Buffalo chicken bacon mozzarella (Printable)

Crispy buffalo chicken stuffed with mozzarella and bacon for a spicy, cheesy appetizer

# 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

# Directions:

01 - Cut mozzarella cheese into bite-sized cubes. Wrap each cube with a portion of crumbled bacon and set aside.
02 - In a mixing bowl, combine ground chicken with 2 fl oz buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix 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 with remaining ingredients.
04 - Dredge each chicken ball in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs.
05 - For frying: 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. For baking: Place bombs on a greased baking sheet and bake in a preheated 400°F oven for 18-20 minutes until crisp and cooked through.
06 - While hot, drizzle or toss bombs with remaining 2 fl oz buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Expert Tips:

01 -
  • Every bite delivers three bold flavors at once: spicy buffalo heat, gooey cheese pull, and smoky bacon crunch.
  • They fry up fast and bake just as well, so you can adjust to your mood or your schedule.
  • People always ask for the recipe, and when you tell them it's homemade, they look at you like you're a wizard.
02 -
  • Seal the chicken completely around the cheese or it will burst open during frying, creating a molten mess in your oil.
  • Let the coated bombs rest in the fridge for 10 minutes before frying, it helps the coating stick and prevents cracking.
  • Don't overcrowd the pan, frying too many at once drops the oil temperature and makes them greasy instead of crispy.
03 -
  • Use panko breadcrumbs, not regular ones, the texture difference is night and day when it comes to crunch.
  • Keep a small bowl of water nearby while forming the bombs, damp hands prevent sticking and make shaping easier.
  • Taste your buffalo sauce before using it, some brands are mouth-scorching and others are mild, adjust the amount to your heat tolerance.
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