Buffalo Chicken Bacon Bombs (Print Format)
Crispy chicken balls with melted mozzarella and smoky bacon, finished with a spicy buffalo sauce kick.
# Ingredients:
→ Main
01 -
1 lb ground chicken
02 -
1 cup buffalo sauce
03 -
8 oz block mozzarella cheese, cut into bite-size cubes
04 -
6 slices cooked bacon, crumbled
→ Coating
05 -
1/2 cup all-purpose flour
06 -
2 large eggs, beaten
07 -
1 cup breadcrumbs (panko preferred)
→ Seasoning
08 -
1 tsp garlic powder
09 -
1 tsp onion powder
10 -
1 tsp paprika
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Frying
13 -
Vegetable or canola oil, for frying
# Steps:
01 -
Cut the mozzarella into uniform bite-size cubes. Wrap each cube with a small amount of crumbled bacon to ensure smoky crispiness and prevent leakage during cooking. Set aside on a plate.
02 -
In a bowl, combine ground chicken with garlic powder, onion powder, paprika, salt, pepper, and 1/2 cup buffalo sauce. Mix thoroughly by hand until sticky and evenly seasoned.
03 -
Take a golf ball-sized portion of the chicken mixture and flatten it in your palm. Place one bacon-wrapped mozzarella cube in the center, then completely enclose and seal the filling by pinching edges. Roll gently into a smooth ball.
04 -
Lightly dust each ball with flour, shaking off excess. Dip into beaten eggs, then roll in breadcrumbs, pressing gently to ensure uniform coating. Arrange on a baking sheet.
05 -
For frying: Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry bombs in batches for 5-6 minutes, turning as needed, until golden brown and cooked through. For baking: Preheat oven to 400°F (205°C). Place bombs on a greased baking sheet, lightly spray with oil, and bake for 18-20 minutes, turning once for even color.
06 -
Toss cooked bombs with remaining buffalo sauce or drizzle for a milder kick. Garnish with extra bacon bits and serve warm. Accompany with celery sticks and ranch or blue cheese dip if desired.
# Tips:
01 -
For best results, use cold mozzarella to minimize cheese leakage. Avoid overcrowding the frying pan to maintain oil temperature. To keep baked bombs crispy, place them on a wire rack after cooking.