Save The kitchen smelled like bacon and buffalo sauce at 2pm on a Sunday, which somehow made it the best kind of trouble to be in. My roommate wandered in, drawn by the sizzle sound, and we ended up standing around the stove eating these straight from the paper towel while they were still too hot. Worth every burnt finger. Now they're the only thing requested at every game night, and I've learned to triple the recipe immediately.
Last winter I made these for a snowed-in movie marathon, and by the time the film ended three hours later, every single bomb had vanished. My friend actually asked if there were more hiding somewhere, as if I'd secretly tucked a backup batch into the oven like some kind of appetizer magician. That's when I knew these were never just party food anymore.
Ingredients
- Mozzarella cheese: Cut into small cubes first because trying to slice through cold cheese while assembling becomes its own wrestling match
- Cooked bacon: Crumble it slightly larger than you think you should so you get those satisfying salty pockets in every bite
- Ground chicken: The mild flavor lets buffalo sauce shine without competing like ground beef would
- Buffalo sauce: Save half for coating after cooking so that vinegary kick stays fresh and bright on top
- Garlic and onion powder: The duo that makes everything taste like it came from a restaurant instead of a hurried Tuesday
- Paprika: Adds that beautiful reddish hue and a subtle smoky note that plays well with the bacon
- Plain flour: The first layer that helps everything actually stick instead of sliding off into the oil
- Eggs: Beat them thoroughly because uneven whites mean patchy breading and nobody wants sad naked spots
- Panko breadcrumbs: Use these instead of regular breadcrumbs for that shatteringly crisp exterior that stays crunchy longer
- Vegetable oil: Heat it properly and your bombs will turn golden instead of soaking up grease like disappointed sponges
Instructions
- Prep your cheese and bacon:
- Cut mozzarella into even cubes and wrap each one with crumbled bacon like tiny presents
- Make the chicken mixture:
- Combine ground chicken with half the buffalo sauce and all the spices until the seasonings are distributed throughout
- Form the bombs:
- Flatten a tablespoon of chicken in your palm, nestle a bacon cheese cube inside, and carefully seal the edges until completely hidden
- Set up your breading station:
- Arrange flour, beaten eggs, and panko in separate bowls so you can work through them efficiently without flour getting everywhere
- Coat each bomb:
- Dredge in flour, dip in egg, then press firmly into panko until thoroughly coated on all sides
- Cook them up:
- Fry at 175°C for 5 to 6 minutes until golden or bake at 200°C for 18 to 20 minutes if you prefer less oil
- Finish with sauce:
- Toss hot bombs in the remaining buffalo sauce and serve immediately while the cheese is still molten
Save These became my signature contribution the year I brought them to Thanksgiving instead of green bean casserole. My aunt actually asked for the recipe before we'd even finished dessert, and now every family gathering has an informal cheese pull competition to see whose bomb stretches the farthest.
Making Ahead For Parties
You can assemble everything up to the breading step and freeze them uncooked on a baking sheet. When you're ready, fry or bake straight from frozen, just add a couple extra minutes. This trick saved me during Super Bowl prep when I realized too late I'd volunteered to feed twenty people.
Frying Versus Baking
Frying gives you that restaurant style crunch and faster cooking, but baking yields surprisingly crispy results with less mess. I've done both for testing, and honestly the baked version disappears just as quickly at parties. Spray them with oil first if baking to help the panko really golden up.
Serving Suggestions
Ranch dip is the classic pairing but blue cheese dressing adds that sharp tang that cuts through the richness beautifully. I've also served these with celery sticks for nostalgia and pickled jalapeños for anyone needing extra heat.
- Keep the bombs warm in a 150°C oven if you're frying in batches
- Set out dipping sauces early so guests can customize their spice level
- Have extra napkins ready because these are gloriously messy
Save Make these once and they'll become your go to for everything from game day to random Tuesday cravings when only something spicy and cheesy will do.
Recipe Help & FAQs
- → Can I bake these instead of frying?
Yes, absolutely! To bake, preheat your oven to 200°C (400°F). Place the prepared bombs on a greased baking tray and bake for 18–20 minutes, or until they are golden brown and cooked through. Baking offers a slightly lighter option while still delivering a delicious, crispy exterior.
- → What kind of buffalo sauce should I use?
You can use your favorite brand of buffalo sauce. For a spicier kick, opt for a hot version. If you prefer a milder flavor, choose a mild buffalo sauce or consider mixing it with a bit of melted butter to temper the heat. The sauce is a key flavor component, so pick one you enjoy!
- → How can I ensure the mozzarella stays gooey?
The key to gooey mozzarella is to ensure the bombs are fully sealed before cooking and not to overcook them. Frying them for 5-6 minutes or baking for 18-20 minutes should be sufficient to melt the cheese without it oozing out excessively. Serve them immediately after cooking for the best melt.
- → Can I prepare these ahead of time?
Yes, you can prepare the Buffalo Chicken Bacon Mozzarella Bombs up to the dredging stage (before frying/baking). Place them on a baking sheet, cover loosely, and refrigerate for up to 24 hours. When ready to cook, proceed with frying or baking, adding a few extra minutes to the cooking time if starting from cold.
- → What dips pair well with these?
These bombs are fantastic with creamy dips that complement the buffalo flavor. Classic choices include ranch dressing or blue cheese dip. A cool, tangy dip helps balance the spice and adds another layer of flavor. You can also try a simple sour cream or Greek yogurt dip.