Buffalo Chicken Bacon Mozzarella Bombs are a fun, tasty treat that brings together spicy buffalo chicken, crispy bacon, and gooey mozzarella all wrapped up in a golden, crispy shell. These bites pack a punch with their combination of heat, cheesy goodness, and satisfying crunch, making them an instant crowd-pleaser.
I love making these bombs when we have friends over for game day or a casual get-together because everyone can’t stop reaching for them. What makes them extra special to me is how the smoky bacon mixes with the tangy buffalo sauce, and the melted mozzarella that just stretches as you pull each one apart. It’s a great way to jazz up classic flavors into a handheld snack.
My favorite way to serve these is with a side of cool ranch or blue cheese dressing for dipping—and maybe some celery sticks to balance the heat. They’re perfect for sharing and always disappear fast, so I usually double the batch just to be safe. If you like a good spicy, cheesy bite that’s easy to eat with your hands, these bombs might just become your new go-to appetizer.
Key Ingredients & Substitutions
Buffalo wing sauce: This sauce brings the true spicy kick to the bombs. I prefer Frank’s RedHot, but you can use any buffalo-style sauce you like. If you want less heat, try mixing with a bit more butter or mild hot sauce.
Chicken breasts: Cook and shred or chop. Rotisserie chicken works well for a shortcut. You can also use leftover cooked chicken for convenience.
Bacon: Crispy bacon adds smokiness and crunch. Feel free to swap with turkey bacon or skip for a pork-free version. Adding extra bacon bits on top is a nice touch.
Mozzarella and cream cheese: These cheeses add melty creaminess inside. If you want, swap mozzarella for another good melting cheese like Monterey Jack. Cream cheese helps bind the filling and adds richness.
Batter: All-purpose flour combined with baking powder gives a light, crispy coating. Buttermilk in the batter adds tenderness and flavor, though regular milk works fine.
How Do You Get the Perfect Crispy Coating Without Sogginess?
The batter is key to a crunchy outside with a soft, juicy inside. Here’s how to get it right:
- Use a thick batter made by combining flour, baking powder, and seasonings with milk and eggs. The batter should coat the balls completely but not be too runny.
- Heat oil to the right temperature, about 350°F (175°C). If the oil is too cool, the bombs will soak up oil and get greasy. Too hot and they burn outside before cooking inside.
- Fry in small batches to keep the oil temperature consistent. Crowding the pan drops the temperature and leads to sogginess.
- After frying, drain on paper towels to remove excess oil. This keeps them crisp longer.
Following these tips gives you beautiful golden-brown bombs with a satisfying crunch and gooey filling inside every time.
Equipment You’ll Need
- Large mixing bowls – perfect for combining your chicken, cheese, and batter without making a mess.
- Deep frying pan or electric deep fryer – helps you maintain steady oil temperature for crisp, golden bombs.
- Slotted spoon – lets you safely lift and drain the bombs from hot oil.
- Measuring cups and spoons – for accurate ingredient amounts, which helps your batter turn out just right.
- Paper towels – essential for draining excess oil and keeping your bombs crispy.
Flavor Variations & Add-Ins
- Swap buffalo sauce for BBQ sauce to create a milder, smoky flavor that’s great if you want less heat.
- Use shredded cheddar or pepper jack instead of mozzarella for a sharper or spicier cheese taste.
- Add diced jalapeños or a pinch of cayenne to the batter for extra kick if you love spicy snacks.
- Mix in chopped green onions or fresh herbs like parsley or cilantro into the cheese filling for a fresh twist.
How to Make Buffalo Chicken Bacon Mozzarella Bombs
Ingredients You’ll Need:
For The Filling:
- 2 large chicken breasts, cooked and shredded or chopped
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
- 6 slices bacon, cooked crisp and crumbled, plus extra for garnish
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened
For The Batter & Frying:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup milk (or buttermilk)
- 2 large eggs
- Vegetable oil, for frying
To Serve:
- Ranch or blue cheese dressing, for drizzling and serving
- Fresh chives, chopped, for garnish
How Much Time Will You Need?
Plan for about 20-25 minutes of prep time to cook and mix the filling, make the batter, and assemble the bombs. Frying will take another 15 minutes depending on your batch size. Overall, you’ll spend roughly 40 minutes from start to tasty finish.
Step-by-Step Instructions:
1. Prepare the Buffalo Chicken:
In a medium bowl, toss the shredded or chopped cooked chicken with the buffalo wing sauce until well coated. Set this mixture aside.
2. Mix the Cheese and Bacon Filling:
In another bowl, combine the softened cream cheese, crumbled bacon, and shredded mozzarella cheese. Stir well so the mixture is evenly blended.
3. Form the Chicken Bombs:
Take a small handful of the buffalo chicken mixture and flatten it in your palm. Place a spoonful of the cheese and bacon mixture in the center. Carefully mold the chicken around this filling, shaping it into a tight ball with the cheesy center sealed inside. Repeat until all filling is used, making about 8 to 10 balls.
4. Make the Batter:
Whisk together the flour, baking powder, salt, and garlic powder in a large mixing bowl. In a separate bowl, beat the eggs and milk together. Stir the wet ingredients gently into the dry ingredients until you have a thick, smooth batter.
5. Deep Fry the Bombs:
Heat about 2-3 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Dip each chicken ball into the batter, fully coating it. Carefully place the coated balls into the hot oil, frying in batches. Cook each batch for 4 to 5 minutes or until they turn golden brown and crisp. Use a slotted spoon to remove the bombs and drain them on paper towels.
6. Serve and Enjoy:
Arrange the Buffalo Chicken Bacon Mozzarella Bombs on a serving plate. Drizzle ranch or blue cheese dressing over the top, and sprinkle with extra bacon bits and chopped fresh chives. Serve hot, with additional buffalo sauce or dressing on the side for dipping.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry before shredding to avoid extra moisture.
Can I Bake These Instead of Frying?
Absolutely! Bake the coated bombs at 400°F (200°C) on a greased baking sheet for about 20-25 minutes, turning halfway through until golden and cooked through. The texture will be a bit different—less crispy but still delicious.
How Should I Store Leftovers?
Store any leftover bombs in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to keep the coating crispy, or warm gently in the microwave.
Can I Make These Ahead of Time?
Yes! Assemble the bombs and keep them covered in the fridge for up to 24 hours before frying. Let them come to room temperature for about 15 minutes before dipping in batter and frying for best results.
