Buffalo Chicken Bacon Mozzarella Bombs

The smell hit me first: smoky bacon tangling with sharp buffalo heat, all muffled under a blanket of golden panko. I was testing these bombs on a lazy Sunday, half-watching a game, when my neighbor wandered over and ate four before I could plate them properly. That's when I knew I had something worth repeating. The gooey mozzarella center, the spicy kick, the crunch—it all came together in one ridiculous, messy, perfect bite.

I brought a tray of these to a backyard potluck once, still warm and glossy with extra buffalo drizzle. They vanished in minutes, and three people asked for the recipe before I even got a napkin. One friend swore they tasted like bar food but better, which felt like the highest compliment. I've made them a dozen times since, and they never last long enough to cool.

Ingredients

• Mozzarella cheese (225 grams, cubed): The gooey heart of each bomb; cut them into even cubes so they melt uniformly and don't leak out during frying.
• Cooked bacon (100 grams, crumbled): Smoky, salty, and the perfect flavor bridge between the chicken and the cheese; cook it crisp so it holds its texture.
• Ground chicken (450 grams): Lean and mild, it takes on the buffalo seasoning beautifully and forms a tender shell around the filling.
• Buffalo sauce (120 millilitres, divided): Split this between the chicken mix and the final toss; it layers the heat so every bite sings.
• Garlic powder (1 teaspoon): Adds a savory backbone that balances the spice without shouting.
• Onion powder (1 teaspoon): Brings a subtle sweetness and depth that makes the chicken taste fuller.
• Paprika (1 teaspoon): A hint of smokiness and color; it rounds out the flavor without adding heat.
• Salt and black pepper: Season the chicken well here, because this is where the base flavor gets built.
• Plain flour (100 grams): The first layer of coating that helps the egg stick and creates a crisp foundation.
• Eggs (2 large, beaten): The glue that holds the breadcrumbs in place; beat them well so they coat evenly.
• Breadcrumbs, preferably panko (100 grams): Panko gives you that shatteringly crisp exterior that plain breadcrumbs just can't match.
• Vegetable or canola oil: For frying; use enough to submerge the bombs halfway so they cook evenly and brown all over.

Instructions

Prep the fillings:

Slice the mozzarella into bite-sized cubes, then wrap each one snugly with a pinch of crumbled bacon. This little bundle becomes the molten center, so make sure the bacon hugs the cheese tightly.

Season the chicken:

In a mixing bowl, combine the ground chicken with 60 ml buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix it gently but thoroughly so every bite carries the spice.

Form the bombs:

Take a heaping tablespoon of chicken mixture and flatten it in your palm, then nestle a bacon-wrapped mozzarella cube in the center and seal it completely into a smooth ball. Repeat until all the filling is wrapped, working with damp hands to keep the chicken from sticking.

Coat each bomb:

Roll each chicken ball in flour, dip it into the beaten eggs, then press it into the breadcrumbs until fully coated. This triple layer is what gives you that golden, crunchy shell.

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 as needed, until golden and cooked through. For baking, arrange them on a greased tray and bake at 200 degrees Celsius for 18 to 20 minutes until crisp and golden.

Finish and serve:

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

Save

The first time I pulled these out of the oil, I didn't wait long enough and burned my tongue on the molten cheese. My husband laughed, then did the exact same thing two minutes later. Now we set a timer and stand there staring at them like impatient kids, waiting for that magical moment when they're cool enough to bite but still scorching hot inside. It's become a little ritual, and somehow that makes them taste even better.

Serving Suggestions

I always put out a bowl of ranch or blue cheese dressing alongside these bombs, because the cool, creamy dip cuts through the heat and makes every bite feel more complete. Some people drizzle extra buffalo sauce on top, others dunk them straight into the dressing, and a few brave souls do both. Serve them on a platter lined with lettuce or parchment, and watch them disappear faster than you ever thought possible.

Make-Ahead and Storage

You can form and coat the bombs a few hours ahead, then cover and refrigerate them until you're ready to fry or bake. They also freeze beautifully: arrange them on a tray, freeze until solid, then transfer to a freezer bag. Fry or bake them straight from frozen, adding a couple extra minutes to the cooking time. Leftovers, if you somehow have any, can be reheated in a hot oven for about 10 minutes to crisp them back up.

Variations and Adjustments

For a milder version, swap half the buffalo sauce with melted butter or use a mild hot sauce instead. If you want more heat, toss in a pinch of cayenne or drizzle them with a hotter sauce at the end. You can also swap the mozzarella for pepper jack if you want the cheese itself to bring some spice, or use turkey bacon if you're looking for a slightly lighter option.

• Add finely chopped green onions or cilantro to the chicken mixture for a fresh, herby note.
• Try a different cheese like cheddar or provolone if you want a sharper, less stretchy center.
• Serve them over a bed of shredded lettuce with ranch drizzle for a deconstructed buffalo chicken salad vibe.

Save

These bombs have become my go-to whenever I need something that feels indulgent but comes together fast. They're messy, they're bold, and they always make people happy.

Recipe FAQs

→ Can I make these ahead of time?

Assemble the bombs completely and refrigerate for up to 24 hours before frying or baking. For longer storage, freeze uncooked bombs on a baking sheet, then transfer to a freezer bag for up to 3 months.

→ What dipping sauces work best?

Classic ranch or blue cheese dressing complements the buffalo heat perfectly. For extra kick, serve with additional buffalo sauce. A cool cucumber yogurt dip also balances the spice beautifully.

→ How do I know when the bombs are fully cooked?

Fried bombs should register 74°C internally on a meat thermometer and appear golden brown. Baked versions need slightly longer—check for crisp exteriors and no pink in the center when cut open.

→ Can I use turkey or chicken breast instead?

Ground turkey works as a leaner substitute, though the texture may be slightly drier. Finely chopped cooked chicken breast can also work, but you'll need to add breadcrumbs or egg to bind it properly.

→ What's the best oil temperature for frying?

Maintain oil at 175°C (350°F). Too cool and the coating absorbs excess oil; too hot and the exterior burns before the interior cooks. Use a kitchen thermometer for accuracy.

→ Can I air-fry these instead?

Yes, cook at 200°C for 12–15 minutes, shaking halfway through. Lightly spray with oil before cooking for better browning. The texture will be slightly less crispy than deep-frying but still delicious.