Buffalo Chicken Bacon Mozzarella Bombs
These Buffalo Chicken Bacon Mozzarella Bombs combine gooey mozzarella, smoky bacon, and spicy buffalo chicken wrapped in a crispy shell, perfect for game days and gatherings.
Ingredients
Filling Ingredients
- 1 lb ground chicken (or turkey / lean beef) Turkey is comparable; beef will change flavor profile.
- 1/2 cup buffalo sauce Adjust to taste; mix with melted butter for a classic flavor.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 6 slices cooked bacon, crumbled
Breading Ingredients
- 1 cup plain flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko or regular for extra crunch)
Other Ingredients
- 8 oz mozzarella cheese, cut into 1-inch cubes Use low-moisture mozzarella for less leaking.
- 2 cups vegetable or canola oil For frying; adjust quantity to suit pan size.
Instructions
Preparation
- Cut mozzarella into uniform cubes. Crumble cooked bacon.
- Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Heat oil in a deep skillet to 350°F (175°C).
Mix Filling
- In a large bowl, combine ground chicken, buffalo sauce, garlic powder, onion powder, paprika, salt, pepper, and crumbled bacon. Mix until just combined.
Form Bombs
- Wet your hands. Take about 1.5–2 tablespoons of the meat mixture and flatten into a thin patty.
- Place a mozzarella cube in the center, then fold the meat around it, pinching seams to fully enclose the cheese. Roll gently into a ball.
- Repeat for all portions.
Chill (Optional)
- Place formed bombs on a tray and chill for 10–15 minutes to help them hold shape while breading and frying.
Breading
- Dredge each bomb in flour, shake off excess, dip in beaten egg, then coat evenly in breadcrumbs.
- For extra crisp, double-dip in egg and breadcrumbs.
Frying
- Carefully lower bombs into hot oil (do not overcrowd). Fry in batches for 3–4 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
Drain and Serve
- Transfer to a wire rack over a sheet pan or paper towels to drain. Let rest for 2–3 minutes before serving.
Notes
Serve with blue cheese or ranch dressing. For a lighter option, serve wrapped in lettuce leaves.