Buffalo Chicken Bacon Mozzarella Bombs – Crispy, Cheesy, Irresistible

There are some recipes that just scream game day, party night, or comfort food indulgence. Buffalo Chicken Bacon Mozzarella Bombs fall squarely in that delicious category. Imagine tender shredded chicken mixed with a kick of buffalo sauce, wrapped around gooey mozzarella, rolled in golden breadcrumbs, and finished with a sprinkle of crispy bacon on top. With each bite, you get a crunchy coating, a burst of tangy buffalo flavor, and a molten cheesy center that pulls like the best pizza bite you’ve ever had.

These little flavor-packed bombs aren’t just snacks—they’re an experience. Perfect for entertaining guests, wowing your family, or treating yourself on a cozy Friday night, they bring together everything you love about comfort food: crispy texture, bold flavor, and plenty of cheese.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup buffalo sauce (adjust to heat preference)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 mozzarella cheese cubes (about 1-inch each)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups seasoned breadcrumbs
• 6 slices crispy bacon, crumbled
• Fresh parsley, chopped (for garnish)
• Oil for frying (vegetable or canola)

Instructions:

1. In a mixing bowl, combine shredded chicken, buffalo sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until chicken is fully coated and flavorful.
2. Take a small handful of the buffalo chicken mixture and flatten it into your palm. Place one mozzarella cube in the center. Carefully shape the chicken mixture around the cheese, sealing tightly to form a ball. Repeat with remaining chicken and cheese.
3. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Roll each chicken ball first in flour, then dip into eggs, and finally coat with breadcrumbs. Place on a tray lined with parchment paper.
5. Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the chicken bombs in batches, 3–4 minutes, until golden brown and crispy. Remove and drain on paper towels.
6. Sprinkle hot bombs with crumbled bacon and fresh parsley. Serve warm with extra buffalo sauce or ranch for dipping.

Tips & Tricks:

• Make sure the cheese cubes are fully enclosed in chicken mixture to prevent leaking during frying.
• Chill the balls for 20 minutes before frying to help them hold shape.
• Use panko breadcrumbs for extra crunch.

Variations:

• Swap buffalo sauce for BBQ or honey mustard for a milder version.
• Add chopped jalapeños to the chicken mixture for extra spice.
• Use cheddar or pepper jack cheese instead of mozzarella.

Buffalo Chicken Bacon Mozzarella Bombs

Crispy fried chicken balls stuffed with gooey mozzarella, tossed in buffalo sauce, and topped with crispy bacon.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 8 bombs

Course: Appetizer, Snack

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded cooked chicken
• 1 cup buffalo sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 8 pieces mozzarella cheese cubes 1-inch each
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups seasoned breadcrumbs
• 6 slices crispy bacon, crumbled
• as needed oil for frying vegetable or canola
• to taste fresh parsley for garnish

Equipment

• Mixing bowls
• Fryer or deep skillet
• Slotted spoon
• Paper towels

Method

 

1. Mix shredded chicken with buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper.
2. Flatten mixture in palm, place mozzarella cube in center, and shape into a ball. Repeat with remaining chicken and cheese.
3. Set up dredging bowls with flour, beaten eggs, and breadcrumbs.
4. Roll each ball in flour, then eggs, then breadcrumbs until coated.
5. Heat oil to 350°F (175°C). Fry chicken bombs in batches for 3–4 minutes until golden brown. Drain on paper towels.
6. Sprinkle with crumbled bacon and parsley. Serve warm with buffalo or ranch dipping sauce.

Notes

Best served hot and fresh with dipping sauces.

Serving Suggestions:

• Perfect with celery sticks and ranch or blue cheese dip for a classic buffalo pairing.
• Serve as sliders by tucking a bomb inside a soft dinner roll.
• Pair with an icy cold beer or sparkling lemonade for game night.

Storage Information:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 375°F until warm and crispy.
• Freeze uncooked coated bombs for up to 1 month, then fry directly from frozen.

FAQ:

• Can I bake them instead of frying? Yes—bake at 400°F for 18–20 minutes, turning halfway, until golden and crisp.
• Can I make them ahead of time? Yes—prep and refrigerate before frying, up to 24 hours in advance.
• Can I use rotisserie chicken? Absolutely, it saves time and adds flavor.

History / Fun Facts:
Buffalo chicken itself originated in Buffalo, New York in the 1960s, where crispy wings were first tossed in hot sauce and butter. This recipe is a playful evolution, transforming those flavors into bite-sized cheesy indulgences. The addition of bacon brings a smoky crunch, making these bombs not just trendy but downright addictive.