Buffalo Chicken Bacon Mozzarella Bombs (Printable Version)

Spicy buffalo chicken, gooey mozzarella, and savory bacon, all wrapped in a crispy panko coating. A bold and cheesy appetizer.

# 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 - 1/2 cup 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 plain flour
11 - 2 large eggs, beaten
12 - 3.5 oz breadcrumbs (preferably panko)

→ For Frying

13 - Vegetable oil or canola oil, for frying

# Directions:

01 - Slice mozzarella cheese into bite-sized cubes. Wrap each cube with a portion of crumbled bacon and set aside.
02 - In a mixing bowl, combine ground chicken with 1/4 cup 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 breadcrumbs.
05 - For frying: 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. For baking: 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 1/4 cup buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between crunchy panko outside and molten cheese inside is the kind of thing that makes people stop midconversation
  • Everything gets rolled up in one bite so no flavor gets left behind on the plate
02 -
  • Cold mozzarella seals better than room temperature so pop it in the freezer for 10 minutes before assembling
  • The chicken mixture will be sticky so slightly damp hands help it from sticking to your palms like clingy dough
03 -
  • Double coating in egg and panko creates an extra thick crust that stays crispy longer
  • Let fried bombs drain on a wire rack instead of paper towels to keep the bottom from getting soggy
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