Buffalo Chicken Bacon Mozzarella Bombs with Crunchy Coating (Print version)
Spicy ground chicken wraps bacon and mozzarella, then gets breaded and cooked until crisp outside and gooey inside.
# Ingredients:
For the filling
01 -
8 oz (225 g) low-moisture mozzarella, cut into 8 cubes
02 -
4 slices cooked bacon, crumbled
For the chicken
03 -
1 lb (450 g) ground chicken
04 -
1/3 cup (80 ml) buffalo sauce, plus 1/4 cup (60 ml) for finishing
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon paprika
08 -
3/4 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
For the coating
10 -
1/2 cup (60 g) all-purpose flour
11 -
2 large eggs, beaten
12 -
1 1/2 cups (90 g) panko breadcrumbs
13 -
Neutral oil for frying or oil spray for baking
14 -
Ranch or blue cheese dressing, for serving
15 -
Sliced green onions, for garnish
# Instructions:
01 -
Cut the mozzarella into 8 cubes. Press crumbled bacon around each cube and keep the pieces cold while you mix the chicken.
02 -
In a bowl, mix ground chicken, 1/3 cup buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper until just combined.
03 -
Divide the chicken mixture into 8 portions. Flatten each portion, place a bacon mozzarella cube in the center, and seal the chicken fully around it.
04 -
Roll each ball in flour, dip in beaten egg, then press into panko breadcrumbs until evenly coated.
05 -
For frying, heat oil to 350 F and fry in batches for 5-6 minutes, turning as needed, until golden and 165 F inside. For baking, place on an oiled wire rack and bake at 400 F for 18-22 minutes.
06 -
Brush or toss the hot bombs with the remaining buffalo sauce. Garnish with green onions and serve with ranch or blue cheese dressing.
# Good to know:
01 -
Best served hot while the mozzarella center is still melted.
02 -
Use an instant-read thermometer to check that the chicken reaches 165 F.