Buffalo Chicken Bacon Mozzarella

One late October evening, my brother showed up with a bag of ground chicken and a half-empty bottle of buffalo sauce, insisting we make something ridiculous. We had mozzarella in the fridge, leftover bacon from breakfast, and a hunch that wrapping everything in chicken might actually work. What came out of that oil was molten, crunchy, and so absurdly good we made another batch before midnight. That night turned into a tradition every time football season rolls around.

I brought these to a potluck once without telling anyone what was inside. People bit in, eyes went wide, and suddenly I was surrounded by questions and requests for the recipe. One friend called them little flavor grenades, which felt accurate given the way the cheese erupts when theyre still hot. I watched a plate of twelve vanish in under five minutes, and someone actually licked their fingers before reaching for another.

Ingredients

• Mozzarella cheese: Cut it into cubes yourself instead of buying pre-shredded, the melt is creamier and it holds its shape better when wrapped in bacon.
• Cooked bacon: Crumble it while its still warm so it clings to the cheese, and dont skip the smoky bits, theyre half the magic.
• Ground chicken: Leaner than beef but still moldable, it takes on the buffalo sauce without falling apart in the pan.
• Buffalo sauce: Use half in the mix and save half for tossing at the end, that double hit of heat is what makes people remember these.
• Garlic powder, onion powder, paprika: This trio keeps the chicken from tasting flat, especially once its coated and fried.
• Plain flour: The first layer that helps the egg stick, dont skip it or your coating will slide right off.
• Eggs: Beaten well so they coat evenly, theyre the glue that makes the panko stay put.
• Breadcrumbs: Panko is the only choice here, regular crumbs go soggy and panko stays shatteringly crisp.
• Vegetable or canola oil: Neutral and high heat tolerant, perfect for frying without any weird aftertaste.

Instructions

Wrap the Cheese:

Slice your mozzarella into bite-sized cubes, then wrap each one snugly in crumbled bacon. Set them aside on a plate so theyre ready to tuck into the chicken mixture.

Season the Chicken:

In a mixing bowl, combine ground chicken with 60 ml buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix it with your hands until everything is evenly distributed and slightly sticky.

Form the Bombs:

Scoop a heaping tablespoon of chicken, flatten it in your palm, and place a bacon-wrapped cheese cube in the center. Fold the chicken around it, pinching to seal completely so no cheese escapes during cooking.

Coat Each Ball:

Roll each bomb in flour, dip it into beaten egg, then press it into panko breadcrumbs until fully covered. The triple layer is what gives you that audible crunch.

Fry or Bake:

For frying, heat oil to 175°C and fry bombs in batches for 5 to 6 minutes, turning occasionally until golden and cooked through. For baking, arrange them on a greased tray and bake at 200°C for 18 to 20 minutes until crisp.

Finish with Sauce:

While theyre still hot, drizzle or toss the bombs with the remaining 60 ml buffalo sauce. Garnish with extra bacon crumbles if you want to show off, then serve immediately.

Pin It

My niece, who claims she hates spicy food, ate three of these before admitting they were actually perfect. She dipped each one in ranch like it was a life raft, but she kept coming back. Watching her try to play it cool while clearly loving them was one of the best things that ever happened in my kitchen.

How to Avoid a Cheese Blowout

The key to keeping the mozzarella inside is making sure your chicken layer is thick enough and completely sealed with no gaps. I learned this after my first batch split open in the oil and turned into a stringy, bubbling mess. Now I press the edges together firmly, sometimes even double-wrapping thin spots with extra chicken. If you see any cracks before breading, patch them immediately or youll regret it when the cheese makes a break for freedom.

Baking vs. Frying

Frying gives you that deep golden shell and almost glass-like crunch that feels like biting into a savory jewel. Baking is easier, less messy, and still delivers a satisfying crisp, though it wont be quite as dramatic. Ive done both depending on my mood and how much oil I feel like dealing with, and honestly, people devour them either way. If youre baking, a light spray of oil on top before they go in helps the panko brown more evenly.

Serving Suggestions

These are best when theyre so hot you have to juggle them between your fingers for a second before biting in. I like to serve them on a big platter with ranch and blue cheese dip on the side, plus celery sticks if Im pretending theres any vegetable involvement. Theyre perfect for game day, movie night, or any situation where you want people to stop talking and start eating.

• Pair with cold beer or iced lemonade to balance the heat.
• Serve immediately after cooking while the cheese is still molten and stretchy.
• Leftover bombs can be reheated in the oven at 180°C for 10 minutes, but theyre never quite as good as fresh.

Pin It

These little bombs have earned their place in my regular rotation, and every time I make them, someone asks if I can teach them the trick. The truth is, theres no trick, just good ingredients, a little patience, and the willingness to get your hands messy for something worth eating.

Recipe FAQs

→ Can I bake these instead of frying?

Yes, bake at 200°C (400°F) for 18–20 minutes on a greased tray until crispy and cooked through.

→ What dipping sauce works best?

Ranch or blue cheese dip complement the spicy buffalo flavor perfectly and cool down the heat.

→ How do I prevent the cheese from leaking?

Ensure the chicken completely seals the cheese cube and pinch edges tightly. Dredging properly helps create a barrier.

→ Can I make these ahead of time?

Yes, assemble the bombs and refrigerate for up to 24 hours before cooking. Fry or bake just before serving.

→ What's the best oil temperature for frying?

Heat oil to 175°C (350°F) and maintain this temperature for even cooking and crispy results without burning.

→ Can I use turkey instead of chicken?

Ground turkey works as a lighter alternative, though it may be slightly less juicy than chicken.