Buffalo Chicken Bacon Mozzarella Bombs

The first batch came out of the oil looking like small golden planets, and when my brother bit into one, the mozzarella stretched so far he had to lean forward over the plate. We had been trying to recreate something we tasted at a food truck outside a concert, and after three tries, this was the one that made him stop mid-chew and nod. The buffalo heat hit first, then the bacon, then that pull of melted cheese that makes you forget you just burned your tongue a little.

I made these for a game night once, and by halftime the plate was empty. Someone suggested we double the batch next time, and now I always make extra because they never last. The smell alone brings people into the kitchen before they are even plated.

Ingredients

• Mozzarella cheese (225 grams, cubed): Use block mozzarella, not pre-shredded, because it melts better and holds its shape inside the chicken.
• Cooked bacon (100 grams, crumbled): Crispy bacon adds smoky bite and a little texture contrast against the creamy cheese.
• Ground chicken (450 grams): Leaner than beef but still moist enough to hold together when shaped, and it takes on the buffalo flavor beautifully.
• Buffalo sauce (120 millilitres, divided): Half goes into the meat for heat throughout, the other half coats the bombs after cooking for that glossy spicy finish.
• Garlic powder (1 teaspoon): Adds savory depth without the moisture fresh garlic would bring to the mixture.
• Onion powder (1 teaspoon): Gives a mild sweetness and rounds out the spice blend.
• Paprika (1 teaspoon): Brings a subtle smokiness and a little color to the chicken mix.
• Salt and black pepper: Season to taste, but do not skip this step or the chicken will taste flat.
• Plain flour (100 grams): The first layer in the breading process, it helps the egg stick and creates a base for the crumbs.
• Eggs (2 large, beaten): The glue that holds the panko to the chicken, make sure each bomb is fully coated.
• Breadcrumbs (100 grams, preferably panko): Panko gives a lighter, crispier crust than regular breadcrumbs, and it stays crunchy longer.
• Vegetable or canola oil: For frying, you need enough to submerge the bombs halfway so they cook evenly and turn golden.

Instructions

Prepare the filling:

Cut the mozzarella into bite-sized cubes, then wrap each cube with a little crumbled bacon. Set them aside on a plate so they are ready to go when you start shaping the chicken.

Mix the chicken:

In a large bowl, combine the ground chicken with 60 ml of buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper. Mix it gently with your hands or a spoon until everything is evenly distributed, but do not overwork it or the texture will get tough.

Form the bombs:

Take a heaping tablespoon of chicken mixture and flatten it in your palm like a small disc. Place one bacon-wrapped mozzarella cube in the center, then fold the chicken around it, pinching the edges to seal completely.

Coat each bomb:

Roll each ball in flour, dip it into the beaten eggs, then press it into the panko breadcrumbs, making sure every side is covered. Set them on a tray as you go.

Fry or bake:

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

Finish with buffalo sauce:

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

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There was a moment at that game night when someone bit into one and just closed their eyes for a second. No words, just that quiet pause that means the food hit exactly right. That is when I knew this recipe was a keeper.

Choosing Your Cooking Method

Frying gives you the crispiest, most golden crust and cooks the bombs quickly, but baking is less messy and cuts down on oil if you are watching fat content. I have done both, and honestly, the flavor is nearly identical. Baking takes a few minutes longer, but you can walk away and let the oven do the work, which is nice when you are juggling other dishes. Either way, the cheese melts, the coating crisps, and the buffalo sauce does its job.

Serving and Pairing Ideas

These bombs are best served hot, right when the cheese is still stretchy and the coating has that fresh crunch. I usually put out a bowl of ranch or blue cheese dressing on the side because the cool, creamy dip balances the heat from the buffalo sauce. Celery sticks and carrot sticks are a classic pairing too, and they add a little freshness to the plate. If you are serving these at a party, keep them warm in a low oven on a wire rack so they do not get soggy while people graze.

Storage and Reheating

Leftovers can be stored in an airtight container in the fridge for up to two days, though they are never quite as crispy as when they are fresh. To reheat, skip the microwave because it will make the coating soggy. Instead, pop them in a 180 degree Celsius oven for about 10 minutes, or use an air fryer at the same temperature for 5 to 6 minutes. The crust will crisp back up, and the cheese will get melty again without drying out the chicken.

• Always cool the bombs completely before refrigerating to avoid condensation that makes the breading wet.
• If you want to freeze them, do it before cooking, then fry or bake them straight from frozen, adding a few extra minutes to the cook time.
• Reheat only what you will eat right away, because reheating twice makes the texture suffer.

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These bombs have become my go-to when I want to impress without spending hours in the kitchen. They are messy, they are bold, and they disappear faster than anything else I make.

Recipe FAQs

→ Can I bake these instead of frying?

Yes, bake at 200°C (400°F) for 18–20 minutes on a greased tray until crisp and cooked through. The exterior will be less crunchy than fried but still delicious.

→ What dipping sauce works best?

Ranch or blue cheese dressing balances the buffalo heat perfectly. The cool, creamy dressing complements the spicy chicken and rich cheese filling.

→ How do I prevent cheese from leaking during cooking?

Ensure the chicken completely seals the mozzarella cube with no gaps. Press edges firmly together and double-check for thin spots before breading.

→ Can I make these ahead of time?

Assemble unbombed bombs and refrigerate up to 24 hours before cooking. For longer storage, freeze them uncooked and fry or bake from frozen, adding 2–3 minutes to cooking time.

→ What's the best way to reheat leftovers?

Reheat in a 180°C (350°F) oven for 10–12 minutes until heated through. Avoid microwaving as the coating becomes soggy and the cheese may ooze out.

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works well though it's slightly leaner. You may want to add a small amount of olive oil to the mixture to maintain moisture.