Buffalo Chicken Bacon Mozzarella Bombs (Printable)

Crispy breaded chicken wraps around melted mozzarella and bacon, seasoned with spicy buffalo sauce for an irresistible appetizer.

# What You'll 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 for frying

# Step-by-Step Guide:

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 to 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 oven at 400°F for 18 to 20 minutes, or 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.

# Expert Suggestions:

01 -
  • Every bite delivers that satisfying contrast of crispy panko shell and gooey, melted mozzarella center that makes you reach for another.
  • The buffalo sauce heat is balanced by smoky bacon, so it never feels one-note or overwhelming.
  • They reheat surprisingly well in the oven, which means leftovers (if there are any) still taste freshly made.
  • You can bake them instead of frying and still get a beautiful golden crust without the splatter.
02 -
  • Seal the chicken tightly around the cheese, or youll watch mozzarella leak into the oil and create a sticky mess.
  • Let the bombs rest on a wire rack after breading for 5 minutes so the coating adheres better and doesnt slide off during cooking.
  • Dont overcrowd the pan when frying, or the temperature will drop and the crust will turn soggy instead of crispy.
03 -
  • Freeze the shaped, uncoated bombs for 15 minutes before breading so theyre easier to handle and the cheese is less likely to leak.
  • Use a kitchen thermometer to monitor oil temperature, because consistent heat is the secret to evenly golden, non-greasy bombs.
  • If baking, flip the bombs halfway through so both sides get crispy and the coating doesnt steam on the bottom.
Return