Tasty Buffalo Chicken Bacon Mozzarella Bombs
Tasty Buffalo Chicken Bacon Mozzarella Bombs are little pockets of spicy, cheesy goodness wrapped up with crispy bacon and tender chicken. They’re bursting with bold flavors, from the tangy buffalo…
Tip: save now, cook later.Tasty Buffalo Chicken Bacon Mozzarella Bombs are little pockets of spicy, cheesy goodness wrapped up with crispy bacon and tender chicken. They’re bursting with bold flavors, from the tangy buffalo sauce to the gooey mozzarella that stretches with every bite. If you love a little heat and a whole lot of cheese, these bombs are perfect for your next snack or game day treat.
I love making these bombs because they’re super fun to eat and everyone always asks for more. The combination of smoky bacon and spicy buffalo chicken is my favorite part, and the mozzarella keeps things nice and melty on the inside. I like to bake them until they’re golden brown and crispy on the outside, which gives such a satisfying crunch before you reach the cheesy center.
The best way I’ve found to serve these is with a side of ranch or blue cheese dressing for dipping— it balances out the heat just right. They’re great for sharing, but honestly, I never have much left to share because I end up eating most of them myself! These buffalo chicken bombs have become one of my go-to recipes when I want something tasty and a little bit different that everyone will love.
Key Ingredients & Substitutions
Shredded Chicken: Using cooked shredded chicken helps keep the filling tender and easy to shape. Leftover roast chicken or rotisserie chicken works well for convenience.
Buffalo Wing Sauce: This brings the classic spicy kick. If you prefer less heat, substitute with a mild hot sauce or a combo of hot sauce and melted butter for a milder flavor.
Mozzarella Cheese: Cubed mozzarella melts beautifully inside the bombs for that gooey texture. Fresh mozzarella or string cheese can be alternative choices.
Bacon: Crispy bacon adds smoky flavor and texture. Use turkey bacon for a leaner option or omit if you want a vegetarian version, adding extra seasoning instead.
Cream Cheese: It binds the filling and adds creaminess. You can substitute with mascarpone or Greek yogurt for a lighter texture, but cream cheese melts best.
Breadcrumbs: Italian seasoned breadcrumbs add flavor and crunch. Plain breadcrumbs mixed with herbs or panko breadcrumbs can be used depending on what you have.
How Do You Get the Perfect Crunchy Coating Without the Balls Falling Apart?
Making sure the bombs have a strong, crispy coating while holding the filling together takes a few key steps:
- Chill the chicken balls for at least 20 minutes before breading. This helps them firm up and hold their shape.
- Roll each ball in flour first to dry the surface. This helps the egg wash stick better.
- Dip thoroughly into beaten eggs so the breadcrumbs stick evenly.
- Use a generous coating of breadcrumbs and press lightly to adhere well.
- For extra crunch and sturdiness, repeat the egg and breadcrumb step once more.
- Maintain the oil temperature (around 350°F/175°C) to prevent the bombs from absorbing too much oil and breaking apart during frying.
Following these tips will help you get that irresistible crunchy shell that holds the melty cheesy filling inside every time.
Equipment You’ll Need
- Large mixing bowl – perfect for combining the chicken, buffalo sauce, and cream cheese smoothly.
- Baking sheet – great for holding the chicken balls while you prepare the breading and chill them.
- Three shallow bowls – for setting up the flour, eggs, and breadcrumbs to easily coat each ball.
- Deep frying pan or pot – lets you fry the bombs evenly in hot oil without crowding them.
- Slotted spoon – helps you lift the bombs out of hot oil safely and drain excess oil.
- Paper towels – essential for draining fried bombs to keep them crispy and not greasy.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded pork or beef for a different meaty flavor and texture.
- Use pepper jack cheese instead of mozzarella for a little extra spice inside the bomb.
- Add finely chopped jalapeños or green onions into the filling to boost freshness and heat.
- Mix in some ranch dressing with the cream cheese for a tangy twist that balances the buffalo sauce.
Tasty Buffalo Chicken Bacon Mozzarella Bombs
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked shredded chicken
- ½ cup buffalo wing sauce (plus extra for drizzling)
- 8 oz mozzarella cheese, cut into small cubes
- 6 slices cooked bacon, crumbled (plus extra for garnish)
- 1 cup cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For The Coating:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups seasoned breadcrumbs (Italian style preferred)
For Frying & Garnish:
- Oil for frying (vegetable or canola oil)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and cook. You’ll spend time mixing the filling, shaping the bombs, breading them, then frying until golden and crispy. It’s best to set aside a few extra minutes for resting the bombs before frying to help them hold together well.
Step-by-Step Instructions:
1. Making the Buffalo Chicken Filling:
In a large bowl, mix together the shredded chicken, buffalo wing sauce, softened cream cheese, crumbled bacon, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined and creamy.
2. Forming the Bombs:
Take about 2 tablespoons of the chicken mixture and flatten it in your palm. Place a mozzarella cube in the center and carefully mold the chicken mixture around it into a tight ball, fully covering the cheese. Place the formed bombs on a baking sheet and repeat until all mixture is used.
3. Breading the Bombs:
Set up three shallow bowls: one with flour, one with beaten eggs, and one with seasoned breadcrumbs. Roll each chicken ball first in flour, then dip into eggs, then coat completely in breadcrumbs. For a crunchier coating, repeat the egg and breadcrumb steps once more.
4. Frying:
Heat about 2 inches of oil in a deep pan to 350°F (175°C). Carefully fry the bombs in batches for 3-4 minutes or until golden brown and cooked through, turning to evenly crisp all sides. Drain on paper towels to remove excess oil.
5. Serving:
Arrange the bombs on a plate, drizzle extra buffalo sauce over them, and sprinkle with crumbled bacon and chopped parsley. Serve hot with ranch or blue cheese dressing for dipping. Enjoy your tasty buffalo chicken bacon mozzarella bombs!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed and drained well before shredding. This prevents excess moisture that could make the mixture too wet and harder to shape.
How Can I Make These Buffalo Chicken Bombs Ahead of Time?
You can assemble and bread the bombs, then refrigerate them for up to 24 hours before frying. Just keep them covered well to prevent drying out. Fry fresh when ready to serve.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the coating crispy.
Can I Bake Instead of Frying?
Yes! Place the breaded bombs on a baking sheet lined with parchment paper, spray them lightly with cooking spray, and bake at 400°F (200°C) for about 20-25 minutes or until golden and cooked through, turning halfway.
