Tasty Buffalo Chicken Bacon Mozzarella Bombs are a flavorful little snack that packs a punch! Imagine tender shredded chicken mixed with spicy buffalo sauce, crispy bacon bits, and gooey mozzarella cheese all wrapped up in a soft, golden dough. Each bite bursts with a perfect mix of spicy, cheesy, and smoky goodness that’s hard to resist.
I love making these bombs when friends come over because they’re so fun to eat and super shareable. Plus, I find the key is to not overload them, so the dough cooks through nicely and the cheese melts just right. You can even adjust the heat with the buffalo sauce, making them milder or spicier depending on what everyone likes.
These bombs are great on their own, but my favorite way to serve them is with a side of cool ranch or blue cheese dressing for dipping. It’s like the perfect balance to the spicy buffalo flavor. Whether it’s game day, a casual party, or just a cozy night in, these bites always get everyone smiling and reaching for more.
Key Ingredients & Substitutions
Shredded Chicken: Cooked chicken is the star here. Use rotisserie or leftover chicken to save time. You can also swap with cooked turkey for a different twist.
Buffalo Wing Sauce: This adds the heat and tang. If you want milder bombs, mix the sauce with a little melted butter or use a mild hot sauce.
Bacon: Crispy bacon bits add great texture and smoky flavor. Turkey bacon works well for a leaner option, or skip it for a vegetarian-friendly bite.
Mozzarella & Cream Cheese: They bring the gooey meltiness. If you don’t have cream cheese, try ricotta or a soft cheese you like. For mozzarella, fresh or shredded both work.
Panko Breadcrumbs: These create the crunchy coating. You can use regular breadcrumbs or crushed cornflakes for extra crunch.
How Do You Get the Crispiest Coating on Buffalo Chicken Bombs?
The coating is key for that perfect crispy shell. Follow these steps for success:
- Chill the shaped chicken balls before breading. This helps them hold together.
- Use three bowls: flour, beaten eggs, and panko breadcrumbs. Roll each ball in flour first to help the egg stick.
- Dip in eggs fully, then coat in panko evenly. For crunchier results, you can dip again in egg and panko.
- Don’t overcrowd the fryer or pot—give the bombs room so they cook evenly and stay crispy.
- Maintain oil temperature around 350°F. Too low and the coating gets greasy; too high and the outside burns before the inside cooks.
With these tips, you’ll get golden, crunchy bombs that hold all the spicy, cheesy goodness inside. Happy frying!
Equipment You’ll Need
- Large mixing bowl – perfect for combining all your filling ingredients easily.
- Baking tray or plate – to chill the shaped chicken balls before breading.
- Three shallow bowls – for setting up flour, beaten eggs, and panko breadcrumbs for breading.
- Deep fryer or heavy-bottomed pot – to fry the bombs evenly and keep the oil temperature steady.
- Slotted spoon or spider strainer – helps you remove the bombs from hot oil safely and drain excess oil.
- Paper towels – essential for draining the fried bombs to keep them crispy.
Flavor Variations & Add-Ins
- Swap chicken for shredded turkey for a great way to use holiday leftovers with a similar taste.
- Add chopped green onions or jalapeños to the mix for extra fresh bite and some heat.
- Use pepper jack cheese instead of mozzarella for a spicier, creamier cheese pull.
- Mix in some finely chopped cooked mushrooms for added texture and subtle earthiness.
Tasty Buffalo Chicken Bacon Mozzarella Bombs
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce (adjust to taste)
- 6 slices cooked bacon, chopped
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup ranch dressing or blue cheese dressing (plus extra for drizzling)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For The Coating:
- 2 cups panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- Cooking oil for frying
For Garnish:
- Fresh parsley, chopped
- Extra crispy bacon bits (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and an additional 30 minutes to chill the shaped bombs for better coating. Frying them takes around 3-4 minutes per batch. In total, expect about 50 minutes from start to finish with simple steps.
Step-by-Step Instructions:
1. Mix the Filling:
In a large bowl, toss the shredded chicken with buffalo wing sauce until all pieces are coated nicely. Add chopped bacon, mozzarella cheese, softened cream cheese, ranch dressing, garlic powder, and onion powder. Stir everything together thoroughly so the flavors blend well.
2. Shape the Bombs:
Grab portions of the mixture and roll them into golf ball-sized balls. Press firmly so they hold together well. Place the balls on a tray and chill them in the fridge for at least 30 minutes to let them firm up before coating.
3. Prepare the Breading Station:
Set up three shallow bowls—one with the flour, one with the beaten eggs, and one with panko breadcrumbs. These will be used to coat the chilled bombs in layers for a crispy crust.
4. Coat the Bombs:
Take each chilled bomb and gently roll it first in the flour, then dip it fully in the eggs, and finally coat thoroughly with panko breadcrumbs. For a thicker crust, repeat the egg and breadcrumb step again.
5. Fry Until Crispy:
Heat cooking oil in a deep fryer or pot to 350°F (175°C). Fry the breaded bombs carefully in batches, turning occasionally, for about 3 to 4 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
6. Serve and Enjoy:
Serve the bombs warm, drizzled with extra ranch or blue cheese dressing and buffalo sauce. Garnish with fresh parsley and additional bacon bits if you like. Enjoy your melty, spicy, and crunchy Buffalo Chicken Bacon Mozzarella Bombs!
Can I Make These Buffalo Chicken Bacon Mozzarella Bombs Ahead of Time?
Yes! You can shape and bread the bombs, then refrigerate them for up to 24 hours before frying. Just keep them covered well to prevent drying out.
Can I Bake Instead of Frying?
Absolutely! Bake the bombs in a preheated oven at 400°F (200°C) for 20-25 minutes or until golden and crispy. Turning halfway will help them brown evenly.
What Can I Use if I Don’t Have Buffalo Sauce?
You can substitute buffalo sauce with any hot sauce mixed with melted butter for a similar flavor. For milder taste, add less hot sauce or try BBQ sauce as a different twist.
How Should I Store Leftovers?
Store leftover bombs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to keep the coating crispy.
