How do you ensure mozzarella doesn't leak during cooking?

Completely wrap the mozzarella with both bacon and chicken, sealing any openings. A proper seal keeps the cheese contained while frying or baking.

Can these be prepared ahead of time?

Yes, you can assemble and refrigerate the bombs up to 24 hours in advance. Coat with breadcrumbs just before cooking for best crispiness.

What's the best way to achieve extra crispiness?

Use panko breadcrumbs for a crunchier texture and fry in hot oil at 350°F. Baking also yields good results, especially with a light oil spray.

Is it possible to make this dish less spicy?

Reduce or substitute the buffalo sauce with a milder sauce, or adjust the quantity mixed into the chicken. Serve with cooling dips if desired.

What are good serving suggestions?

Serve hot with extra buffalo sauce, ranch or blue cheese dip, and garnish with green onions or extra bacon bits for added flavor.

Can this be made gluten-free?

Use gluten-free breadcrumbs and flour instead of regular versions to accommodate a gluten-free diet while keeping the texture enjoyable.

Buffalo Chicken Bacon Mozzarella Bombs with Crunchy Coating

A plate of Buffalo Chicken Bacon Loaded Mozzarella Bombs is presented on a dining table. | myhomemaderecipe.com

Buffalo Chicken Bacon Loaded Mozzarella Bombs are the ultimate party snack for game night or any time you want a snack that is pure comfort food. These bite-sized wonders deliver spicy buffalo heat, gooey cheese pulls, and crispy bacon for a flavor explosion in every bite.

I brought these to a neighborhood potluck once and they disappeared before my eyes. My friends still talk about them whenever we get together because the combination of mozzarella and bacon under that crispy coating is just irresistible.

Ingredients

Ground chicken: One pound ensures juicy flavor and is easy to work with. Choose fresh and avoid excess liquid brands for texture.
Buffalo sauce: A full cup provides bold spicy flavor. Go for your favorite brand or homemade for that extra kick.
Block mozzarella cheese: Use block style cut into cubes for seriously melty centers, not pre-shredded.
Cooked bacon: Crumbled and cooked until crisp. Adds smoky crunch and layers of flavor. Make extra for snacking.
Breadcrumbs: Either panko or regular work. Panko gives a crispier coating. Use fresh if possible.
Flour: Helps the coating stick. All purpose flour gives best results.
Large eggs: Acts as a binder for breading. Use fresh eggs for better coating.
Garlic powder: Adds subtle savoriness. Go for fine powder and check freshness.
Onion powder: Rounds out the spice profile. Make sure it is not clumpy for even mixing.
Paprika: Adds color and a sweet smoky hit. Try smoked paprika if you love depth.
Salt and pepper: Season to taste. Use flaky salt for extra pop.
Oil for frying: Choose a neutral oil like vegetable or canola. Heat your oil fully for best texture.

Instructions

Prepare the Mozzarella Filling:: Cut mozzarella cheese into even size bite cubes for gooey centers. Every piece should be wrapped by a small amount of crumbled bacon. This ensures smoky crispiness inside each bomb and prevents cheese from leaking while cooking. Set your filled cheese cubes aside on a plate.
Season the Chicken:: Combine ground chicken with garlic powder, onion powder, paprika, a pinch of salt, pepper, and half a cup of buffalo sauce. Mix this thoroughly using clean hands. The mixture should be sticky and evenly seasoned.
Form the Bombs:: Take a golf ball size portion of chicken mixture. Flatten it in your palm. Place one bacon wrapped cheese cube in the center. Enclose the filling completely by pinching the edges and sealing tightly. Gently roll into a smooth ball. Try to keep the filling centered for even cooking.
Coat:: Roll each chicken ball in a light layer of flour. Shake off extra. Then dip into beaten egg until covered. Roll in breadcrumbs, pressing gently to ensure even coating. Place finished bombs on a baking sheet.
Fry or Bake:: Heat oil in a deep fryer or heavy skillet to about three hundred fifty degrees Fahrenheit. For frying, work in batches, gently lower bombs into hot oil. Cook for five to six minutes per batch, turning as needed. The coating should be deep golden and chicken fully cooked. OR to bake, arrange bombs on a greased baking sheet. Lightly spray the tops with oil. Bake at four hundred degrees Fahrenheit for eighteen to twenty minutes, turning once for even color.
Sauce and Serve:: Toss freshly fried or baked bombs with remaining buffalo sauce. Alternatively, drizzle for milder flavor. Garnish with extra bacon bits and serve warm for best cheese pull.

A plate of bacon wrapped cheese balls with a creamy sauce drizzled over them. | myhomemaderecipe.com

Mozzarella is my favorite part because of that epic cheese stretch. Bite into one and the center pulls so beautifully. My family always gets competitive over who gets the stretchiest piece, and it has actually started a tradition in our house where the winner gets the last bomb.

Storage Tips

Store cooked bombs in an airtight container in the refrigerator for up to three days. For longer storage, freeze on a baking sheet until solid, then transfer to a bag. Before serving, reheat in a hot oven until crisp or in an air fryer for best texture.

Ingredient Substitutions

If ground chicken is not available, you can use ground turkey or even lean beef. For less heat, try honey barbecue sauce instead of buffalo. For a gluten free version, use almond flour and gluten free breadcrumbs.

Serving Suggestions

Serve these bombs as an appetizer with celery sticks and extra buffalo or ranch dip. For a fun twist, set up a toppings bar with crumbled blue cheese, diced green onions, or extra hot sauce. They are also fantastic tucked into a toasted sub roll with coleslaw.

Cultural and Historical Context

Buffalo chicken flavors started in Buffalo New York as a way to reinvent chicken wings. Since then, the spicy tangy combination has been a classic for American gatherings. Incorporating these flavors with bacon and cheese brings new energy to this sports bar favorite.

A plate of bacon wrapped cheese balls with a drizzle of sauce. | myhomemaderecipe.com

These mozzarella bombs bring the ultimate cheese pull and spicy bite every time. Share with friends, and enjoy the winning combination of buffalo chicken and bacon goodness.

Frequently Asked Questions

→ How do you ensure mozzarella doesn't leak during cooking?: Completely wrap the mozzarella with both bacon and chicken, sealing any openings. A proper seal keeps the cheese contained while frying or baking.
→ Can these be prepared ahead of time?: Yes, you can assemble and refrigerate the bombs up to 24 hours in advance. Coat with breadcrumbs just before cooking for best crispiness.
→ What's the best way to achieve extra crispiness?: Use panko breadcrumbs for a crunchier texture and fry in hot oil at 350°F. Baking also yields good results, especially with a light oil spray.
→ Is it possible to make this dish less spicy?: Reduce or substitute the buffalo sauce with a milder sauce, or adjust the quantity mixed into the chicken. Serve with cooling dips if desired.
→ What are good serving suggestions?: Serve hot with extra buffalo sauce, ranch or blue cheese dip, and garnish with green onions or extra bacon bits for added flavor.
→ Can this be made gluten-free?: Use gluten-free breadcrumbs and flour instead of regular versions to accommodate a gluten-free diet while keeping the texture enjoyable.