Crispy Buffalo Chicken Bacon Loaded Corndog Bombs
When it comes to appetizers that steal the show, nothing beats the combination of buffalo chicken, smoky bacon, gooey cheese, and that golden corndog crunch. These Crispy Buffalo Chicken Bacon Loaded Corndog Bombs take everything you love about comfort food and wrap it into one bite-sized, irresistible snack.
Imagine sinking your teeth into a crispy, golden-brown shell only to discover a center that’s packed with tender ground chicken, melted cheddar cheese, smoky bacon, and a burst of tangy buffalo sauce. They’re indulgent, spicy, savory, and everything you could want for game night, family gatherings, potlucks, or even a fun weekend dinner.
These little bombs are not just food—they’re a full-on flavor experience. Let’s dive into how you can make them at home.
Why This Recipe Works
There are thousands of snack recipes out there, but this one is truly special. Here’s why:
Buffalo Chicken Flavor: Classic, spicy, and tangy flavor that everyone loves.
Crispy Coating: Thanks to the cornmeal batter, you get that signature corndog crunch.
Cheesy & Bacon-Loaded: Melted cheddar and smoky bacon take these to another level.
Perfect for Sharing: Bite-sized bombs that guests can grab and dip with ease.
Versatile Cooking: You can fry, bake, or even air fry them.
Ingredients
Here’s everything you’ll need to make these delicious bombs:
Filling
1 lb ground chicken – lean and mild, making it the perfect base for buffalo sauce.
1 cup cooked bacon, chopped – adds smokiness and crunch.
1 cup shredded cheddar cheese – melty and gooey when fried.
½ cup buffalo sauce – provides tangy, spicy kick.
1 tsp garlic powder – boosts savory flavor.
½ tsp onion powder – balances the seasoning.
Salt & black pepper – to taste.
Coating
1 cup cornmeal – gives that authentic corndog crunch.
1 cup all-purpose flour
1 tbsp baking powder
1 egg – helps bind the batter.
¾ cup buttermilk – keeps the batter fluffy and light.
Vegetable or canola oil – for frying.
Step-by-Step Instructions
Step 1: Make the Filling
In a large bowl, combine the ground chicken, buffalo sauce, garlic powder, onion powder, salt, and pepper.
Mix well until all ingredients are evenly incorporated.
Add the chopped bacon and cheddar cheese. Stir again.
Using your hands, roll the mixture into small meatballs (about golf-ball size).
Step 2: Pre-Cook the Meatballs
Heat a skillet over medium heat with a splash of oil.
Add the chicken balls and cook for about 6–8 minutes, turning until lightly browned and cooked through.
Remove from heat and allow to cool slightly.
Step 3: Prepare the Batter
In a large bowl, whisk together the cornmeal, flour, baking powder, and a pinch of salt.
In a separate bowl, beat the egg and whisk in the buttermilk.
Combine wet and dry ingredients to form a smooth batter that is slightly thick (similar to pancake batter).
Step 4: Coat the Bombs
Dip each chicken ball into the batter until fully coated.
For extra crunch, roll lightly in more cornmeal.
Step 5: Fry to Perfection
Heat oil in a deep fryer or pot to 350°F (175°C).
Gently drop the coated bombs into the oil.
Fry for 3–4 minutes per side until golden brown and crispy.
Remove and place on a paper towel-lined tray to drain excess oil.
Serving Suggestions
These corndog bombs are delicious on their own, but serving them with dipping sauces takes them to another level. Try pairing them with:
Extra buffalo sauce – for those who love heat.
Ranch or blue cheese dip – creamy and cooling.
Honey mustard – adds a sweet and tangy twist.
Garlic aioli – rich and flavorful.
Serve on a platter with celery and carrot sticks for a true buffalo chicken vibe.
Pro Tips for Success
Cook the chicken balls first: This ensures they’re fully cooked inside before frying.
Keep oil hot: Maintain 350°F to prevent soggy coating.
Don’t overcrowd the fryer: Work in small batches for even cooking.
Make ahead option: Prepare the chicken balls, refrigerate, and fry when ready.
Recipe Variations
Cheese-Stuffed Bombs: Hide a cube of mozzarella or pepper jack inside each ball.
BBQ Version: Swap buffalo sauce with smoky barbecue sauce.
Spicy Kick: Add diced jalapeños or hot sauce to the filling.
Air Fryer Option: Coat and spray lightly with oil, then cook at 375°F for 12–15 minutes.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze after frying, then reheat in an oven or air fryer.
Reheating: Best reheated in the oven or air fryer at 375°F until hot and crispy. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
1. Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) for about 20 minutes, flipping halfway. They won’t be as crispy but still delicious.
2. Can I use ground beef or turkey instead of chicken?
Absolutely. Both work well, though the flavor will change slightly.
3. Can I make them ahead for parties?
Yes. Pre-cook the chicken balls, refrigerate, and then coat and fry before serving.
4. What if I don’t like buffalo sauce?
Swap it with BBQ sauce, teriyaki glaze, or even honey garlic sauce.
Final Thoughts
These Crispy Buffalo Chicken Bacon Loaded Corndog Bombs are the ultimate snack for anyone who loves bold flavors, cheesy centers, and that irresistible buffalo chicken heat. They’re crunchy, gooey, smoky, and absolutely addictive. Whether you serve them for game night, parties, or just a fun dinner at home, they’re guaranteed to be a hit.
So grab your cornmeal, ground chicken, and buffalo sauce—it’s time to turn snack night into something unforgettable!