Buffalo Chicken Bacon Mozzarella (Printer-Friendly)

Crispy buffalo-spiced chicken bombs filled with melting mozzarella and smoky bacon, fried to golden perfection.

# What You Need:

→ Fillings

01 - 8 oz mozzarella cheese, cut into cubes
02 - 3.5 oz cooked bacon, crumbled

→ Chicken Mix

03 - 1 lb ground chicken
04 - 4 fl oz 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 all-purpose flour
11 - 2 large eggs, beaten
12 - 3.5 oz panko breadcrumbs

→ For Frying

13 - Vegetable oil or canola oil for frying

# How-To Steps:

01 - Cut 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 2 fl oz buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix until evenly blended.
03 - Take a heaping tablespoon of chicken mixture and flatten in your palm. Place a bacon-wrapped mozzarella cube in the center, then fully encase with chicken, forming a sealed ball. Repeat with remaining ingredients.
04 - Dredge each chicken ball in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs.
05 - 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.
06 - Place bombs on a greased baking sheet and bake in a preheated oven at 400°F for 18-20 minutes, or until crisp and cooked through.
07 - While hot, drizzle or toss the bombs with the remaining 2 fl oz buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Helpful Hints:

01 -
  • The contrast between the crunchy panko crust and the gooey cheese center creates an addictive texture that keeps hands reaching back for more.
  • Buffalo sauce adds just enough heat to make each bite exciting without overwhelming the rich bacon and mozzarella flavors.
  • These freeze beautifully before frying, so you can pull out a quick appetizer anytime unexpected guests show up.
02 -
  • Seal each ball tightly or the cheese will leak out during cooking, leaving you with hollow shells and a messy pan.
  • Let the breaded bombs rest in the fridge for 15 minutes before frying, it helps the coating stick and prevents cracking.
  • Do not overcrowd the pan when frying, the temperature will drop and your crust will turn soggy instead of crisp.
03 -
  • Use a small ice cream scoop to portion the chicken mixture evenly, it keeps your bombs uniform in size and ensures they cook at the same rate.
  • Double bread for extra crunch by dipping each bomb back into egg and breadcrumbs a second time before frying.
  • If your buffalo sauce is too thin, simmer it for a few minutes to thicken before tossing, it will cling better and add more flavor.
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