Tasty Buffalo Chicken Bacon Mozzarella Bombs are the perfect mix of spicy, cheesy, and crispy all wrapped into one bite-sized treat. Imagine juicy buffalo chicken and smoky bacon combined with gooey mozzarella cheese, all stuffed into a soft dough that bakes up golden and delicious. These bombs are a fun twist on classic flavors that everyone loves.
I love making these bombs when I want something that’s easy to share and full of flavor. The spicy buffalo sauce gives it a nice kick, while the bacon adds just the right smoky crunch. Plus, the melted mozzarella inside is always a crowd-pleaser. Whenever I bring these to a get-together, they disappear faster than I expect!
One of my favorite ways to enjoy these is with a side of cool ranch or blue cheese dressing for dipping. It helps balance out the heat and makes every bite even better. If you’re looking for a fun appetizer or a snack that’s anything but boring, these buffalo chicken bacon mozzarella bombs are a great choice. I promise they’ll have you coming back for more!
Key Ingredients & Substitutions
- Chicken
- Cooked shredded chicken is the base here. Rotisserie chicken works great for quick prep and adds flavor. You can also poach chicken breasts or use leftover chicken.
- Buffalo Wing Sauce
- This brings the spicy kick. If you prefer less heat, reduce the amount or use a milder wing sauce or even barbecue sauce for a different twist.
- Bacon
- Adds smoky crunch. Turkey bacon or vegetarian bacon are good substitutes if you want a lighter or meat-free option.
- Mozzarella Cheese
- Fresh mozzarella melts beautifully and creates that gooey center. You can replace it with provolone or Monterey Jack for a similar melt.
- Cream Cheese & Dressing
- The cream cheese and ranch or blue cheese dressing keep the filling creamy and balanced. For dairy-free, try vegan cream cheese and a dairy-free ranch dressing.
- Breading (Flour, Eggs, Panko)
- The triple coating gives the bombs a crispy, crunchy shell. For gluten-free, use gluten-free flour and breadcrumbs.
How Can I Make the Cheese Center Gooey Without It Leaking Out?
Sealing the mozzarella inside the chicken mixture properly is key to a melty but not messy center. Here’s how:
- Flatten the chicken mixture in your hand before placing the cheese in the center.
- Use enough chicken mixture to fully cover the cheese without gaps.
- Gently but firmly shape the mixture into a tight ball to seal the cheese in.
- Make sure coats like flour, egg, and breadcrumbs are evenly applied to hold the shape while frying.
These steps help keep the cheese melting inside without escaping during cooking, for that perfect lava-like cheese pull!
Equipment You’ll Need
- Deep fryer or heavy deep pan – perfect for frying the bombs evenly and getting them crispy all over.
- Slotted spoon – lets you safely lift the bombs out of hot oil and drain excess oil.
- Mixing bowls – a few shallow ones make it easy to do the flour, egg, and breadcrumb dredging steps without mess.
- Measuring cups and spoons – to keep your ingredient amounts just right for balanced flavor and coating.
- Paper towels – essential for draining the fried bombs so they stay crispy, not soggy.
Flavor Variations & Add-Ins
- Swap chicken for shredded turkey if you want a different protein that still pairs well with buffalo sauce.
- Try pepper jack cheese instead of mozzarella for a spicier, creamier cheese center.
- Add finely chopped green onions or jalapeños to the chicken mix for extra freshness and heat.
- Mix in some cooked, chopped spinach or kale to sneak in some veggies without changing the flavor too much.
Tasty Buffalo Chicken Bacon Mozzarella Bombs
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked shredded chicken breast
- ½ cup buffalo wing sauce (adjust to taste)
- 1 cup cooked and crumbled bacon, plus extra for garnish
- 1 ½ cups shredded mozzarella cheese
- ½ cup cream cheese, softened
- ¼ cup ranch or blue cheese dressing
For The Coating:
- 2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Oil, for frying (vegetable or canola oil)
For Garnish:
- Chopped fresh parsley or chives
- Extra cooked bacon pieces
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10 minutes to fry the bombs in batches. Including some time for gathering ingredients and cooling slightly before serving, plan for around 35 minutes total.
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, combine the shredded chicken, buffalo wing sauce, softened cream cheese, ranch or blue cheese dressing, and 1 cup of shredded mozzarella cheese. Stir until all ingredients are nicely mixed. Then fold in 1 cup of cooked crumbled bacon for a smoky flavor.
2. Shape the Bombs:
Take about 2 tablespoons of the chicken mixture and flatten it lightly in your hand. Place a small cube or spoonful of shredded mozzarella in the center. Carefully fold the chicken mixture around the cheese, forming a tight ball to seal the cheese inside well.
3. Coat the Bombs:
Set out three shallow bowls: one with the flour mixed with garlic and onion powders, one with beaten eggs, and one with panko breadcrumbs. Roll each chicken ball first in the flour mixture, then dip it into the eggs, and finally coat well with the panko breadcrumbs. For extra crunch, repeat the egg and breadcrumb step one more time.
4. Fry the Bombs:
Heat oil in a deep fryer or heavy pan to 350°F (175°C). Fry the bombs carefully in batches, turning occasionally, until golden brown and cooked through, about 4-5 minutes per batch. Use a slotted spoon to remove the bombs from the oil and drain them on paper towels.
5. Serve & Garnish:
Serve the buffalo chicken bacon mozzarella bombs while hot. Sprinkle with extra cooked bacon pieces and chopped parsley or chives. Offer additional buffalo sauce or ranch/blue cheese dressing on the side for dipping.
Enjoy these crispy, cheesy, spicy bombs fresh and hot for the best gooey and flavorful snack experience!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken beforehand—either overnight in the fridge or quickly in cold water sealed in a bag. Shred it dry before mixing to avoid extra moisture.
What’s the Best Way to Store Leftovers?
Store any leftover bombs in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to keep them crispy.
Can I Bake Instead of Frying These Bombs?
Absolutely! Bake at 400°F (200°C) on a parchment-lined baking sheet for about 20 minutes or until golden and cooked through. Spritz with oil beforehand to help crispiness.
How Can I Make These Less Spicy?
Reduce the buffalo wing sauce quantity or use a mild buffalo sauce. You can also serve with extra ranch or blue cheese dressing to cool down the heat.