Buffalo Chicken Bacon Mozzarella Bombs (Printable Version)

Buffalo-spiced chicken envelopes mozzarella and bacon, coated in crispy panko for bold, cheesy bites.

# 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 frying

# How To Make It:

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 combined.
03 - Take a heaping tablespoon of chicken mixture and flatten in your palm. Place a bacon-wrapped mozzarella cube in the center and fully encase with 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 5-6 minutes, turning as needed, until golden brown and cooked through. For baking: Place on a greased baking tray and bake at 400°F for 18-20 minutes until crisp and cooked through.
06 - While hot, drizzle or toss bombs with remaining 2 fl oz buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between the crunchy panko crust and the gooey mozzarella center is wildly satisfying.
  • Buffalo sauce keeps things bold without being one-note spicy, and the bacon adds a smoky backbone.
  • They look fancy but come together with pantry staples and minimal fuss.
  • You can bake them instead of frying and still get a great result.
02 -
  • If you skip sealing the chicken completely, the cheese will leak out and make a mess in the oil or on the baking sheet.
  • Let the formed bombs rest in the fridge for 10 minutes before coating, it helps them hold their shape during cooking.
  • Don't overcrowd the pan when frying or the temperature drops and you end up with soggy, greasy bombs.
03 -
  • Use a kitchen thermometer to keep the frying oil at a steady 175°C, too hot and the outside burns before the chicken cooks through.
  • Press the breadcrumbs on firmly with your palms so they don't fall off during cooking.
  • Taste your buffalo sauce before you start, some brands are much hotter than others and you might want to adjust the amount.
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