Buffalo Chicken Bacon Mozzarella Bombs (Printable Version)

Buffalo chicken wrapped around bacon and mozzarella, coated in crispy panko for irresistibly bold appetizer bites.

# Ingredient List:

→ 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 for frying

# Directions:

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 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. Alternatively, place bombs on a greased baking tray and bake in a preheated oven at 400°F for 18–20 minutes, or until crisp and cooked through.
06 - 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 Tips:

01 -
  • Every bite delivers a triple hit of crispy coating, melted mozzarella, and smoky bacon that makes it impossible to stop at one.
  • They fry up fast and hold together beautifully, so you can make a big batch without stress.
  • The buffalo sauce gives just enough kick without overpowering the richness of the cheese and bacon.
  • You can bake them instead and still get that satisfying crunch, which means less mess and guilt.
02 -
  • Seal the chicken tightly around the filling—any gap will let the cheese burst out and make a mess in the oil.
  • Let the oil come back to temperature between batches, or the coating will turn greasy instead of crisp.
  • If baking, flip them halfway through so both sides brown evenly and the coating doesn't go soft on the bottom.
03 -
  • Chill the formed bombs in the fridge for 15 minutes before breading—they hold their shape better in the fryer.
  • Use a thermometer to monitor oil temperature so the coating doesn't burn before the chicken cooks through.
  • Double-bread them by dipping in egg and panko twice for an extra thick, crunchy crust.
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