Tender, buffalo-spiced chicken bombs with gooey mozzarella and smoky bacon, coated in crunchy panko. Spicy, fragrant, and cheesy.
# Components:
→ Fillings
01 - 8 ounces mozzarella cheese, cut into cubes
02 - 3.5 ounces cooked bacon, crumbled
→ Chicken Mix
03 - 1 pound ground chicken
04 - 1/2 cup buffalo sauce, divided
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon paprika
08 - Salt, to taste
09 - Black pepper, to taste
→ Coating
10 - 3.5 ounces plain flour
11 - 2 large eggs, beaten
12 - 3.5 ounces breadcrumbs, preferably panko
→ For Frying
13 - Vegetable oil or canola oil, for frying
# Method steps:
01 - Slice mozzarella cheese into bite-sized cubes. Wrap each cube with a portion of crumbled bacon and set aside.
02 - In a mixing bowl, combine ground chicken with 1/4 cup buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix until evenly blended.
03 - Take a heaping tablespoon of the chicken mixture and flatten it in your palm. Place a bacon-wrapped mozzarella cube in the center, then encase it fully with the chicken, forming a sealed ball. Repeat with remaining ingredients.
04 - Dredge each chicken ball in flour, dip into beaten eggs, then coat thoroughly with breadcrumbs.
05 - For frying: Heat oil in a deep pan to 350°F. Fry bombs in batches for 5–6 minutes, turning as needed, until golden brown and cooked through. For baking: Place bombs on a greased baking tray and bake in a preheated oven at 400°F for 18–20 minutes, or until crisp and cooked through.
06 - While hot, drizzle or toss the bombs with the remaining 1/4 cup buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.
