Buffalo Chicken Bacon Mozzarella Bombs

My kitchen smelled like a sports bar at midnight the first time I threw these together for a game night that spiraled into legend. I had leftover bacon, a block of mozzarella, and a bottle of buffalo sauce that had been glaring at me from the fridge door for weeks. What started as a frantic experiment turned into the most requested dish among my friends. Every bite crackled, oozed, and delivered that perfect burn-then-cool satisfaction.

I made a double batch for my sister's birthday once, and by the time I brought them out, half the tray had already vanished thanks to my nephew sneaking into the kitchen. He stood there, one in each hand, eyes wide, mumbling something about how he could taste every single flavor at once. That kid had impeccable taste. Since then, these bombs have become the unspoken centerpiece of every gathering I host.

Ingredients

• Mozzarella cheese (225 grams, cubed): Use low-moisture mozzarella so it melts without turning the inside into a watery mess.
• Cooked bacon (100 grams, crumbled): Crisp it until it snaps, then crumble it while still warm for the best texture and smoky punch.
• Ground chicken (450 grams): Leaner than beef but still juicy, it absorbs the buffalo sauce beautifully without falling apart.
• Buffalo sauce (120 millilitres, divided): Half goes into the meat for heat throughout, the other half coats the bombs at the end for that glossy, tangy finish.
• Garlic powder, onion powder, paprika (1 teaspoon each): These three create a warm, savory base that balances the sharpness of the buffalo sauce.
• Salt and black pepper: Season boldly here because the breading will dull the spice slightly once fried.
• Plain flour (100 grams): The first layer that helps the egg stick and creates that essential crispy foundation.
• Large eggs (2, beaten): The glue that holds the panko in place and ensures every crumb clings to the chicken.
• Breadcrumbs, preferably panko (100 grams): Panko is lighter and crunchier than regular breadcrumbs, giving you that audible snap with every bite.
• Vegetable or canola oil: For frying, use enough to submerge at least halfway so the bombs cook evenly and turn golden all over.

Instructions

Prep the fillings:

Cube your mozzarella into bite-sized pieces, then wrap each cube with a pinch of crumbled bacon. Press gently so the bacon clings but doesn't crumble off.

Season the chicken:

In a large bowl, mix ground chicken with 60 ml buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper until everything is evenly distributed. The mixture should feel sticky and hold its shape when squeezed.

Form the bombs:

Scoop a heaping tablespoon of chicken, flatten it in your palm, place a bacon-wrapped mozzarella cube in the center, then fold the chicken around it completely, sealing all edges. Roll it smooth between your palms.

Coat each bomb:

Roll each ball in flour, dip into beaten egg, then press firmly into panko breadcrumbs, turning to coat every surface. Set them on a plate as you go.

Fry or bake:

For frying, heat oil to 175°C (350°F) and fry bombs in batches for 5 to 6 minutes, turning gently, until deeply golden. For baking, arrange on a greased tray and bake at 200°C (400°F) for 18 to 20 minutes until crisp and cooked through.

Finish with sauce:

While still hot, drizzle or toss the bombs with the remaining 60 ml buffalo sauce. Garnish with extra bacon crumbles if you have any left and serve immediately while the cheese is still molten.

Save

One winter evening, I served these at a potluck where everyone brought something safe and predictable. When I lifted the lid off my tray, steam rose, and the smell of buffalo and bacon silenced the room. People lined up like it was a food truck. By the end of the night, I had three people asking for the recipe and one friend who admitted she skipped dessert just to have two more bombs.

Choosing Your Cooking Method

Frying gives you that deep, even golden crust and a richer flavor that feels indulgent and satisfying. Baking is lighter, easier to manage, and lets you cook a full batch at once without babysitting hot oil. I have done both depending on my mood and how much cleanup I am willing to face. Either way, the inside stays gooey and the outside gets crisp, so pick what suits your kitchen and your conscience that day.

Serving Suggestions

These bombs beg for a cool, creamy dip to cut through the heat. Ranch is classic and crowd-pleasing, blue cheese adds a sharp, funky contrast that buffalo sauce lovers will worship. I have also served them with a simple sour cream and chive dip, or even a garlic aioli when I am feeling fancy. Arrange them on a platter with celery sticks and carrot sticks for that full wing-night vibe, or just pile them high and let people grab with their hands.

Make-Ahead and Storage Tips

You can form and coat the bombs up to 24 hours ahead, then cover and refrigerate them until you are ready to cook. This makes them perfect for party prep when you want to be present instead of stuck in the kitchen. Leftover bombs can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a 180°C (350°F) oven for 10 minutes to bring back the crunch.

• Freeze uncooked coated bombs on a tray, then transfer to a freezer bag for up to 2 months.
• Cook from frozen by adding 3 to 4 extra minutes to the frying or baking time.
• Do not microwave leftovers or the breading will turn soggy and sad.

Save

Every time I pull a batch of these from the oven or oil, I am reminded that the best recipes are the ones born from leftovers, curiosity, and a little bit of hunger-driven courage. Make them once, and they will become your secret weapon for any occasion that needs bold flavor and zero pretension.

Recipe FAQs

→ Can I bake these instead of frying?

Yes, bake at 200°C (400°F) for 18–20 minutes on a greased tray until crisp and cooked through. The coating will be slightly less crunchy than fried versions.

→ What dipping sauce pairs best?

Ranch or blue cheese dip complements the buffalo spice perfectly. The cool, creamy dressing balances the heat and enhances the cheesy center.

→ How do I prevent cheese from leaking during cooking?

Ensure the chicken mixture completely seals the cheese cube with no gaps. Press edges firmly together and chill bombs for 15 minutes before cooking to help the coating set.

→ Can I make these ahead of time?

Assemble uncooked bombs and refrigerate for up to 24 hours. Fry or bake just before serving for the crispiest texture. Leftovers reheat well in a 180°C oven.

→ What's the best way to ground chicken?

Use store-bought ground chicken or grind boneless chicken thighs in a food processor. Thighs offer more moisture and flavor than breast meat for these bombs.