Ingredients
Method
Preparation
- Cut the mozzarella into small cubes and chill in the fridge.
- Cook the bacon until crisp and crumble it into small pieces.
- Heat oil in a skillet, add the ground chicken, and cook until no pink remains.
- Add garlic powder, onion powder, paprika, salt, and black pepper to the chicken and stir well.
- Pour the buffalo sauce into the chicken and mix. Cook for another minute and let it cool.
- Combine the cooled chicken with the crumbled bacon and adjust seasonings as needed.
Assembly and Frying
- Wet hands slightly, flatten a small amount of chicken mix in your palm, place a mozzarella cube in the center, and shape into a ball.
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each ball in flour, dip in egg, and coat in breadcrumbs. For extra crunch, double dip.
- Heat oil in a deep pan to about 350°F (175°C) and fry the bombs in small batches for 3 to 4 minutes until golden brown.
- Use a slotted spoon to remove bombs and drain on paper towels.
Serving
- Serve the bombs hot with celery sticks, carrot sticks, and bowls of ranch or blue cheese dressing.
Notes
To store cooked bombs, let them cool to room temperature and refrigerate in an airtight container for up to 3 days. To freeze uncooked bombs, lay them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.