Buffalo Chicken Bacon Mozzarella Bombs (Print Version)

Spicy buffalo chicken wraps mozzarella and bacon in crispy panko coating for golden, cheesy bites.

# What You’ll 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:

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 encase it fully with chicken, forming a sealed ball. Repeat with remaining ingredients to create 12 bombs.
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 - Alternatively, place bombs on a greased baking sheet and bake in a preheated 400°F oven 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.

# Expert Advice:

01 -
  • They pack restaurant-level flavor into a handheld bomb you can make at home without any fancy equipment.
  • The gooey mozzarella center stays molten while the panko shell shatters perfectly under your teeth.
  • You can bake them guilt-free or fry them for that deep golden crunch we all secretly crave.
02 -
  • Seal the chicken completely around the filling or the cheese will burst out during cooking and create a gooey mess in your oil or oven.
  • Let the bombs rest for 5 minutes after forming them so the chicken firms up and holds together better when you coat and cook them.
  • Do not skip the flour layer, it is the anchor that makes the egg and panko adhere properly and prevents bald spots.
03 -
  • Use a cookie scoop to portion the chicken mixture evenly so every bomb cooks at the same rate and looks uniform on the platter.
  • Press the panko on firmly with your palms after dipping, this extra step prevents the coating from falling off during cooking.
  • If frying, do not overcrowd the pan or the oil temperature will drop and the bombs will absorb grease instead of crisping up.
  • For a milder version, mix the buffalo sauce with melted butter before tossing, or swap in a sweet chili sauce for a completely different vibe.
Go Back