Buffalo Chicken Bacon Mozzarella Bombs are little pockets of pure happiness packed with spicy buffalo chicken, crispy bacon, and gooey mozzarella cheese. They’re perfect for anyone who loves bold flavors combined in one bite, with a little kick from the buffalo sauce and a satisfying crunch from the bacon.
I love making these bombs for game days or casual get-togethers because they’re such a crowd-pleaser. It’s fun to watch everyone’s faces light up when they bite into the cheesy, spicy center. A nice tip is to serve them with a side of ranch or blue cheese dressing for dipping—it really balances the heat and adds a cool creaminess.
These bombs are great straight out of the oven when the mozzarella is melted and stretchy. I sometimes pair them with celery sticks or a fresh salad to add some crunch and freshness. Whenever I bring these to a party, they disappear fast, so I always make a double batch just in case!
Key Ingredients & Substitutions
Shredded chicken: Cooked chicken breast works great for a tender, lean filling. Rotisserie chicken is a convenient shortcut if you’re short on time.
Buffalo sauce: This gives the spicy kick, so a good-quality wing sauce is ideal. If you want less heat, mixed with a little ranch or blue cheese dressing.
Bacon: Crispy bacon adds crunch and savoriness. Turkey bacon is a good lower-fat alternative that still gives a smoky flavor.
Mozzarella cheese: For the melty gooey center, use whole milk mozzarella for the best stretch. You can swap with provolone or Monterey Jack if needed.
Bread crumbs: Italian seasoned crumbs add extra flavor, but plain crumbs with added garlic powder and Italian herbs work too.
How Do You Get Perfectly Crispy Bombs Without Them Falling Apart?
The breading and frying steps are key to getting crispy, golden bombs that hold together well.
- Make sure the chicken mixture is well combined and not too loose—press firmly when shaping into balls.
- Set up three bowls for coating: flour, egg wash, and bread crumbs. This triple coating helps the crust stick well.
- Don’t skip the flour step; it creates a dry surface for the egg to cling to.
- Fry at a steady 350°F (175°C) so the outside crisps quickly without overcooking the filling.
- Avoid overcrowding the fryer so each bomb has space to cook evenly.
- Drain on paper towels to keep them crispy and avoid sogginess.
Following these steps will give you bombs with a crunchy shell and a warm, melty, flavorful center every time. I find a gentle but firm touch in shaping helps keep the cheese sealed inside as well.
Equipment You’ll Need
- Deep fryer or heavy pot – perfect for frying the bombs evenly and keeping them crispy.
- Thermometer – helps you keep the oil at 350°F for the best frying results.
- Mixing bowls – you’ll need a few for the chicken filling and breading station.
- Slotted spoon or spider strainer – makes removing the bombs from hot oil safe and easy.
- Paper towels – drains excess oil to keep your bombs from getting soggy.
- Baking sheet or platter – for resting and serving the finished bombs.
Flavor Variations & Add-Ins
- Swap buffalo sauce for BBQ sauce to tone down the heat and add smoky sweetness.
- Add finely chopped jalapeños inside the filling for an extra spicy kick.
- Use pepper jack cheese instead of mozzarella for a cheesier, spicy melt.
- Mix in chopped green onions or fresh herbs like cilantro to brighten the flavor.
How to Make Buffalo Chicken Bacon Mozzarella Bombs?
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked shredded chicken breast
- ½ cup buffalo wing sauce (plus extra for drizzling)
- 1 cup cooked, crumbled bacon (reserve some for garnish)
- 1 ½ cups shredded mozzarella cheese (reserve some for stuffing)
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley or cilantro
- Salt and pepper to taste
For The Coating:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1 ½ cups seasoned bread crumbs (Italian style recommended)
For Frying and Serving:
- Vegetable oil, for frying
- Ranch dressing or blue cheese dressing, for drizzling and serving
- 3 green onions, thinly sliced for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time for mixing and shaping, plus 10-15 minutes for frying the bombs in batches. Overall, plan for roughly 35-40 minutes from start to finish before enjoying these delicious bites.
Step-by-Step Instructions:
1. Mix The Filling:
In a large bowl, combine the shredded chicken, buffalo wing sauce, crumbled bacon (saving some bacon for garnish), shredded cheddar cheese, chopped parsley or cilantro, and about 1 cup of shredded mozzarella cheese. Season with salt and pepper. Mix well until everything is fully combined.
2. Shape The Bombs:
Take about 2-3 tablespoons of the chicken mixture and flatten it slightly in your hand. Place a small cube or spoonful of reserved shredded mozzarella in the center, then carefully mold the chicken mixture around the cheese to form a tight ball, roughly the size of a golf ball. Repeat until all filling is used.
3. Prepare The Breading Station:
Set out three shallow bowls: one with the flour, one with beaten eggs mixed with milk, and one with the seasoned bread crumbs. This will allow you to coat each bomb in three steps for a crisp, golden crust.
4. Bread The Bombs:
First, roll each buffalo chicken ball in the flour, coating evenly. Then dip it into the egg wash, making sure it is fully covered. Finally, roll the ball in the bread crumbs, pressing gently to secure the coating. Place the breaded bombs on a clean plate or tray.
5. Fry Until Golden:
Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Fry the bombs in batches, being careful not to overcrowd the pot. Cook for 3-4 minutes per batch, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. Serve & Garnish:
Arrange the buffalo chicken bacon mozzarella bombs on a serving platter. Drizzle with ranch or blue cheese dressing, sprinkle with the reserved bacon bits, and scatter sliced green onions over the top. Serve warm with extra buffalo sauce and dipping ranch or blue cheese dressing on the side.
Enjoy these melty, spicy, and crispy bombs as a perfect appetizer or snack for your next gathering!
Can I Make These Buffalo Chicken Bacon Mozzarella Bombs Ahead of Time?
Yes! You can assemble the bombs and keep them refrigerated for up to 24 hours before frying. Just cover them tightly with plastic wrap to prevent drying out. Fry them fresh for best crispiness.
Can I Use Frozen Chicken for the Filling?
Absolutely. Just make sure to fully thaw the chicken before shredding and mixing with the buffalo sauce. Using thawed chicken helps ensure the filling has the right texture and moisture.
How Do I Store Leftovers?
Store any leftover bombs in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F for about 10 minutes to bring back their crispiness.
What Can I Substitute for Mozzarella Cheese?
You can substitute mozzarella with provolone, Monterey Jack, or pepper jack cheese for a slightly different flavor or more spice. Just choose a cheese that melts well for that gooey center.
