Tasty Buffalo Chicken Bacon Mozzarella Bombs
Tasty Buffalo Chicken Bacon Mozzarella Bombs are little pockets of spicy, cheesy goodness that are perfect for game days, parties, or just a fun snack. They’re filled with shredded buffalo…
Tip: save now, cook later.Tasty Buffalo Chicken Bacon Mozzarella Bombs are little pockets of spicy, cheesy goodness that are perfect for game days, parties, or just a fun snack. They’re filled with shredded buffalo chicken, crispy bacon, and gooey mozzarella cheese wrapped up in a soft dough that bakes up golden and irresistible.
I love making these bombs when I want to impress friends without spending hours in the kitchen. The spicy kick from the buffalo sauce paired with the smoky bacon and melty mozzarella always gets everyone asking for the recipe. Plus, they’re easy to hold and eat, which makes them perfect for sharing and snacking without too much mess.
Whenever I serve these, I like to have a side of ranch or blue cheese dressing for dipping—adds a cool creaminess that balances the spice perfectly. These bombs remind me of those cozy nights with friends, sharing food and laughs. They’re always a big hit, and I seriously can’t get enough of how the flavors all come together in each bite.
Key Ingredients & Substitutions
Shredded Chicken: Using cooked, shredded chicken gives a great texture. Rotisserie chicken works well here to save time. You can also use leftover grilled or baked chicken.
Buffalo Wing Sauce: This brings spicy flavor. If you want less heat, you can mix in some mild BBQ sauce or use a milder hot sauce.
Bacon: Crispy bacon adds smokiness and crunch. For a vegetarian twist, try smoky tempeh bacon or omit it altogether.
Mozzarella Cheese: The gooey cheese melt makes these bombs special. Fresh mozzarella is lovely but harder to handle; shredded mozzarella is easier to stuff. You can swap with provolone or Monterey Jack.
Dough: Refrigerated biscuit dough is quick and easy. Pizza dough also works if you prefer a chewier texture. Gluten-free dough options can be used if you need to avoid gluten.
How Do I Make Sure These Bombs Stay Sealed While Frying?
Sealing the dough tightly around the filling is key to prevent leaks during frying. Here’s what helps:
- Flatten the dough into an even circle around 4 inches wide to hold the filling comfortably.
- Don’t overfill the bombs; too much filling can make sealing tricky.
- Moisten the edges of the dough slightly with water before pinching to help them stick better.
- Pinch firmly and pinch more than once if needed, ensuring there are no cracks or gaps.
- Rest the sealed bombs on a plate before breading and frying so the dough edges can settle and seal.
Following these tips will help you get crispy, melty bombs without any messy leaks!
Equipment You’ll Need
- Deep fryer or heavy-bottomed pot – perfect for frying the bombs evenly and getting that crispy, golden crust.
- Slotted spoon – helps you safely remove the bombs from hot oil while draining excess oil.
- Mixing bowls – for combining the chicken filling and setting up your breading station with flour, eggs, and breadcrumbs.
- Rolling pin or your hands – to flatten the dough evenly for wrapping the filling.
- Paper towels – essential for draining the cooked bombs to keep them crispy.
Flavor Variations & Add-Ins
- Swap buffalo sauce for BBQ sauce to make BBQ chicken bacon mozzarella bombs with a sweeter, smoky flavor.
- Add chopped jalapeños or a pinch of cayenne to the filling for an extra spicy kick when you want more heat.
- Use pepper jack cheese instead of mozzarella for a cheesy bomb with a little spicy zing.
- Mix in finely chopped green onions or fresh herbs like cilantro for added freshness and color.
Tasty Buffalo Chicken Bacon Mozzarella Bombs
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken
- ½ cup buffalo wing sauce
- 6 slices bacon, cooked and crumbled, plus extra for garnish
- 1 ½ cups shredded mozzarella cheese, divided
- ¼ cup ranch or blue cheese dressing, plus extra for topping
For the Coating:
- 1 package refrigerated biscuit dough or pizza dough (about 8 biscuits)
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- Oil for frying (vegetable or canola oil)
Optional Garnish:
- Chopped fresh parsley or chives
Time Needed:
This recipe takes about 15 minutes to prepare the filling and assemble, plus about 15 minutes for frying and cleanup. Overall, plan for around 30-35 minutes total for delicious, melty buffalo chicken bombs!
Step-By-Step Instructions:
1. Prepare the Buffalo Chicken Filling:
In a large bowl, mix together the cooked shredded chicken, buffalo wing sauce, crumbled bacon, 1 cup shredded mozzarella, and ¼ cup ranch or blue cheese dressing. Stir well until everything is combined and evenly coated.
2. Heat the Oil:
Warm the oil in a deep fryer or large, heavy pot to 350°F (175°C). Use enough oil to fully submerge the bombs when frying.
3. Assemble the Bombs:
Flatten each biscuit or pizza dough piece on a clean surface into a roughly 4-inch circle. Spoon 2-3 tablespoons of the buffalo chicken mixture into the center. Add a small handful (1-2 tablespoons) of mozzarella cheese on top for extra cheesiness.
Carefully bring the dough edges together and pinch firmly to seal the filling inside, making sure there are no gaps or holes.
4. Bread the Bombs:
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each sealed dough ball in the flour, then dip it into the egg, and finally coat it generously with panko breadcrumbs.
5. Fry Until Golden and Crispy:
Gently place the breaded bombs into the hot oil, frying in batches so they cook evenly without overcrowding. Fry for 3-4 minutes or until golden brown and crispy all over.
Remove with a slotted spoon and drain on paper towels to remove excess oil.
6. Serve and Enjoy:
Arrange the bombs on a serving plate. Drizzle with some ranch or blue cheese dressing and sprinkle extra crumbled bacon on top. If you like, add a bit of fresh chopped parsley or chives to brighten it up.
Serve hot and enjoy the warm, spicy, cheesy goodness!
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to fully thaw the chicken before shredding and mixing it with the other ingredients. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker thawing.
Can I Bake These Instead of Frying?
Absolutely! Bake the breaded bombs at 400°F (200°C) on a greased baking sheet for about 15-20 minutes or until golden and cooked through. Turn halfway for even crispiness.
How Can I Make These Less Spicy?
Reduce the amount of buffalo sauce or substitute half of it with a mild BBQ sauce. Serving with extra ranch or blue cheese dressing also helps mellow the heat.
What’s the Best Way to Store Leftovers?
Keep any uneaten bombs in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through to maintain the crispy exterior.
