Buffalo Chicken Bacon Mozzarella Bombs Recipe
Introduction
Buffalo Chicken Bacon Mozzarella Bombs are a delicious, crispy treat packed with spicy buffalo flavor, melty mozzarella, and savory bacon. These bite-sized balls make perfect appetizers or party snacks that everyone will love.
Ingredients
- 225 grams mozzarella cheese, cut into cubes
- 100 grams cooked bacon, crumbled
- 450 grams ground chicken
- 120 millilitres buffalo sauce, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 100 grams plain flour
- 2 large eggs, beaten
- 100 grams breadcrumbs (panko or regular)
- Vegetable oil or canola oil, for frying
Instructions
- Step 1: Slice mozzarella cheese into bite-sized cubes. Wrap each cube gently with crumbled bacon and set aside.
- Step 2: In a mixing bowl, combine ground chicken with garlic powder, onion powder, paprika, salt, black pepper, and half (60 ml) of the buffalo sauce. Mix until evenly incorporated.
- Step 3: Take a portion of the chicken mixture and flatten it in your palm. Place a bacon-wrapped mozzarella cube in the center and carefully encase it, forming a fully sealed round ball.
- Step 4: Coat each chicken ball by rolling it in plain flour, then dipping in beaten eggs, and finally covering with breadcrumbs.
- Step 5: Heat oil to 175°C in a deep pan. Fry the coated balls for 5 to 6 minutes, turning as needed, until golden brown and cooked through. Alternatively, bake on a greased tray at 200°C for 18 to 20 minutes until crisp.
- Step 6: Toss or drizzle the hot chicken balls with the remaining buffalo sauce. Garnish with extra bacon crumbles if desired and serve immediately.
Tips & Variations
- Use panko breadcrumbs for extra crunchiness.
- Swap ground chicken with ground turkey or beef for a different flavor profile.
- Adjust the amount of buffalo sauce to control the spice level.
- For a lighter version, bake instead of frying to reduce oil absorption.
- Serve with ranch or blue cheese dressing for dipping.
Storage
Store any leftover Buffalo Chicken Bacon Mozzarella Bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C for 8–10 minutes to maintain crispiness. Avoid microwaving if possible, as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these ahead of time and freeze them?
Yes, you can assemble the balls and freeze them before frying or baking. Freeze them on a tray until solid, then transfer to a freezer bag. Cook from frozen, adding a couple more minutes to the cooking time.
What can I substitute for buffalo sauce if I don’t have any?
If you don’t have buffalo sauce, you can mix hot sauce with melted butter to mimic its flavor. Alternatively, a mix of hot sauce and a little vinegar works well as a substitute.
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Buffalo Chicken Bacon Mozzarella Bombs Recipe
- Total Time: 30-40 minutes
- Yield: 12–15 chicken bombs 1x
Description
These Buffalo Chicken Bacon Mozzarella Bombs are crispy, cheesy, and perfectly spiced bites that combine ground chicken, smoky bacon, and gooey mozzarella, all coated in crunchy breadcrumbs and tossed in spicy buffalo sauce. Ideal as a game day snack or appetizer, they can be fried or baked for a deliciously indulgent treat.
Ingredients
Cheese and Bacon
- 225 grams mozzarella cheese, cut into cubes
- 100 grams cooked bacon, crumbled
Chicken Mixture
- 450 grams ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 120 millilitres buffalo sauce, divided (60 ml for mixing, 60 ml for tossing)
Coating
- 100 grams plain flour
- 2 large eggs, beaten
- 100 grams breadcrumbs (panko or regular)
Cooking
- Vegetable oil or canola oil, for frying
Instructions
- Prepare Mozzarella Centers: Slice mozzarella cheese into bite-sized cubes and gently wrap each cube with crumbled cooked bacon. Set the prepared bacon-wrapped mozzarella pieces aside for later use.
- Season Ground Chicken: In a mixing bowl, combine the ground chicken with garlic powder, onion powder, paprika, salt, black pepper, and half (60 ml) of the buffalo sauce. Mix thoroughly until all seasonings and sauce are evenly incorporated.
- Shape Filled Chicken Bombs: Take a portion of the seasoned chicken mixture and flatten it in the palm of your hand. Place a bacon-wrapped mozzarella cube in the center, then carefully encase the filling with the chicken, sealing it into a smooth, round ball to ensure no filling is exposed.
- Dredge for Coating: Prepare three separate bowls for the coating: one with plain flour, one with beaten eggs, and one with breadcrumbs. Roll each chicken ball first in flour, then dip it into the beaten eggs, and finally coat evenly with breadcrumbs.
- Cook Chicken Mozzarella Bombs: Heat vegetable or canola oil in a deep pan to 175°C (350°F). Fry the coated chicken balls for 5–6 minutes, turning as needed to achieve a golden brown, crispy exterior and ensure they are cooked through. Alternatively, for a baked option, place the balls on a greased baking tray and bake at 200°C (400°F) for 18–20 minutes until crisp and cooked thoroughly.
- Finish and Serve: Once cooked, immediately toss or drizzle the hot chicken bombs with the remaining 60 ml of buffalo sauce. Garnish with additional bacon crumbles if desired. Serve warm as a spicy, cheesy appetizer or snack.
Notes
- You can use panko breadcrumbs for extra crunch or regular breadcrumbs according to preference.
- Make sure the chicken balls are fully sealed to prevent the mozzarella from leaking during cooking.
- Adjust the amount of buffalo sauce to control the spice level to your liking.
- Using a thermometer to monitor oil temperature helps achieve perfectly cooked and crispy results.
- For a healthier alternative, baking is recommended over frying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (frying) or 20 minutes (baking)
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Buffalo chicken, mozzarella bombs, bacon chicken bites, spicy appetizer, fried chicken balls, game day snack
