Buffalo Chicken Bacon Mozzarella Bombs (Print Version)
Buffalo-spiced chicken envelopes mozzarella and bacon, coated in panko, fried or baked until golden.
# Ingredients:
→ Fillings
01 -
225 grams mozzarella cheese, cut into cubes
02 -
100 grams cooked bacon, crumbled
→ Chicken Mix
03 -
450 grams ground chicken
04 -
120 millilitres buffalo sauce, divided
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Coating
10 -
100 grams plain flour
11 -
2 large eggs, beaten
12 -
100 grams breadcrumbs (panko or regular)
→ For frying
13 -
Vegetable oil or canola oil, for frying
# Instructions:
01 -
Slice mozzarella cheese into bite-sized cubes. Gently wrap each cube with crumbled bacon, setting the prepared pieces aside.
02 -
Combine ground chicken with garlic powder, onion powder, paprika, salt, black pepper, and half (60 ml) of the buffalo sauce in a mixing bowl until evenly incorporated.
03 -
Take a portion of the chicken mixture and flatten it in your palm. Encase a bacon-wrapped mozzarella cube in the center. Carefully envelop the filling with the chicken, ensuring a fully sealed round ball.
04 -
Roll each chicken ball first in plain flour, dip in beaten egg, and finish with an even layer of breadcrumbs.
05 -
Heat oil to 175°C in a deep pan. Fry the coated balls for 5–6 minutes, turning as needed, until golden brown and cooked through. Alternatively, bake on a greased tray at 200°C for 18–20 minutes until crisp.
06 -
Drizzle or toss the hot morsels in the remaining buffalo sauce. Garnish with extra bacon crumbles if desired.
# Notes:
01 -
For a crispier shell, use panko breadcrumbs. Serve immediately for optimal cheese melt.