Buffalo Chicken Bacon Mozzarella Bombs

My kitchen counter was covered in flour dust and little mounds of spiced chicken when I realized I'd accidentally bought the extra-hot buffalo sauce. Too late to turn back, I kept rolling those little bombs, praying they wouldn't blow anyone's head off. The first batch came out of the oil golden and hissing, and when my brother bit into one, he didn't speak for a solid ten seconds—just chewed with wide eyes, then grabbed three more. That's when I knew this recipe was a keeper, even with my sauce mistake.

I made these for a Super Bowl party once, thinking I'd have leftovers. Within twenty minutes, the platter was empty and my friend's husband was asking if I'd consider catering his birthday. There's something about the way the buffalo sauce clings to the crunchy outside while the mozzarella oozes out that makes people lose all sense of portion control. I've learned to double the batch now, because singles and doubles disappear at the same speed.

Ingredients

• Mozzarella cheese (225 grams, cubed): Low-moisture mozzarella works best because it melts without turning watery, and cubing it yourself means you control the gooey factor in every bomb.
• Cooked bacon (100 grams, crumbled): I like mine crispy enough to snap, because it adds texture and a salty punch that balances the heat from the buffalo sauce.
• Ground chicken (450 grams): Leaner than beef but still forgiving, ground chicken takes on the spices beautifully and stays tender if you don't overwork the mixture.
• Buffalo sauce (120 millilitres, divided): Half goes into the meat for flavor, half gets tossed on at the end for that sticky, tangy coating everyone expects.
• Garlic powder, onion powder, paprika (1 teaspoon each): These three make the chicken taste seasoned all the way through, not just on the surface.
• Salt and black pepper (to taste): Don't skip the pepper, it adds a subtle warmth that plays well with the buffalo heat.
• Plain flour (100 grams): The first layer that helps the egg stick, creating a foundation for that crunchy breadcrumb shell.
• Eggs (2 large, beaten): Room temperature eggs coat more evenly, I learned that after a few patchy batches.
• Breadcrumbs, preferably panko (100 grams): Panko makes all the difference, those big flakes fry up so much crispier than regular crumbs.
• Vegetable or canola oil (for frying): Neutral oil with a high smoke point, perfect for getting that deep golden color without any burnt taste.

Instructions

Prep the cheese and bacon bundles:

Cube your mozzarella into bite-sized pieces, then wrap each one snugly in crumbled bacon. This step feels a little fiddly, but it ensures every bomb has that smoky surprise in the center.

Season the chicken mixture:

In a big bowl, mix the ground chicken with 60 ml buffalo sauce and all your spices until just combined. Overmixing makes the meat dense, so stop as soon as it looks even.

Form the bombs:

Scoop a heaping tablespoon of chicken, flatten it in your palm, then tuck a bacon-wrapped cheese cube in the middle and seal it up completely. Roll it smooth so there are no cracks for cheese to escape through.

Coat in three stages:

Roll each ball in flour, dunk it in beaten egg, then press it into the panko until it's covered. I like to use one hand for wet and one for dry to keep my fingers from turning into breaded claws.

Fry or bake to golden perfection:

If frying, heat your oil to 175 degrees Celsius and cook in small batches for 5 to 6 minutes, turning gently. If baking, arrange them on a greased tray and roast at 200 degrees Celsius for 18 to 20 minutes until crisp and cooked through.

Toss with remaining buffalo sauce:

While they're still hot, drizzle or toss the bombs with the last 60 ml of buffalo sauce. Serve them right away while the cheese is molten and the coating is still crunchy.

Save

One night I served these alongside celery sticks and ranch dip, just like wings, and my niece—who usually picks at everything—ate four in a row without looking up. Her mom asked what I did to make her eat protein so happily, and I just shrugged and said buffalo sauce fixes everything. It's one of those recipes that turns a regular Tuesday into a little celebration, no special occasion required.

Choosing Your Cooking Method

Frying gives you that deep golden crust and restaurant-quality crunch, but baking is honestly nearly as good and way less messy. I've done both depending on my mood and how much counter space I have for oil splatters. If you bake them, a light spray of cooking oil on top before they go in the oven helps them brown more evenly. Either way, don't skip the final buffalo sauce toss, that's where the flavor really comes alive.

Adjusting the Heat Level

Not everyone in my house loves fire-breathing food, so I've made milder versions by mixing the buffalo sauce half and half with melted butter. You still get that tangy vinegar kick without the tears. If you want to go the other direction, add a pinch of cayenne to the chicken mixture or use an extra-hot sauce at the end. Just taste as you go, because buffalo sauces vary wildly in heat from brand to brand.

Serving and Storing Tips

These bombs are at their absolute best straight out of the fryer or oven, when the cheese is still gooey and the crust is crackly. If you have leftovers, reheat them in the oven at 180 degrees Celsius for about 10 minutes to bring back some of that crunch. I've never had success with the microwave, it turns the coating soggy and sad.

• Serve with ranch, blue cheese dressing, or even a cool cucumber yogurt dip to balance the heat.
• Make a double batch and freeze the uncooked, breaded bombs on a tray, then bag them up for easy weeknight frying later.
• Leftover bombs can be sliced and tossed into a salad for a protein-packed lunch the next day.

Save

Every time I pull a batch of these out of the oven, I'm reminded that the best recipes are the ones people ask you to make again and again. Whether it's game day, a party, or just a random Wednesday craving, these little bombs never let me down.

Recipe FAQs

→ Can I bake these instead of frying?

Yes, place the coated bombs on a greased baking tray and bake at 200°C (400°F) for 18–20 minutes until golden and cooked through. Baking reduces oil and fat content while still delivering a crispy exterior.

→ How do I prevent the cheese from leaking out?

Make sure the chicken mixture fully seals around the bacon-wrapped mozzarella cube with no gaps. Pinch the seams well and chill the formed bombs for 15 minutes before coating to help them hold their shape during cooking.

→ What dipping sauces pair best with these bombs?

Ranch dressing and blue cheese dip are classic companions that balance the heat from the buffalo sauce. You can also serve with extra buffalo sauce, garlic aioli, or a cooling cucumber yogurt dip.

→ Can I make these ahead of time?

Yes, you can form and coat the bombs up to 24 hours in advance. Store them covered in the refrigerator, then fry or bake just before serving to ensure the best texture and flavor.

→ How do I know when they are fully cooked?

The internal temperature should reach 75°C (165°F) when measured with a meat thermometer. The exterior should be golden brown and crispy, and the chicken should no longer be pink inside.

→ Can I use a different type of cheese?

Mozzarella melts beautifully and holds its shape, but you can experiment with cheddar, pepper jack for extra spice, or provolone for a milder flavor. Just ensure the cheese melts well and doesn't become too runny.