My youngest grandson has an obsession with buffalo chicken anything. Nuggets, wraps, even popcorn once, but that’s another story. A few weekends ago, during our usual Sunday kitchen session, he marched in declaring he wanted “something cheesy, spicy, and fun.” So we experimented.

What started as a joke—”chicken cheese balls that explode”—ended up becoming one of the most satisfying snacks I’ve made in years.

I’ve always believed that food is memory. And this recipe? It’s a mash-up of my son’s favorite Super Bowl wings from the 90s, the bacon bits my late husband would sneak onto everything, and my own old-school love for anything deep-fried and golden. When we finally tasted that crispy shell and got hit with the molten mozzarella and smoky bacon… oh, we knew we had a keeper.

These little mozzarella bombs deliver heat, crunch, and gooey cheese all in one bite. They remind me why I started blogging after retiring from teaching, passing down comfort food, with a twist. And watching the kids fight over the last one? Well, that’s just the cherry on top.

Short Description

Golden, crispy buffalo chicken balls stuffed with melted mozzarella and smoky bacon—perfect for game nights, parties, or spicy snack lovers.

Key Ingredients

Main Components:

1 pound ground chicken
1 cup buffalo sauce
8 ounces mozzarella cheese, cut into cubes
6 slices bacon, cooked and crumbled

Breading:

1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs

Seasonings:

1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

For Frying:

Vegetable oil (enough to deep fry, about 2 inches deep in skillet)

Tools Needed

Mixing bowls
Deep skillet or deep fryer
Slotted spoon
Shallow bowls (for breading)
Meat thermometer (optional but recommended)
Paper towels (for draining)

Cooking Instructions

Step 1: Prepare the Chicken Mixture
In a large bowl, combine ground chicken, buffalo sauce, garlic powder, onion powder, salt, and pepper. Mix thoroughly until evenly blended. The mixture should feel sticky but hold its shape.

Step 2: Assemble the Bombs
Scoop out a small handful of the chicken mixture and flatten it in your palm. Place one cube of mozzarella and a pinch of crumbled bacon in the center.

Carefully fold the chicken around the filling, sealing it completely and rolling into a tight ball. Repeat with remaining mixture.

Step 3: Bread the Bombs
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each chicken ball in flour, then dip into the egg, and finally coat with breadcrumbs. Press gently to ensure the crumbs stick.

Step 4: Heat the Oil
Pour vegetable oil into a deep skillet or fryer to about 2 inches deep. Heat to 350°F (175°C). Use a thermometer to maintain a steady temperature—too hot and they’ll burn; too cool and they’ll absorb oil.

Step 5: Fry in Batches
Carefully lower 3–4 balls into the oil at a time. Fry for 5–7 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (74°C).

Step 6: Drain and Serve
Use a slotted spoon to remove the bombs and place them on a paper towel-lined plate. Let them sit for a minute or two, then serve immediately with extra buffalo sauce for dipping.

Why You’ll Love This Recipe

Flavor Explosion: Gooey cheese, smoky bacon, spicy buffalo chicken—all wrapped in a crunchy golden shell.

Quick and Easy: No dough to mess with, just mix, stuff, and fry.

Perfect for Any Occasion: Great as appetizers, game-day snacks, or even as a main dish with a salad.

Make-Ahead Friendly: Prep the balls in advance and fry when ready to serve.

Protein-Packed: Made with lean ground chicken, making it a filling, guilt-friendly snack.

Mistakes to Avoid & Solutions

Overstuffing the Balls
Mistake: Adding too much cheese or bacon causes leaks while frying.
Fix: Use small mozzarella cubes and just a pinch of bacon. Seal the meat tightly.

Frying at the Wrong Temperature
Mistake: Oil too hot burns the outside; too cool results in greasy bites.
Fix: Use a thermometer and maintain 350°F consistently. Fry in small batches.

Undercooked Centers
Mistake: Balls look golden outside but are raw inside.
Fix: Always check that internal temp reaches 165°F. Flatten balls slightly if needed for even cooking.

Breading Falling Off
Mistake: Coating peels away during frying.
Fix: Pat the chicken dry before breading, and press crumbs onto the surface. Chill for 10 minutes before frying to help the breading set.

Serving and Pairing Suggestions

Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

Add a side of celery sticks or carrot fries for balance.

Pair with crisp coleslaw, mac and cheese, or roasted sweet potato wedges for a fuller meal.

Great served platter-style for parties or individually plated with a dipping ramekin for presentation.

