Buffalo Chicken Bacon Mozzarella (Print Version)

Crispy buffalo chicken bombs stuffed with melty mozzarella and smoky bacon

# 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 oil or canola oil as needed

# Directions:

01 - Cut mozzarella cheese into bite-sized cubes. Wrap each cube with crumbled cooked bacon and set aside on a plate.
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 throughout.
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 fully with chicken, forming a sealed ball. Repeat until all filling is used.
04 - Set up three shallow dishes with flour, beaten eggs, and breadcrumbs. 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 remaining 2 fl oz buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately with ranch or blue cheese dip.

# Expert Tips:

01 -
  • Every bite delivers molten cheese, smoky bacon, and a fiery buffalo kick all at once.
  • They look impressive but come together faster than you'd expect, even on a busy afternoon.
  • You can bake them instead of frying and still get that satisfying crunch.
  • They're endlessly customizable, swap the heat level or cheese type to suit any crowd.
02 -
  • Seal every seam tightly or the cheese will burst out during frying and leave you with hollow shells.
  • Don't skip chilling the formed balls for 10 minutes before coating, it firms up the chicken and makes breading so much easier.
  • Use a thermometer to check oil temperature, too hot and the outside burns before the inside cooks, too cool and they turn greasy.
03 -
  • Use a small cookie scoop to portion the chicken evenly so all your bombs cook at the same rate.
  • Fry a test bomb first to check oil temperature and seasoning before committing the whole batch.
  • Serve with ranch or blue cheese dip on the side, the cool creaminess balances the heat perfectly.
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