Buffalo Chicken Bacon Mozzarella (Print Version)

Spicy buffalo chicken wraps around melty mozzarella and bacon, breaded and fried until golden crisp

# What You 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 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon 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 the chicken mixture and flatten it in your palm. Place a bacon-wrapped mozzarella cube in the center, then encase it fully with the chicken, forming a sealed ball. Repeat with remaining ingredients to create 12 bombs.
04 - Dredge each chicken ball in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
05 - 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. Alternatively, 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 the bombs with the remaining 2 fl oz buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately with dipping sauce.

# Expert Tips:

01 -
  • Every bite delivers molten mozzarella, smoky bacon, and that tangy buffalo kick all wrapped in a crispy shell.
  • They disappear faster than you can fry them, which means everyone will ask you to make them again.
  • You can bake them if you want to feel slightly less guilty, and they still come out beautifully golden.
  • Theyre impressive enough for a party but easy enough to pull off on a Tuesday.
02 -
  • Seal the chicken tightly around the filling or the cheese will escape during cooking and youll be left with a sad, hollow shell.
  • Dont overcrowd the pan when frying, it drops the oil temperature and makes the coating soggy instead of crisp.
  • Let the bombs rest for a minute after frying so the cheese sets slightly, otherwise the first bite will burn your tongue.
03 -
  • Chill the formed bombs in the fridge for 20 minutes before coating, it helps them hold their shape and makes frying cleaner.
  • Use a thermometer to monitor oil temperature, too hot and the outside burns before the chicken cooks, too cool and they absorb oil and turn greasy.
  • For a milder version, mix the buffalo sauce with melted butter or swap it for a sweet chili sauce.
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