Buffalo Chicken Bacon Mozzarella Bombs (Printable)

Spicy chicken wrapped around mozzarella and bacon, fried to golden perfection

# 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 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 chicken mixture and flatten in your palm. Place a bacon-wrapped mozzarella cube in the center, then encase it fully with 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, ensuring complete coverage.
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 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 Suggestions:

01 -
  • Every bite breaks open to reveal stretchy mozzarella and crispy bacon, wrapped in buffalo-kissed chicken that actually stays juicy.
  • They're wildly adaptable: fry them for crunch, bake them to feel virtuous, toss them in extra sauce if you're feeling reckless.
  • You can prep them hours ahead and fry or bake right before guests arrive, which means no sweating over the stove when people show up.
02 -
  • Seal those chicken balls tight, any little gap will let cheese ooze out during cooking and you'll end up with a greasy mess instead of a tidy bomb.
  • Don't skip the resting time after breading, it helps the coating stick so you're not watching panko flakes float away in the oil.
  • If frying, keep the oil temperature steady, too hot and the outside burns before the chicken cooks, too cool and they absorb oil like a sponge.
03 -
  • Wet your hands lightly when forming the bombs so the chicken doesn't stick to your palms and tear when you're trying to seal them.
  • Use a thermometer to check the oil temperature, guessing leads to soggy or burnt results and nobody wants that.
  • If a bomb does spring a cheese leak while frying, don't panic, just scoop it out with a slotted spoon and keep going, it happens to everyone.
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