Buffalo Chicken Bacon Mozzarella Bombs (Printable Version)

Crispy buffalo-spiced chicken balls stuffed with melted mozzarella and crumbled bacon, fried to golden perfection.

# What You 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 Steps:

01 - Cut mozzarella cheese into bite-sized cubes. Wrap each cube with 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 chicken mixture and flatten in your palm. Place a bacon-wrapped mozzarella cube in the center, then encase completely with chicken, forming a sealed ball. Repeat with remaining ingredients to create 12 bombs.
04 - Dredge each chicken bomb in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs.
05 - Heat oil in a deep pan to 350°F and fry bombs in batches for 5-6 minutes, turning as needed, until golden brown and cooked through. Alternatively, place bombs on a greased baking sheet and bake in a preheated 400°F oven for 18-20 minutes until crisp and cooked through.
06 - While hot, drizzle or toss the bombs with remaining 2 fl oz buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Expert Advice:

01 -
  • Every bite delivers three textures: crispy panko shell, tender chicken, and molten cheese that pulls like a dream.
  • The buffalo sauce brings bold heat without overpowering the smoky bacon tucked inside.
  • They work as a crowd-pleasing appetizer or a fun weeknight dinner when you want something different.
  • You can bake or fry them depending on your mood and how much mess you are willing to tolerate.
02 -
  • Seal the chicken completely around the cheese or it will leak out during cooking and leave you with hollow, sad bombs.
  • Do not skip the flour step in the dredging process, it helps the egg stick and creates a base for the panko to cling to.
  • Let the oil come back to temperature between batches or the coating will absorb grease and turn soggy instead of crisp.
03 -
  • Chill the formed bombs in the fridge for 15 minutes before breading so they hold their shape better during cooking.
  • Use a thermometer to check the chicken reaches 75 degrees Celsius inside, especially if you bake them, so you know they are safely cooked through.
  • Toss the finished bombs in buffalo sauce in a large bowl, not on the serving plate, so they coat evenly without making a mess.
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