Save The kitchen smelled like a sports bar meets Sunday dinner when I first tested these. I'd been craving that buffalo kick but wanted something more than the usual wings, so I started wrapping mozzarella and bacon inside seasoned chicken. My roommate walked in mid-fry, grabbed one off the cooling rack, and didn't even wait for the final sauce drizzle before declaring them a regular staple.
Last Super Bowl, I made a double batch thinking leftovers would make great lunch boxes. By halftime, the platter was empty and three different people had asked for the recipe. Something about pulling apart that crispy exterior to find the gooey center just makes people gather around the kitchen island.
Ingredients
- Mozzarella cheese cubes: Cut these while the cheese is cold for clean edges that won't smudge during wrapping
- Cooked bacon, crumbled: The crispier the bacon, the better texture contrast inside each bomb
- Ground chicken: Slightly fatty ground chicken works better than lean versions for keeping the interior moist
- Buffalo sauce: Use your favorite brand here—Frank's adds classic vinegary heat while sweeter versions mellow the spice
- Garlic powder: Don't skip this—it bridges the gap between the chicken and buffalo flavors
- Plain flour: Creates the first adhesive layer that helps eggs and breadcrumbs grip the surface
- Panko breadcrumbs: Essential for that light, shatteringly crisp exterior that regular crumbs can't match
Instructions
- Prep your cheese centers:
- Cut mozzarella into uniform cubes, then wrap each completely with crumbled bacon, pressing gently so the bacon adheres to the cheese
- Season the chicken mixture:
- Mix ground chicken with half the buffalo sauce and all spices until thoroughly combined, but don't overwork it
- Form the bombs:
- Flatten a heaping tablespoon of chicken in your palm, nestle a bacon-wrapped cheese cube in the center, then carefully seal the edges until completely enclosed
- Set up your breading station:
- Arrange three shallow bowls with flour first, beaten eggs second, and panko third for the classic dip-and-coat method
- Crisp them up:
- Heat oil to 350°F and fry bombs for 5–6 minutes until golden, or bake at 400°F for 18–20 minutes, turning halfway through
- Add the final buffalo kick:
- Toss hot bombs immediately in the remaining buffalo sauce so it clings to that freshly crisped surface
Save My sister hosted a girls' night and I showed up with a basket of these still warm from the car ride. Someone asked what was in them, and watching their expressions change as they bit through that crispy crust into the molten center was honestly better than watching a movie together.
Make-Ahead Magic
I've learned through many party panics that you can assemble and bread these bombs completely, then freeze them on a baking sheet before transferring to bags. They go straight from freezer to fryer or oven—no thawing needed. This trick saved me when unexpected guests showed up with just 20 minutes of prep time.
Saucing Strategies
The timing of that final buffalo sauce toss makes all the difference. I've tried tossing immediately after frying and waiting until serving—immediately wins hands-down. The hot surface grabs onto the sauce better, creating that perfect sticky glaze instead of pooling at the bottom of the bowl.
Serving Suggestions
Ranch or blue cheese dip cuts through the heat beautifully—I usually serve both in small ramelets so guests can choose their adventure. Sometimes I'll pile them into a cast-iron skillet with extra sauce bubbling underneath, other times arrange them in a circle around a bowl of dip like a buffalo chicken wreath.
- Let everyone add their own hot sauce drizzle if they want extra kick
- Chopped scallions add color and a fresh bite against the richness
- Keep them warm in a 200°F oven if making ahead for a party
Save These disappeared so fast at my last game day gathering that I barely snagged one for myself. Next time I'm definitely making a triple batch.
Recipe Questions & Answers
- → What's the best way to achieve a crispy exterior?
For the ultimate crunch, we highly recommend using panko breadcrumbs for coating. When frying, ensure your oil is at the correct temperature (175°C/350°F) to achieve a golden, crisp finish. If baking, preheating your oven to 200°C (400°F) and baking until golden will also yield a satisfying crispness.
- → Can I adjust the spice level of these chicken bombs?
Absolutely! To make them milder, opt for a mild buffalo sauce or blend your existing buffalo sauce with a touch of melted butter before incorporating it into the chicken mixture. You can also reduce the amount of buffalo sauce used in the chicken itself, and adjust the final drizzle to taste.
- → What dipping sauces pair well with these spicy bites?
These bombs are fantastic with creamy dipping sauces. A classic pairing is ranch dressing or blue cheese dip, which complements the buffalo spice beautifully. You could also try a cool sour cream dip or even a zesty lime crema to balance the flavors.
- → Is there a baking option if I prefer not to fry?
Yes, you can certainly bake these for a lighter alternative. After coating, place the bombs on a greased baking tray and bake in a preheated oven at 200°C (400°F) for 18–20 minutes. They'll come out wonderfully crisp and cooked through.
- → What kind of bacon should I use, and how should I prepare it?
For the best results, use a good quality smoked bacon. Cook it until it's nice and crispy, then crumble it into small pieces. This provides a delightful textural contrast and smoky flavor within the gooey mozzarella center.