Buffalo Chicken Bacon Mozzarella Bombs
These Buffalo Chicken Turkey Bacon Mozzarella Bombs are crispy, flavorful, and perfect for sharing at game-day events, combining spicy chicken, smoky turkey bacon, and gooey mozzarella in a delightful bite.
Ingredients
Cheese and Turkey Bacon
- 8 oz mozzarella cheese, cut into 12–16 bite-sized cubes Use low-moisture mozzarella for less water
- 6 slices cooked turkey bacon, crumbled Smoke-forward turkey bacon works best
Chicken Filling
- 1 lb ground chicken Sub with ground turkey or lean beef if preferred
- 1/2 cup Buffalo sauce Adjust to taste; mild for kids, more for heat
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Breading and Frying
- 1 cup plain flour Use gluten-free flour blend to make GF
- 2 large eggs, beaten
- 1 cup breadcrumbs Panko for extra crunch, regular
- 2 cups vegetable or canola oil Enough for shallow frying; use more if you need full submersion
Instructions
Preparation
- Cut mozzarella into cubes and crumble cooked turkey bacon. Pat cheese dry with paper towels to remove excess moisture.
- In a bowl, combine ground chicken, buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper. Fold in crumbled turkey bacon gently—don’t overwork the meat.
- Take about 2 tablespoons of the chicken mixture. Flatten into a disc, place a mozzarella cube in the center, then wrap meat around the cheese tightly. Roll between palms to shape a neat ball. Repeat.
- Place formed bombs on a tray and chill for 20–30 minutes.
Breading
- Put flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Dredge each bomb in flour, shake off excess. Dip into egg, then press into breadcrumbs to coat. For a sturdier crust, double-dip (egg again and second breadcrumb coat).
Frying
- In a deep skillet or Dutch oven, warm oil to 350–375°F (175–190°C).
- Fry bombs in batches (don’t overcrowd) for 3–4 minutes, turning once, until golden and internal meat reaches 165°F (74°C).
- Remove with a slotted spoon and drain on a rack or paper towels for 2 minutes.
- Plate hot with extra buffalo sauce, ranch, blue cheese dressing.
Notes
Cool to room temperature, then store in an airtight container up to 3–4 days. For reheating, bake at 350°F (175°C) for 8–12 minutes or air-fry at 350°F for 6–8 minutes.