Buffalo Chicken Bacon Loaded Mozzarella Bombs
Get ready for an irresistible treat! These Buffalo Chicken Bacon Loaded Mozzarella Bombs are a perfect blend of spicy, savory, and wonderfully cheesy, all wrapped up in a crispy, golden package. They're surprisingly easy to make and a guaranteed hit for game nights, tailgates, or any cozy gathering, bringing cheer and explosive flavor to the table!
Equipment
- Large mixing bowl
- Shallow dishes
- Deep Fryer or Large, Heavy-Bottomed Pot
- Oven
- Baking sheet
- Air fryer
- Thermometer (optional, for oil/internal temp)
Ingredients
- 1 lb ground chicken or ground turkey
- 1 cup buffalo sauce divided (½ cup for chicken, rest for coating)
- 8 oz block mozzarella cheese cut into cubes
- 1 cup cooked bacon crumbled
- 1 cup breadcrumbs panko or regular
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- salt & black pepper to taste
- oil for frying vegetable or canola
Instructions
- Step 1: Cut mozzarella into bite-sized cubes. Lightly wrap each mozzarella cube with a portion of crumbled, cooked bacon. Set aside.
- Step 2: In a large mixing bowl, combine ground chicken with garlic powder, onion powder, paprika, salt, and black pepper. Pour in ½ cup of buffalo sauce. Mix everything thoroughly until well combined.
- Step 3: Take a small portion of the seasoned chicken mixture and flatten it into a disc. Place one bacon-wrapped mozzarella cube in the center. Carefully mold the chicken mixture around the cheese and bacon, sealing it completely to form a tight, round ball. Repeat for all remaining ingredients. If the mixture is too soft, chill the formed bombs in the fridge for 15-20 minutes.
- Step 4: Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. Roll each chicken bomb first in flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs, pressing gently to ensure they stick.
- Step 5: Choose your cooking method:
- To Fry: Heat 2-3 inches of oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully drop bombs into hot oil (do not overcrowd) and fry for 5-6 minutes, or until golden brown and cooked through (internal temperature 165°F/74°C).
- To Bake: Preheat oven to 400°F (200°C). Place breaded bombs on a greased baking sheet. Bake for 18-20 minutes, or until golden and cooked through.
- To Air Fry (from FAQ): Preheat air fryer to 375°F (190°C). Lightly spray bombs with cooking oil spray, then air fry for 10-15 minutes, flipping halfway, until golden brown and cooked through.
- Step 6: Once cooked, toss the chicken bombs in the remaining buffalo sauce or drizzle it generously over them. Garnish with extra bacon bits if desired. Serve immediately while warm and the cheese is gooey.
Notes
Don't overmix the chicken to keep it tender. Ensure the chicken mixture completely encases the cheese and bacon to prevent leaks during cooking. If making ahead, assemble and bread, then freeze on a baking sheet until solid before transferring to an airtight freezer bag; cook from frozen, adding extra time. Store cooked and cooled leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven or air fryer for best crispness. For substitutions, try ground turkey, shredded chicken (with cream cheese/mayo), pepper jack or cheddar cheese, or different sauces like BBQ or ranch. For extra flavor, mix Parmesan or cayenne into breadcrumbs or add diced jalapeño to the chicken mixture. Serve with ranch, blue cheese dip, or a crisp salad.