Storage and Reheating Tips

To Store:

Let the bombs cool completely before refrigerating.

Store in an airtight container for up to 3 days.

To Freeze:

Freeze uncooked, breaded bombs on a baking sheet until solid. Transfer to freezer bags.

They keep for up to 2 months.

To Reheat:

For crispy texture, bake in an oven at 375°F for 10–12 minutes or air-fry at 360°F for 6–8 minutes.

Avoid microwaving—they’ll turn soggy.

FAQs

1. Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well. It’s lean and still absorbs the buffalo sauce nicely.

2. Can I bake these instead of frying?
You can! Bake at 400°F for 20–25 minutes, flipping halfway. They won’t be as crispy, but still delicious. Spray with oil before baking for better browning.

3. What’s the best type of mozzarella to use?
Use low-moisture mozzarella, cut into small cubes. Fresh mozzarella has too much water and may leak.

4. Can I make these ahead of time?
Absolutely. Assemble and bread them, then refrigerate for up to 24 hours before frying.

5. Are these kid-friendly despite the buffalo sauce?
They can be! Use a mild buffalo sauce or mix half buffalo with ranch to tone down the heat.

Tips & Tricks

Chill the formed balls before breading for easier handling.

Double breading (egg and breadcrumbs twice) gives extra crunch.

Add a teaspoon of smoked paprika to the breadcrumb mix for more depth.

Want them spicier? Stir in a bit of cayenne to the chicken mixture.

Use a cookie scoop for uniform-sized balls that cook evenly.

Recipe Variations

1. Jalapeño Popper Bombs
Swap buffalo sauce for cream cheese mixed with chopped jalapeños. Fill with mozzarella and bacon as usual. Slightly milder and rich in flavor.

2. BBQ Ranch Chicken Bombs
Replace buffalo sauce with BBQ sauce, and use ranch-seasoned breadcrumbs. Sweet, smoky, and tangy with a Southern twist.

3. Vegetarian Mozzarella Bombs
Use mashed chickpeas or cooked quinoa in place of chicken. Add chopped mushrooms for umami. Keep the cheese and follow the same breading method.

4. Baked Keto Version
Use almond flour instead of breadcrumbs, skip the flour coating, and bake at 400°F for 20 minutes. A low-carb spin with all the flavor.

5. Air-Fried Italian Style
Mix chicken with pesto instead of buffalo sauce, and use mozzarella and sun-dried tomatoes for filling. Coat with Italian-seasoned breadcrumbs and air-fry at 375°F for 10 minutes.

Final Thoughts

There’s a certain thrill in creating food that surprises. These Buffalo Chicken Bacon Loaded Mozzarella Bombs tease with that crispy shell, then explode with warmth, cheese, and flavor that lingers. My kitchen still smells like spice and satisfaction hours after I’ve cleaned up, and the grandkids are already asking when we’ll make them again.

I’ve shared a lot of recipes over the years, but this one hits a nostalgic chord and feels like the kind of dish that brings people together—hands reaching, mouths smiling, eyes wide at that first cheese pull. Whether it’s for game day, Friday night indulgence, or just because you can, this one’s a keeper. From my kitchen to yours, happy frying.

Crispy Buffalo Chicken Bacon Loaded Mozzarella Bombs

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Main Components:
1 pound ground chicken
1 cup buffalo sauce
8 ounces mozzarella cheese, cut into cubes
6 slices bacon, cooked and crumbled
Breading:
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs
Seasonings:
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
For Frying:
Vegetable oil (enough to deep fry, about 2 inches deep in skillet)

Instructions

Step 1: Prepare the Chicken Mixture

Mix ground chicken, buffalo sauce, garlic powder, onion powder, salt, and pepper in a large bowl until sticky and well combined.

Step 2: Assemble the Bombs

Flatten a scoop of the chicken mix in your palm. Add a mozzarella cube and bacon, then wrap the chicken around to form a sealed ball. Repeat.

Step 3: Bread the Bombs

Roll each ball in flour, dip in beaten eggs, then coat in breadcrumbs. Press gently so crumbs stick.

Step 4: Heat the Oil

Fill a skillet or fryer with 2 inches of oil and heat to 350°F (175°C). Use a thermometer to keep the temperature steady.

Step 5: Fry in Batches

Fry 3–4 balls at a time for 5–7 minutes, turning until golden and cooked through (165°F/74°C internal temp).

Step 6: Drain and Serve

Transfer to a paper towel-lined plate. Rest briefly, then serve hot with buffalo sauce.