Buffalo Chicken Bacon Mozzarella Bombs are little pockets of spicy, cheesy goodness that you won’t be able to resist. They’re loaded with tender shredded chicken tossed in buffalo sauce, crispy bacon bits, and gooey melted mozzarella, all wrapped up in a golden, crispy shell. These bombs bring together bold flavors and fun textures that make snack time or party time extra special.
I love making these because they’re so easy to customize and share. Sometimes I add a little ranch or blue cheese dip on the side, which really ups the flavor game. I find that cooking them until the outside is perfectly crispy but the cheese inside is melty is this magical moment no one can say no to. Plus, they’re always a hit whether I’m serving friends or family.
These bombs are perfect for game day, casual get-togethers, or whenever you want a tasty, handheld treat. I like to make a batch ahead of time and pop them in the oven right before everyone arrives. They bring a little party to your plate and always disappear fast—so trust me, you’ll want to make extra!
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken works great here for a quick option, or boil chicken breasts and shred at home. Leftover chicken is perfect too! You can swap for turkey if preferred.
Buffalo Wing Sauce: Frank’s RedHot is a classic. If you like less heat, mix in some melted butter to tone down the spice. For a milder taste, barbecue sauce could also work.
Bacon: Crisp bacon adds a smoky crunch. You can substitute with turkey bacon or omit it for a simpler version, but the flavor is amazing when included.
Mozzarella Cheese: Use fresh or shredded mozzarella. If you want a different gooey cheese, Monterey Jack or mild cheddar could be fun swaps.
Panko Breadcrumbs: These give a lighter, crunchier coating than regular breadcrumbs. If unavailable, regular breadcrumbs work—just expect a bit less crispiness.
How Do You Seal the Cheese Inside Without It Leaking Out?
Wrapping the chicken mixture tightly around the mozzarella is key to keep the cheese from leaking during frying. Here’s how I do it:
- Flatten your chicken mix into a thick patty on your palm.
- Place the mozzarella ball right in the center.
- Gently but firmly fold the chicken around the cheese to completely encase it.
- Pinch the edges together well to close any gaps or holes.
- Chilling the shaped balls for 15-20 minutes before breading can help them hold their shape better.
This method keeps the cheese melting inside, without escaping into the oil, so you get that awesome stretchy center every time.
Equipment You’ll Need
- Deep fryer or heavy pot – perfect for frying; helps keep oil temperature steady for crispy bombs.
- Slotted spoon – lets you safely remove bombs from hot oil without extra grease.
- Mixing bowls – you’ll need several for combining ingredients and breading stations.
- Measuring cups and spoons – keep your flavors balanced and coating just right.
- Paper towels – essential for draining excess oil to keep bombs crisp.
- Thermometer (optional) – helps monitor oil temperature for best frying results.
Flavor Variations & Add-Ins
- Swap chicken for shredded turkey for a leaner, holiday-inspired twist.
- Use pepper jack cheese instead of mozzarella for a little extra spice and creamy melt.
- Add finely chopped jalapeños or green chilies into the chicken mix for more heat.
- Mix in some cooked diced mushrooms or spinach for extra veggies and texture.
Buffalo Chicken Bacon Mozzarella Bombs
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
- ½ cup cooked crispy bacon, chopped (reserve some for topping)
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened
- ¼ cup finely chopped green onions or chives (optional)
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Others:
- Oil for frying (vegetable or canola oil)
- Optional: ranch or blue cheese dressing for dipping
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and assemble, plus 10 minutes for frying. Overall, you’ll spend roughly 30 minutes making these delicious Buffalo Chicken Bacon Mozzarella Bombs.
Step-by-Step Instructions:
1. Prepare the Buffalo Chicken Mixture:
In a bowl, mix together the shredded chicken, buffalo wing sauce, cream cheese, chopped crispy bacon (save a bit for topping), and green onions if you like. Add salt and pepper to taste and stir until evenly combined.
2. Form Mozzarella Core Balls:
Divide the shredded mozzarella into roughly 12 small balls, about 1 tablespoon each. These will go inside your bombs for that gooey surprise.
3. Assemble the Bombs:
Take a scoop (about 2-3 tablespoons) of the buffalo chicken mixture and flatten it in your palm. Place a mozzarella ball in the center, then wrap the chicken mixture around it tightly to seal the cheese inside. Repeat until all are made.
4. Set Up Breading Stations:
Place the flour in one shallow dish, beat the eggs in a second bowl, and in a third, mix the panko breadcrumbs with garlic powder, smoked paprika, salt, and pepper.
5. Bread the Bombs:
Coat each ball first in flour, shake off excess, dip into the eggs, then roll in the breadcrumb mixture until fully coated. For extra crispiness, repeat the egg and breadcrumb step.
6. Fry the Bombs:
Heat enough oil in a deep pot to cover the bombs about 2 inches deep, around 350°F (175°C). Fry the bombs in batches for 3-4 minutes until golden and crispy. Don’t overcrowd the pot so they cook evenly and the cheese inside melts perfectly.
7. Drain and Garnish:
Use a slotted spoon to remove bombs from the oil and drain them on paper towels. Quickly sprinkle reserved bacon bits on top while they’re hot.
8. Serve and Enjoy:
Serve warm with ranch or blue cheese dressing for dipping. These spicy, cheesy bombs are best enjoyed fresh and hot!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave. Dry it well to avoid extra moisture.
Can I Bake Instead of Frying?
Absolutely. To bake, preheat your oven to 400°F (200°C) and place the bombs on a greased baking sheet. Spray them lightly with oil and bake for about 20-25 minutes, turning halfway until golden and crispy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep them crispy.
Can I Make These Ahead of Time?
Yes! Assemble and bread the bombs, then freeze them on a parchment-lined tray. Once frozen solid, transfer to a freezer bag. Fry or bake from frozen, adding a couple extra minutes to cook time.