Melted Mozzarella Chicken Bombs (Print Version)
Golden, crunchy bites filled with cheesy mozzarella. Great for passing around and snacking with friends and family.
# Ingredients:
→ Seasoning
01 -
1/2 teaspoon onion powder
02 -
1/2 teaspoon garlic powder
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon salt
→ Filling
05 -
1/4 cup ranch dressing
06 -
1 cup mozzarella cheese, shredded
→ Coating
07 -
1 pound chicken breasts, boneless and skinless
08 -
1 large egg
09 -
1 cup panko breadcrumbs
→ Frying
10 -
Vegetable oil — enough to fill a skillet about an inch and a half deep
# Instructions:
01 -
Lay some plastic wrap over the chicken and use a rolling pin or meat hammer to pound each chunk to about half an inch thick. Slice the chicken breasts into pieces about 1 and a half to 2 inches. Dust all sides with onion powder, garlic powder, black pepper, and salt.
02 -
Spoon some mozzarella into the middle of every flattened chicken piece. Fold the chicken up and pinch around the edges to hide the cheese inside.
03 -
Crack the egg into a bowl and give it a quick whisk. Toss panko into another bowl. Dip each stuffed chicken ball into the egg and roll it around in panko so it gets an even layer that sticks well.
04 -
Pour oil into a deep pan — you want it about 1 and a half inches deep. Let it heat until it gets to 350°F. To check if it's hot enough, toss in a breadcrumb; if it sizzles and floats, you're good to go.
05 -
With tongs, set a few chicken bombs into the bubbling oil. Let them fry for about 3–4 minutes each side until they're deep golden, flipping once. The chicken inside should reach 165°F. Lay them on a plate with paper towels to soak up extra oil.
06 -
Pile the chicken bombs onto a platter and pour some ranch over the top while they're hot. Keep extra ranch on the side if you like more dip.
# Notes:
01 -
Make sure you close up the chicken pieces well so you don't lose cheese in the oil.