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Buffalo Chicken Bacon Mozzarella Bombs served on a platter for game day

Buffalo Chicken Bacon Mozzarella Bombs

These delicious Buffalo Chicken Bacon Mozzarella Bombs combine spicy buffalo sauce with crispy bacon and melty cheese, creating a crowd-pleasing appetizer perfect for game day or cozy gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 bombs
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 pound ground chicken substitute with ground turkey or lean ground beef if desired
  • 8 ounces fresh mozzarella, cut into small cubes room temperature for best melt
  • 6 slices cooked turkey bacon, crumbled use turkey or vegetarian bacon to avoid pork
  • ½ cup buffalo sauce adjust to taste; mild to hot
  • 1 teaspoon garlic powder use fresh minced garlic for extra punch
  • 1 teaspoon onion powder
  • 1 teaspoon paprika smoked paprika works nicely for depth
  • 1 teaspoon fine salt adjust to your salt preference
  • ½ teaspoon freshly ground black pepper
Coating Ingredients
  • 1 cup all-purpose flour can use gluten-free flour blend if needed
  • 2 large eggs, beaten room temperature helps adhesion
  • 1 cup breadcrumbs panko gives extra crunch; regular fine crumbs also fine
  • 2 cups vegetable oil or canola oil for shallow or deep frying

Method
 

Preparation
  1. Pre-cube mozzarella and chill briefly to make assembly easier.
  2. Cook and cool turkey bacon until it crisps, then crumble.
Cooking Chicken
  1. Heat a non-stick skillet over medium heat. Add ground chicken and season with garlic powder, onion powder, paprika, salt, and black pepper while cooking.
  2. Cook until the chicken is opaque with tiny browned bits, breaking the meat into small pieces. Ensure no pink remains.
Mix Filling
  1. Reduce heat to low and stir in the buffalo sauce until the meat is evenly coated.
  2. Fold in the crumbled turkey bacon and let the mixture cool slightly.
Assemble Bombs
  1. Use a small scoop or a tablespoon to portion the cooled chicken mixture.
  2. Flatten it slightly in your palm, place a mozzarella cube in the center, and fold the meat around the cheese, rolling into a tight ball.
Breading Station
  1. Set up three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs.
  2. Roll each bomb in flour, then beaten eggs, and coat thoroughly with breadcrumbs.
Fry Bombs
  1. Heat oil in a heavy pot to 350°F. Test with one bomb or a pinch of breadcrumbs for readiness.
  2. Carefully lower bombs into hot oil and fry for 2.5 to 4 minutes, turning as necessary.
  3. Ensure each bomb is golden brown and has reached an internal temperature of 165°F.
Serve
  1. Remove bombs to a wire rack or paper towels to drain briefly.
  2. Let rest for 2 to 3 minutes before serving with dipping sauces and garnishes.

Notes

For extra crunch, double-dip in egg and panko while breading. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.