Buffalo Chicken Bacon Mozzarella (Printable)

Spicy chicken envelopes melted cheese and bacon, breaded and fried until golden

# 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 Make It:

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 completely with chicken, forming a sealed ball. Repeat until all ingredients are used.
04 - Dredge each chicken ball in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
05 - For frying: 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. For baking: Place bombs on a greased baking sheet and bake in a preheated 400°F oven for 18-20 minutes until crisp and cooked through.
06 - While hot, drizzle or toss bombs with remaining 2 fl oz buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Expert Advice:

01 -
  • Each bite delivers crispy, creamy, spicy, and smoky all at once in a way that feels indulgent but comes together fast.
  • They vanish within minutes at parties, and people always ask what's inside before they even try one.
02 -
  • Seal the chicken completely around the filling or the cheese will burst out during frying, and you will end up with a mess in the oil.
  • Let the bombs rest for a minute after breading so the coating sticks better and does not flake off when they hit the heat.
03 -
  • Wet your hands slightly when forming the bombs so the chicken does not stick to your palms and you get a smoother seal.
  • Use a thermometer to check the oil temperature; too hot and the outside burns before the chicken cooks, too cool and they absorb grease.
Return