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Explosive Buffalo Chicken Beef Bacon Mozzarella Bombs

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Get ready to experience a flavor explosion with these unforgettable Buffalo Chicken Beef Bacon Mozzarella Bombs! Packed with zesty buffalo chicken, crispy beef bacon, and gooey mozzarella, they’re the ultimate party appetizer or satisfying snack.

Ingredients

Scale
  • 2 cups of shredded cooked chicken
  • 1/4 cup buffalo sauce (or more to taste)
  • 4–6 slices of beef bacon, cooked until crispy and crumbled
  • Fresh mozzarella (small mozzarella pearls or 1-inch cubes)
  • Store-bought puff pastry (or canned biscuit dough, crescent roll dough, or pizza dough)
  • All-purpose flour (for dusting)
  • 1 egg (whisked for egg wash)
  • Panko breadcrumbs (or regular breadcrumbs)
  • Oil for frying/baking (neutral oil like vegetable, canola, or peanut oil, or olive oil for air frying/baking)

Instructions

  1. Prepare Your Chicken and Beef Bacon: If your chicken isn't already cooked, get that done first. Shred it finely once it's cool enough to handle. Next, cook your beef bacon until it's super crispy. I like to do this in a skillet over medium heat, draining the fat as it renders, then let it cool on a paper towel-lined plate. Once cool, crumble it into small pieces.
  2. Create the Buffalo Chicken Filling: In a medium bowl, combine your shredded chicken with your desired amount of buffalo sauce. Stir well to ensure every piece of chicken is coated. Now, fold in the crispy, crumbled beef bacon.
  3. Get Your Mozzarella Ready: If you're using fresh mozzarella pearls, gently remove them from their brine and place them on a plate lined with paper towels. Pat them dry thoroughly. If using a larger block of mozzarella, cut it into 1-inch cubes and pat those dry too.
  4. Assemble the Bombs: Lightly flour your work surface. If using puff pastry, unfold it and gently roll it out a bit thinner if needed, then cut it into roughly 3-4 inch squares. For biscuit or crescent roll dough, separate the individual pieces. Place a spoonful (about a tablespoon) of the buffalo chicken and beef bacon mixture in the center of each dough square or circle. Then, nestle one dried mozzarella pearl or cube on top of the chicken mixture. Carefully gather the edges of the dough around the filling, bringing them up and over the mozzarella. Pinch and seal the seams tightly at the top to form a ball.
  5. Set Up Your Breading Station: Prepare three shallow dishes. In the first, put your all-purpose flour. In the second, whisk your egg thoroughly to create an egg wash. In the third, place your panko breadcrumbs. Take each bomb and first dredge it lightly in the flour, shaking off any excess. Next, dip it into the egg wash, ensuring it's fully coated. Finally, roll it generously in the breadcrumbs, pressing gently to make sure the crumbs adhere well to all sides.
  6. Cook Your Bombs: For deep frying, heat about 3-4 inches of neutral oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully lower 2-3 bombs into the hot oil and fry for 3-5 minutes until golden brown. For air frying, preheat your air fryer to 375°F (190°C), lightly spray the bombs with cooking oil, and air fry for 8-12 minutes. For baking, preheat your oven to 400°F (200°C), arrange the bombs on a baking sheet, and bake for 18-25 minutes.
  7. Serve Immediately: These bombs are best enjoyed hot and fresh, when the mozzarella is at its most molten.

Nutrition

Keywords: Make sure to pat dry your mozzarella to prevent sogginess. You can assemble and freeze unbaked bombs for later use. Adjust the spice level by adding hot sauce or butter to the buffalo sauce.

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