Buffalo Chicken Bacon Mozzarella (Printable)

Tender buffalo chicken stuffed with mozzarella and bacon, crispy panko coating.

# 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 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp 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

# Steps:

01 - Cube the mozzarella cheese into bite-sized pieces. Wrap each cube with crumbled bacon and set aside.
02 - Combine ground chicken with 2 fl oz buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper in a mixing bowl. Mix thoroughly 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 fully encase it 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, ensuring complete coverage.
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 - Place bombs on a greased baking sheet and bake in a preheated oven at 400°F for 18-20 minutes until crisp and cooked through.
07 - While hot, drizzle or toss the bombs with remaining 2 fl oz buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Expert Tips:

01 -
  • Every bite gives you that perfect trifecta of creamy, spicy, and crunchy all at once.
  • They look impressive but the actual work is just shaping and dipping, nothing fancy.
  • You can fry them crispy or bake them guilt-free and both ways deliver serious flavor.
  • They reheat beautifully, so leftovers never go to waste.
02 -
  • Seal the chicken completely around the filling or you'll end up with cheese volcanoes in your oil.
  • Let the oil come back to temperature between batches or the coating gets soggy instead of crisp.
  • If baking, flip them halfway through so both sides get evenly golden.
03 -
  • Chill the formed bombs for 15 minutes before breading, it helps them hold their shape better.
  • Use a thermometer to check the oil temperature, guessing leads to greasy or undercooked bombs.
  • Double bread them for extra crunch: flour, egg, panko, then egg and panko again.
  • If the buffalo sauce is too spicy, mix it with melted butter or a little honey to mellow it out.
Go Back