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Buffalo Chicken Bacon Mozzarella Bombs bring all my favorite game day flavors together in one handheld bite gooey mozzarella with smokey bacon and fiery buffalo sauce all tucked inside crispy golden chicken balls This is one of my go to recipes whenever we have friends over for movie marathons or casual get togethers because everyone goes nuts for them
The first time I served these was at my brother’s birthday and they disappeared in minutes My family usually hovers in the kitchen waiting for the first batch to hit the paper towels
Ingredients
- Ground chicken: brings tender texture and soaks up all the spicy buffalo sauce Use fresh ground chicken for best results
- Buffalo sauce: gives that signature tangy heat Use your favorite spicy level I find a good quality brand makes a big difference
- Mozzarella cheese cubes: guarantee a stretchy melted middle Be sure to use whole milk mozzarella for the best melt
- Cooked crumbled bacon: delivers salty smoky flavor Cook it crisp and drain off extra fat for a crunchy bite
- All purpose flour: helps the breading stick Dust each ball evenly for a crisp coat
- Eggs: act as the glue for the breadcrumbs Use large eggs for the best coverage
- Breadcrumbs: create the irresistible outer crunch Fresh or panko both work Try to use fine breadcrumbs for even browning
- Garlic powder: bumps up savory flavor Go for a fresh jar so the flavor is pronounced
- Onion powder: delivers subtle sweetness I always give it a sniff to make sure it has not gone stale
- Salt and black pepper: bring everything together Grind your pepper fresh for bigger flavor
- Vegetable oil: is best for frying thanks to its high smoke point Fill your pan so the balls float but do not overcrowd the pot
Step-by-Step Instructions
- Mix the Chicken:
- Combine ground chicken and buffalo sauce in a large mixing bowl Stir until thoroughly blended and the chicken is evenly coated with sauce This step makes sure every bite is packed with flavor
- Form the Bombs:
- Scoop out some chicken mixture and flatten it in your palm Place a mozzarella cube and a pinch of bacon in the center Gently fold the chicken over the filling and roll to form a tight ball This keeps the cheese from escaping while frying
- Bread the Bombs:
- Set up three shallow bowls one with flour one with beaten eggs and the last with breadcrumbs Dredge each ball lightly in flour then dip in the egg making sure it is well coated Finally roll in breadcrumbs to cover every side Completely coating makes for maximum crunch
- Heat the Oil:
- Pour vegetable oil in a deep skillet to about two inches deep Heat to 350 degrees Fahrenheit Use a thermometer so you get that perfect golden crust
- Fry the Bombs:
- Carefully lower a few breaded balls into the hot oil using a slotted spoon Fry in batches for five to seven minutes turning now and then so they cook evenly The outsides should be deeply golden and the inside heated to 165 degrees Fahrenheit for safety
- Drain and Serve:
- Remove the bombs to a tray lined with paper towels Let them cool a minute so the cheese sets slightly Serve right away with extra buffalo sauce for dipping or add your favorite ranch dip
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Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days They reheat best in a 350 degree oven for about ten minutes to get the outer crunch back Avoid microwaving as it can make the coating soggy If you want to freeze the uncooked bombs lay them out on a tray and freeze solid then transfer to a freezer bag and cook from frozen adding a few minutes to the fry time
Ingredient Substitutions
You can swap out ground turkey for the chicken if preferred Monterey Jack cheese is a great substitute for mozzarella and adds a little more flavor For a gluten free version use gluten free breadcrumbs and flour If you want less spice use a mild buffalo sauce or mix half buffalo and half BBQ sauce
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Serving Suggestions
These mozzarella chicken bombs are a hit with celery sticks and carrot sticks on the side To make a full platter add ranch or blue cheese dressing for dipping Sometimes I even cut them in half and serve as sliders on small brioche buns with extra lettuce and tomato for a heartier snack
Cultural and Historical Context
Buffalo chicken first became famous in Buffalo New York thanks to the Anchor Bar It has inspired countless dishes since then including dips sandwiches and now these bombs Adding bacon and mozzarella is my twist on the classic I love how this snack blends American bar food comfort with a playful cheesy surprise in every bite
Recipe FAQs
- → How do I prevent the cheese from leaking out?
Carefully enclose the mozzarella cube completely within the chicken mixture and seal the edges well to minimize any leaks during frying.
- → What oil is best for deep frying?
Use a neutral oil with a high smoke point, like vegetable or canola oil, and heat it to 350°F (175°C) for best frying results.
- → Can I bake instead of fry for a lighter option?
Yes, place breaded chicken balls on a baking sheet, spray with oil, and bake at 400°F (205°C) until golden and cooked through.
- → What can I serve alongside for dipping?
Classic choices include extra buffalo sauce, ranch dressing, or a creamy blue cheese dip to balance the spice.
- → How do I keep them crisp if making ahead?
Reheat in a hot oven or air fryer to restore their crunch and serve immediately for the best texture.