Ingredients
Equipment
Method
- Step 1: First things first, grab that glorious 8 oz block of mozzarella and cut it into nice, bite-sized cubes. Now for the fun part: take your perfectly cooked and crumbled bacon, and gently press it around each mozzarella cube. It’s like giving each cheese cube a cozy, savory blanket! Set these little bacon-wrapped jewels aside.
- Step 2: In a medium bowl, combine your ground chicken with the garlic powder, onion powder, paprika, a pinch of salt, and a dash of black pepper. Mix it well. Then, pour in about ½ cup of your amazing buffalo sauce. Give it another good mix until all that chicken is beautifully coated and ready for action.
- Step 3: Now for the assembly! Take a small portion of your seasoned chicken mixture (about 1.5-2 tablespoons, depending on your cheese cube size) and flatten it in the palm of your hand. Place one of your bacon-wrapped mozzarella cubes right in the center. Carefully, and I mean carefully, wrap the chicken around the cheese, making sure to seal it completely so no cheesy goodness escapes during cooking. Form it into a neat little ball. Repeat until all your ingredients are transformed into delicious bombs!
- Step 4: Set up your breading station. You'll need three shallow bowls. In the first, put your all-purpose flour. In the second, your beaten eggs. And in the third, your breadcrumbs. Now, take each chicken bomb, roll it in the flour (shaking off any excess), dip it completely in the egg wash, and then coat it thoroughly with breadcrumbs. Press gently to ensure the crumbs really stick. This triple-layering is key for that crispy exterior!
- Step 5: You’ve got a couple of delicious options here! If you're going for ultimate crispiness, heat your oil in a deep skillet or pot to 350°F (175°C). Carefully drop the bombs in batches (don't overcrowd!) and fry for 5-6 minutes, turning occasionally, until they're beautifully golden brown and the chicken is cooked through. For a slightly lighter take, preheat your oven to 400°F (200°C). Place the breaded bombs on a greased baking sheet and bake for 18-20 minutes, or until golden brown and cooked through. I sometimes like to give them a quick broil at the end for extra crisp!
- Step 6: Once cooked, transfer your hot, crispy bombs to a large bowl. Pour the remaining ½ cup of buffalo sauce over them and gently toss to coat. You want every bomb to be dripping in that tangy, spicy goodness! For an extra touch, you can garnish with even more bacon bits.
Notes
Make sure to seal the chicken completely around the bacon-wrapped mozzarella to prevent melting. If the mixture feels too soft, chill the formed bombs in the fridge for 20-30 minutes. Do not overcrowd the pot or pan during cooking to ensure crispiness. Store cooked and cooled bombs in an airtight container in the refrigerator for up to 3-4 days; reheat in an oven or air fryer for best results (Oven: 350°F/175°C for 10-15 min; Air Fryer: 350°F/175°C for 5-8 min). Uncooked, breaded bombs can be frozen for up to 2-3 months; cook from frozen, adding extra time. You can use ground turkey or shredded cooked chicken as alternatives. Try swapping mozzarella with pepper jack, cheddar, or smoked gouda. Add a pinch of cayenne pepper or ranch seasoning to the chicken mixture for an extra flavor kick. Serve with ranch, blue cheese dressing, or extra buffalo sauce for dipping.