Buffalo Chicken Bacon Mozzarella Bombs (Printable)

Crispy chicken balls packed with gooey mozzarella, bacon, and buffalo sauce—bold, cheesy, and utterly irresistible.

# 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 deep frying

# Directions:

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 it in your palm. Place a bacon-wrapped mozzarella cube in the center, then encase it 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, pressing gently to adhere.
05 - 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.
06 - Place bombs on a greased baking sheet and bake in a preheated 400°F oven for 18-20 minutes until crisp and cooked through.
07 - While hot, drizzle or toss bombs with remaining 2 fl oz buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Expert Tips:

01 -
  • Every bite delivers molten mozzarella that stretches beautifully, wrapped in bold buffalo flavor and crispy crunch.
  • They are surprisingly forgiving and come together quickly once you get the rhythm of wrapping and coating.
  • You can bake them instead of frying and still get impressive results without the guilt or the oil splatter.
  • They taste like something from a restaurant but cost a fraction and let you control the spice level perfectly.
02 -
  • Seal the chicken completely around the filling or you will end up with cheese volcanoes in your oil, trust me on this one.
  • Let the coated bombs rest in the fridge for 10 minutes before frying, it helps the breading stick and prevents them from falling apart.
  • Use a thermometer to check your oil temperature, too hot and the outside burns before the chicken cooks, too cool and they absorb grease.
  • If baking, flip them halfway through so both sides get evenly crispy and golden.
03 -
  • Always use panko breadcrumbs instead of regular, the texture difference is night and day and worth the extra dollar.
  • Don't crowd the pan when frying or the oil temperature will drop and your bombs will turn greasy instead of crispy.
  • Taste your buffalo sauce before mixing it in, some brands are much hotter than others and you might want to cut it with a little melted butter.
  • If you're baking, spray the tops lightly with cooking oil halfway through for a deeper golden color.
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