Buffalo Chicken Bacon Mozzarella Bombs are little pockets of spicy, cheesy goodness wrapped up in a soft, golden dough. Inside, you’ll find tender chicken tossed in tangy buffalo sauce, crispy bacon bits, and gooey melted mozzarella that pulls apart in the best way. They’re like a fun, portable snack packed with all the flavors you love.
I love making these because they’re perfect for game days or casual get-togethers where everyone wants something tasty and easy to share. I usually make a big batch and keep some warm in the oven, and it’s always a hit when friends arrive. If you like a little extra heat, adding a sprinkle of red pepper flakes inside makes them just right for me!
The best part is how the crispy bacon and spicy buffalo chicken mix with the melted cheese, creating a burst of flavor with every bite. I often serve these with a side of ranch or blue cheese dressing for dipping, which cools down the heat and makes each bite even better. They’re a great way to bring people together around delicious food that’s fun to eat.
Key Ingredients & Substitutions
Chicken Breast: Using shredded cooked chicken makes the filling tender and easy to mix. Rotisserie chicken works great here, saving time and adding extra flavor.
Buffalo Wing Sauce: This sauce gives the bombs their signature spicy kick. If you want it milder, use less sauce or swap for a sweet chili sauce for a different twist.
Bacon: Crispy bacon adds a smoky crunch. If you’re vegetarian, try smoked tempeh or omit it and add a pinch of smoked paprika for that smoky flavor.
Mozzarella Cheese: Fresh mozzarella cubes or balls work best for that gooey, melty center. For a less stringy option, you can use cheddar or Monterey Jack.
Panko Breadcrumbs: These create a light, crispy crust. If you prefer gluten-free, use gluten-free breadcrumbs or crushed cornflakes.
How Do You Make the Perfect Cheese-Filled Buffalo Bombs Without Leaks?
Keeping the mozzarella fully inside while frying is key. Here’s how I avoid leaks:
- Make sure your mixture is sticky enough to hold together. Using shredded chicken mixed well with buffalo sauce and bacon helps.
- Encase the cheese completely with the mixture, sealing all edges tightly by gently pressing the filling around the cheese.
- Chill the balls for 15-20 minutes before breading to firm up the shape.
- Follow the breading steps carefully: flour first, then egg, then breadcrumbs. This creates a strong outer shell.
- Fry in hot oil (350°F) so the coating crisps quickly, sealing the cheese inside without melting out.
These steps help keep your bombs intact and beautifully gooey inside. If you get any leakage, a quick rest in the fridge before frying can also help firm them up.
Equipment You’ll Need
- Mixing bowls – handy for combining the chicken, sauce, and bacon, and for prepping your breading stations.
- Measuring cups and spoons – to keep your spices and sauces just right every time.
- Deep skillet or fryer – perfect for frying the bombs evenly in hot oil to get a crispy outside.
- Slotted spoon – helps you lift the bombs from the oil without extra grease.
- Wire rack or paper towels – great for draining excess oil once the bombs are fried.
Flavor Variations & Add-Ins
- Swap chicken for ground turkey or pork for a different protein that still holds well in the filling.
- Add chopped jalapeños or a pinch of cayenne pepper to the buffalo mix for extra heat if you like it spicy.
- Use pepper jack cheese instead of mozzarella for a cheesy kick with a little smoky spice.
- Mix in finely chopped celery or green onions to add a fresh crunch and balance the richness.
How to Make Buffalo Chicken Bacon Mozzarella Bombs
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- ½ cup buffalo wing sauce
- 1 cup cooked bacon, chopped (reserve some for garnish)
- 8 oz mozzarella cheese, cut into small cubes or use mozzarella balls
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Vegetable oil, for frying
- Fresh parsley or chives, chopped (for garnish)
- Optional: ranch or blue cheese dressing, for serving
Time Needed:
This recipe usually takes about 20 minutes to prepare and about 15 minutes to fry the bombs, making it around 35 minutes in total. If you want, you can chill the shaped balls for 15-20 minutes before frying to help them hold their shape better.
Step-by-Step Instructions:
1. Mix the Chicken and Bacon:
In a bowl, combine shredded chicken, buffalo wing sauce, and chopped cooked bacon. Adjust how spicy you want it by adding more or less buffalo sauce.
2. Shape the Bombs:
Take a small handful of the chicken mixture and flatten it in your palm. Put a cube or ball of mozzarella right in the center, then gently mold the chicken mixture around the cheese until it’s fully covered and shaped into a tight ball. Repeat for all your mixture and cheese.
3. Prepare the Breading Stations:
Set up three shallow bowls — one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and pepper.
4. Coat the Balls:
Roll each ball in flour first, then dip into the beaten eggs, and finally coat them fully with the breadcrumb mixture. This helps keep the cheese inside when frying.
5. Fry Until Golden and Crisp:
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully place the coated balls in the hot oil in batches. Fry, turning often, until they are golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and let drain on paper towels.
6. Garnish and Serve:
Arrange the bombs on a plate. Drizzle some extra buffalo sauce on top, sprinkle with reserved bacon pieces and chopped parsley or chives. Serve them hot with ranch or blue cheese dressing on the side for dipping.
Can I Use Frozen Chicken for These Bombs?
Yes! Just make sure to fully thaw the chicken before shredding and mixing. Thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Bake Instead of Frying?
Absolutely! To bake, preheat your oven to 400°F (200°C). Place the breaded bombs on a greased baking sheet and bake for about 20-25 minutes, turning halfway through, until golden and crispy.
How Do I Store Leftovers?
Store any leftover bombs in an airtight container in the fridge for up to 2 days. Reheat them in the oven or air fryer to keep the outside crispy—microwaving can make them soggy.
Can I Make These Ahead of Time?
Yes! You can assemble and bread the bombs in advance, then refrigerate them for a few hours or overnight. Just fry or bake them right before serving for best results.
