Buffalo Chicken Bacon Mozzarella Bombs are like little pockets of bold, cheesy goodness wrapped in a crispy shell. Inside, you’ll find spicy buffalo chicken mixed with smoky bacon and melty mozzarella cheese, making each bite a perfect blend of flavors and textures.
I love making these bombs for game day or a fun weekend snack because they’re so easy to eat and always a hit with friends and family. I like to keep a bowl of ranch or blue cheese dressing nearby for dipping—it really balances the spicy buffalo flavor and makes everything taste even better.
One of my favorite things about these is how they bring everyone together. Whenever I serve them, people can’t help but reach for another one, and before you know it, the plate is empty! They’re great for sharing, and I always look forward to those moments of passing around these tasty little bombs and seeing smiles all around.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Chicken: Using shredded cooked chicken breast keeps the filling tender and easy to mix. Rotisserie chicken works great too if you want a shortcut.
Buffalo Wing Sauce: This is what gives the bombs their signature spicy kick. If you want less heat, try half buffalo sauce and half mild BBQ sauce.
Bacon: The smoky crunch of cooked bacon is essential. Turkey bacon is a lighter alternative but won’t be as crispy or flavorful.
Mozzarella: Fresh mozzarella melts nicely inside. You can substitute with mozzarella string cheese for easier portioning or use provolone for a sharper taste.
Panko Breadcrumbs: Panko makes the coating extra crispy. Regular breadcrumbs work too but expect a softer crust.
How Do You Make Sure the Mozzarella Stays Melted and Doesn’t Leak Out?
Wrapping the mozzarella well is key. Follow these tips:
- Flatten the chicken mixture enough to create a smooth surface without cracks.
- Place the cheese cube in the center, then carefully mold the chicken around it, pressing gently to seal all edges.
- Chill the formed balls for 15-20 minutes before breading to help them hold together.
- Double coat the bombs (flour, egg, panko, then egg and panko again) so the crust is thick and sturdy.
- Fry at the right temperature (around 350°F) so the crust crisps quickly and seals in the cheese.
These steps help prevent the mozzarella from oozing out too soon, giving you delicious, melty bites every time.
Equipment You’ll Need
- Deep fryer or large heavy pot – perfect for frying the bombs evenly and getting them crispy.
- Slotted spoon or spider strainer – helps you safely lift the bombs out of hot oil.
- Three shallow bowls – great for setting up your breading station with flour, eggs, and breadcrumbs.
- Mixing bowl – for combining the buffalo chicken and bacon filling easily.
- Kitchen thermometer – lets you keep the oil at the right temperature for perfect frying.
Flavor Variations & Add-Ins
- Swap buffalo sauce for BBQ sauce to create a milder, tangy flavor that pairs well with bacon.
- Use pepper jack cheese instead of mozzarella for a little extra spicy melt inside the bombs.
- Add diced green onions or jalapeños into the filling for a fresh, zesty kick.
- Try ground turkey or shredded pork instead of chicken for a different protein twist.
How to Make Buffalo Chicken Bacon Mozzarella Bombs?
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken breast, shredded
- ½ cup buffalo wing sauce (adjust to taste)
- 6 slices cooked bacon, chopped
- 8 oz fresh mozzarella, cut into 1-inch cubes
- ¼ cup chopped fresh chives (optional, for garnish)
For The Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
For Frying:
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 15 minutes to fry the bombs. Including any chilling time to set the shape, plan for about 40 minutes total. It’s a quick, hands-on recipe with tasty results!
Step-by-Step Instructions:
1. Mix the Buffalo Chicken Filling:
In a medium bowl, combine the shredded chicken with buffalo wing sauce and chopped bacon. Stir well so every piece is coated with that spicy, smoky flavor.
2. Form the Chicken Balls with Mozzarella:
Take a small handful of the chicken mixture and flatten it gently in your palm. Place a cube of mozzarella in the center, then carefully mold the chicken around the cheese to form a tight ball. Repeat with the rest of the mixture and cheese cubes.
3. Prepare the Breading Station:
Set out three shallow bowls: one with seasoned flour (combine flour, salt, pepper, garlic powder, and smoked paprika), one with beaten eggs, and one with panko breadcrumbs.
4. Bread the Chicken Bombs:
Roll each ball first in the seasoned flour, then dip into the eggs, and finally coat well with panko breadcrumbs. For an extra crispy shell, dip again in the eggs and breadcrumbs.
5. Fry Until Crispy and Golden:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the balls in batches for 3-4 minutes each, turning to brown evenly. Once golden brown and crispy, remove and drain on paper towels.
6. Garnish and Serve:
Sprinkle the bombs with extra chopped bacon and fresh chives if you like. Serve warm with ranch or blue cheese dressing for dipping, and enjoy the melty, spicy goodness!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding and mixing. Thaw in the fridge overnight for best results to keep the chicken tender and safe to eat.
Can I Bake These Instead of Frying?
Absolutely! Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes or until golden and crispy. Spray the bombs lightly with oil to help achieve a crunchy crust.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the coating crispy—microwaving may make them soggy.
What’s a Good Alternative to Buffalo Sauce?
If you prefer less heat, try mixing buffalo sauce with BBQ sauce or use plain hot sauce with a touch of honey for a milder, sweet-spicy twist.
