Buffalo Chicken Bacon Mozzarella

There was a night last fall when I threw together these buffalo chicken bombs for a neighbor's game night, and they were gone before halftime. The combo of gooey mozzarella, crispy bacon, and that spicy buffalo kick had everyone reaching for seconds before I could even plate the rest. I realized then that some recipes don't need fancy plating or a long backstory—they just need to taste ridiculously good. These little golden orbs became my go-to whenever I wanted to impress without overthinking it. They're messy, bold, and unapologetically indulgent.

I still laugh thinking about the first batch I made—I didn't seal one properly, and cheese oozed out into the oil like a science experiment gone wrong. My brother grabbed it anyway, declared it the best mistake I'd ever made, and ate three more. That's when I learned these bombs are forgiving in the best way. Even the imperfect ones taste incredible. Now I make them whenever I need something that feels like a celebration, even if it's just a Tuesday.

Ingredients

• Mozzarella cheese: Use the block kind, not pre-shredded, because it melts into that perfect gooey center without getting grainy or dry.
• Cooked bacon: Crumble it fine so it clings to the cheese and doesn't poke through the chicken layer, and make sure it's crispy for that smoky crunch.
• Ground chicken: Leaner than beef but still tender, it soaks up the buffalo sauce beautifully and forms a cohesive shell around the filling.
• Buffalo sauce: Split it between the mix and the finish, this is what gives the bombs their signature tang and heat without overwhelming the cheese.
• Garlic powder, onion powder, paprika: These seasonings build flavor into the chicken itself, so every layer tastes intentional and not just a vessel for cheese.
• Plain flour, eggs, breadcrumbs: The classic breading trio creates that shatteringly crisp outer shell, and panko works best for maximum crunch.
• Vegetable or canola oil: High smoke point oils are essential for frying at the right temperature without burning or turning bitter.

Instructions

Prep the filling:

Cube the mozzarella into bite-sized pieces and wrap each one snugly with crumbled bacon, pressing gently so it sticks. Set them on a plate and keep them cool while you prep the chicken.

Season the chicken:

In a large bowl, mix the ground chicken with half the buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper until everything is evenly combined but not overworked. The mix should be sticky enough to hold its shape but not dense.

Form the bombs:

Scoop about a tablespoon of chicken into your palm, flatten it gently, then place a bacon-wrapped mozzarella cube in the center and fold the chicken around it, sealing all edges completely. Roll it smooth between your palms so there are no cracks.

Bread them:

Roll each ball first in flour, shaking off excess, then dip into beaten egg, and finally coat thoroughly in panko breadcrumbs, pressing lightly so they stick. Line them up on a tray as you go.

Fry or bake:

Heat oil to 175°C and fry the bombs in batches for 5 to 6 minutes, turning them gently until they're deep golden all over, or bake on a greased tray at 200°C for 18 to 20 minutes until crisp. Either way, don't crowd them or they won't cook evenly.

Finish and serve:

While they're still hot, toss or drizzle them with the remaining buffalo sauce and top with extra bacon if you're feeling generous. Serve immediately with ranch or blue cheese on the side.

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One evening, I brought a platter of these to a backyard barbecue, and a friend who claimed she didn't like spicy food ate four in a row, then asked for the recipe on the spot. Watching her laugh through the heat with a glass of iced tea in hand reminded me why I cook—it's never really about the food, it's about the moment it creates. These bombs have a way of turning any gathering into something memorable.

How to Get the Crispiest Coating

The secret is in the panko and the temperature. Regular breadcrumbs work, but panko gives you that shattering crunch that stays crisp even after tossing in sauce. Make sure your oil is hot enough before you drop them in, otherwise they'll absorb oil and turn soggy instead of golden. If you're baking, flip them halfway through and give them a quick spray of oil to mimic that fried texture. I learned this after serving a batch that looked perfect but felt limp, never again.

Best Dipping Sauces

Ranch is classic and cools down the heat just enough, but blue cheese dip brings that authentic buffalo wing vibe that some people swear by. I've also served these with a garlic aioli when I wanted something a little richer, and it was a hit with the ranch skeptics. Honestly, you can't go wrong as long as there's something creamy to balance the spice. Keep a few options on the table and let people choose their own adventure.

Storage and Reheating Tips

Leftovers keep in the fridge for up to two days in an airtight container, though they rarely last that long in my house. To reheat, pop them in a 190°C oven for about 10 minutes instead of the microwave, which turns the coating soggy. You can also freeze the uncooked, breaded bombs on a tray, then transfer them to a freezer bag once solid—fry or bake straight from frozen, adding a few extra minutes to the cook time.

• Always let fried bombs drain on a wire rack, not paper towels, to keep the bottoms crisp.
• If making ahead, bread them in the morning and refrigerate until you're ready to cook.
• Double the batch because these disappear faster than you think, trust me.

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These bombs have earned a permanent spot in my recipe rotation, and I hope they do the same for you. Serve them hot, share them generously, and don't be surprised when people start asking when you're making them again.

Recipe FAQs

→ Can I bake these instead of frying?

Yes. Place on a greased baking tray and bake at 200°C (400°F) for 18–20 minutes until crisp and cooked through.

→ What dipping sauce works best?

Ranch or blue cheese dip complements the spicy buffalo flavor beautifully and balances the heat.

→ Can I make these ahead of time?

Assemble the bombs and refrigerate up to 24 hours before cooking. Coat with breadcrumbs just before frying or baking.

→ How do I know when they're done?

Golden brown exterior and internal temperature of 74°C (165°F) ensures they're fully cooked.

→ Can I use ground turkey instead?

Ground turkey works, though the flavor will be milder. Increase spices slightly to compensate.