Save The kitchen smelled like a sports bar had moved in, and I wasn't complaining. I'd been tinkering with stuffed chicken ideas for weeks, but the moment I wrapped bacon around a mozzarella cube and buried it in buffalo-spiked ground chicken, I knew I'd stumbled onto something ridiculous in the best way. My brother wandered in mid-assembly, saw the tray of little golden orbs waiting to fry, and said, That better not be for just you. It wasn't, but I considered lying.
I made these for a playoff party once, and by halftime the platter was empty except for crumbs and a smear of buffalo sauce. One friend asked if I'd ordered them from somewhere, which I took as the highest compliment. The next morning, I found a note on my counter that just said, Recipe. Now. So I wrote it down on the back of a grocery receipt, and it's been requested at every gathering since.
Ingredients
- Mozzarella cheese (225 grams, cubed): Low-moisture mozzarella works best here because it melts without turning watery, and cutting it into cubes ensures every bomb has a gooey center that pulls when you bite in.
- Cooked bacon (100 grams, crumbled): I crisp mine until it's borderline burnt, then crumble it small so it clings to the cheese and adds that smoky, salty punch without poking through the chicken.
- Ground chicken (450 grams): Leaner than beef but still forgiving, it holds the ball shape beautifully and soaks up the buffalo sauce without falling apart during frying.
- Buffalo sauce (120 millilitres, divided): Half goes into the meat for flavor insurance, and the other half gets tossed on at the end for that glossy, tangy finish you see in your favorite wing joint.
- Garlic powder, onion powder, paprika (1 teaspoon each): This trio builds a savory backbone so the chicken doesn't taste flat, and paprika adds a whisper of sweetness that balances the heat.
- Salt and black pepper: Season boldly here because the cheese and coating will dilute the spice, and under-seasoned chicken is a tragedy no amount of dipping sauce can fix.
- Plain flour (100 grams): The first layer in the breading station, it dries the surface just enough so the egg has something to grip.
- Eggs (2 large, beaten): The glue that makes panko stick, and I always beat them with a fork until they're totally smooth so there are no streaks of white clinging to the bombs.
- Breadcrumbs, preferably panko (100 grams): Panko is non-negotiable if you want that shatteringly crisp crust, and I press it on with my palms to make sure every inch is covered.
- Vegetable or canola oil: Neutral and high-smoke, perfect for frying at 175 degrees Celsius without any burnt or bitter flavors sneaking in.
Instructions
- Wrap the centers:
- Slice your mozzarella into bite-sized cubes, then nestle each one inside a little bundle of crumbled bacon. I pinch the bacon around the cheese like I'm tucking it into bed, so it stays put when the chicken goes on.
- Season the chicken:
- In a bowl, mix ground chicken with 60 millilitres of buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper until it looks evenly orange and smells like game day. Don't overmix or it'll get tough.
- Form the bombs:
- Scoop a heaping tablespoon of chicken, flatten it in your palm like a tiny tortilla, then set a bacon-wrapped cheese cube in the center and fold the edges up and around, pinching to seal. Roll it smooth so there are no cracks where cheese can escape.
- Bread them:
- Roll each ball in flour, dunk it in beaten egg, then press it into panko until it's completely covered. I do this twice if I'm feeling fancy, because double-breading makes them extra crunchy.
- Fry or bake:
- For frying, heat oil to 175 degrees Celsius and fry in batches for 5 to 6 minutes, turning gently, until golden and cooked through. For baking, arrange on a greased tray and bake at 200 degrees Celsius for 18 to 20 minutes, flipping halfway so they brown evenly.
- Finish with sauce:
- While they're still hot, toss or drizzle the bombs with the remaining 60 millilitres of buffalo sauce, and scatter extra bacon crumbles on top if you want to show off. Serve immediately while the cheese is still molten.
Save There's a moment right after you pull these from the oil when the kitchen goes quiet except for the sizzle, and everyone just stares at the tray like it's a centerpiece. I always plate them on parchment, drizzle the sauce, and stand back. The first person to grab one always does that cheese-pull thing with their teeth, and someone always laughs. That's when I know it worked.
Choosing Your Cooking Method
Frying gives you that deep golden crust and restaurant-level crunch, but baking is cleaner, less smoky, and honestly almost as good if you grease the tray well and flip them halfway. I fry when I want to impress and bake when I want to wear something nicer than an apron covered in oil spatter. Both methods work, so pick whatever fits your mood and your smoke alarm's tolerance.
Serving and Dipping
Ranch and blue cheese are the classic moves here, and I always put out both because people have strong opinions. I've also served these with a drizzle of honey for anyone who likes sweet and spicy, and it's surprisingly perfect. If you're going full spread, add celery sticks and carrot coins on the side so it feels like a proper wing platter, even though it's way more fun to eat.
Make-Ahead and Storage
You can form and bread these a few hours ahead, then cover and refrigerate until you're ready to cook. I've even frozen them uncooked on a tray, then transferred to a bag once solid, which means you can fry a few whenever the craving hits. Leftovers reheat beautifully in a 180-degree Celsius oven for about 10 minutes, though I've never actually had leftovers last long enough to test that theory more than once.
- Use panko, not regular breadcrumbs, or you'll lose that signature crunch.
- Don't skip the bacon wrap, it's the salty surprise that makes people ask what's in these.
- If they're browning too fast in the fryer, lower the heat slightly and give them an extra minute to cook through.
Save These little bombs have a way of turning a regular Tuesday into something worth gathering around. Make them once, and I promise they'll become your go-to move when you need to feed a crowd or just want to feel like a kitchen hero.
Common Recipe Questions
- → Can I bake these instead of frying?
Yes, place them on a greased baking tray and bake at 200°C (400°F) for 18-20 minutes until golden and cooked through for a lighter option.
- → What type of mozzarella works best?
Use low-moisture mozzarella cheese cut into cubes. Fresh mozzarella contains too much water and may make the coating soggy during cooking.
- → How do I prevent the cheese from leaking out?
Ensure the chicken mixture fully seals around the bacon-wrapped cheese cube with no gaps, and avoid overcrowding the pan to maintain oil temperature.
- → Can I make these ahead of time?
Yes, prepare and bread the bombs, then refrigerate for up to 24 hours or freeze for up to 1 month. Cook directly from frozen, adding 2-3 minutes to cooking time.
- → What dipping sauces pair well with these?
Ranch dressing and blue cheese dip are classic choices. You can also serve with extra buffalo sauce, garlic aioli, or honey mustard for variety.
- → How do I know when they're fully cooked?
The internal temperature should reach 75°C (165°F) when tested with a meat thermometer, and the exterior should be golden brown and crispy.