Buffalo Chicken Bacon Mozzarella Bombs (Printable)

Crispy chicken balls with gooey mozzarella, bacon, and buffalo sauce coating. Bold, spicy, irresistible.

# What You Need:

→ Fillings

01 - 8 ounces mozzarella cheese, cut into cubes
02 - 3.5 ounces cooked bacon, crumbled

→ Chicken Mix

03 - 1 pound ground chicken
04 - 4 fluid ounces 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 ounces all-purpose flour
11 - 2 large eggs, beaten
12 - 3.5 ounces panko breadcrumbs

→ For Frying

13 - Vegetable oil or canola oil as needed for frying

# Directions:

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 fluid ounces 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, pressing gently to adhere.
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 fluid ounces buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately with ranch or blue cheese dip.

# Expert Advice:

01 -
  • The contrast between crispy panko shell and gooey mozzarella center is addictive.
  • Buffalo heat and smoky bacon create bold flavor in every bite.
  • They fry up fast and taste like something from a sports bar menu.
  • You can bake them if you want less mess and still get great crunch.
02 -
  • Seal the chicken tightly around the filling or the cheese will burst out during cooking.
  • Let the coated bombs rest for a few minutes before frying so the breading sets and stays put.
  • Do not overcrowd the pan, it drops the oil temperature and makes them soggy instead of crispy.
03 -
  • Freeze the mozzarella cubes for 15 minutes before wrapping, it helps them hold their shape during cooking.
  • Use a small ice cream scoop to portion the chicken mixture evenly so all bombs cook at the same rate.
  • If frying, keep a spider strainer or slotted spoon ready to catch any stray bits of coating before they burn.
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