Save The first time I made these for a Super Bowl party, my friend Sarah literally stopped mid-conversation, eyes wide, and asked what just happened in her mouth. These buffalo chicken bacon mozzarella bombs started as an experiment—I wanted all the flavors of wings in one handheld bite. Now they're the most requested appetizer whenever friends gather.
Last winter, during a snowed-in weekend, my roommate and I made three batches just to perfect the cheese-to-chicken ratio. We ate them standing at the counter with ranch dip, watching snow pile up outside. Sometimes the best kitchen discoveries happen when you're stuck inside with good ingredients and nowhere to be.
Ingredients
- 225 grams mozzarella cheese: Cut into small cubes because the cheese needs to melt completely without escaping the chicken wrapper during cooking
- 100 grams cooked bacon: Crumble it just enough so it clings to the cheese cubes but still leaves those smoky pockets throughout
- 450 grams ground chicken: I've found that slightly fattier ground chicken works better than extra lean for keeping these juicy
- 120 millilitres buffalo sauce: Split this between the chicken mixture and the final coating—the first layer builds depth while the last one hits you with that classic buffalo tang
- Garlic powder and onion powder: These ground spices distribute evenly through the chicken without adding any unwanted texture
- 1 teaspoon paprika: Adds a subtle warmth that complements the buffalo sauce without making these too spicy on their own
- Salt and black pepper: Taste your mixture before forming the balls since bacon adds saltiness already
- 100 grams plain flour: Creates the first dry layer that helps the egg wash stick and gives the coating structure
- 2 large eggs: Beat them thoroughly until no streaks remain for the most even coating possible
- 100 grams breadcrumbs preferably panko: Panko creates that restaurant-style crunch and stays crispy longer than regular crumbs
- Vegetable oil: You need enough oil to submerge the bombs without overcrowding the pan
Instructions
- Prep your cheese filling:
- Cut the mozzarella into even cubes and wrap each piece with some crumbled bacon. Set them on a plate and keep them ready—working with cold cheese makes this step so much easier.
- Make the buffalo chicken mixture:
- Mix the ground chicken with half the buffalo sauce and all the seasonings. Use your hands but don't overwork it—the mixture should hold together when you squeeze it.
- Form the bombs:
- Flatten a heaping tablespoon of chicken in your palm, place a bacon-wrapped cheese cube in the center, and carefully wrap the chicken around it. Pinch the seams tightly to seal everything inside.
- Set up your coating station:
- Arrange three shallow bowls with flour, beaten eggs, and panko. Coat each bomb in flour first, then egg, letting any excess drip off, and finally press them into the crumbs.
- Choose your cooking method:
- For the crunchiest results, fry at 350°F for 5–6 minutes until golden brown. If you're baking, space them on a greased tray and cook at 400°F for 18–20 minutes, turning halfway through.
- Finish with extra buffalo sauce:
- Toss the hot bombs in the remaining sauce immediately while they're still hot so it clings perfectly. Top with any leftover bacon crumbles if you saved some.
Save These have become my go-to whenever I need to feed a crowd. Something about that first bite—the crunch, the heat, the surprise of melted cheese—makes people gather around the platter. Food that brings people together is always worth making.
Making Them Ahead
I've learned through trial and error that you can assemble these bombs completely through the coating step, then freeze them on a baking sheet before transferring to a bag. When you're ready to cook, fry them straight from frozen, just adding a couple extra minutes to the cooking time. This secret changed my party prep game forever.
The Sauce Situation
Sometimes I mix the remaining buffalo sauce with a little melted butter for a smoother coating that clings better to the finished bombs. Ranch or blue cheese on the side isn't optional in my house—it's practically required to balance the heat. Keep the dip cold and the bombs hot.
Troubleshooting Your Bombs
If your coating isn't sticking, make sure your bombs aren't too wet before the flour step. I pat them gently with paper towels if they feel sticky. Also, don't overcrowd the pan when frying or the oil temperature will drop and you'll end up with soggy coating instead of crispy perfection.
- Check that your oil is properly hot before adding the first bomb
- Let fried bombs drain on a wire rack instead of paper towels to keep the bottom crispy
- Double the batch because these disappear faster than you expect
Save Hope these bring as much joy to your table as they've brought to mine over the years.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, bake at 200°C (400°F) for 18–20 minutes on a greased baking tray until crisp and cooked through. This method reduces fat while maintaining great flavor.
- → What dipping sauce works best?
Ranch or blue cheese dip pairs perfectly with the buffalo flavor, cooling the spice while complementing the cheesy, smoky notes.
- → Can I make these ahead of time?
Assemble the bombs up to the coating step, refrigerate for up to 24 hours, then coat and cook when ready to serve for best results.
- → How do I prevent cheese from leaking during cooking?
Ensure the chicken completely seals the cheese filling with no gaps. Double-check that each ball is smooth and fully encased before breading.
- → Can I use a different protein?
Ground turkey works well as a lighter alternative, though chicken provides the best texture and flavor balance with the bold buffalo seasoning.