Buffalo Chicken Bacon Mozzarella Bombs (Printable)

Tender buffalo-spiced chicken wraps gooey mozzarella and smoky bacon in crunchy panko coating.

# 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 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 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.
04 - Dredge each chicken ball in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs.
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 oven at 400°F for 18-20 minutes, or until crisp and cooked through.
07 - While hot, drizzle or toss the bombs with the remaining 2 fl oz buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Expert Hints:

01 -
  • Every bite delivers triple textures: crunchy panko shell, juicy buffalo chicken, and a molten mozzarella center that stretches beautifully.
  • They hold their shape perfectly whether fried or baked, making them easy to serve at parties or freeze for quick snacks later.
  • The bacon adds a smoky backbone that balances the sharp heat of buffalo sauce without overpowering the cheese.
  • You can prep them in the morning, chill them, and fry just before guests arrive so you're never stuck in the kitchen.
02 -
  • Seal the chicken completely around the cheese or it will leak during cooking, creating a mess and losing that satisfying cheese pull.
  • Chill the formed bombs for 15 minutes before breading if the chicken feels too soft, this firms them up and makes coating much easier.
  • Don't skip the flour step in the breading process, without it the egg won't stick properly and your coating will slide off in the oil.
  • Use a thermometer to check oil temperature, too hot and the outside burns before the chicken cooks, too cool and they absorb oil and turn greasy.
03 -
  • Use block mozzarella instead of pre-shredded, it melts cleaner and won't have the anti-caking agents that can make the filling grainy.
  • Double bread the bombs (flour, egg, breadcrumbs, then egg and breadcrumbs again) if you want an extra thick, pub-style crust that really crunches.
  • Toss the finished bombs in a mix of melted butter and buffalo sauce instead of just sauce for a richer, glossy coating that clings better.
  • Add a pinch of cayenne to the chicken mixture if you want more heat, or swap half the buffalo sauce for honey for a sweet-spicy twist.
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