Save The first time I made these buffalo chicken bombs, my kitchen smelled like a pub on game day, and my roommate wandered in asking what restaurant I'd ordered from. Watching people bite into that crispy exterior and hit the molten cheese center is still one of my favorite kitchen moments. The way the bacon and mozzarella merge inside creates this salty, gooey surprise that somehow outshines the buffalo coating itself. I've since learned to make a double batch, because the first tray disappears before anyone even bothers finding napkins.
Last Super Bowl, I served these fresh from the fryer, and my brother literally stood by the platter eating them one after another until I had to physically intervene. They became the thing everyone started asking about at every gathering afterward. Now whenever I smell buffalo sauce heating up, I think of that kitchen crowded with people, grease spitting, everyone reaching for the same plate simultaneously.
Ingredients
- 225 grams mozzarella cheese, cut into cubes: Cube them small enough to hide inside the chicken but large enough that you get that satisfying cheese pull when you bite in
- 100 grams cooked bacon, crumbled: Really crumble it fine so it wraps around the cheese cubes like a savory blanket
- 450 grams ground chicken: Ground chicken stays tender where beef might get tough, plus it absorbs that buffalo flavor beautifully
- 120 millilitres buffalo sauce, divided: Save half for coating after cooking so you get that sticky restaurant style finish without making the breading soggy
- 1 teaspoon garlic powder: Use fresh garlic powder, not the ancient stuff in the back of your spice cabinet
- 1 teaspoon onion powder: This adds depth without the texture of chopped onion which might poke through your chicken wrapper
- 1 teaspoon paprika: Smoked paprika gives you that subtle smokiness that pairs perfectly with bacon
- Salt, to taste: Remember the bacon and cheese are already salty, so go easy
- Black pepper, to taste: Freshly cracked makes a difference here
- 100 grams plain flour: This first coat helps the egg wash stick so your breadcrumbs dont fall off during frying
- 2 large eggs, beaten: Beat them really well until completely uniform
- 100 grams breadcrumbs (preferably panko): Panko creates that shattering crunch that makes these feel like something from a restaurant
- Vegetable oil or canola oil, for frying: Use enough oil that the bombs can float freely without touching the bottom
Instructions
- Prep your surprise filling:
- Cut the mozzarella into uniform cubes, then wrap each piece with crumbled bacon like you're packaging a tiny gift
- Make the buffalo chicken mixture:
- Combine the ground chicken with half the buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper until the spices are evenly distributed
- Wrap the filling:
- Flatten a heaping tablespoon of chicken mixture in your palm, place a bacon wrapped cheese cube in the center, then carefully enclose it completely, sealing any gaps
- Set up your breading station:
- Dredge each bomb in flour, shake off excess, dip in beaten egg, then press into breadcrumbs until thoroughly coated
- Choose your cooking method:
- Either fry at 175°C for 5 to 6 minutes until golden, or bake at 200°C for 18 to 20 minutes until crisp and cooked through
- Finish with buffalo sauce:
- Immediately toss or drizzle the hot bombs with the remaining buffalo sauce so it sticks to the crispy coating
Save These became my go to contribution to potlucks after I showed up with them once and suddenly became the person everyone actually wanted on the invitation list. Something about that combination of crispy, spicy, cheesy, and bacony makes people genuinely happy. I've watched a skeptical vegetarian take a bite just to see what the fuss was about, then immediately regret their life choices.
Baking vs Frying
Frying gives you that irresistible crunch and golden color that screams party food, but baking yields surprisingly good results with way less mess. The baked version still gets crispy, just slightly less shattering, and the chicken stays incredibly moist. Either way, let them rest on paper towels if you fry to absorb excess oil.
Sauce Strategy
I've learned the hard way that tossing hot bombs directly in a bowl of sauce makes the breading peel off like wet paper. Instead, drizzle the sauce over them or toss them very gently. The sauce should coat the exterior, not soak through to the chicken.
Make Ahead Magic
You can assemble these bombs completely and freeze them raw on a baking sheet before transferring to a bag. Fry or bake them straight from frozen, just add a couple minutes to the cooking time. This makes party prep completely stress free, which is exactly how appetizers should be.
- Freeze them uncooked for up to a month without any loss of quality
- If baking from frozen, add 3 to 4 minutes to your time and check doneness
- Never refrigerate cooked bombs and reheat them, they lose their signature crunch
Save These bombs have turned more casual hangouts into actual occasions than anything else in my repertoire. Sometimes the simplest pleasures really are the best ones.
Recipe Questions
- → How can I make these less spicy?
To reduce the heat, opt for a mild buffalo sauce. You can also mix your buffalo sauce with some melted butter to mellow its intensity without sacrificing flavor. Alternatively, reduce the amount of buffalo sauce used in the chicken mixture.
- → Can I bake these instead of frying?
Absolutely! For a lighter option, place the prepared bombs on a greased baking tray and bake them in a preheated oven at 200°C (400°F) for 18–20 minutes. They should come out golden brown and cooked through.
- → What are some good dipping sauces to serve with these?
These pair wonderfully with creamy dipping sauces. Classic choices include a tangy ranch dressing or a robust blue cheese dip. A cool, refreshing yogurt-based dip could also provide a nice contrast to the spice.
- → What's the best way to ensure the cheese doesn't leak out during cooking?
The key is to fully encase the bacon-wrapped mozzarella in the chicken mixture, ensuring there are no cracks or openings. When forming the balls, make sure the chicken completely seals around the filling. A thorough coating of breadcrumbs also helps to create a protective barrier.
- → Can I prepare these ahead of time?
Yes, you can prepare the bombs up to the breading stage and refrigerate them for a few hours. For longer storage, freeze them on a baking sheet until solid, then transfer to an airtight container. Thaw them slightly before frying or baking, or cook from frozen, adding a few extra minutes to the cooking time.
- → Can I use ground turkey instead of chicken?
Yes, ground turkey is a great substitute for ground chicken. The preparation steps remain the same. Just ensure the turkey is thoroughly cooked, as its texture and moisture content are similar to ground chicken.
- → Why use panko breadcrumbs specifically?
Panko breadcrumbs are highly recommended for their exceptionally light, airy, and flaky texture. They absorb less oil during frying and yield a superior crispiness compared to regular breadcrumbs, giving these bombs a delightful crunch.