before I even finished frying the last batch.

I brought these to a potluck once, still warm in a foil-lined basket, and watched them vanish in under ten minutes. Someone asked if I catered, which made me laugh because Id been rushing to coat the last few while my oven timer screamed. The best part was hearing people crack into them and hit that gooey center. One friend dubbed them dangerous, and honestly, shes not wrong.

Ingredients

• Mozzarella cheese (225 grams, cubed): Use low-moisture mozzarella so it melts without leaking everywhere, and cut the cubes small enough to nestle inside the chicken without breaking through.
• Cooked bacon (100 grams, crumbled): Crisp it until its nearly brittle, then crumble it fine so it clings to the cheese and doesnt poke holes in your chicken layer.
• Ground chicken (450 grams): This lean meat needs the buffalo sauce and spices to keep it moist, so dont skip the seasoning or itll taste flat.
• Buffalo sauce (120 millilitres, divided): Half goes into the chicken mix for flavor, the other half gets tossed on at the end for that signature tangy glaze.
• Garlic powder, onion powder, paprika (1 teaspoon each): These three give the chicken a savory backbone that balances the heat and makes every bite more interesting.
• Salt and black pepper (to taste): Season boldly because the cheese and coating will dilute the flavor if you go too light.
• Plain flour (100 grams): This first coating helps the egg stick and keeps the chicken from getting slimy.
• Eggs (2 large, beaten): Beat them until theyre uniform so the breadcrumbs adhere evenly and you get consistent browning.
• Breadcrumbs, preferably panko (100 grams): Panko creates that shatteringly crisp shell that stays crunchy even after you drizzle on the buffalo sauce.
• Vegetable or canola oil (for frying): Use enough oil to submerge the bombs halfway so they fry evenly without absorbing too much grease.

Instructions

Prep the filling:

Cube the mozzarella into bite-sized pieces, then wrap each one snugly with a pinch of crumbled bacon. Set them on a plate so theyre ready to tuck inside the chicken.

Season the chicken:

In a large bowl, mix the ground chicken with 60 ml buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper until everything is evenly distributed and the meat feels slightly sticky.

Form the bombs:

Scoop a heaping tablespoon of chicken, flatten it in your palm, then place a bacon-wrapped mozzarella cube in the center and fold the chicken around it, sealing completely. Roll gently to smooth out any cracks.

Coat each bomb:

Roll each ball in flour, dip it into the beaten egg, then press it into the breadcrumbs, turning to coat every side. Set them on a tray as you finish.

Fry or bake:

For frying, heat oil to 175 degrees Celsius and fry in batches for 5 to 6 minutes until golden and cooked through. For baking, arrange on a greased tray and bake at 200 degrees Celsius for 18 to 20 minutes.

Finish with sauce:

While theyre still hot, drizzle or toss the bombs with the remaining 60 ml buffalo sauce. Sprinkle extra bacon on top if you want, then serve immediately.

Save

The first time I made these, my cousin walked in, grabbed one, and immediately did that open-mouthed breathing thing because it was too hot but too good to put down. We stood by the stove eating them straight from the paper towels, dipping into ranch and arguing about whether blue cheese was better. That night, these little bombs turned into more than just snacks.

Choosing Your Cooking Method

Frying gives you that deep golden crust and restaurant-style crunch that makes people think you ordered takeout. Baking is cleaner, uses less oil, and still delivers a crispy shell if you spray or brush the bombs lightly with oil before they go in. I fry when Im feeling indulgent and bake when Im pretending to be responsible, and honestly both versions disappear just as fast.

Serving and Dipping

These bombs are made for dunking, so set out bowls of ranch, blue cheese, or even a cool sour cream dip to cut the heat. I like to serve them on a big platter with celery sticks and extra buffalo sauce on the side, because it makes the whole spread feel like game day. Theyre best eaten hot, right when the cheese is still molten and the coating hasnt had time to soften.

Make-Ahead and Freezing

You can coat the bombs completely and freeze them on a tray before transferring to a freezer bag, then fry or bake them straight from frozen, adding a few extra minutes to the cook time. I always make a double batch now because having a stash in the freezer means I can pull off an impressive appetizer with almost no notice. Just dont sauce them until after cooking or theyll turn mushy in storage.

• Freeze them in a single layer first so they dont stick together.
• Label the bag with the date and cooking instructions so future you doesnt have to guess.
• Reheat leftovers in the oven, not the microwave, to bring back the crunch.

Save

These bombs have become my go-to whenever I need to feed a crowd without fussing over a full meal. Theyre messy, theyre loud, and theyre exactly the kind of food that makes people linger in the kitchen longer than they planned.

Recipe FAQs

→ Can I make these ahead of time?

Yes, assemble the bombs up to 24 hours ahead and store covered in the refrigerator. Fry or bake just before serving for the crispiest texture.

→ What dipping sauce works best?

Ranch dressing or blue cheese dip both complement the spicy buffalo flavor beautifully, cooling the heat while enhancing the overall taste.

→ Can I bake instead of fry?

Absolutely. Bake at 200°C (400°F) for 18–20 minutes on a greased tray. The result is still crispy with less oil.

→ How do I prevent cheese from leaking during cooking?

Ensure the chicken completely seals the cheese cube inside without gaps. Press edges firmly together and chill briefly before coating if needed.

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute. Just be sure not to overmix to maintain a tender texture.