Tasty Buffalo Chicken Bacon Mozzarella Bombs
Tasty Buffalo Chicken Bacon Mozzarella Bombs are little pockets of spicy, cheesy goodness that really hit the spot. They’re filled with tender shredded chicken tossed in buffalo sauce, crispy bacon…
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Tasty Buffalo Chicken Bacon Mozzarella Bombs are little pockets of spicy, cheesy goodness that really hit the spot. They’re filled with tender shredded chicken tossed in buffalo sauce, crispy bacon bits, and loads of melty mozzarella cheese, all wrapped up in a soft dough that bakes into a golden, crunchy outside.
I love making these because they’re perfect for any get-together or even a weeknight treat when you want something finger-licking good but easy to eat. I like to serve them with a side of ranch or blue cheese dressing—it cools down the heat just enough and adds a nice creamy contrast. Plus, they’re a real crowd-pleaser that everyone fights over!
One tip I’ve picked up is to make sure the filling isn’t too wet before stuffing the dough; it helps keep the bombs from getting soggy and keeps everything perfectly tucked inside. Honestly, these little bombs remind me of those casual game day snacks that turn into full meals because they’re so filling and tasty. They’re fun, messy, and made for sharing—what’s not to love?
Key Ingredients & Substitutions
Shredded Chicken: Using cooked, shredded chicken saves time and blends well with the sauce. Rotisserie chicken works great! For a vegetarian twist, swap with shredded jackfruit or use plant-based chicken substitutes.
Buffalo Wing Sauce: This gives the bombs their spicy kick. If you want less heat, mix buffalo sauce with a bit of honey or use a milder wing sauce. You can also substitute with hot sauce you like.
Mozzarella Cheese: Mozzarella melts smoothly and offers a nice stretch. If you want a sharper taste, mix in some cheddar or Monterey Jack. For dairy-free options, use vegan mozzarella.
Bacon: Adds smoky, crispy texture and flavor. Turkey bacon or vegetarian bacon strips can substitute if preferred. Reserve some for garnish to keep that crunch on top.
Panko Breadcrumbs: Panko gives a light, extra crispy coating. You can use regular breadcrumbs but the texture will be denser. Gluten-free panko is available for special diets.
How Do You Keep the Cheese Inside from Leaking Out?
The key to keeping that gooey mozzarella inside perfectly wrapped is shaping and sealing the chicken mixture tightly around the cheese ball. Here’s how I do it:
- Flatten the chicken mix well in your palm before placing the cheese in the center.
- Carefully wrap the chicken completely around the cheese, pressing firmly so no gaps or seams are left.
- Chill the balls for at least 15 minutes before breading to help them hold their shape.
- Double coat with flour, egg, and breadcrumbs to build a sturdy crust that locks in moisture.
These steps help prevent leaks and keep each bomb neat until you bite into that melty center. Also, frying at the right temperature (around 350°F) crisps the coating quickly, sealing the cheese inside before it melts too much.
Equipment You’ll Need
- Deep fryer or heavy deep pan – helps get a crisp, golden crust on the bombs.
- Slotted spoon – makes it easy to lift and drain the bombs after frying.
- Mixing bowls – for mixing the chicken filling and for the flour, egg, and breadcrumb coatings.
- Measuring cups and spoons – to keep your ingredient amounts accurate.
- Cooking thermometer – ensures the oil stays at the right temperature for frying safely and evenly.
Flavor Variations & Add-Ins
- Swap mozzarella for pepper jack cheese to add a little extra spice inside.
- Mix in finely chopped celery or carrots for a bit of crunch and freshness in the filling.
- Use cooked ground beef or pulled pork instead of chicken for a different protein twist.
- Add a pinch of garlic powder or smoked paprika to the breadcrumb coating for an extra flavor boost.
Tasty Buffalo Chicken Bacon Mozzarella Bombs
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken
- ½ cup buffalo wing sauce
- 1 cup cooked and crumbled bacon (reserve some for garnish)
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup cream cheese, softened
- ¼ cup finely chopped green onions or chives
- Salt and pepper, to taste
For Coating & Frying:
- 2 cups all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
For Topping:
- Ranch dressing or blue cheese dressing, for drizzling
- Fresh parsley or chives, chopped for garnish
- Reserved bacon bits
Time Needed
This recipe takes about 15-20 minutes to prepare the filling and shape the bombs, 10-15 minutes for breading, and around 3-4 minutes per batch for frying. Overall, expect about 40-45 minutes from start to finish, including some resting time.
Instructions:
1. Make the Filling:
In a large bowl, mix shredded chicken, buffalo wing sauce, cream cheese, half the mozzarella, crumbled bacon, and chopped green onions. Stir well to combine and season with salt and pepper to your taste.
2. Shape the Bombs:
Take roughly 2 tablespoons of the mixture and flatten it in your palm. Place a small handful of shredded mozzarella cheese in the center. Carefully wrap the chicken mixture around the cheese, shaping it into a tight ball to fully encase the cheese. Repeat until all the filling is used.
3. Prepare Coating Bowls:
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Coat the Bombs:
Roll each ball first in the flour, then dip it into the egg, and finally coat it in panko breadcrumbs. For extra crunch and better coating, you can dip again in egg and panko a second time.
5. Fry Until Golden:
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the bombs in small batches for 3-4 minutes or until they turn golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
6. Serve and Garnish:
Arrange the bombs on a serving plate. Drizzle with ranch or blue cheese dressing, sprinkle with reserved bacon bits and chopped fresh parsley or chives. Serve warm and enjoy the melty, spicy, and delicious bites!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is completely thawed before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat the chicken dry to avoid extra moisture in the filling.
Can I Bake Instead of Frying the Bombs?
Absolutely! Preheat your oven to 400°F (200°C). Place the coated bombs on a parchment-lined baking sheet and spray them lightly with cooking spray. Bake for about 20-25 minutes or until golden and crispy, turning halfway through.
How Should I Store Leftovers?
Store leftover bombs in an airtight container in the fridge for up to 3 days. To reheat, bake them in a 350°F (175°C) oven for 10-12 minutes or until warmed through and crispy again.
Can I Make These Ahead of Time?
Yes! Assemble and bread the bombs, then freeze them on a tray until firm. Transfer to a freezer-safe bag and fry or bake directly from frozen, adding a few extra minutes to the cooking time.
