Buffalo Chicken Bacon Mozzarella Bombs

The smell hit me before I even opened the oven door: buffalo heat, bacon smoke, and that unmistakable pull of melting mozzarella. I had been craving something bold and messy, something that felt like game day without the crowd. These bombs were born from a fridge cleanout and a bottle of buffalo sauce I couldn't stop using. One bite, and I knew I'd be making them on repeat.

I made these for a birthday gathering last spring, and they vanished faster than anything else on the table. A friend who never touches spicy food grabbed three, then admitted she couldn't stop. The combination of heat and richness just works, and the panko crust stays crisp even after sitting out for a few minutes. I've since doubled batches and frozen half, pulling them out on nights when I need something exciting without starting from scratch.

Ingredients

• Mozzarella cheese (225 grams, cubed): The star of the molten center, mozzarella melts beautifully and stretches without breaking, so use block mozzarella and cut it yourself for the best texture.
• Cooked bacon (100 grams, crumbled): Adds smoky depth and a slight crunch that contrasts with the creamy cheese, and any leftover breakfast bacon works perfectly here.
• Ground chicken (450 grams): Lean yet tender, it absorbs the buffalo seasoning without feeling heavy, and it holds its shape better than ground turkey when forming the bombs.
• Buffalo sauce (120 millilitres, divided): Half goes into the chicken mix for flavor throughout, and half gets drizzled at the end for that sticky, tangy finish.
• Garlic powder, onion powder, paprika (1 teaspoon each): These build a savory base that amplifies the buffalo heat and keeps the chicken from tasting flat.
• Salt and black pepper (to taste): Essential for balancing the spice and bringing out the natural flavors in both the chicken and cheese.
• Plain flour (100 grams): The first layer of the breading trio, it helps the egg stick and creates a seal that locks in moisture during frying.
• Eggs (2 large, beaten): Acts as the glue between flour and breadcrumbs, ensuring the coating stays put even when the cheese starts to melt.
• Breadcrumbs, preferably panko (100 grams): Panko delivers that signature crunch and stays crispier longer than regular breadcrumbs, especially if you fry them.
• Vegetable or canola oil (for frying): A neutral oil with a high smoke point keeps the bombs golden without burning, and you'll need enough to submerge them halfway.

Instructions

Prep the Cheese and Bacon:

Slice your mozzarella into bite-sized cubes, each about 2 centimeters. Wrap each cube with a pinch of crumbled bacon, pressing gently so it sticks, then set them aside on a plate.

Season the Chicken:

In a mixing bowl, combine ground chicken with 60 millilitres buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper. Mix with your hands or a spoon until everything is evenly distributed and the chicken feels slightly sticky.

Form the Bombs:

Scoop a heaping tablespoon of chicken mixture and flatten it in your palm into a small patty. Place one bacon-wrapped mozzarella cube in the center, then fold the edges up and around, pinching to seal completely so no cheese peeks through.

Bread Each Bomb:

Roll each chicken ball in flour, shaking off excess, then dip it into beaten egg, and finally coat it thoroughly in breadcrumbs. Press the crumbs in gently so they adhere, then place the finished bomb on a tray.

Fry or Bake:

If frying, heat oil in a deep pan to 175 degrees Celsius and fry bombs in batches for 5 to 6 minutes, turning occasionally, until golden and cooked through. If baking, arrange them on a greased tray and bake at 200 degrees Celsius for 18 to 20 minutes until crisp.

Finish and Serve:

While the bombs are still hot, drizzle or gently toss them with the remaining 60 millilitres buffalo sauce. Garnish with extra bacon crumbles if you like, and serve immediately while the cheese is molten.

Pin it

One evening, I served these with a bowl of ranch and watched my brother, who claims he hates anything breaded, eat five in a row. He kept saying it was the cheese that got him, but I think it was the way the buffalo heat lingered just long enough before the cool ranch kicked in. These bombs have a way of turning skeptics into fans, and that night proved it.

Choosing Your Cooking Method

Frying gives you the crispiest exterior and the fastest cook time, perfect when you want maximum crunch and that deep golden color. Baking is cleaner, uses less oil, and still delivers a satisfying texture, though the crust will be slightly lighter. I've done both depending on my mood and how much counter space I have, and both methods produce bombs with gooey centers. If you're feeding a crowd, baking lets you do a full batch at once without standing over hot oil.

Serving and Pairing Ideas

Ranch dressing is the classic dip, cooling down the buffalo heat and adding a creamy contrast that feels nostalgic. Blue cheese dip works if you like a sharper, funkier flavor that stands up to the spice. I've also served these with celery sticks and carrot slices on the side, leaning into the buffalo wing vibe. For a full meal, pair them with a simple green salad dressed in lemon vinaigrette to cut through the richness.

Storage and Reheating

Once cooled, store leftover bombs in an airtight container in the fridge for up to three days, though they're best eaten fresh. To reheat, place them on a baking sheet in a 180 degree Celsius oven for 10 minutes until warmed through and the crust crisps up again. You can also freeze uncooked, breaded bombs on a tray, then transfer them to a freezer bag once solid, frying or baking straight from frozen adds just a few extra minutes to the cook time.

• Avoid microwaving, it turns the coating soggy and the cheese rubbery.
• If freezing, label the bag with the date and cooking instructions so you remember later.
• Let frozen bombs sit at room temperature for 5 minutes before frying to ensure even cooking.

Pin it

These bombs remind me that the best recipes don't need to be complicated, just bold and honest. Make them once, and you'll understand why they disappear so fast.

Recipe FAQs

→ Can I make these ahead of time?

Yes, assemble the bombs completely and refrigerate for up to 24 hours before frying or baking. They can also be frozen uncooked for up to 3 months—thaw overnight in the refrigerator before cooking.

→ What's the best way to ensure the cheese doesn't leak?

Make sure the chicken mixture fully encases the cheese cube with no gaps. Seal edges tightly and chill the assembled bombs for 15-20 minutes before coating to help them hold their shape during cooking.

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute. It has a milder flavor, so you may want to increase the spices slightly or add extra buffalo sauce to maintain the bold taste profile.

→ What dipping sauces pair best?

Cool ranch or creamy blue cheese dressing balances the heat perfectly. For extra spice, try additional buffalo sauce. A garlic aioli or honey mustard also complements the smoky bacon and cheesy center.

→ How do I know when they're fully cooked?

Fried bombs should reach an internal temperature of 74°C (165°F) and have golden-brown exteriors. Baked versions need 18-20 minutes at 200°C until crisp and cooked through. The chicken should no longer be pink in the center.

→ Can I air fry these instead?

Absolutely. Preheat air fryer to 190°C (375°F) and cook for 10-12 minutes, shaking halfway through. Lightly spray with oil for better browning. They may be slightly less crispy than fried but still delicious.