Save The kitchen smelled like a tailgate party meets Sunday dinner the first time I attempted these buffalo chicken bombs. My husband wandered in, attracted by the sizzling sound of bacon meeting hot oil, and ended up stealing three off the cooling rack before I could even plate them. Now they are requested for every gathering, from game days to casual Friday nights with friends.
I brought these to a potluck last winter and watched them disappear in under ten minutes. My friend Sarah who claims she hates spicy food kept going back for more, dipping each bomb into ranch and declaring these the best things she had ever eaten. Now whenever I see buffalo sauce at the store I think of that evening and the empty serving bowl.
Ingredients
- 225 grams mozzarella cheese: Cutting this into small cubes ensures every bomb gets that perfect gooey cheese pull when you bite into it
- 100 grams cooked bacon: The smoky saltiness from bacon balances the heat of buffalo sauce creating that addictive sweet and spicy combination
- 450 grams ground chicken: Ground chicken stays tender and juicy while forming the perfect envelope for all that cheesy goodness inside
- 120 millilitres buffalo sauce: Dividing the sauce lets you season the chicken mixture while saving some for that final spicy glaze
- 1 teaspoon garlic powder: This adds depth without the raw bite of fresh garlic keeping the flavor profile smooth and savory
- 1 teaspoon onion powder: A subtle sweetness that complements the sharp tang of buffalo sauce beautifully
- 1 teaspoon paprika: Provides a mild earthy flavor and gorgeous reddish hue to the chicken mixture
- Salt and black pepper: Essential for bringing all the flavors together and making the buffalo taste really pop
- 100 grams plain flour: The first layer of coating helps the egg wash adhere and creates a barrier sealing in the cheese
- 2 large eggs beaten: Acts as the glue between flour and breadcrumbs ensuring nothing flakes off during frying
- 100 grams panko breadcrumbs: These coarse Japanese breadcrumbs create that extra crispy shattering crust that makes these bombs so addictive
- Vegetable oil for frying: A neutral oil with a high smoke point is essential for getting that golden exterior without burning
Instructions
- Prep the cheesy centers:
- Cut your mozzarella into small even cubes about one centimeter in size. Wrap each cheese cube with crumbled bacon pressing gently so the bacon sticks to the cheese. Set these little flavor packets aside on a plate while you make the chicken mixture.
- Season the chicken:
- In a large mixing bowl combine ground chicken with half the buffalo sauce along with garlic powder onion powder paprika salt and pepper. Mix everything together using your hands until the spices are evenly distributed throughout the meat.
- Form the bombs:
- Scoop about one heaping tablespoon of seasoned chicken and flatten it into a thin patty in your palm. Place one baconwrapped cheese cube in the center then carefully fold the chicken around it sealing completely so no cheese peeks through. Repeat until all chicken and cheese is used.
- Set up your coating station:
- Arrange three shallow bowls in order plain flour first beaten eggs second and panko breadcrumbs third. This assembly line approach keeps the process clean and efficient as you coat each bomb.
- Coat each bomb:
- Roll each chicken ball in flour shaking off excess then dip into egg wash letting extra drip off. Finally press firmly into panko turning to coat completely and pressing gently so breadcrumbs adhere well. Place finished bombs on a clean plate or baking sheet.
- Choose your cooking method:
- For frying heat two inches of oil in a deep pan to 175 degrees Celsius and fry in batches for five to six minutes until golden brown all over. For baking arrange bombs on a greased tray and bake at 200 degrees Celsius for eighteen to twenty minutes until crisp and cooked through.
- Add the final glaze:
- While bombs are still hot brush or toss them with the remaining buffalo sauce. The heat helps the sauce cling and creates that fingerlicking finish. Garnish with extra bacon crumbles if you like and serve immediately while cheese is still melty.
Save These have become my secret weapon for unexpected guests. I keep a batch in the freezer and can have restaurant quality appetizers ready in under thirty minutes. Something about pulling a homemade appetizer out of the oven makes people feel special and cared for in a way that storebought snacks never quite achieve.
Make Ahead Magic
You can assemble these bombs completely through the coating step and freeze them raw on a baking sheet. Once frozen solid transfer to a freezer bag and they will keep for up to three months. Cook from frozen adding just a few minutes to your cooking time and they turn out just as crispy and delicious as fresh made.
Dipping Sauce Dreams
While these bombs are fantastic on their own the right dipping sauce elevates them to something truly special. Homemade blue cheese dressing with actual crumbles of blue cheese stirred in is my top choice. For those who prefer cooling over tangy a thick ranch dressing with fresh chives works beautifully.
Serving Strategy
Arrange these on a large platter with small bowls of dipping sauce placed strategically around the edges. Stick a toothpick in each bomb to make grabbing easy and less messy. These are best served piping hot right after the final buffalo sauce glaze while the cheese inside is still at its molten best.
- Line your serving platter with parchment paper for easy cleanup afterward
- Keep extra buffalo sauce warm on the side for guests who like it extra spicy
- Have napkins readily available because these are gloriously messy in the best way
Save Watch people's faces when they bite into that first molten cheese center and you will understand why these are worth every minute of effort. Happy cooking and enjoy those game day moments.
Recipe FAQ
- → How do I ensure my chicken bombs are crispy?
For the crispiest exterior, always opt for panko breadcrumbs. When frying, ensure the oil is at the correct temperature (175°C/350°F) to prevent sogginess. If baking, ensure they are cooked until golden brown and firm.
- → Can I bake these instead of frying?
Absolutely! For a lighter alternative, place the formed and breaded bombs on a greased baking tray. Bake in a preheated oven at 200°C (400°F) for 18–20 minutes, or until they are crisp and thoroughly cooked.
- → What can I serve with these spicy bites?
These bombs pair wonderfully with cooling dips. Ranch or blue cheese dressing are classic choices that complement the spicy buffalo flavor perfectly. A side of crisp celery sticks also provides a nice contrast.
- → How can I adjust the spice level?
To make them milder, use a mild buffalo sauce. You can also mix your buffalo sauce with a little melted butter to mellow out the heat. For extra heat, choose a hot buffalo sauce or add a pinch of cayenne pepper to the chicken mixture.
- → What's the best way to prevent the cheese from leaking during cooking?
The key is to ensure the mozzarella cube is completely encased by the chicken mixture and the ball is well-sealed. When breading, make sure the coating is even and fully covers the chicken. This creates a barrier that helps keep the cheese inside.
- → Can I prepare these ahead of time?
Yes, you can prepare and bread the bombs in advance. Store them in the refrigerator on a baking sheet lined with parchment paper for up to 24 hours. For best results, fry or bake them just before serving to maintain their crispness.