Buffalo Chicken Bacon Mozzarella Bombs are small, crunchy-on-the-outside, melty-on-the-inside bites—spicy buffalo-seasoned ground chicken wrapped around a cube of mozzarella and fried until golden. They’re perfect for game days, casual parties, or a fun weeknight twist when you want something shareable and full of flavor. If you enjoy bold melty-cheese bites, you might also like this baked salmon with garlicky spinach and mozzarella as another comforting, cheese-forward option.
Why you’ll love this dish
This recipe hits a lot of home-run moments: quick assembly, familiar ingredients, and that irresistible cheese pull. It’s customizable (swap ground turkey or lean beef), feeds a crowd, and delivers the classic buffalo-bacon combo everyone reaches for first.
“A perfect game-day finger food—crispy, spicy, and dangerously easy to devour.”
Make it for:
- Game nights and potlucks because guests can eat them with fingers.
- Kid-friendly dinners by dialing back the buffalo sauce.
- Appetizers when you want something impressive but simple to prepare.
How this recipe comes together
Start by seasoning and mixing the ground protein with buffalo sauce and spices so every bite is flavorful. Form balls around mozzarella cubes, then chill briefly so they hold shape. A three-step breading (flour → egg → panko) gives the crispiest crust. Fry in batches until golden and the center reaches a safe 165°F. Expect a total hands-on time of about 30–40 minutes plus brief chilling.
What you’ll need
- 8 oz mozzarella cheese, cut into 1-inch cubes (use low-moisture for less leakage)
- 6 slices cooked bacon, crumbled (regular or turkey bacon)
- 1 lb ground chicken (or ground turkey / lean ground beef)
- 1/2 cup buffalo sauce (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup plain flour (for dusting — helps the egg stick)
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko for extra crunch)
- 2 cups vegetable or canola oil for frying (or more, depending on pot size)
Substitutions/notes:
- Cheese: shredded mozzarella works but cubes give a better center. Try pepper jack for heat.
- Binder: if your mixture seems loose, add 1/4 cup breadcrumbs to help hold shape.
- Oil: avocado oil tolerates higher temp but is pricier.
Step-by-step instructions
- In a large bowl, combine ground chicken, crumbled bacon, buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix until evenly distributed but don’t overwork the meat.
- Take about 1.5–2 tablespoons of the mixture, flatten it in your palm, place a mozzarella cube in the center, then fold the meat around it to form a smooth ball. Repeat until mixture is used.
- Set up a breading station: bowl 1 = flour, bowl 2 = beaten eggs, bowl 3 = breadcrumbs (panko).
- Roll each ball in flour, shake off excess, dip in egg, then coat thoroughly with breadcrumbs. Press crumbs gently so they adhere.
- Chill the breaded bombs on a tray for 20–30 minutes to firm up—this reduces cheese leakage during frying.
- Heat oil in a deep pot to 350–375°F (175–190°C). Use a thermometer for accuracy.
- Fry bombs in batches, careful not to overcrowd, until golden brown—about 3–4 minutes per batch. The internal temperature should reach 165°F.
- Remove with a slotted spoon and drain on paper towels for a minute before serving.
Best ways to enjoy it
Serve hot with dipping sauces like ranch, blue cheese dressing, or extra buffalo sauce. For a party platter, arrange on a board with celery sticks, carrot batons, and pickles. For a more substantial plate, pair with crisp coleslaw and oven-roasted fries. For variety at a buffet, serve next to slow-cooked sides such as best crockpot BBQ chicken for a signal of heartier mains.
Storage and reheating tips
- Refrigerator: Store cooled bombs in an airtight container for up to 3 days.
- Freezing: Flash-freeze on a tray until firm, then transfer to a freezer bag for up to 2 months. Freeze before frying if you want make-ahead convenience.
- Reheating: Best reheated in a 375°F oven for 8–10 minutes until crisp and warmed through, or 10–12 minutes from frozen. An air fryer at 350°F for 6–8 minutes works well. Avoid microwaving — it makes the crust soggy and can cause hot cheese bursts.
- Safety: Because this uses ground poultry, ensure internal temperature is 165°F when first cooked and when reheating.
Pro chef tips
- Don’t overwork the meat when mixing; dense meat leads to tough bombs.
- Chill before frying: it firms the balls and keeps cheese inside.
- Use a thermometer to maintain oil temp; too hot browns the outside before heating through, too cool makes greasy bombs.
- Panko gives the crispiest texture — combine half panko, half fine breadcrumbs for adhesion.
- If cheese leaks, press the seam closed with a dab of egg wash before breading.
- Make a test bomb to adjust seasoning and frying time before cooking the whole batch.
Creative twists
- Baked version: Spray with oil and bake at 400°F for 15–20 minutes, turning once, until golden. (Texture won’t be quite as crunchy but it’s lighter.)
- Air-fryer: Spray with oil and air-fry at 370°F for 8–10 minutes.
- Cheese swaps: Try smoked mozzarella, gouda, or pepper jack for different flavor profiles.
- Vegetarian: Use a firm plant-based ground meat alternative and vegan cheese. Add a touch of chickpea flour or breadcrumbs to bind.
- Flavor shifts: Swap buffalo sauce for BBQ or sriracha-honey glaze for different party themes.
Common questions
Q: Can I bake these instead of frying?
A: Yes — baking or air-frying works and reduces oil. Bake at 400°F for 15–20 minutes (turn halfway). They’ll be slightly less crunchy than deep-fried but still delicious.
Q: How do I stop the mozzarella from leaking?
A: Use low-moisture mozzarella and chill the formed bombs before breading. Seal seams tightly and press gently after breading. Brief chilling before frying helps a lot.
Q: Can I use shredded cheese instead of cubes?
A: You can, but cubes give the best molten center. Shredded cheese can disperse into the meat and may be messier.
Q: How long does prep and cook take?
A: Prep (mixing, forming, breading) is about 30 minutes; chilling 20–30 minutes; frying in batches ~10–15 minutes. Total ~1 hour including chilling.
Q: Is it safe to use raw ground chicken with cheese inside?
A: Yes — ensure the internal temperature reaches 165°F. Frying to the correct temperature kills harmful bacteria. Use a thermometer to be sure.
If you want recipe variations for different events or tips for scaling up for a party, ask and I’ll tailor suggestions to your needs.