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Buffalo Chicken Bacon Loaded Mozzarella Bombs are pure comfort food fun made for sharing or game days when you want something totally crave-worthy and melty. Imagine golden crisp shells packed with bacon-wrapped mozzarella cheese and juicy buffalo-spiced chicken—these disappear fast and always get rave reviews in my house.
I still remember my friends’ faces the first time I brought these out for Sunday football—they could not believe there was bacon and cheese hidden in every bite.
Ingredients
- Ground chicken: brings moisture and lean protein
- Buffalo sauce: gives that classic spicy tang choose your preferred brand for heat
- Block mozzarella cheese: melts better than pre-shredded for oozy centers
- Cooked bacon: adds smoky crunch use thick-cut for extra flavor
- Breadcrumbs: create the perfect crisp coating panko is extra crunchy
- Flour: ensures an even crust when breading
- Large eggs: help the coating stick
- Garlic powder and onion powder: boost savoriness look for fresh spices
- Paprika: deepens the color and flavor
- Salt and pepper: season throughout
- Oil for frying: make sure it has a neutral flavor and high smoke point
- Fresh mozzarella and bacon without too many additives: for a cleaner finish
Instructions
- Prepare Mozzarella Filling:
- Cut the mozzarella block into bite-sized cubes about an inch each. Take each cube and wrap it gently with some cooked crumbled bacon pressing so the bacon sticks to the cheese. Set aside on a plate and chill for easier handling.
- Season the Chicken:
- In a large mixing bowl combine the ground chicken with garlic powder onion powder paprika salt pepper and half of the buffalo sauce. Mix by hand or with a spoon until everything is evenly combined. Avoid overmixing which can make the chicken dense.
- Form the Bombs:
- Take a scoop of the seasoned chicken mixture and press it flat into your palm making a small patty. Place one bacon-wrapped cheese cube in the center. Cupping your hand carefully mold the chicken around the cheese sealing all edges completely so no cheese shows. Roll gently into a ball and repeat with all mozzarella cubes.
- Coat:
- Set up three shallow bowls for flour beaten eggs and breadcrumbs. Roll each chicken ball in flour shaking off excess. Dip it in the beaten eggs to coat followed by a roll in breadcrumbs until fully covered. Press gently so the breadcrumbs stick well.
- Fry or Bake:
- To fry pour enough oil into a deep pan to submerge the bombs halfway. Heat oil to 350 degrees Fahrenheit. Fry the bombs in batches 5 to 6 minutes turning to brown all sides until golden and cooked through. For a lighter option place breaded bombs on a greased baking sheet and bake at 400 degrees Fahrenheit for 18 to 20 minutes until crisp and chicken is fully cooked inside.
- Sauce and Serve:
- Once cooked toss the bombs with the remaining buffalo sauce or drizzle it on top for extra flavor. Garnish with more crumbled bacon if you like. Serve hot with your favorite dip or some celery sticks.
My favorite part is the extra crunch from the bacon mixed into the chicken coating it reminds me of the midnight snacks my siblings and I used to sneak during family gatherings. We would compete to see who got the cheesiest bite.
Storage Tips
Buffalo chicken mozzarella bombs keep well in the fridge up to three days. Let them cool fully then store in a sealed container lined with paper towels to absorb moisture. For reheating bake at 350 degrees Fahrenheit for ten minutes to keep the coating crisp and the cheese melty.
Ingredient Substitutions
Swap ground turkey for chicken if you prefer a lighter flavor profile. For a spicier kick use pepper jack cheese cubes. Gluten free breadcrumbs or cracker crumbs can easily replace standard breading if needed.
Serving Suggestions
Pile the bombs on a platter with extra buffalo sauce for dunking. Ranch dressing or blue cheese dip on the side always goes over well. They also work on top of salad greens or tucked into slider buns for a hearty sandwich.
Cultural and Historical Context
Buffalo chicken classics trace back to upstate New York and always star zippy hot sauce with creamy accents. Wrapping mozzarella and bacon into the mix is my playful twist so you get a bit of everything in one bite. It is like a mashup of buffalo wings stuffed cheese bread and loaded potato skins.
Seasonal Adaptations
Try swapping in diced roasted jalapeños for heat or use smoked cheese for extra warmth in colder months In summer lighten things up by baking instead of frying During winter pair with roasted sweet potatoes for a comforting platter
Success Stories
The first time I made these for a big party they disappeared before I finished frying the second batch. Friends begged for the recipe and swore they tasted even better than classic buffalo wings. Now they are in regular rotation for celebrations and family get-togethers.
Freezer Meal Conversion
After coating uncooked bombs place them on a baking sheet in the freezer until solid then store in zip top bags. Bake straight from frozen adding five extra minutes to the cooking time. This makes party prep or quick weeknight snacks a breeze.
Once you try these melty bacon-wrapped chicken bombs you will want to make them for every party. They are just as perfect for sharing on game day as for an unforgettable family treat.
Recipe FAQs
- → How do you keep the cheese from leaking out?
Ensure chicken mixture fully covers mozzarella and seals securely, then coat with flour, egg, and breadcrumbs for added protection.
- → Can these be made ahead?
Yes, prep the bombs up to coating, cover, and refrigerate for up to a day. Fry or bake just before serving for best results.
- → Is baking an option instead of frying?
Absolutely. Bake on a greased baking sheet at 400°F (200°C) for 18–20 minutes until golden and cooked through.
- → What dipping sauces go well?
Classic choices include ranch, blue cheese, or extra buffalo sauce to complement the spicy, cheesy flavors.
- → Can you use other cheeses?
Mozzarella offers great melt, but cheddar or pepper jack can work if you want different flavor or a bit more spice.