Buffalo Chicken Bacon Mozzarella Bombs (Printable)

Crispy buffalo-coated chicken stuffed with melty mozzarella and crumbled bacon for a spicy, cheesy appetizer.

# 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 until all ingredients are used.
04 - Dredge each chicken ball in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs.
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 oven at 400°F for 18-20 minutes 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 -
  • Every bite delivers molten mozzarella and crispy bacon wrapped in spiced chicken that actually stays juicy.
  • They fry up fast and freeze beautifully, so you can make a double batch and pull them out whenever friends show up unannounced.
  • The buffalo sauce soaks into the crunchy panko just enough to give you heat without turning them soggy.
  • Theyre bold enough to impress but simple enough that you wont spend all evening in the kitchen missing the fun.
02 -
  • Seal the chicken completely around the cheese or itll leak out during cooking and leave you with hollow, sad bombs.
  • Dont overcrowd the pan when frying because the oil temperature will drop and your coating will turn greasy instead of crisp.
  • Let the bombs rest for a minute after cooking so the cheese sets just enough that it doesnt burn your mouth on first bite.
03 -
  • Chill the formed bombs in the fridge for 15 minutes before coating so they hold their shape better during frying.
  • Use a thermometer to keep your oil at exactly 175 degrees Celsius, because too hot burns the outside before the chicken cooks and too cool makes them greasy.
  • If you want extra buffalo flavor, brush the bombs with melted butter mixed with hot sauce right before serving for a glossy, fiery finish.
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