Buffalo-Spiced Chicken Bacon Mozzarella Bombs – Crispy, Cheesy & Addictively Delicious!
Crispy chicken balls stuffed with mozzarella, smoky bacon, and a punch of buffalo heat. Perfect bite-sized snacks for parties, game days, or indulgent evenings at home.
Ingredients
Meat
- 450 g ground chicken
- 100 g cooked bacon chopped
Dairy
- 225 g mozzarella cheese cut into cubes
Liquids & Sauces
- 120 ml buffalo sauce
Produce / Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt to taste
- Black pepper to taste
Breading
- 100 g plain flour
- 2 large eggs beaten
- 100 g breadcrumbs
Oil
- Vegetable oil or canola oil for frying
Instructions
- Prepare the filling: Cut mozzarella into bite-sized cubes and set aside.
- Mix the chicken base: In a bowl, combine ground chicken, garlic powder, onion powder, paprika, salt, pepper, buffalo sauce, and chopped bacon. Mix until evenly combined.
- Form the bombs: Take a small handful of the chicken mixture, flatten it in your palm, and place a cube of mozzarella inside. Wrap the chicken around the cheese, sealing tightly to form a ball.
- Coat the bombs: Roll each ball in flour → dip in beaten eggs → coat in breadcrumbs.
- Chill (important!): Refrigerate the coated balls for 20–30 minutes to help them hold shape during frying.
- Fry: Heat oil in a deep pot to 350°F (175°C). Carefully fry chicken bombs for 4–6 minutes, turning occasionally, until golden and fully cooked.
- Serve: Drizzle with buffalo sauce or honey, sprinkle with more bacon, and garnish with herbs (optional).
Notes
Essential Tips
- Seal the chicken tightly around the cheese to avoid leakage.
- Chill the balls before frying for perfect shape.
- Use high-heat oil to prevent greasy coating.
Variations
- Swap mozzarella for cheddar or pepper jack.
- Add diced jalapeños for extra heat.
- Coat in seasoned panko for extra crunch.
- Bake instead of fry: 400°F (200°C) for 18–20 minutes.
Storage & Reheating
- Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze raw or cooked bombs for up to 2 months. Flash-freeze first to preserve shape. - Reheat:
- Oven: 375°F (190°C) for 10–12 minutes
- Air fryer: 375°F (190°C) for 6–8 minutes