Save My kitchen smelled like a sports bar the night I decided to turn leftover buffalo wings into something I could actually hold without a napkin pile. I had ground chicken thawing, a block of mozzarella begging to be used, and bacon I'd crisped that morning for a salad I never made. What started as a lazy experiment turned into the kind of snack that makes people stop mid-conversation and reach for seconds. These buffalo chicken bacon mozzarella bombs became my go-to whenever I needed something that tasted indulgent but came together faster than ordering takeout.
I made these for a birthday gathering where half the guests were picky eaters and the other half were spice lovers. I set out ranch and blue cheese dip, drizzled half the batch lightly and doused the other half in extra buffalo sauce. Watching everyone find their favorite version, debating crispy edges versus gooey centers, reminded me why I love cooking for a crowd. No one left without asking for the recipe, and my friend still texts me every football season asking if I'm bringing the bombs.
Ingredients
- Mozzarella cheese (225 grams, cubed): Low-moisture mozzarella melts beautifully without turning watery, and cutting it into even cubes ensures every bomb has that perfect cheese pull.
- Cooked bacon (100 grams, crumbled): I crisp mine until its just shy of shattering, then crumble it while warm so it wraps around the cheese without falling apart.
- Ground chicken (450 grams): Leaner than beef but still moist enough to hold together, ground chicken takes on the buffalo seasoning without fighting it.
- Buffalo sauce (120 millilitres, divided): Half goes into the meat for flavor throughout, and the rest gets tossed on at the end for that classic buffalo sheen.
- Garlic powder, onion powder, paprika (1 teaspoon each): These three add warmth and depth so the chicken doesnt taste one-note, even before the sauce hits.
- Salt and black pepper: Season generously, the breading will dull some of the flavor, so the meat needs to be well-seasoned from the start.
- Plain flour (100 grams): The first coating that helps the egg stick and creates a dry surface for even browning.
- Eggs (2 large, beaten): The glue that holds your breadcrumb armor in place, I whisk them with a fork until no streaks remain.
- Breadcrumbs, preferably panko (100 grams): Panko gives you that shatteringly crisp texture that regular breadcrumbs just cant match.
- Vegetable or canola oil (for frying): Neutral oils with high smoke points let you fry at the right temperature without any off flavors.
Instructions
- Prep the bacon-wrapped cheese:
- Cube your mozzarella into bite-sized pieces, then wrap each one with a small handful of crumbled bacon, pressing gently so it sticks. This step keeps the cheese from leaking out during cooking and adds a smoky surprise in every bite.
- Season the chicken:
- In a large bowl, mix the ground chicken with 60 ml buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper until everything is evenly distributed. Dont overmix or the meat will get tough, just fold until you see no dry spots.
- Form the bombs:
- Scoop a heaping tablespoon of chicken mixture and flatten it in your palm, then nestle a bacon-wrapped cheese cube in the center and fold the chicken around it, sealing completely. Roll it smooth so there are no cracks where cheese can escape.
- Coat in layers:
- Roll each ball in flour, dip into beaten egg, then press into panko breadcrumbs, making sure every inch is covered. I like to pat the crumbs on gently so they really stick and create that extra-crunchy shell.
- Fry or bake:
- For frying, heat oil to 175 degrees Celsius and fry in batches for 5 to 6 minutes, turning gently until golden all over. For baking, arrange on a greased tray and bake at 200 degrees Celsius for 18 to 20 minutes until crisp and cooked through.
- Toss and serve:
- While the bombs are still hot, drizzle or toss them with the remaining 60 ml buffalo sauce, letting it cling to the crispy ridges. Serve immediately while the cheese is molten and the coating is at its crunchiest.
Save The first time I pulled a tray of these out of the oven, I burned my tongue trying to taste one too soon and spent the next ten minutes fanning my mouth while my partner laughed. But even with a scorched tongue, I knew I had something special. These werent just appetizers, they were conversation starters, party legends, the kind of food that makes people linger in the kitchen instead of drifting to the living room.
Choosing Your Cooking Method
Frying gives you that deep golden crust and restaurant-level crunch, but baking is nearly as good and way less messy. Ive done both depending on my mood and how much counter space I want to sacrifice to paper towels. If youre baking, a light spray of oil on top before they go in really helps the browning, and flipping them halfway ensures you dont get a pale bottom.
Dipping and Drizzling
Ranch and blue cheese are the classic choices, but Ive also served these with a garlic aioli that surprised everyone. Some people like their bombs lightly sauced so the crunch stays intact, others want them swimming in buffalo heat. I usually toss half and leave half naked, then let people choose their own heat level at the table.
Make Ahead and Storage
You can form and bread these a few hours ahead, then cover and refrigerate until youre ready to cook. Leftovers reheat beautifully in a hot oven, just 10 minutes at 200 degrees Celsius and theyre crispy again. I wouldnt recommend microwaving unless you want sad, soggy bombs that betray everything they once were.
- Freeze uncooked bombs on a tray, then transfer to a freezer bag for up to a month.
- Fry or bake straight from frozen, adding 3 to 4 extra minutes to the cooking time.
- Store cooked bombs in an airtight container in the fridge for up to three days.
Save These bombs have become my signature move, the thing I bring when I want to make an impression without spending all day in the kitchen. Theyre messy, theyre bold, and they disappear faster than I can make them.
Recipe FAQs
- → Can I make these ahead of time?
Assemble the bombs completely and refrigerate uncovered for up to 4 hours before frying. This actually helps the coating set better. Alternatively, freeze uncooked bombs on a baking sheet, then transfer to freezer bags for up to 3 months.
- → What dipping sauces work best?
Cool ranch or tangy blue cheese dressing perfectly complement the spicy buffalo heat. For extra creaminess, try a garlic aioli or serve with extra buffalo sauce on the side for daring guests who want more kick.
- → How do I know when they're fully cooked?
The exterior should be deep golden brown and the internal temperature should reach 74°C (165°F). If baking, look for crisp edges and allow an extra 2-3 minutes if the centers feel soft. Cut one bomb open to check the chicken is opaque throughout.
- → Can I use ground turkey instead?
Ground turkey works well but has less fat, so add an extra tablespoon of buffalo sauce or a drizzle of olive oil to prevent dryness. The flavor will be milder, so consider increasing the garlic and onion powder slightly.
- → Why does my coating fall off during frying?
Ensure each bomb is sealed completely with no cheese exposed. Let the coated bombs rest for 10-15 minutes before frying to help the coating adhere. Also, don't overcrowd the pan—dropping temperature causes soggy coating that can slip off.
- → Can I air-fry these instead?
Yes! Preheat air fryer to 200°C and cook for 12-15 minutes, shaking halfway through. Lightly spray with oil for better browning. The texture will be slightly less crispy than deep-frying but still delicious.