Buffalo Chicken Bacon Mozzarella Bombs (Printer-Friendly)

Buffalo chicken, bacon, and melted mozzarella in a crispy panko shell. Bold, spicy, and irresistibly cheesy.

# 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

# Directions:

01 - Cut mozzarella cheese into bite-sized cubes. Wrap each cube with a portion of crumbled bacon and set aside on a clean plate.
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 with remaining ingredients until all 12 bombs are formed.
04 - Dredge each chicken ball in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
05 - For frying: Heat oil in a deep pan to 350°F (175°C). Fry bombs in batches for 5-6 minutes, turning occasionally, until golden brown and cooked through. For baking: Place bombs on a greased baking sheet and bake in a preheated 400°F (200°C) 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 with ranch or blue cheese dip.

# Expert Suggestions:

01 -
  • Every bite delivers that perfect contrast of crispy panko shell and molten cheese that stretches like a pizza commercial.
  • The bacon inside adds a smoky surprise that makes people ask what the secret ingredient is.
  • They're just as good baked as fried, so you can skip the oil mess on a weeknight.
  • Buffalo sauce lovers get their fix without needing wings, and the heat level is totally adjustable.
02 -
  • Seal those chicken balls tight, any gap will let the cheese leak out during cooking and you'll end up with a pan full of fried cheese puddles.
  • Don't crowd the pan when frying, it drops the oil temperature and makes them greasy instead of crispy.
  • Let the bombs rest on a wire rack after frying, not paper towels, so the bottoms stay crunchy.
03 -
  • Chill the formed, uncoated bombs in the fridge for 15 minutes before breading, it makes them easier to handle and helps them hold their shape during cooking.
  • Use a thermometer to check the oil temperature, too cool and they absorb grease, too hot and they brown before the chicken cooks through.
  • If the buffalo sauce is too thick to toss evenly, warm it for a few seconds in the microwave so it coats every bomb like a glaze.
Go Back