Pin it My sister showed up one Friday night with a bag of groceries and a wild idea: what if we stuffed buffalo chicken with cheese and bacon, then fried it? I laughed, but an hour later we were standing over a platter of golden, bubbling bombs that smelled like a sports bar and a pizzeria had collided in the best way. The first bite was molten mozzarella, smoky bacon, and that unmistakable buffalo tang all wrapped in crispy panko. We burned our tongues and didn't care. That night became our tradition, and now these bombs show up every time someone needs comfort food with attitude.
I once brought a tray of these to a potluck where everyone else had brought chips and dip. Within ten minutes, the platter was empty and I had three people asking if I'd make them again for their birthdays. One friend tried to sneak two extras into a napkin when she thought no one was looking. I pretended not to notice, because honestly, I would have done the same thing.
Ingredients
- Mozzarella cheese (225 grams, cubed): The gooey heart of each bomb, mozzarella melts beautifully and doesn't get greasy when fried.
- Cooked bacon (100 grams, crumbled): Smoky, salty, and essential for that savory punch that balances the buffalo heat.
- Ground chicken (450 grams): Lean and mild, it takes on the buffalo sauce without overpowering the cheese or bacon.
- Buffalo sauce (120 millilitres, divided): Half goes into the chicken for flavor throughout, the other half coats the finished bombs for that glossy, spicy finish.
- Garlic powder (1 teaspoon): Adds a warm, aromatic base that deepens the buffalo flavor.
- Onion powder (1 teaspoon): Brings a subtle sweetness and rounds out the spice blend.
- Paprika (1 teaspoon): A touch of smokiness and color that makes the chicken mixture look as good as it tastes.
- Salt and black pepper (to taste): Season boldly, the cheese and breadcrumbs will dilute some of the seasoning.
- Plain flour (100 grams): The first layer of coating that helps the egg and breadcrumbs stick.
- Eggs (2 large, beaten): The glue that binds the crunchy panko shell to the chicken.
- Breadcrumbs (100 grams, preferably panko): Panko creates that shatteringly crisp exterior that stays crunchy even after a drizzle of sauce.
- Vegetable or canola oil (for frying): Neutral and high heat tolerant, perfect for achieving that golden, bubbling crust.
Instructions
- Prep the fillings:
- Cut the mozzarella into bite-sized cubes, then wrap each one with a small handful of crumbled bacon. Press gently so the bacon sticks to the cheese.
- 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 and the chicken looks glossy.
- Form the bombs:
- Scoop a heaping tablespoon of chicken mixture into your palm and flatten it like a small pancake. Place a bacon-wrapped mozzarella cube in the center, then gently fold the chicken around it, pinching the seams closed and rolling it into a smooth ball.
- Coat each bomb:
- Roll each ball first in flour, shaking off the excess, then dip it into the beaten eggs, and finally press it into the breadcrumbs until completely coated. Set aside on a plate.
- Fry or bake:
- For frying, heat oil to 175°C (350°F) and fry bombs in batches for 5 to 6 minutes, turning occasionally, until deep golden and cooked through. For baking, arrange them on a greased tray and bake at 200°C (400°F) for 18 to 20 minutes until crisp and firm.
- Finish with sauce:
- While the bombs are still hot, drizzle or toss them with the remaining 60 ml buffalo sauce. Garnish with extra bacon crumbles if you like, and serve immediately while the cheese is molten.
Pin it The first time I made these for my neighbor, she stood in my kitchen and ate three in a row, cheese stretching from her lips to the plate. She looked up, eyes watering a little from the heat, and said, I hate you for making these so good. We've been sharing recipes ever since, but she still claims nothing I've taught her beats these bombs.
Serving Suggestions
These bombs beg for a cool, creamy counterpoint. I always serve them with a bowl of ranch or blue cheese dressing for dipping, and sometimes I'll add celery sticks and carrot coins just to pretend we're being healthy. They're perfect for game day spreads, casual dinners, or any time you want to impress without fussing over plating. I've also served them on a big wooden board with hot sauce bottles on the side, and people love building their own heat levels.
Storage and Reheating
If you somehow have leftovers (rare, but possible), store them in an airtight container in the fridge for up to two days. Reheat them in a 180°C (350°F) oven for about 10 minutes to bring back the crunch, microwaving turns them soggy and sad. You can also freeze the uncooked, coated bombs on a tray, then transfer them to a freezer bag once solid. Fry or bake them straight from frozen, adding a few extra minutes to the cooking time.
Variations and Swaps
I've made these with ground turkey when I was out of chicken, and they were just as good, maybe a touch leaner. For a milder version, mix the buffalo sauce with melted butter or swap it for a garlic parmesan sauce. You can also tuck a sliver of jalapeño inside with the cheese if you like extra heat, or use pepper jack instead of mozzarella for a spicy surprise.
- Try adding a pinch of smoked paprika to the breadcrumbs for a deeper, smokier crust.
- Swap bacon for cooked chorizo if you want a bolder, spicier filling.
- Brush the bombs with melted butter before baking for extra richness and color.
Pin it These bombs have become my go-to whenever I need to feed a crowd or just want to feel like a rockstar in my own kitchen. Make them once, and I promise they'll become part of your rotation too.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, baking works beautifully. Place the coated bombs on a greased baking sheet and bake at 200°C (400°F) for 18–20 minutes until crisp and cooked through. The texture will be slightly less crunchy than fried but still delicious.
- → What dipping sauce pairs best?
Ranch dressing or blue cheese dip are classic choices that cool the heat. Extra buffalo sauce works if you love spice. For something different, try garlic aioli or honey mustard for a sweet-savory contrast.
- → Can I make these ahead of time?
Assemble the bombs and store them uncooked in the refrigerator for up to 24 hours. When ready to serve, fry or bake them fresh. You can also freeze them uncooked for up to 3 months—thaw overnight in the refrigerator before cooking.
- → How do I know when they're cooked through?
The exterior should be golden brown. For extra assurance, insert an instant-read thermometer into the center—it should read 74°C (165°F). The internal chicken should be opaque throughout, and the cheese should be melted and gooey.
- → What's the best way to get extra crunch?
Panko breadcrumbs are essential for that superior crispy texture. Double coating—dipping in egg and breadcrumbs twice—adds even more crunch. Also, ensure your oil is at 175°C (350°F) before frying; oil that's too cool makes them soggy.
- → Can I adjust the spice level?
Absolutely. Use a mild buffalo sauce or blend it with melted butter for less heat. For extra spice, increase the buffalo sauce in the chicken mixture or add cayenne pepper to the breading. You can also serve with hot sauce on the side.