Buffalo Chicken Bacon Mozzarella Bombs are little pockets of pure fun and flavor! Imagine spicy buffalo chicken mixed with crispy bacon and gooey mozzarella, all wrapped up in soft, golden dough. They’re like bite-sized flavor explosions that are perfect for game day or any time you want a tasty treat with a kick.
I love making these bombs because they’re so easy to share and always a crowd-pleaser. The spicy buffalo sauce gives just the right amount of heat, while the bacon and melty cheese add that comforting, sticky-good texture. Whenever I make these, I always find myself sneaking a few before anyone else can grab them!
One of my favorite ways to enjoy these is with a big side of ranch or blue cheese dressing for dipping—it cools down the spice and makes every bite even better. They also pair great with some crunchy celery sticks on the side, bringing a fresh crunch to balance the rich fillings. If you’re looking for a fun and flavorful snack, these bombs are a no-brainer.
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken is key for easy mixing and great texture. Rotisserie chicken works perfectly and saves time. You can swap with cooked turkey if preferred.
Buffalo Wing Sauce: This gives the spicy kick. If you want less heat, reduce the amount or use a mild wing sauce. For a different twist, try BBQ sauce instead.
Bacon: Crispy bacon adds smoky flavor and crunch. Feel free to use turkey bacon for a leaner option, or omit if you want a vegetarian-friendly version—just add more cheese!
Mozzarella & Cream Cheese: The combo makes the center creamy and melty. Mozzarella provides stretch, while cream cheese adds smoothness. You can substitute cream cheese with ricotta for a lighter texture.
Panko Breadcrumbs: These give a crisp, crunchy coating that’s better than regular bread crumbs. If unavailable, plain breadcrumbs work but won’t be as crunchy.
How Can I Shape and Stuff the Bombs Without Them Falling Apart?
Shaping the bombs well is essential to keep the cheese inside during frying. Here’s a simple way to do it:
- Scoop a good amount of the buffalo chicken mixture into your hand.
- Flatten it slightly, then place a small cube of mozzarella in the center.
- Carefully enclose the cheese by folding the mixture around it, rolling into a tight ball.
- Make sure there are no cracks—press gently but firmly to seal edges.
- Chilling the balls in the fridge for 20 minutes before breading can help them hold together better during frying.
Doing this helps the cheese stay inside and ensures a perfectly round, crispy bomb every time.
Equipment You’ll Need
- Deep fryer or heavy pot – for frying the bombs evenly and getting that crispy golden crust.
- Slotted spoon – helps you lift the bombs out of hot oil safely and drain excess oil.
- Mixing bowls – you’ll need these for mixing the filling and setting up your breading station.
- Measuring cups and spoons – to get your ingredients just right for balanced flavors.
- Wire rack or paper towels – great for draining the fried bombs so they stay crispy.
Flavor Variations & Add-Ins
- Swap buffalo sauce for BBQ sauce for a smoky, sweet flavor that pairs well with bacon.
- Use pepper jack cheese instead of mozzarella for a spicier, meltier center.
- Add finely chopped green onions or jalapeños to the filling for an extra fresh bite and heat.
- Try ground turkey or shredded beef in place of chicken for a different protein twist.
Buffalo Chicken Bacon Mozzarella Bombs
Ingredients You’ll Need:
For The Filling:
- 1 cup cooked chicken breast, finely shredded
- ½ cup buffalo wing sauce (adjust to taste)
- 6 slices cooked bacon, finely chopped (reserve some for garnish)
- 1 cup shredded mozzarella cheese (plus extra for stuffing)
- 1 cup cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
For The Coating:
- 1 ½ cups all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups panko breadcrumbs
- Vegetable oil, for frying
For Garnish and Serving:
- Chopped fresh chives or parsley
- Reserved chopped bacon
- Ranch or blue cheese dressing, for dipping (optional)
- Celery sticks (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and 15 minutes for frying the bombs in batches, so plan for roughly 35 minutes total. A quick chill in the fridge for 15-20 minutes before frying will help the bombs hold together and make frying easier.
Step-by-Step Instructions:
1. Mix the Filling:
In a large mixing bowl, stir together the shredded chicken, buffalo wing sauce, chopped cooked bacon, shredded mozzarella, softened cream cheese, garlic powder, onion powder, salt, and pepper until well combined and creamy.
2. Form and Stuff the Bombs:
Take a small handful of the mixture (about 1.5 to 2 inches across), flatten it slightly, and place a small cube of mozzarella cheese in the center. Roll the mixture around the cheese and shape into a tight ball, making sure the cheese is fully enclosed with no gaps.
3. Set Up the Breading Station:
Prepare three shallow bowls — one with flour, one with beaten eggs mixed with water, and one with panko breadcrumbs. Roll each ball first in the flour, then dip it into the egg wash, and finally coat thoroughly with panko breadcrumbs. Press the crumbs gently so they stick well.
4. Fry the Bombs:
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the bombs in batches, turning them occasionally, until they’re golden brown and crispy on all sides, about 3 to 4 minutes. Be careful as the cheese inside will be very hot and melty.
5. Drain and Serve:
Use a slotted spoon to remove the bombs from the oil and place on paper towels to drain. Garnish with the reserved chopped bacon and chopped fresh chives or parsley. Serve immediately with ranch or blue cheese dressing and celery sticks, if you like.
Can I Use Frozen Cooked Chicken for This Recipe?
Yes! Just make sure to thaw the cooked chicken completely in the fridge overnight and pat it dry before shredding. This prevents extra moisture that could affect the texture of the bombs.
Can I Bake Buffalo Chicken Bacon Mozzarella Bombs Instead of Frying?
You can bake them at 400°F (200°C) for about 20-25 minutes until crispy and golden. Spray or brush the bombs lightly with oil before baking to help them crisp up.
How Should I Store and Reheat Leftovers?
Store any leftover bombs in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 350°F (175°C) for 10-15 minutes until warmed through to keep them crispy.
Can I Make These Ahead of Time?
Absolutely! Prepare and shape the bombs, then refrigerate or freeze before breading and frying. If freezing, thaw overnight in the fridge before coating and frying.