why make this recipe
This snack is perfect for game day. It is crunchy on the outside and soft inside. The mix of buffalo sauce, chicken, bacon, and melted mozzarella makes a tasty bite. You can make these ahead and fry them fast when guests arrive.
introduction
These Buffalo Chicken Bacon Mozzarella Bombs are small fried balls filled with cheese and a spicy chicken mix. They are easy to eat and great with dips. If you want a milder baked chicken idea with cheese, try the balsamic baked chicken breast with mozzarella for a different flavor.
how to make Buffalo Chicken Bacon Mozzarella Bombs for Game Day Bliss
Make the chicken mix, form balls around cheese, bread them, and fry until golden. Work in small batches. Keep the cheese cubes cold so they do not melt too fast while you shape the balls.
Ingredients :
- 8 oz Mozzarella Cheese (Cut into cubes)
- 6 slices Cooked Bacon (Crumble before use)
- 1 lb Ground Chicken (Substitute with ground turkey or lean beef if desired)
- 1/2 cup Buffalo Sauce (Adjust for spice preference)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Plain Flour
- 2 large Eggs (Beaten)
- 1 cup Breadcrumbs (Panko or Regular for extra crunch)
- 2 cups Vegetable Oil or Canola Oil (For frying)
Directions :
Step-by-Step Instructions
- In a bowl, mix ground chicken, crumbled bacon, buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix well with your hands or a spoon.
- Chill the mozzarella cubes in the fridge for 10 minutes. This helps keep them from melting while you shape the bombs.
- Take about 1.5 tablespoons of the chicken mix. Flatten it in your hand into a small patty.
- Place one mozzarella cube in the center of the patty. Wrap the chicken mix around the cheese and roll into a tight ball. Make sure the cheese is fully covered.
- Repeat until you use all the chicken mix and cheese. Place the balls on a tray.
- Set up a breading station: flour in one bowl, beaten eggs in a second, breadcrumbs in a third.
- Roll each ball in flour, dip in beaten egg, then coat with breadcrumbs. Press the crumbs gently so they stick.
- Heat oil in a deep pan to medium-high (about 350°F / 175°C). If you do not have a thermometer, test with a small piece of bread; it should brown in about 30–40 seconds.
- Fry the bombs in small batches for 3–4 minutes, turning so all sides get golden. Do not overcrowd the pan.
- Remove with a slotted spoon and drain on paper towels for a minute. Let cool slightly before serving.
how to serve Buffalo Chicken Bacon Mozzarella Bombs for Game Day Bliss
Serve warm on a platter. Offer ranch, blue cheese, or extra buffalo sauce for dipping. Add celery sticks or carrot sticks on the side. These bombs are best hot so the cheese is gooey.
how to store Buffalo Chicken Bacon Mozzarella Bombs for Game Day Bliss
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or until hot. Do not microwave if you want to keep the crust crisp.
tips to make Buffalo Chicken Bacon Mozzarella Bombs for Game Day Bliss
- Keep the mozzarella cold until you wrap it. Cold cheese holds its shape better.
- Use panko for extra crunch.
- Do not overfill the pan when frying. Small batches keep the oil temperature steady.
- If the mixture is too soft, chill it 15–20 minutes before forming balls.
- Test one bomb first to check seasoning and frying time.
variation (if any)
- Bake instead of fry: place on a greased sheet and bake at 400°F (200°C) for 12–15 minutes until golden.
- Swap ground chicken for ground turkey or lean beef.
- Add chopped green onions or shredded cheddar to the mix for extra flavor.
- Make mini version for bite-size snacks or larger ones for a sandwich filling.
FAQs
Q: Can I make these ahead of time?
A: Yes. Form and bread the bombs, then freeze on a tray. Once frozen, store them in a bag. Fry or bake from frozen; increase cook time by a few minutes.
Q: Can I air fry these?
A: Yes. Spray with oil and air fry at 375°F (190°C) for 8–10 minutes, turning once, until golden and hot.
Q: How do I stop the cheese from leaking out?
A: Make sure you fully cover the cheese with the chicken mix and press the seams closed. Keep the cheese cold and bread them well.
Q: Are these spicy?
A: The heat depends on your buffalo sauce. Use less sauce for milder flavor or a hot sauce for more spice.
Buffalo Chicken Bacon Mozzarella Bombs
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Carnivore
Description
These Buffalo Chicken Bacon Mozzarella Bombs are crunchy on the outside with a spicy, cheesy center, perfect for game day.
Ingredients
- 8 oz Mozzarella Cheese (Cut into cubes)
- 6 slices Cooked Bacon (Crumble before use)
- 1 lb Ground Chicken (Substitute with ground turkey or lean beef if desired)
- 1/2 cup Buffalo Sauce (Adjust for spice preference)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Plain Flour
- 2 large Eggs (Beaten)
- 1 cup Breadcrumbs (Panko or Regular for extra crunch)
- 2 cups Vegetable Oil or Canola Oil (For frying)
Instructions
- In a bowl, mix ground chicken, crumbled bacon, buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix well with your hands or a spoon.
- Chill the mozzarella cubes in the fridge for 10 minutes. This helps keep them from melting while you shape the bombs.
- Take about 1.5 tablespoons of the chicken mix. Flatten it in your hand into a small patty.
- Place one mozzarella cube in the center of the patty. Wrap the chicken mix around the cheese and roll into a tight ball. Make sure the cheese is fully covered.
- Repeat until you use all the chicken mix and cheese. Place the balls on a tray.
- Set up a breading station: flour in one bowl, beaten eggs in a second, breadcrumbs in a third.
- Roll each ball in flour, dip in beaten egg, then coat with breadcrumbs. Press the crumbs gently so they stick.
- Heat oil in a deep pan to medium-high (about 350°F / 175°C). If you do not have a thermometer, test with a small piece of bread; it should brown in about 30–40 seconds.
- Fry the bombs in small batches for 3–4 minutes, turning so all sides get golden. Do not overcrowd the pan.
- Remove with a slotted spoon and drain on paper towels for a minute. Let cool slightly before serving.
Notes
Keep the mozzarella cold until you wrap it to prevent melting. Use panko breadcrumbs for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
