Save The first time I made these buffalo chicken bombs was during a chaotic Super Bowl Sunday. My kitchen smelled like hot sauce and sizzling bacon, friends were arriving any minute, and I dropped an entire tray of uncooked balls onto the floor. We laughed, salvaged what we could, and somehow those imperfect crispy bites were the hit of the party. Now they are requested at every gathering.
Last summer my sister claimed she did not like spicy food until I accidentally made these with extra hot buffalo sauce. She ate six of them while pretending to cry about the heat. Now she asks for the fiery version every time she visits.
Ingredients
- 225 grams mozzarella cheese: Cutting this into small cubes ensures even melting throughout the center
- 100 grams cooked bacon: The smoky flavor pairs perfectly with the buffalo sauce
- 450 grams ground chicken: Use fresh ground chicken for the best texture and binding
- 120 millilitres buffalo sauce: Dividing this lets you season the meat and coat the finished bombs
- 1 teaspoon garlic powder: Adds depth without the texture of fresh garlic
- 1 teaspoon onion powder: Sweet savory note that complements the heat
- 1 teaspoon paprika: Gives a subtle smokiness and beautiful color
- Salt and black pepper: Essential to balance the richness
- 100 grams plain flour: Helps the egg wash adhere for better coating
- 2 large eggs: Beaten until uniform for even coverage
- 100 grams breadcrumbs: Panko creates an extra crispy exterior
- Vegetable oil: Need enough for deep frying if using that method
Instructions
- Prepare the cheesy centers:
- Cut the mozzarella into small even cubes and wrap each piece with crumbled bacon. Set aside on a plate while you make the chicken mixture.
- Mix the seasoned chicken:
- Combine ground chicken with half the buffalo sauce and all the spices in a large bowl. Mix until everything is evenly distributed but do not overwork the meat.
- Form the bombs:
- Flatten a heaping tablespoon of chicken mixture in your palm. Place one bacon wrapped cheese cube in the center and carefully wrap the chicken around it until completely sealed. Repeat with all the mixture.
- Set up the coating station:
- Arrange three shallow bowls with flour first, then beaten eggs, then breadcrumbs. This assembly line process makes coating go quickly.
- Coat each bomb:
- Roll each chicken ball in flour, shaking off excess. Dip into egg wash, then press firmly into breadcrumbs to coat thoroughly.
- Choose your cooking method:
- For frying, heat oil to 175°C and cook in batches for 5 to 6 minutes until golden. For baking, arrange on a greased tray at 200°C for 18 to 20 minutes until crisp and cooked through.
- Add the final buffalo glaze:
- Toss the hot cooked bombs with the remaining buffalo sauce while they are still warm. Garnish with extra bacon crumbles and serve immediately.
Save My youngest son helped me make these last weekend and took his job of coating the bombs very seriously. He told everyone at dinner that he was the master of the breadcrumbs. These moments in the kitchen with family are what make cooking worthwhile.
Make Ahead Magic
You can assemble these bombs completely through the coating step and freeze them raw on a baking tray. Once frozen solid, transfer to a bag and fry or bake straight from frozen, adding a couple extra minutes to the cooking time.
Dipping Sauces
Ranch dressing is the classic cooling accompaniment but blue cheese dip adds that authentic buffalo wing experience. For something different, try mixing honey with a little hot sauce for a sweet heat contrast.
Cooking Method Comparison
Frying gives the crispest exterior and fastest cooking time, while baking yields a lighter result with less mess. The air fryer works beautifully too, cooking at 180°C for about 12 to 14 minutes with a light spray of oil.
- Let the bombs rest for a few minutes after cooking so the cheese sets slightly
- Cut one bomb open first to check the chicken is fully cooked before serving
- Keep finished bombs in a warm oven while you cook remaining batches
Save These buffalo chicken bombs have become my go to for feeding a crowd. Watch them disappear fast.
Kitchen Help
- → Can I bake these instead of frying?
Yes, for a lighter option, bake them in a preheated oven at 200°C (400°F) for 18-20 minutes, or until golden and cooked through. Ensure they are on a greased baking sheet.
- → What's the best way to ensure the cheese is gooey?
Ensure the bombs are cooked at the correct temperature until golden brown and the internal chicken temperature reaches 74°C (165°F). Mozzarella melts beautifully when heated thoroughly from within.
- → Can I make these ahead of time?
You can prepare and bread the bombs in advance, storing them uncooked in the refrigerator for up to 24 hours. Cook just before serving for the best texture and flavor.
- → What dipping sauces pair well with these?
Classic pairings include ranch or blue cheese dressing to complement the buffalo spice. A cool, creamy yogurt or sour cream dip would also work well.
- → How can I adjust the spice level?
For a milder version, use less buffalo sauce in the chicken mixture or a mild buffalo sauce. For more heat, add a pinch of cayenne pepper to the chicken or use an extra hot buffalo sauce.
- → What if I don't have panko breadcrumbs?
While panko offers the best crunch, regular breadcrumbs can be used as a substitute. For an even crispier result with regular breadcrumbs, you might toast them lightly before coating.