Buffalo Chicken Bacon Mozzarella

My kitchen counter was a mess of flour and breadcrumbs when I first assembled these. I was trying to impress a group of friends who claimed nothing could beat store-bought appetizers. The moment they bit through the crispy shell and hit that molten mozzarella mixed with smoky bacon, the room went quiet except for a few happy groans. That silence told me everything I needed to know.

I made a double batch for a Super Bowl party once and watched them vanish in under ten minutes. One friend stood by the platter, guard-dog style, making sure he got his third helping before they disappeared. Now every time he visits, he asks if those little bombs are on the menu. They became less about the game and more about the ritual of gathering around something warm and indulgent.

Ingredients

• Mozzarella cheese (225 grams, cubed): Use block mozzarella instead of pre-shredded for a cleaner melt and better stretch when you bite in.
• Cooked bacon (100 grams, crumbled): Crispy bacon works best here, adding a salty crunch that plays beautifully against the creamy cheese.
• Ground chicken (450 grams): Lean yet tender, chicken lets the buffalo flavor shine without being too heavy or greasy.
• Buffalo sauce (120 millilitres, divided): Half goes into the meat for even spice distribution, the other half glazes the finished bombs with vibrant tang.
• Garlic powder, onion powder, paprika (1 teaspoon each): This trio builds a savory base that keeps the chicken flavorful even before the buffalo sauce hits.
• Salt and black pepper: Season generously, the breading will dull some of the flavor if you go too light.
• Plain flour (100 grams): The first layer in your breading station, it helps the egg stick and creates a foundation for the crunch.
• Eggs (2 large, beaten): Beaten until smooth, they act as the glue that locks the panko in place.
• Breadcrumbs (100 grams, preferably panko): Panko gives you those crispy, airy shards that make every bite feel restaurant-quality.
• Vegetable or canola oil: For frying, choose an oil with a high smoke point to keep the flavor clean and the crust golden.

Instructions

Prep the Cheese and Bacon:

Cut your mozzarella into bite-sized cubes, each about the size of a large marble. Wrap each cube snugly with crumbled bacon, pressing gently so it holds together.

Season the Chicken:

In a large bowl, combine ground chicken with 60 ml buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix with your hands until every bit of meat is evenly coated and the spices are fully distributed.

Form the Bombs:

Scoop a heaping tablespoon of chicken mixture and flatten it in your palm like a small patty. Place one bacon-wrapped mozzarella cube in the center, then gently fold the edges up and around, sealing it completely into a smooth ball.

Bread Each Ball:

Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs. Roll each chicken ball first in flour, then dip into egg, and finally coat thoroughly in breadcrumbs, pressing lightly so they adhere.

Fry or Bake:

For frying, heat oil to 175 degrees Celsius in a deep pan and fry bombs in batches for 5 to 6 minutes, turning occasionally until golden and cooked through. For baking, arrange on a greased tray and bake at 200 degrees Celsius for 18 to 20 minutes until crisp and the internal temperature reads safe.

Glaze and Serve:

While still hot, toss or drizzle the bombs with the remaining 60 ml buffalo sauce. Sprinkle extra bacon crumbles on top if you like, then serve immediately while the cheese is molten.

Save

The first time I served these at a family gathering, my nephew bit into one too eagerly and strings of mozzarella stretched halfway across the table. Everyone laughed, but then they all grabbed napkins and dug in with the same reckless enthusiasm. It stopped being about manners and became about pure, messy enjoyment. That is exactly what good food should do.

Choosing Your Cooking Method

Frying gives you the crispiest, most golden exterior with a satisfying crunch that baking struggles to match. But baking keeps things lighter, uses less oil, and lets you cook a full batch at once without standing over a hot pan. I fry when I want maximum indulgence and bake when I am feeding a crowd or watching calories. Both methods deliver great flavor, so pick what fits your mood and your kitchen setup.

Serving Suggestions

These bombs shine brightest when served alongside cool, creamy ranch or tangy blue cheese dressing. The richness of the dip cuts through the heat of the buffalo sauce and adds another layer of flavor. I also like putting out celery sticks and carrot coins on the side, it gives guests something crisp and refreshing between bites. For a party spread, arrange the bombs on a platter with small bowls of different dips and let people mix and match their own flavor combinations.

Storage and Reheating

Leftovers can be stored in an airtight container in the fridge for up to three days, though they rarely last that long in my house. To reheat, skip the microwave or the coating will turn rubbery. Instead, pop them in a 180 degree Celsius oven for about 10 minutes until warmed through and the crust crisps back up. You can also freeze the breaded, uncooked bombs on a tray, then transfer to a freezer bag once solid.

• Fry or bake frozen bombs straight from the freezer, just add a few extra minutes to the cooking time.
• Label your freezer bag with the date so you remember when you made them.
• Thaw in the fridge overnight if you prefer, but frozen-to-fryer works beautifully and saves time.

Save

Every time I pull a batch of these from the fryer, the smell alone brings people running into the kitchen. They are messy, indulgent, and completely worth the effort. Make them once and they will become your go-to whenever you need to wow a crowd.

Recipe FAQ

→ Can I bake these instead of frying?

Yes, baking works beautifully. Arrange the breaded balls on a greased baking sheet and cook at 200°C (400°F) for 18–20 minutes until crisp and cooked through. The exterior will still achieve satisfying crunch, especially when using panko.

→ How do I prevent the cheese from leaking during cooking?

Ensure the chicken completely seals the mozzarella cube inside—any gaps will cause melting cheese to escape. Chill the formed balls for 15–20 minutes before breading helps the mixture hold together better during cooking.

→ What dipping sauces complement these bites?

Classic cool-down options include ranch dressing or blue cheese dip, which balance the heat. Extra buffalo sauce works for spice lovers, or try honey mustard for a sweet contrast to the smoky bacon.

→ Can I make these ahead of time?

Prepare through the breading step and refrigerate for up to 24 hours before cooking. For longer storage, freeze unbreaded balls wrapped tightly for up to 3 months—thaw in refrigerator overnight before breading and cooking.

→ What's the best way to tell when they're done?

Fried bombs should reach golden brown color on all sides. For certainty, insert an instant-read thermometer—it should read 74°C (165°F) at the center. The coating should feel crisp and the surface should sizzle slightly when touched.

→ Can I use different cheese?

Mozzarella works best for its melting properties, but cheddar, pepper jack, or provolone also deliver excellent results. Just ensure whatever cheese you choose can withstand high heat without separating too much.